Independence Days Update: A Day On, A Day Off
Sharon August 4th, 2009
We’ve had a definite improvement from earlier in the season, when it rained every day. Now, it rains every other day. As summer enters its waning month, we have the occasional warm, humid day, as opposed to cool, rainy ones. But it has been a weird season. No blight here, thankfully, but still not enough tomatoes to can, no peppers to speak of, and teeny little eggplants. I’m giving up and ripping out my okra all together - it doesn’t like this weather. Might as well plant some cabbage there.
I’m starting to get into autumn mode - I know we’ve got another month of summer, but that will go awfully fast - we’re away for a few days later this week, and then back, a couple of busy weeks with lots of guests (including potential housemates), and then we’re winding up and getting ready to send Eric and Eli back to school (ok, Eric has been teaching online and Eli attending a summer program, but close enough). And by then, I’ll have fully entered “winter is coming, must. store. food.” mode. Plus there’s wood to split, kindling to collect, the sunporch to reinsulate, the chickens to butcher…Wow, ok, I’m already in need of a nap and I haven’t done anything 
.
The coming of the prospective housemates has been the inspiration to deal with some of the messes we’ve been ignoring for a long time, most notably the laundry room and the garage. Both have yielded treasures, but taken an awfully long time to get clean, mostly since the last time we did it was during an ice age, I’m pretty sure .
Not too much new around here otherwise - I’ve been so busy with the end of Independence Days (finally done) and getting organized for the new book that I’ve barely touched the garden (and have the weeds to show for it) and am dreadfully behind on the preserving. Goats at least have settled in, enough that we’re actually going to be able to go away for my niece’s Christening, thanks to some kind goat and poultry sitters. First, however, we’ve got friends coming for a big dinner party tonight - 11 kids, 7 adults and an awful lot of fresh spring rolls, grilled chinese style tofu and garlic eggplant (thankfully, some local farms have eggplant!). So don’t expect much from me this week - the blog will probably be quiet for a bit.
Ok, on to the update:
Planted: arugula, lettuce, peas, valerian root divisions
Harvested: summer squash, zucchini, a few precious tomatoes, lotsa herbs, lettuce, broccoli, kale, mustard, chard, beets, carrots, raspberries, currants, blueberries, cucumbers, borage, green beans.
Preserved: Yarrow tincture, more currant juice, red currant jam, pickled carrots, pickled nasturtium seeds, froze pesto
Waste Not: Made cucumber vinegar from peels, put together a trellis from an old bed frame, finally cleaned out the laundry/clothing room and am in the process of sorting through 11 billion pounds (approximately) of boy’s clothes sizes 18 months to 4T for dispersal to friends, Goodwill, anyone who will get it the heck out of my house . Cleaned out garage and found all sorts of useful things .
Want Not: Rescued big box of unused Mad Lib books from dump, Simon now totally obsessed. Picked up polar fleece for boy’s Chanukah presents (everyone is getting a homemade blanket - not a surprise, the boys got to pick their fabric).
Ate the Food: Just enough tomatoes to make tomato shortcake, which is basically a creamy baked tomato dish over biscuits. Was a huge hit with the kids, and frankly, utterly delicious.
Built Community Food Systems: Not a bleedin’ thing. Where did the week go?
How about you?
Sharon
- Independence Days Challenge
- Comments(29)
My update for the past two weeks can be found here:
http://supermomnocape.wordpress.com/2009/08/03/independence-days-update-jul-20th-to-aug-2nd/
I feel like I should be doing so much more canning and freezing but there just hasn’t been much at the farmers’ markets the last couple of weeks.
Could you please post the tomato shortcake recipe? We have lots of tomatoes here and I would like to try this.
Here is my update for the last two weeks.
Highlight: Using some of the medicinal tinctures I made, for their intended purposes, and having them work!
So, with this new burst of sunshine and energy, we’ve been getting lots accomplished on the Independence Days Challenge.
Plant Something:
Planted Kale, cabbage, mizuna, carrots and spinach
Harvest Something:
Picked lots of beans, a few straggling raspberries, a few small turnips, garlic, herbs and lots of cucumbers
Preserve Something:
Froze green beans, hung sage, oregano and garlic to dry, made more yogurt.
Waste Not:
Yet another bag of clothes for donation. Layered the grass pile with paper and cardboard to compost.
