Voice In The Garden

January Evening Sunset

2012-01-27T06:50:00.000-08:00

It has been a busy January,

but not so much so that we cannot pause

to enjoy the evening sunset.

Be sure to visit SkyWatch
for beautiful skies around the world

New Year's Eve, Gateway to January

2011-12-31T08:30:00.000-08:00

Happy New Year's Eve and tomorrow, a NEW YEAR, 2012.

Founded on pagan traditions, January stems from Janus, the Roman deity with two faces who had the powers to look back (past) and to the future. The first day of January is in celebration of him.

He was the god of doorways and gates, endings and new beginnings, guarding the threshold, and was associated with powers of prophecy, an augur and mediator. At times he is connected to the sun and moon.

Janus was the ruler of Latium, and under his rule was responsible for the Golden Age that brought money, laws and agriculture to the area. It was a time of great peace and abundance.

~ ~ ~ ~ ~

From translation of Ovid Fast. 1.17 1-188 from Taylor's article:
"It was Roman tradition at the New Year to give the god honey, cakes, incense and wine to buy favorable signs and a guarantee of good luck. Gold brought better results than baser coins.

"Then I asked," Why, Janus, when I placate other gods, do I bring incense and wine to you first?"

"So that you may gain entry to whatsoever gods you wish," he replied, "through me, who guard the threshold."

"But why are glad words spoken on your Kalends? And why do we give and receive best wishes?"

Then the god, leaning on the staff in his right hand, said, "Omens are wont to reside in beginnings. You train your anxious ears on the first call, and the augur interprets the first bird he sees. The temples and ears of gods are open, no tongue intones wasted prayers, and words have weight." Janus had finished.

I was not silent for long, but tagged his final words with words of my own. "What do your dates and wrinkled figs mean, or the gift of honey in a snow-white jar?"

"The omen is the reason," said he - "so that the sweetness replicates events, and so that the year should be sweet, following the course of its beginnings."

~ ~ ~ ~ ~

May we not dwell on the past, rather receive the lessons,

plan for tomorrow, but live in the present. May your New Year be bright

and filled with great insight, well-being and new beginnings. ~ Diana

Dave's Garden Calendar for 2012

2011-12-29T15:38:00.000-08:00

It just arrived, and I am so excited and honored that one of my photos was selected for October.

Dave's Garden: Each year, Dave's Garden members anticipate the annual Photography Contest and this time, it was no different. Our 11th installment of this long-running feature drew thousands of entries from around the world. The membership voted on their favorites and the winners are featured in our 2012 Dave's Garden calendar. Each member receives a year's subscription to DG and a copy of the calendar. The entry with the most votes overall, is featured on the cover. This year, that honor goes to member 'YAMATO', Susumu Kishihara.

The photos are all excellent! Go to Dave's Garden to see the images for each month. You can also purchase your own copy at Zazzle.

Merry Christmas

2011-12-23T06:00:00.000-08:00

“WhenI admire the wonders of a sunset
or the beauty of the moon,

mysoul expands in the worship of the creator.”
~Mohandas Gandhi

Asthe sun sets in the quiet of the evening

itoffers time of reflection and blessings for a new day.

Wewish you peace, joy and well-being

thisChristmas season and the New Year.

Merry Christmas, Happy Chanukah,
Seasons Greetings to all

PS: Please don't forget to listen to my son's great song on ITUNES,
a very inexpensive gift.

Fine Art Winner!

2011-12-19T07:29:00.000-08:00

Thank you all for your kind and generous comments and for participating_ you make it all worthwhile. I'm not sure who receives the most satisfaction from this, you (the winner) or me. Overwhelmingly people prefer The Train Station and it warms my heart to share this with you. What is it that draws people to trains and train stations? adventure, family history, romance, intrigue... ?

About The Train Station: I have always been attracted to buildings with character, those rooted in America and that could chronicle many tales. Abandoned two-story farm homes, old weathered barns, covered bridges, and this station I frequented, all fill me with wonderment and have been the subject matter for many of my drawings and paintings. I love the simplicity of line in this rendering, the solitude, and of course its historic value, and this was an attempt at preserving my memories of it on canvas.

This painting was begun in an attempt to enter a competition for a bicentennial calendar, but as the weeks progressed and the more I became absorbed, I forgot about the deadline. Additionally I failed to put the name of the town on the sign, and that proved fortuitous, as many people who have viewed the complete work since have commented, "I've seen that train station", but of course they may not have seen this particular one but rather one of similar design in a geographic part of the country.

