Growing Thankfully

Since Richard brought me back to his home state, I have been soaking up the beauty. Now, as winter approaches, I wish I had a dollar for every time someone said to me with a worried face, "So...this is your first winter in Maine?" (Of course, I'd give my fortune to ReTreeUS.)

This question is ironic because the mountains of New Mexico (my home state) already have about 20 inches of snow. But it is also a valid concern, because the winters here are equipped with shorter days and more moisture to send the temperature straight down to the bone.

Whether or not I am prepared for it, and whether or not it's as dismal as many Mainers claim, I am impressed by the vitality of living things native to this region.

For instance, the Mainers who warn me about the climate. They have welcomed us with open arms, and many of them are taking part in our Holiday Tree Campaign.

Not to mention the apple trees these residents grow, which are an inspiration to us all.

Northern Spy apples at our neighbors' house in mid-November.

They are shining, red and nutritious even long after the first snowfall. These particular apples are especially inspiring to the ReTreeUS program because they are spray-free. All of our apples will be chemical-free and (hopefully) thriving long into the school year for all of our participating students to enjoy.

Equally amazing are the blueberries on our land. They're not fruiting, of course, but they are glowing brightly well into the season of gray winter skies.

Native blueberries light up the landscape just before our Thanksgiving snow.

I am a firm believer that we are shaped by our surroundings. Thankfully, the plants are still showing off as the season brings us closer to dormancy. Likewise, Richard, ReTreeUS and I are glowing, too.

Thanks to kale, another survivor of harsh climates, we are eating well. (See below for our Thanksgiving kale recipe.) And, thanks to the tough yet generous locals, our program is growing as the trees go to sleep. All season, we will be preparing to install four orchards in schools and plant over 2,000 trees!

We appreciate those who have given the gift of trees this holiday season, and everyone who will! We also appreciate Flatbread Pizza in Portland, where we will continue to raise support at our benefit dinner January 31st. We hope you'll stay tuned for more details on that evening, and that whatever warms and inspires you this season keeps you smiling and giving thanks.

Here are two pieces of the french toast described below. (Those are a couple of veggie sausage patties on the side.)

Savory French Toast: A Nutritious, Delicious Recipe for Thanksgiving Brunch*
Serves 2-4

You Will Need:

hearty spelt, whole wheat, or multi-grain bread - 4 slices
4 eggs
1/3 cup milk
pinch of red NM chile or paprika
1/2 cup cheese - grated or thinly sliced
1 cup kale - very finely chopped
1 Tbsp butter
salt and pepper to taste

Preparation:

In a medium bowl, scramble the eggs, paprika or red New Mexico chile, and milk with a fork or whisk. Add half of the kale and cheese, and mix those in with the eggs. Soak a piece of bread in the mixture. Flip to make sure you've covered both sides.

Heat a skillet to medium-high. Melt 1/8 of the butter and put the soaked toast on the skillet. Add a little of the fresh kale and cheese to the toast's upper side. Wait until the cheese on the bottom is golden and crispy, then add some fresh butter to the pan, flip, and repeat on the other side. Salt and pepper to taste.

* Some of my friends have an aversion to eggs. Others are vegan. If this sounds familiar, please know that you can make an egg-free version that is equally delicious. You can even make it with a cheese and milk substitute if you don't eat dairy.

All you need to do is grill your bread with some butter in the skillet and add the kale on top. Then add the cheese (or cheese substitute) and flip the bread over in the pan. Then add more kale and cheese. Flip again and cook until both sides are golden and crispy.