Spring is Here!

Spring is here - with its typical roller coaster of hot and cold weather. 80+ on Wednesday, 50-ish today. That's okay with me. Confusing, but okay! What to wear, what to wear? Susan Hill says that "gardening is [one of] the most optimistic and hopeful" of human activities. I would go a step further and say that spring really is the most optimistic of the gardening seasons. Perennials return and annuals re-seed even in the midst of the unpredictable and oftentimes inhospitable weather. So many worry about whether the crocuses and daffodils will survive a bit of snow. Leave them alone, I say, they've been doing this for millennia without our help and they'll do fine again this year.

from late March...

I put the rain barrels out this week, hopefully for good. They'll be okay with no hard freezes.

Meanwhile, spring flowers and cool-weather crops are making their appearances. Peas finally came up. A little slow, but there will be peas yet! Lettuce and radishes beat them to the sunlight by about a week. The rhubarbs the mowers didn't destroy by mistake are back. Maybe this year I can keep it from bolting and get enough for a pie...

horseradish

lilac

peony

pieris

radishes

redbud

blueberries

raspberries

bleeding hearts

forsythia

peas!

redwood

rhubarb

sedum

weeping willow

St. Patrick's Day Soda Bread

Traditional Irish soda bread can be a bit tough and dry. At least the versions I've had at popular mainstream Irish restaurants. Nobody seems to like it, not anyone I know anyway. Being part Irish, I wanted to like it! I came across a page of soda bread recipes in the late great Gourmet magazine many years ago and decided to see whether what I could make myself might be more appealing.

The recipe called for 2 cups of all-purpose flour and 1 cup of wheat flour. Not being a big fan of wheat flour, I substitute a mixture of grains, depending on what I have on hand--including Irish oatmeal, cornmeal, wheat germ, white-wheat flour, Ralston's, and flax seed meal--to make up 1 cup. The recipe calls for 1 cup of raisins. I often use a mixture of raisins and currants, again depending on what I have on hand. After mixing the dough, the recipe says to knead briefly on a well-floured surface. I think about 1/4 to 1/2 cup more flour is incorporated during this process. The recipe calls for either buttermilk or plain yogurt. I have always used buttermilk. The milk is included in the dough, and more is used to brush the top of the bread for baking to give it that beautiful golden brown crust. I bake it in a buttered Corningware casserole dish (uncovered) to maintain the shape. It does take about an hour to bake, so it doesn't quite qualify as a quick bread, but certainly much faster than a yeast bread.

This bread is soft, moist, a little sweet, and always a big hit!

Planning for the Vegetable Garden

Sitting around with a miserable cold, looking at seed catalogs, the Farmer's Almanac, and gardening books and magazines, and hoping this summer's weather is a bit more conducive to a successful harvest than the last couple of years. Below are the tentative layouts for this year's gardens. Trying a few new things--broccoli rabe, Brussels sprouts. And I am determined to get some watermelons to harvest size this year. I am going to give them some more space and baby them along a bit more. Fingers crossed!

And, above all, I solemnly promise to thin the plants more this year. 

Groundhog Says Early Spring

Back on February 2nd, Punxsutawny Phil said to expect an early spring. I'm not sure why we listen to a rodent from Pennsylvania for our weather information, but I suppose it's as good as the local weathercasters. Meanwhile, bouncing back and forth between 50-ish and 20-ish temperatures, buds are starting to pop. Crocuses are blooming today...

January 29

Crazy winter around here.... We've had one snow to speak of so far--and that's one more than last year--and alternating periods of spring-like weather (thunderstorms and all) and bitter cold. This week started with spring--50s and 60s--with snow predicted tonight and into tomorrow. The weather radio woke me up overnight to warn me of the impending wind and rain. Always fun.

Can't get too bent out of shape about it, just gotta roll with it. No matter what you think about climate change, on a season-by-season basis in the garden, you just have to adapt as well as you can.

Yesterday, I took these pictures of things sprouting in the yard and gardens. A blooming crocus, daffodils and hyacinths poking up, primrose and strawberry leaves, and a dandelion (my neighborhood appears to farm them, and I have no desire to buck the trend). Last year, the first crocus bloomed on February 19th. Eek. I hope they like the snow!

Meanwhile, I am planning the veggie garden. Peas get planted around March 10, weather permitting. Last year this worked out well. I am going to try some radishes around then, too. More to come...I"m having fun leafing through the seed catalogs that are arriving daily now :)

Bacon Jam

Bacon Jam

Recipe from the Cooking School at Jungle Jim's

The picture shows a double batch. I had to, otherwise it would have been even harder to give any away for Christmas gifts :)

Warning, this is a lengthy undertaking, and your house will smell of bacon and love no matter whether you remember to turn on the exhaust fan or not (especially this time of year).

Mmmmm, bacon!