My husband had the honor of pulling the names from my hat, and we thought we should select more than one. How exciting to say Congratulations to the winners!

Sherri, Little House in Paradise
Robin, The Gardener of Eden
Joey, The Village Voice
Larry of Big Dude's Ramblings
Pat Tillett Patricktillett.

Thank you all for participating! I have mailing information for Robin, Joey and Larry. Sherri and Pat, please contact me with your address? I will mail them out right after Christmas.

Thank you all again.

PS: Please don't forget to listen to George's song on ITUNES. It's only $1.29 to download... a great inexpensive present.

Gift For You _ 5 Years

2011-12-10T16:42:00.000-08:00

First and foremost, Happy Birthday to my wonderful husband!

Time does fly when you're having fun. This week marks 5 years since I entered the cyberworld with my first blog post and with discussions that followed on many things, a potpourri of economic and market issues, genealogy, travel, garden... and from that I found my voice as Voice In The Garden evolved. Thus, in the spirit of the holidays I'd like to do something fun and put a smile on someone's face.

Many years ago I had a Limited Edition made from two of my original paintings, The Train Station and The Eliot. They are signed and numbered fine art prints. Two years ago I gave away The Train Station in celebration of three years, and today I would like to offer either one or the other.

Art is a very personal thing and therefore not everyone is interested in a particular theme or style of painting. However, should you have an interest in participating in the drawing, simply leave a comment telling me which one you would prefer should you be the winner.

The Train Station

Image size......................... 20 5/8" by 17"
Paper size ......................... 25" x 22"

Unmatted and unframed
on museum quality acid free paper

Based on original oil 34" x 28"

The Eliot

Image size.............................. 18" by 24"
Paper size .............................. 22" x 29"

Unmatted and unframed
on museum quality acid free paper

Based on original oil 30" x 40"

Leave a comment by Monday, December 19 and a winner will be chosen at random. I will mail it right after Christmas.

This is a gift from me to you and my way of saying thank you for being such a wonderful community of thoughtful people and bringing an added dimension to my life.

PS: Don't forget, son George has 2 songs currently available to listen and download: georgejohnson, and his Debut soon-to-be-released album, here, GeorgeJohnson.com which can be listened to in case you want to order. Some great music!

Son's New Music Release and Debut Album

2011-12-01T10:56:00.001-08:00

Today I am mixing it up a bit from my normal postings in order to introduce you to one of our sons. Many of you who are on Facebook are aware of the wonderful news about George and his music.

He has just released 2 songs, Santa's Wearin' Blue This Year and The Reign. You can listen to both here. Just click, listen and you can download each for just .99 cents. And be sure to tell your friends. (^_^) wink, and a big smile from a proud mom.

Santa's Wearin' Blue This Year mp3 by George Johnson featuring The Jordanaires . Written by John Colgin and George Johnson.

The Reign mp3 by George Johnson featuring The Jordanaires & The Memphis Horns by georgejohnson

Santa's Wearin' Blue This Year Youtube video

George's debut album will soon be released. You can preview it _ Listen to all of the songs for FREE at GeorgeJohnson.com, and sign up for the mailing list to receive updates on the release. I hope you love the music as much as we do... he has some great sounds, and we have had wonderful feedback from talented musicians who speak highly of George's talent.

You can also find George at any of the following:

www.twitter.com/georgejohnson
www.facebook.com

www.georgejohnson.com
www.santaswearinblue.com

www.soundcloud.com/georgejohnson
www.amazon.com/Santa's Wearin'BlueThis Year
www.amazon.com/The Reign

www.market.android.com

Heirloom Squash Ravioli with Sage Brown Butter Sauce

2011-11-20T17:57:00.001-08:00

This past week I made a Squash Puree from one of the heirlooms we had harvested, Marina di Chioggia, and posted the recipe here . I froze all but 3 cups in order to make ravioli. Two days ago I made the pasta dough (refrigerated), one batch with durum semolina and a second with regular unbleached flour. My intention was to only make the former, but due to its coarseness, I opted to do the other batch, just in case. After all, the food processor was already out and surely with this amount of squash more dough would be required. So I made the first batch of ravioli using the dough with unbleached flour.

Today I decided to make the second batch of ravioli using the durum semolina dough. A thought and then discussion with my husband was wouldn't it be nice to have a pasta attachment for our mixer, and so we began calling/searching to see who might have one locally. None to be found, and that is a good thing because once we saw the cost, my rolling pin was adequate. Besides, I suddenly realized I had a pasta roller, and he was just in the next room. Note: What fun we had making ravioli today.