Want Not:
Not much this week
Build Community Food Systems:
Bought eggs, greens and beef from the local farm. Bought peaches, potatoes and beets from the farmer’s market. Gave a friend some whole wheat sour dough starter.
Eat the Food:
Blueberry Cobbler, cucumber salads, sourdough herb bread, fresh oregano and carmelized onion fritatta, crock pot beef shanks and vegetables over rice.
What about you?
This is our weekly update.
Plant Something—We didn’t plant anything this week.
Harvest Something—zucchini, various herbs, green and red tomatoes, red okra, bell peppers, green beans, jalapeños, blueberries, green onions, red onions. We picked up silver queen corn and green okra from the church vegetable cart to put up. (We have a church garden and vegetable cart as a fundraiser).
Preserve Something—9 quarts of tomatoes, 9 pints of tomatoes, more Hot Pepper Jelly (this time with more kick), and green tomato salsa verde. I helped my dad put up 2 quarts of pickled peppers. He was thrilled to have them preserved for later in the year. I put some potato and leek soup in the freezer for an easy meal in the future.
Waste Not—My aunt gave me a huge bag of hand me down clothes which I shared with my sister. I’m thrilled to have some “new” items to add to the wardrobe. My sister sent her maternity clothes home with me for when we get pregnant again. I have been making a few more hodgepodge meals to avoid wasting food/leftovers. Made salsa verde using the green tomatoes that I had to pull back.
Want Not/Preparation—I pulled back one of the tomatoes that seems to have one of the tomato wilts. We’ll see if it spreads, and if so, I’ll be pulling back more this week. Hubby continues to clear some of the brush on the property. I picked up 5 pounds of bulk organic oatmeal for the pantry and some more canning jars. I caged some of the pole beans that I planted a few weeks ago.
Building Community Food Systems—The food pantry at church is struggling. The donations have decreased, and since I haven’t been at home as much to coupon and get free items, there has not been as much coming in through that route. I’ve been thinking about food drives and fundraiser ideas to bring before the church council. Anyone have any ideas on this? I spoke with a fellow church member about increased distribution of vegetables to those who come to the food pantry. We continue to purchase a weekly CSA basket, much of which we preserve for later in the year.
Eat the food—I made salsa verde for the first time. We have been enjoying BLT’s with the brandywine tomatoes. Because I’ll be participating in a two week food challenge from Preparedness Pro, I have the next 2 weeks worth of meals planned out.
I’m feeling like things are really starting to go well for local. Its been very exciting.
plant something: nothing this week
harvest something: tomatoes (despite early blight), tomatillos, jalapenos, basil, green beans, zucchini, chard, cucumbers, lettuce (still!), beets
preserve something: salsa verde, froze green beans, dehydrated zucchini
waste not: I am in the process of cleaning and organizing. All the clothes and shoes went to the local homeless shelter. All of my daughter’s baby books went there as well. Hubby was given more shirts for work as part of his union contract. They were not needed, so I weeded through and pulled out the ones in the worst shape and made napkins out of them. I’ve done this before and the kids love wiping their faces on Daddy’s shirt.
Prep: reorganized all canning paraphenalia, reorganized all stock of food and other prep items
building community food systems: Found a local farmer through Craig’s list who is raising grass fed cows. Will be splitting said cow with a few friends to cover our beef for the year. Also found locally raised pastured chickens through Craig’s list. Am hoping to have most of my meat for the year in the freezer from all local sources! Also have been going to the new farmer’s market in town. Hubby is seriously on board now after tasting the yummy food and watching a few choice movies.
Eat the food: Salsa verde, lots of jam from recent canning binge, grilled zucchini, zucchini fritters, corn from the farmer’s market, locally caught fish from farmer’s market, green beans, cucumber salad, green salad, roasted beets
This is really fun!
8/3/09: I love my CSA box this time of year: fresh corn, tomatoes and eggplant, yum! I’ve been having a
lot of luck prepping and stocking up at estate sales. These folks were very frugal, had lots of tools and mended
things. Since dh will be furloughed 2 days a month starting September (8% pay cut, he works for UCSF),
I’ve been buying ONLY practical things that I’ve learned don’t come around very often.