1-1/2 pounds sliced bacon, cut crosswise into 1-inch pieces (applewood smoked)

2 medium onions, small dice

3 garlic cloves, smashed, rough chop

1 teaspoon chopped chipotle pepper in adobo sauce

1/2 teaspoon ground black pepper

1/2 cup cider vinegar

1/2 cup packed dark brown sugar

1/4 cup pure maple syrup

3/4 cup brewed coffee or beef broth

In a large skillet, cook bacon over medium heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 15 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet; add onions and garlic and cook until onions are translucent, about 5 minutes. Add chipotle pepper, black pepper, vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring and scraping up brown bits from skillet with a wooden spoon. Add bacon and stir to combine.

Transfer mixture to a large saucepan and simmer, uncovered, over low heat, stirring occasionally, for about 1-1/2 hours until liquid is thick and syrupy. Transfer to a food processor and pulse until coarsely chopped. Cool and refrigerate in airtight containers, up to 4 weeks.

Makes about 2-1/4 cups

Warm up slightly to serve on crackers or crostini.

More Fall Color

Suddenly the fall color is really starting to pop. I love the variety just in my yard. The colors change over time, just as the same plants bloom or leaf out over time in the spring. Keeps life interesting.

Crepe Myrtle

Crepe Myrtle

Crepe Myrtle

Sweet Gum

Sweet Gum

And the Knock Out Roses just keep blooming. Love them. They don't have the fullness of regular roses, which is no big deal from a bit of distance. Nor do they have the scent, but not being a big fan of the rose perfume, I'm okay with that. The yellow ones do have a bit of scent, and those are the only ones the deer bother, so that makes the knock outs even more appealing here in deer central.

Meanwhile, hockey is back and it is sweatshirt weather. I am a happy camper :)

Cilantro Lover's Guacamole

I do not care for avocados or typical guacamole, but I LOVE this recipe. Made today with fresh cilantro from Gorman Heritage Farm. Yum :) If you do not like cilantro, you will hate it--You have been warned.

 

1 ripe avocado
1 bunch fresh cilantro, washed, dried well, and chopped
1/2 - 1 clove garlic, minced
1 jalapeno, diced fine
juice of 1/2 lime (or more to taste)
kosher salt

Cut avocado in half, discard seed, scoop out flesh and put in mixing bowl. Mash the avocado with a fork. (Or, if you have a potato ricer, it will do quick work of mashing the avocado!) Mix in the cilantro, garlic, and jalapeno. Mix in the lime juice and 1/2 teaspoon salt. Taste and adjust salt and lime juice if desired. A bit of cayenne may also be added, if you want it spicier!

Fall Color 2012

Things have been a bit crazy for me lately, but Mother Nature just keeps on doing her thing outside. September had extra rain, but it doesn't make up for the drought and the extra hot summer. The veggies just didn't do so well this year. It didn't help that I didn't thin out the tomato plants enough, either. And the excessive heat kept the melons and summer squash from setting fruit. And the squash bugs got into the zucchini halfway through the season, so I only had a few. And, never enough time to tend the gardens properly. Maybe my next job will allow more summer evenings to do better next year.... Again, I am thankful that I don't rely on my own garden for much to eat!

Unfortunately, the CSA had a very rough year, too. So much so that they are not doing it next year. Makes me sad. Perhaps I'll find another one.

But, the fall color is looking good. See some pix below. I love asters instead of mums -- the asters come back every year. While I'm not a huge fan of sedums, they came with the house and they are so hardy. This is my favorite time of year with them, as they turn a beautiful pink in late summer then deeper pink into the fall. Bees love them too.

Planted a second crop of peas back in August, and they are coming along well. The weather has cooled off quickly, but they like it that way.

Asters and Cotoneaster berries

blueberry bush

sedum

sedum

early September - lighter pink, with bees

tree??? - one from Arbor Day Foundation, don't remember what it is!

peas on the way

Colcannon

Colcannon is an Irish classic. Like any classic, there are plenty of variations on the theme. A surprise treat was traditionally hidden in the dish - often a coin. This is my go-to version. No coins here, though, safety first!

2-3 pounds potatoes, peeled and cut into even chunks
1 small head cabbage, sliced fairly fine (or use a bag of slaw mix)
3/4 - 1 1/4 cups milk, heated, but not boiling
6 Tbls butter, cut into slices or bits
salt and pepper

Cook the potatoes in salted water until just tender. Remove the potatoes from the water, then add the sliced cabbage. Cook cabbage about 4-5 minutes or until just tender. Drain cabbage well.
Mash potatoes. Mash in butter, then hot milk to desired consistency. Add salt and pepper to taste. Mix in cabbage. Check for seasoning again.
Serve hot! (Refrigerate leftovers. Reheats well.)