I found the following recipe from Scala's Bistro in San Francisco, CA, for Butternut Squash Ravioli, but made modifications this evening and may make further ones the next time. For us the zest from one orange was overwhelming even though I used 3 cups of puree. We wanted to enjoy more of the squash.

Marina di Chioggia Squash Ravioli from Diana's kitchen

Ravioli Filling:

3 cups of Marina di Chioggia Squash puree
2 cup Ricotta Cheese
2 teaspoons orange zest
Kosher salt and black pepper, to taste
Nutmeg, freshly grated and to taste

Mix all the above ingredients and set aside. Note: This amount of filling required doubling the pasta dough recipe below. The total yielded 8 dozen ravioli.

Fresh Pasta Dough
(makes 4 dozen ravioli)

3 1/2 cups semolina flour
1 teaspoon kosher salt
4 eggs
2 TB water
1 TB extra virgin olive oil

Combine the flour and salt in your food processor and pulse several times to combine. Whisk the eggs, water and oil together, and while pulsing the machine, pour in the liquid in a steady stream. Continue to run until the dough pulls away from the side. Remove, roll into a ball and knead for a few minutes. If the dough is too dry, add a few drops of water and continue to knead, or if too wet, add a touch more flour. Cover with plastic wrap or waxed paper and set aside and allow it to rest for about an hour. (In our case I refrigerated overnight and then allowed it to warm back to room temperature to make the ravioli.)

Egg Wash

1 egg, slightly beaten
few drops of water

Sage Brown Butter Sauce

10 fresh sage leaves, sliced thinly
3 TB butter

Parmigiano-Reggiano, freshly grated

Making the dough and rolling it out was rather straight forward, and having recently purchased an inexpensive mold (under $20) proved beneficial. We have always made ravioli the old fashioned way: cut each one out by hand using a small water or juice glass dipped in a bit of flour_ then crimped by hand. Oh, the wonders of technology.

Divide the ball of dough into fourths. Take one-fourth and roll out into a large rectangular sheet, one that is double the size of the mold and with some overlap. Spray the metal part of the mold with olive oil. Cut the sheet in half and place it loosely onto the mold. Insert the plastic mold to make the indentations. Brush the egg wash atop the dough. With a teaspoon, fill the pockets with the squash filling. Place the other half of the sheet on top, press down to allow any air pockets to escape. With your rolling pin, press against the entire mold so as to seal the edges.

Pull away any excess dough, turn the mold upside down and gently release each ravioli and transfer each to a cookie sheet lined with wax paper. Note: since I freeze most of them, pop the cookie sheet into the freezer. When the ravioli are frozen, place them in your freezer bags and label for later use.

Sage Butter: In a separate saucepan, melt the butter and add the thin strips of sage. Cook over medium heat until the butter begins to brown.

Ravioli: Cook the ravioli in batches in boiling salted water for 4-6 minutes, depending upon the thickness of the ravioli. (ours were rolled out fairly thin)

Remove from the water, drain and place them in the sage butter and saute until slightly browned. Remove to a platter, and pour any remaining sage butter sauce over the ravioli. Sprinkle with freshly grated Parmigiano-Reggiano and enjoy.

Note: We used the durum semolina dough to make the ravioli tonight, and it rolled out beautifully. It is a much courser dough, but those strong arms next to me had no difficulty.

We pulled a few of the first batch from the freezer that were made with the unbleached flour in order to do a taste test, unbleached vs durum semolina. Hands down, we preferred the latter. In our estimation, there is a marked difference in flavor.

Grilled Eggplant and Heirloom Tomato Stack with Balsamic Reduction

2011-11-17T16:27:00.001-08:00

Pictured below are the various eggplant we grew this year and about which I wrote here: Long Purple, Ichiban, the Italian_ Melanzana 'Violetta lunga', and this lovely heirloom Solanum melongena 'Rosa Bianco'.

Rosa Bianco came on so slowly that we feared we would have very few, and that we did, but enough so that we thoroughly enjoyed them. Once they began to produce later in the season, this variety made for the best grilled eggplant. This past week we picked the last of them from the hoop house.

Solanum melongena 'Rosa Bianco'

Fortunately we still have some tomatoes that were picked several weeks ago and have been ripening in the pantry (each individually wrapped with a piece of newspaper). We now have what is a simple-to-prepare and favorite dish.

Grilled Eggplant and Heirloom Tomato Stack with Balsamic from Diana's kitchen

Heirloom tomatoes, thickly sliced (3/4 of an inch)
Rosa Bianco Eggplant, unpeeled and thickly sliced
1 egg, slightly beaten
Panko or bread crumbs
salt and freshly ground pepper
fresh mozzarella, sliced
fresh basil, sliced
extra virgin olive oil
balsamic reduction (see below)

Heat oven to 450F.