Planted: no
Harvested: weekly organic veggie box and flowers: cantaloupe, tomatoes, tomatillos, yellow summer squach
corn, eggplant, garlic, red onions, nectarines, peaches
Preserved: froze l/o ratatouille, found a banana butter recipe to try; froze Meyer lemon rinds for candied lemon peel and vegetable peelings for stock
Reduced Waste: community composting/recycling; saved glass jars and plastics for reuse; cloth TP and handkerchiefs; donated videos, magazines and books to library; recycled old batteries; traded in 3 cookbooks for store credit; organized goods to freecycle: skateboard, “receiver”, picnic table/benches, metal bunk bed, resin chairs, cat climber, table, 7 seasons Star Trek: Next Generation videos, empty pill bottles, margarine and cream cheese containers w/lids
Preparation and Storage: estate sale: extension cord with light for basement, wind-up alarm clock, full bottle lamp fuel, metal striker match, wire brush; sweaters and shirts from parents for dh; bought bananas to make banana butter, apples for applesauce; stocked up on nuts and whole bean coffee
Build Community Food Systems: no
Eat the Food: ratatouille and fruit salad from CSA box; nectarines, cantaloupe, red onions in burgers and egg salad
LisaH
Plant: DH helped mom & dad plant a fall crop of beans for the family to share
Harvest: Tomatoes, poblano peppers, herbs, 1 egg
Preserve: Tomatoes (dried)
Waste Not: * Normal stuff – recycling, composting, critter feeding. * Went an entire week using no disposable dipes! Another week or 2 and I’m declaring 2 y/o officially potty-trained! * Brought home “gleanings” from the office refrigerator and veggie parings from mom’s canning efforts for the chickens to eat.
Want Not/Prep/Store: * Stocked up on pasta and pine nuts at the discount grocery. * Not sure where to put this, but we cancelled the satellite TV service this week. It was harder than I thought it would be for me (not proud of that
), but the kids are taking it surprisingly well.
Community Food System: Shared peppers with brother/SIL.
Eat the Food: * Muffins baked from storage items. * Cherry & roma tomatoes. * White Chili w/ poblanos.
Planted: Herbs to replace the ones the cats dug up: dill, lemon balm, stevia, lemon basil, cinnamon basil, Kentucky Colonel mint, a new rosemary that is supposed to be hardy in our region, marjoram, oregano, plus I moved some of the plants that didn’t like their previous location. My daughter gave me some hollyhocks from her garden, and I put them out, too.
Harvested: Tomatoes, cucumbers, zucchini, crookneck squash, nasturtiums, raspberries and blackberries, new potatoes and green beans.
Preserve: Made blackberry jam, blueberry jam, zucchini bread to freeze, and plan to make cucumbers into something good as soon as I decide what I want!
Waste not: Recycling leftovers from meals into new meals, usually at lunch. Have been turning my leftover bread into bread cubes/crumbs. Also turning the huge zucchinis into something edible, i.e. bread and muffins.
Build community food systems: I donate canned goods to the local food pantry that our churches run. I’ve been sharing information and books with my children. Shop at the local farmers market for the things I didn’t (or couldn’t) grow this year.
Eat: Well, this is the easy one, isn’t it? How delightful to go out the door and pick ripe veggies and create a meal or eat them raw! I’d also love the tomato shortcake recipe, Sharon! Oh, and I just picked up a copy of A Nation of Farmers, so I’ll be reading that this week - can’t wait!
We did next to nothing this week, I’m sorry to say. Better next week, I hope, as our stores are woefully low so far this year.
I’d love to know how you make all your vinegars, Sharon. I love the idea of using up the scraps even more efficiently than my current chicken food/compost system.
Planted: new rosemary in pot for indoors this winter; cleaned out self-watering containers that had tomatoes that went bust and replanted with chard for Fall crop; two kinds of buttercrunch lettuce; tied up tomatoes that were blown over by Kansas winds.
Harvest: nothing, tomatoes are finally starting to turn red. Can’t believe how long this is taking.
Preserve: took hands-on pickling & canning class (learned to make 5 kinds of pickles); pickled 7 quarts of kosher-style pickles using vegies from farmer’s market. Purchased tukery fryer stand (with burner) and propane to use for outside canning (I have a ceramic top stove so can’t can on that). Got DH to help with canning by running the canner outside.
Waste not: recycled cardboard, paper, plastic. added waste from tomato clean up to compost bin.
