As requested, here’s an update on my progress with the bike. Since I bought it a month ago…

I added a front basket. It’s much easier (and less sweaty) than a bag over your shoulder. I even stopped at Whole Foods tonight and brought home groceries. Dave suggested that I get a cargo net for when I overfill it, and that’s been helpful—without it, my lunch jumps a foot in the air over speed bumps.

My tricked-out bike

I got a bike pump. And I waited way too long to do it. My tire pressure should be between 50 and 70 psi—I’ve been inflating it to 60—and it had dropped to 30. I really noticed the difference. It was like I was riding through molasses.

I added lights. And rode at night! It wasn’t actually that scary, because there was less traffic than during the day. Now I think I’ll start riding the bike on the days that I tutor until dark, too.

I rode in the rain. Not intentionally, but it started raining on my ride home one day. I got soaked, but the tiny brim on my helmet kept the rain out of my eyes. (It also keeps the sun of of them. It’s awesome!) I won’t take my bike if it’s raining in the morning, but I don’t mind getting wet on the way home.

I’ve taken two left turns. Don’t laugh. I feel a little bit like Zoolander, because instead of actually crossing traffic to take a left turn I’ll stop at the crosswalk and wait for the light to change. Especially on Mass. Ave., where there’s four lanes. But one day there was no traffic in either direction, so it was easy. And yesterday Danielle passed me just as I came up on the turn and I followed her lead.

I’ve discovered third gear. I’ve only got three, but I started out in two most of the time. Now on long stretches, like across the bridge or on the bike path I’ll pop it up into three. I haven’t timed my ride to work lately, but I’m sure it’s faster than my original 23 minutes.

I haven’t really had any altercations with cars, but I’m still convinced that every one of them (as well as the bicyclists who whiz around me and the pedestrians who step out in front of me) is actually out to kill me. That makes for some very nervous but safe riding.

So what do you think? Have you been riding this spring? Any advice for me?

Last week we went on an edible plant walk through our neighborhood. It was hosted by David Craft, whose book, Urban Foraging, details the produce he collects around Boston. He started out the evening by feeding us all black locust blossoms. It was bizarre pulling them off the branch and popping them right in my mouth, but they tasted sweet, like pea shoots.

David Craft shows off a wild grape plant. Photo by Ross Miller.

Foraging obviously isn’t an efficient way of getting food, but it would be nice to be able to recognize plants as you walk past and just gather a handful for dinner. Also, it seems like most should be collected when they’re young, in the early spring. At that point most farmer’s markets haven’t started yet, so it’s a nice way to get super local food when it’s not otherwise easily available. And I have to admit to the urge to grab handfuls of berries from my neighbors’ yards.

On the other hand, in the city I would be worried about contamination. I’ve read that plants don’t absorb heavy metals in high concentrations, so it’s ingesting the dirt on the outside that’s the main problem. A thorough washing takes care of that. But who knows what pesticides have been sprayed on them and how much they retain? Probably less than conventional produce, but what’s a good rule of thumb? None of the urban foragers I’ve read deal with that, except to tell you to avoid highways. I’m going to keep researching, but if anyone has some insight to share, please do!

In the meantime, I’m going to get a good field guide so that I can identify edible plants, even if I’m not up to eating them yet. David’s book is more of a primer on the subject.

Lots about organic food this week. The farmer’s markets around here restarted this week, and I think everyone has produce on the brain.

• Where Should Your Organic Dollars Go? – Smart Family Tips. The Environmental Working Group updates its Dirty Dozen list of fruits and veggies that retain the most pesticides.
• President’s Cancer Panel Report Links Chemicals & Non-Organic Food To Cancer – The Good Human. Speaking of buying organic food….
• What Are the Arguments Against Genetically Modified Crops? – Slate. This pretty much exactly reflects my opinions on the subject.
• Chill Wind – Boston Globe. I think I want to read this guy’s book: Losing Our Cool: Uncomfortable Truths About Our Air-Conditioned World (and Finding New Ways to Get Through the Summer).
• How Green Are the Childless by Choice? – Grist. I really like this series in Grist; it’s nice to be reminded that I’m not the only person in the world who doesn’t want kids.
• New Report Shows Forest Cover Declining in New England – The Green Blog. Big surprise, huh?
• How I Learned to Love My Electric Bicycle – Slate. Too expensive for me, but it seems like a good idea to get more people on bikes.
• Renovation Turns Old House into Green Healthy House with Near Zero Heating Bills – Treehugger. A really in-depth look into the sort of thing that the Cambridge Home Energy Efficiency Team does.

That’s all for now. As always, if you find something interesting, send it my way.

I’ve been trying to clean out my pantry lately, in the same way I cleaned out my freezer a couple months ago. It’s taking a little longer, but over the next few days I’ll share some of the things I found in there and what I made with them.

I’ve had a can of pumpkin pie filling in my cupboard for at least six months, since I bought too much for pumpkin gnocchi. (Which, by the way, didn’t turn out half as well as the restaurant variety.) I’ve never been much of a fan of pumpkin, but my Aunt Linda made this pudding for my dad when he was sick, and it changed my mind completely. I don’t have her recipe, but I found one online that’s almost as good.

It doesn’t look impressive, but it’s delicious.

Easy Pumpkin Pudding

• 1 can (15 ounces) pumpkin puree
• 3/4 cup light brown sugar, packed
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla
• 3 large eggs, slightly beaten
• 1 3/4 cups light cream

1. Butter a 1 1/2-quart casserole dish. Heat oven to 350°.
2. In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended.
3. Pour into the prepared dish and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. Serves 6 to 8.

Jason says this is incomplete without whipped cream, but I like it either way. Enjoy!

I’ve been trying to clean out my pantry lately, in the same way I cleaned out my freezer a couple months ago. It’s taking a little longer, but over the next few days I’ll share some of the things I found in there and what I made with them.

The question: What to do with a box of rotini, half a bottle of red wine vinegar, and cans of artichoke hearts, kidney beans, and chickpeas? The answer: Make Artichoke Pasta Salad. It’s great for warm-weather lunches.

Artichoke Pasta Salad

Artichoke Pasta Salad

1 1/2 cups cooked rotini
1/3 cup chopped artichoke hearts
1/4 cup kidney beans
1/4 cup chickpeas
1/4 cup red pepper, diced
1/4 cup green pepper, diced
1/4 cup tomato, diced
2 oz. mozzarella cheese
1/4 red wine vinegar
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
chopped fresh basil (optional)

1. Toss cooked, cooled pasta with artichoke hearts, kidney beans, chickpeas, peppers, tomatoes, and cheese.
2. Drizzle with vinegar and olive oil; sprinkle with salt and pepper; and stir well.
3. Cover and chill for at least 30 minutes. Garnish with basil. Serves 2.

I don’t know where I got this recipe originally, but I multiplied it by, like, six in order to use up all the cans rather than just parts of them. The vinegar’s a little overpowering at first, but the beans balance it out, and after it chills the flavors mix really well.