Reflections on Simple Living & Squashy Blueberry Pancakes

It seems I am really adapting to woods life. This was made very evident the other day when we walked into the grocery store. The ambiance was such a contrast to what I am now used to, and I felt like I had wandered into a strange alien world: everything seemed so bright, white and clean, and there was a constant hum. People seemed very clean, ironed and tidy, and preoccupied with their shopping.

Living with less, I am for the most part content. The homestead I am at has no refrigerator, no oven, no air conditioning, simply an outdoor kitchen and a yome for the owner, a trailer with a porch for the wwoofers. I am constantly a little damp, dirty, smelly, and sun-kissed. I get tired when the sun goes down and wake up early with the birds and rooster. When I have my own homestead one day, I will be able to make some minor adjustments to make myself totally content. I think I could even get used to cooking over the open fire full time if I designed a barbeque-type hearth. I have been using the public libraries to update my blog, check email, etc. It will be  interesting to see just how off the grid I can get used to!

wild harvested blueberries

In the homestead garden, we have huge light green squash ripening. We’re not sure what kind it is, but it looks a lot like a Hubbard squash. It is delicious and the fruit is so huge that I decided to get creative with ways to eat it. With sweet potato pie in mind, I decided to try to make pancakes with the squash as the base. Keep in mind, I don’t have Internet at the farm, so I made this up completely; there might be a better recipe out there somewhere! First I chopped and cooked the squash in the awesome Lodge cast iron dutch oven over the fire so that it was nice and squishy and mashed with a potato masher. The next morning, I mixed some whole grain pancake batter, corn meal, one egg from our chickens, and cinnamon and folded in the wild harvested blueberries with the squished squash.

cooking over the open flame

They took a little while to cook through, but held together well and tasted delicious, a little sweeter than normal pancakes. We topped them with Vermont maple syrup. I definitely see more squash blueberry pancakes in my future – there’s still another half of our huge squash to eat up!

One Reply to “Reflections on Simple Living & Squashy Blueberry Pancakes”

  1. Pingback: Long Valley Eco-Biotic Farm « Around the Mulberry Bush

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