Build community food systems: found and shopped at city farmer’s market. Also bought locally-grown food at local grocery store (instead of non-local produce). Watched “Food, Inc.” at local movie theater.
Eat: at ice-box pickles I brought home from canning class, ate the extra cukes from farmer’s market.
Very little rain in the last few weeks, and it’s starting to get to more-typical summer weather again. That means highs of 90+F.
Plant: nothing this week
Harvest: green beans, tomatoes, sweet and hot peppers, zucchini (only one so far), calendula and nasturtium flowers, elderberries.
Preserve: nothing yet but my DH will be making wine from the elderberries when the harvest ends. The berries ripen over a long period so that won’t be for awhile.
Waste not: can’t think of anything beyond the usual.
Want not: ditto
Community food systems: ditto
Got to get out and harvest those potatoes this week …
Finally got some winter crops planted; wahoo! Yes, I do know the parsley, celery, leeks and chard should have been planted 3 months ago. I’m, uh, conducting an experiment in late planting for overwintering. ;P
Planted: celery, leeks, parsnips, chard, spinach and parsley, marigolds.
Harvested: strawberries, blackberries, celery seed, lavender, plums, rosemary, thyme, savory, oregano, peppermint, spearmint, from garden. From local farmers, eggs, CSA vegetables. Farmer’s market, peaches, cherries, honey, corn, tomatoes, potatoes.
Preserved: dried thyme, savory, oregano, spearmint, peppermint.
Waste not: took some more things from garage to thrift store. Ripped out more #$%# blackberry vines. Stuffed some of the tremendous amount of pruned wood making a tinderbox of the entire yard into yard debris bin for pickup. Borrowed husband’s sledge hammer to back hoe head back onto handle after it flew off.
Want not: Collected rocks from parent’s property, for use in making paths, edging things, etc. Used some of pruned wood for making plant stakes and fences.
Build community food systems: Can I count my bi-monthly cooking column in newspaper? Shared some produce with friends.
Eat the food: Fried zucchini, roasted vegetables with pasta, calzone with beet greens and chard, and homecanned tomato sauce; granola with home-dried fruits; peaches for breakfast, daily, homemade jam on toast.
Plant something: tomatoes, plus baked bread rolls.
Harvest something: tuscan kale, wombok, pea sprouts, garlic tops, pak choy, mixed lettuce.
Preserve Something: no time this week.
Prep & Storage: *huge* stock up on our fave ‘faux meat’ products discovered on sale (we don’t eat many, but they’re so handy when we want them)
Build Community Food Systems: traded tomato seedlings via LETS network, gave jar of my strawberry jam to my sisters’ family, which led to discussion with nephew & niece about preserving.
Reduce Waste: composting as usual, rescued excess spinach before it wilted, made into spinach/walnut pesto.
Eat the Food: pasta with grilled ‘veggie crisper assortment’, kale and pesto; numerous side salads; noodle soup with mixed garden greens & storage mushrooms, seaweed & tofu; party fingerfood wraps with soy ‘cream cheese’, pesto & sundried tomato, still drinking lemon cordial.
Sharon - how do you make the “cucumber vinegar” from peels?
Not a lot to update here as I’ve been more focused on ramping up my bike use in place of vehicle use rather than dealing with garden, food, or preps. Exception is harvesting prickly pear fruit on Friday and making juice and jelly over the weekend. (Blogged about it, with pretty pink pictures.) Also started some prickly pear liqueur with the pulp leftover after juicing, so as to avoid waste. (I hate waste!)
Getting used to the bike as transportation is important prep work, IMHO. It also increases my fitness and improves my health. In a perfect world, it would also result in weight loss. We’ll see about that one!
Cuke vinegar is just cider vinegar with cucumber peelings (don’t use waxed or sprayed ones, obviously) added for flavoring. Strain out and store in fridge - I add borage leaves or burnet leaves sometimes for “double cuke” flavoring
.
Sorry if I wasn’t clear - not actually making vinegar from cucumber peelings.
Sharon
Had a reminder about the challenges of juggling full-time work with commitments to home this week - BB had a rostered day off work, and knocked off an amazing amount of errand that had been lurking around on the to-do list forever! Big news is that having checked in with council, we should be okay to get the planned terracing of the backyard through. However, we will have to get the plans drawn up by an engineer. (And we took time Saturday to go walk a mountain with amazing views.)