Slice the tomatoes and sprinkle each with kosher salt and some freshly ground pepper; set aside on a platter. Dip each slice of eggplant into the egg, then into the panko; sprinkle with salt and pepper and transfer to frying pan with just a little bit of olive oil, and saute until golden brown, several minutes on each side. Remove and transfer to a baking sheet and place in the oven for 5 to 10 minutes. Using a fork, check following the first 5 minutes; these were best when the slices maintained just a bit of firmness.

Assemble: grilled eggplant, slice of mozzarella, basil strips, a tomato, basil, mozzarella, and top with another grilled eggplant. Drizzle with balsamic reduction.

Note: Several of the long eggplants were tried on separate occasions, but our favorite was this one. I can still taste it... like a big thick portobello mushroom.

Balsamic Reduction

1/2 cup balsamic vinegar

Place the vinegar in a non-reactive saucepan. Heat on medium-high until it begins to boil, then reduce the heat and simmer uncovered until the vinegar becomes a syrupy consistency. Set aside to cool.

It will become slightly thicker when cool; if it is too thick, I add a touch more balsamic; if it is too thin, put it back on the stove for further reduction. 1/2 cup of vinegar should yield slightly over 1/4 cup. I keep it stored at room temperature.

Marina di Chioggia Squash Puree

2011-11-11T13:06:00.000-08:00

It has been an exciting year watching the beautiful heirloom squash grow. Our intention was to have these age for several months, but after having to take one of the three Cucurbita maxima Galeux d'Eysines (top left) to the mulch pile, Marina di Chioggia (top right) was not going to face the same destination. Fruit flies circling had my attention and as a portion of the stem was beginning to soften, it was time.

The deep dark green of the newly harvested squash quickly began to fade over the last month toward a softer blue-gray tone. Interesting turban-shaped bottom, don't you think?

The outer shell is quite hard, so a very sharp knife is needed. Carefully cut the squash into sections, remove the seeds (set aside... see below) and scrape away the filament. Line cookie sheets with foil or parchment paper, and place the squash cut side up.

Heirloom Squash Puree from Diana's kitchen

extra virgin olive oil
8.5 pounds roasted Marina di Chioggia squash
4 TB softened butter
1 TB raw unfiltered honey
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 TB heavy cream

Brush the flesh with extra virgin olive oil. Roast the squash 45 to 90 minutes at 375°F (190.6°C) or until the squash is fork tender. It depends upon the size and variety as to the length of cooking. Roasting this one took all of 90 minutes. This 24 pounder filled the entire oven.

Once the roasting is complete, allow to cool slightly, then scoop the flesh out and into a large bowl. Add all the ingredients, combine and puree in food processor in increments. The 24 pound Marina di Chioggia yielded slightly over one-third or 8.5 pounds of puree. I must say that we could eat it just like this. The flavor is so fresh and gently sweet, almost seductive.

What will I do with the puree? Squash ravioli is at the top of my list, followed by a bit more soup per dear husband's request, will freeze some and perhaps I will try my hand at some gnocchi.

Note: All the seeds were soaked in water for about 15 minutes, washed and dried. Half are still drying for next season's garden and for anyone who would like to try their hand at them. Robin, Thomas... ?

The other half was roasted in the oven: toss with a little bit of extra virgin olive oil, garlic salt, sprinkle of cumin and bake at 375°F for 20-25 minutes on a cookie sheet.

Full Beaver Moon

2011-11-11T05:43:00.000-08:00

The fog rolled in and moved about
we prep for winter, no doubt.

10 November Full Beaver Moon

If you have an opportunity, visit SkyWatch for skies from around the world.

Green Tomato Salsa

2011-11-03T15:03:00.000-07:00

Yesterday we awoke to our first frost of the year, and due to that forecast, all the green tomatoes were picked the prior day.

Last year I posted the following recipe for Green Tomato Salsa, but yesterday made a slight modification while making the salsa. Since we only planted Hot Hungarian Wax peppers this year, 8 of those were substituted for the 4 jalapeño and I increased the cilantro a bit.