Note: I use my pasta pot to cook. First, cook the potatoes in the pasta basket. Then, cook the cabbage in the smaller steamer basket. Dump out all the water after cooking the potatoes and cabbage, return the potatoes to the warm pot to mash. No extra bowl to wash!

Potatoes and cabbage from Gravel Knolls Farm.



Blue Cheese-Stuffed Summer Squash

I got a most wonderful book last year called From Garden to Plate from Better Homes and Gardens books. It provides thorough descriptions of various vegetables, herbs, and fruits across the harvest seasons. Each section discusses best varieties for the home garden, how to grow and care for the plants, what to look for at harvest, and some recipes.

This squash recipe has become one of my go-to favorites. It is very versatile.

4 medium summer squash or zucchini
4 oz Neufchatel (lite cream cheese), softened
1/2 c shredded carrot
1/3 c crumbled blue cheese
1/3 c thinly sliced green onions
1/3 c fine dry bread crumbs (I use panko)
1/4 c fat-free or light sour cream
1/8 tsp fresh ground black pepper
2 Tbls chopped walnuts

Preheat oven to 400. Spray baking dish with nonstick spray or spread a thin coating of oil.

Halve the squashes lengthwise and scoop out seeds. (I use a melon baller, but you can use a spoon if you don't have a melon baller.) Leave a shell about 1/4 inch thick. Place squash halves, cut side down, in baking dish and bake, uncovered, about 10 minutes. Remove from oven and turn the squash halves over.

Meanwhile, for filling, stir together cream cheese, carrot, blue cheese, green onions, 1/4 bread crumbs, sour cream, and pepper. (Mixture will be stiff.)

Spoon filling evenly into squash halves. Top with walnuts and remaining breadcrumbs. Bake, uncovered, 10 minutes or until squashes are tender and filling is heated through. Makes 8 servings.

You can substitute different cheeses or nuts, add in other or more veggies, stir in some fresh herbs, mix in a little bacon, etc.

I think I am reluctant to carve the squashes to a one-quarter inch thickness and lose that much flesh, so I find they do take a little longer to bake--up to an additional 10 minutes depending on how soft you like them.

I have not tried to make this on the grill, but it probably would work. I would give the empty squash halves more of a head start before stuffing, I think. And probably put them in a basket once stuffed. Just in case!

This is a quick and easy (and healthy!) summer meal for me. I usually make a half recipe. The leftovers reheat just fine for lunch in the next few days. It could be a nice side dish for company, too!

Mulch 2012

Amazing what a difference mulch can make. The guys edged the beds before adding the mulch, making for a more finished look. I should have had this done a month ago!



 



Before I had the mulch brought in, I spent a few weeks killing and pulling weeds in each of these beds, so I think I did my share of the heavy lifting! But, that was enough. I am happy to keep my favorite Springdale small business busy during this summer's drought period with a special project.

Elsewhere in the yard...

This is the first time I can remember seeing nuts form on my hazelnut plants. I picked up what I think were a few hazelnuts last year, but did not pick any from the bushes.


 
Finally settled on a location for my witch hazel tree (no relation to the hazelnut bushes!). This is where I lost my beautiful cotoneaster last year. I have given the witch hazel as much protection as I could to help it get settled, with a wire cage and rubber mulch tree ring. Hoping it makes friends with the barberries.

Zinnias are in bloom in the hummingbird garden!

Roasted Potatoes Plus

Roasted Potatoes Plus

I've been making this for several years. A friend showed me how to make something similar, and it lends itself to endless variations based on your taste and what you have on hand. The original used a tablespoon or so of tomato paste. I've used ketchup for convenience.

This time, I used some things from the CSA--the garlic and potatoes, along with rosemary from my garden, and onions and carrots from the grocery store. You can also include green beans, asparagus, or other fairly firm veggies. Amounts of all vegetables can be varied to your liking. I like rosemary, but it is not necessary. Leave it out if you don't like it. You can add a different herb towards the end of cooking time, or none at all, it is totally optional.

The roasting gives everything a carmelized and nutty flavor. The garlic becomes sweet, soft, and spreadable. Leftovers keep and reheat well. I have even added cooked chicken to make a one dish meal.



In this pan:

• Yukon Gold potatoes, cut into chunks
• small baby carrots or regular carrots cut into bite-size pieces
• yellow onion, cut into eighths
• 1 head garlic, separated into cloves, cloves peeled
• olive oil
• ketchup
• balsamic vinegar
• salt and pepper
• fresh rosemary sprigs to taste

Add prepared veggies to the 9x13 roasting pan. Add a healthy splash of olive oil and stir to coat everything. Next, a good squirt of ketchup and a drizzle of balsamic vinegar. Sprinkle with kosher salt and fresh ground pepper. Stir again. Roast uncovered at 425F. Stir after 30 minutes and add rosemary sprigs. Roast another 20-30 minutes, or until vegetables are desired tenderness.

Enjoy!