Plant: planted out seedlings of rainbow chard and lettuce (luckily put them under platic bottle cloches as the next few days featured very heavy downpours and frost). Tried planting out pathetic mint seedlings but don’t think they’ll make it. Picked up lemon thyme at farmer’s market, though it is staying as a pot plant for now. Thinned arugula, and placed barriers around the pak choy that had been attacked by slugs.
Harvest: olives
Preserve: dried apples, another jar of preserved lemons, BB is trying out salt-cured olives, lamb stock.
Waste not: usual recycling and composting.
Prep and Storage: nothing here.
Community food systems: local suburb farmers market, bought up a ‘winter warmers’ meat pack from the stall that will be taking a few months off. Put arugula thinnings into a punnet and passed along to friends.
Forgot eat the food! New recipies this week: morrocan lamb in a capsicum and spice marinade; BB made goat crepinettes; lingurian polenta then reused as grilled polenta; labna. Old favourites: zucchini pasta, home made pizza, dijonnaise chicken.
My update here: http://smallvictoriesgreen.wetpaint.com/page/Aug+3+09
Stuff I planted last week is actually up. The first crop of black raspberries are done, but a second lot of canes is forming fruit. This is great because I love black raspberries and I’ve been combining them with all sorts of things! My tomatoes are forming fruit — and I had to take off a lot of branches because of black spot. The rhubarb is still producing — all that rain.
Here ya go:
1. Plant something - nada
2. Harvest something - tomatoes, cucumbers, apple, blackberries, yellow zucchini, green zucchini, turnips, turnip greens, peas, chard, lettuce, potatoes, dandelions, onions, leeks, garlic, strawberries, chicken eggs, duck eggs.
3. Preserve something - froze rhubarb, green beans and runner beans, made sauerkraut, hummus and granola, dried and stored fava beans, dried and bagged zucchini chips, allium blossoms, and medicinal comfrey.
4. Reduce waste - accepted compost and spare zukes from townies. Gave the spare zukes to the poultry.
5. Preparation and Storage - see under dried and froze, above. Preparing to clean and paint the porch/deck area. Checked wine-making supplies; need to find the cheesecloth and get new tubing.
6. Build Community Food Systems - selling duck eggs, giving away veggies.
7. Eat the Food - from frozen: plum sauce, applesauce, chicken. From the land: Apple! duck and chicken eggs, bok choi, turnips, turnip greens, potatoes, zucchini, elephant garlic, blackberries, onions, peas, green beans, runner beans, strawberries, mint, basil, chives, cucumbers, cabbage, cauliflower. From storage: wheat, oats, rye, buckwheat.
Here’s my weekly update—somewhat belated, but it’s turning into that sort of summer:
http://kirbanita.typepad.com/take_joy/2009/08/independence-days-14.html
1. Plant something- Erm, nothing?
2. Harvest something- A few last raspberries, a forerunner tomato, a couple of peas, a couple zucchini & summer squash. I have more garden this year, why do I have less produce? Curse the bad weather!
3. Preserve something- Bought 5 lbs of blueberries and froze half for jam later.
4. Waste not- husband brought old computer graph rolls home for art projects for the boys, the usual compost & chicken feeding with old food.
5. Want not- Bought more pb, got freecycle shoes for DS5 for next summer, ordered a bunch of bulk stuff through our buying club.
6. Community- Still doing the twice-weekly barter market, traded some earrings I made to the neighbor girl for her mom’s birthday, she made a small purse for a birthday present for DS5′s friend. Delivered dinner to a friend with new baby. Shared childcare with a friend; our older kids are in swimming lessons together. Am still organizing Fridays at the Park for kids all summer. Participated in a task force survey on how to keep the library and what other services might pair well with it. Bought eggs from the knitting lady at the corner coffee shop. Signed the poster for the Eat Local challenge at the co-op!
7. Eat! Man, did we eat blueberries this week! Good thing I froze some, we devoured at least three pounds in four days. Pot roast with CSA veggies, fresh green bean and potato salad, scrambled eggs with greens, homemade coconut ice cream (okay, not local, but I had the coconut milk in the food storage rotation), ramen with fresh veggies and egg drop, raisin walnut bread, cornbread, local honey from the barter market, and chicken stew.
Plant something - early lettuces under the veranda and polyanthus (because they smell wonderful!)
Harvest something - parsley
preserve something - nothing yet - still winter.
reduce waste - cleared under our bed and donated lots of things to the school, neighbours and friends.
prep and storage - put in the new (secondhand) pantry cupboard.
food systems - nope
eat the food - almost out of tomato relish. Still eating preserved apple and apricots. Still lots of jelly left.
Thats it really. I do need to get the crab apple transplanted soon as well as get some apple trees. Have ordered some cranberries.
viv in nz
My update is here. No more planting till at least September - our hot months are Aug/Sept (meaning humid and upper 90′s) - since the balcony is shaded, the crops I grow don’t like the heat. I did plan out and order open-pollinated seeds for the fall garden - will see about saving the seeds.
I’m proud that I cleaned out the clothes. I’ve got too much stuff, this was the first step in another major declutter.
Hello from Colorado
Like most of you I am rejoicing at last with warmer weather and less rain. There is some sort of fungus? on the cherry trees from all the moisture. The beans have sort of perked up, the zuk has flowers, I pulled up many sunflowers because the city was on my case… encroaching on public walkway. Whatever.
Ate the last of the raspberries, chard, few green beans, eggs, lots of sage in everything, the first ripe tomato, a small green pepper.
Harvested the garlic, the turnip seeds, the chard seeds.
Prepping a new garlic bed. Planted deeply discounted spring bulbs under the tree in the back yard. Trimmed out loads of vegetation and volunteer junk trees…. I turn this into compost and kindling.
Sales of kitchen textiles still amazingly brisk at the farmer’s market. I have had to hire sales help. I am sewing ALL the time. I signed up for more indoor markets in the fall and renewed my membership in the Be Local group. We are working towards a full time indoor farmer’s market in town. The city has an old building they will “give” us.
This week’s simple pleasure was watching the rain pour into the rainbarrels … that’s simple with mulitple meanings. But it looks like we’ll still be tweaking the installation next week. It’s summer harvest time at the farmer’s market; our garden is a little behind which is actually working out well. Some really suddenly hot and humid weather finally broke into heavy rains interspersed with sunny days and everything seems to be taking off or coming back. The late planted tomato starts are almost as tall as I am.
Plant: Pumpkin and Kentucky Wonder bean seeds; potatoes in a tub.
Harvest: One kirby cucumber, a few okra pods, cinnamon basil, thyme, lemon thyme, tarragon, bunching onion greens, a couple of red onions (by mistake while weeding), sage, rosemary, chives, “big leaf” shiso
Preserve: Dried cinnamon basil leaves; dehydrated plum tomato slices; froze blueberries and green pepper strips. Checked both batches of pineapple vinegar.
Waste Not: Made chicken broth; used half a barrel of rainwater while establishing raised bed around barrels and then had rains that filled both barrels; built bean teepees out of poles I trimmed earlier this year from butterfly bush cuttings; worked the compost piles. On the one step back page – the bedroom window A/C went in and on.
Want Not/Prep: Despite last week’s dire prediction, this week brought cases of tomatoes at the farmer’s market – got a total of 50# of tomatoes; got the second rain barrel installed and linked to the first and built a raised bed around the barrels; got a raised bed established in 1/3 of the vegie patch that we’ve never planted before; started planning where to build/put cold frames; got topsoil (for leveling) and sides for rain barrel/raised bed installations. Researched some preservation techniques/recipes and reading about winter gardening.
Community: Food shopped only at the farmer’s market, the usual garden talk. Some breaking news of opportunities — my town is starting a community garden and a Habitat for Humanity ReStore is coming to the area.
Eat: Fantastic juicy peaches out of hand, sliced with blueberries, and roasted, then served with self-syrup and cream; watermelon; fresh tomato salsa served with whole wheat tortillas and other good fixings from stores; cucumber and onion salad; mixed summer vegies and fresh potatoes, sauteed with herbs; hash browns and eggs for dinner (this is a treat); homemade yogurt cheese with chopped herbs (really good); tried a new tomato for us, Black Russian, nice though we’d prefer Brandywines if we could get them.
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Between me and my husband we’ve owned more MP3 players over the years chanel handbags than I can count, including Sansas, iRivers, iPods (classic & touch), the Ibiza Rhapsody, etc. But, the last few years I’ve settled down to one line of players. Why? Because I was happy to discover how well-designed and fun to use the underappreciated (and widely mocked) Zunes are.
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