Canned Green Tomato Salsa from Diana's kitchen

3 TB Extra Virgin olive oil
11 lbs green tomatoes, chopped
3 extra large sweet onions, chopped
3 sweet red peppers, chopped
3 sweet green peppers, chopped
8 Hot Hungarian wax peppers, seeds removed, finely chopped (+/- according to personal taste)
8 large garlic cloves, minced
1 1/2 cup fresh cilantro, chopped
2 TB sea salt
1/2 TB black pepper
1/2 tsp Cayenne pepper (or more to taste)
1 tsp Cumin
1/4 cup lime juice
1/4 cup white vinegar
1 TB raw honey

Add olive oil to an extra large kettle and heat on medium. Add tomatoes, onions, peppers and stir. Add and combine the remainder of the ingredients. Mix well, heat slowly to simmer, and cook uncovered for 25-30 minutes. Stir frequently and be careful so as not to burn the mixture.

Ladle the hot simmering salsa into hot sterilized pint jars (or quarts), and fill to within 1/2 inch from top. Wipe jar rims with a clean cloth. Place sterilized flat lid on the jar and adjust the ring. Place in a boiling water bath; water should cover the lids by about an inch. Bring the water back to boiling and process for 15-20 minutes.

When complete, carefully remove each jar from canner with a jar lifter and place onto a thick towel or mat and in a draft free area. Gently lay a hand towel over the top of the jars, and allow them to cool to room temperature. Do not touch the lids, but allow them to seal over a period of hours (overnight). In the morning check seals, label, date and store in a cool, dry, dark place. Makes 14 pints. PS: if any happen to not seal, put it in the refrigerator, buy some chips and enjoy!

Important Note: If you are just starting out, first read about the basics of home canning. Here is a place to begin, a simple overview, and from the Culinary Arts College, a list of 50 websites for learning self-canning. One of the first things I learned to can as a youngster was how to process tomatoes, a good place to start because of the high acidity. Tools were few, and an inexpensive water bath canner was used.

By the way, we love the salsa, as do our family and friends who have received it as a gift. They say it's the best they have eaten. (wink) I'm not sure it's the best, but that comment will get them more. Don't forget, if you like it with even more heat, simply add a little cayenne and that will kick it up a notch.

Roasted Squash and Apple Soup

2011-10-30T13:34:00.001-07:00

Yesterday we picked most of the apples and pears from our trees, and last evening we delighted in the first of our winter squash soups. Made from one of the heirloom Butternut squash, it was filled with creamy sweetness like only a squash directly from our garden to the table can be. It had all the elements we enjoy: a little sweetness (squash) with some salty (cashew) and a bit of spice.

Roasted Squash and Apple Soup from Diana's kitchen

1 squash (4.5 lb butternut), seeded, peeled, cut into 1 inch chunks
2-3 medium tart apples, peeled, quartered, core removed, chopped
1 medium onion, chopped
1 teaspoon curry powder
1 teaspoon minced ginger
1 teaspoon Kosher salt
1 teaspoon freshly ground pepper
2 Tablespoons butter, melted
2 Tablespoons good olive oil
4-5 cups chicken (or vegetable) stock
1 Tablespoon raw unfiltered honey
1/8 teaspoon nutmeg
pinch or two cayenne pepper
1/2 cup cream or half and half
salted cashews

Preheat oven to 400 degrees F. In a large bowl combine the chopped squash, apples, onion, curry powder, ginger, salt and pepper and combine. Add olive oil to the melted butter, pour it over the squash mixture and fold to coat. Pour the contents into a large baking pan and roast for 40-45 minutes, until the squash and apples are tender. Stir one or two times during the roasting.

Into a large Dutch oven add 4 cups of chicken stock, the roasted fruit and vegetables, and add the honey, nutmeg, cayenne pepper. Stir, and heat the contents to a simmer. Remove the pot from the burner, and puree the contents with an immersion blender. It will be slightly sweet and thick. If you prefer less thickness, add additional chicken stock. Add the cream and combine. Serve immediately and with a few cashews on top.

Wordless Wednesday

2011-10-26T09:55:00.000-07:00

Cucurbita maxima 'Galeux D' eysines', 'Marina di Chioggia' and Sautéed Stuffed Squash Blossoms

2011-10-22T07:31:00.001-07:00

Cucurbita maxima (koo-KER-bih-ta MAKS-ih-muh)

The plant family Cucurbitaceae (koo-ker-bih-TAY-see-ee) consists of gourds, zucchini, watermelon, pumpkins, some cucumbers, squash... and are mostly monoecious, a separate male and female flower on the one plant. This year we added two most unusual heirloom varieties of squash to the garden, and I simply love the looks of both.

Cucurbita maxima 'Brodé D'Galeux Eysines'

Like a large wheel of cheese, I am captivated by this most unusual salmon-colored wart-covered squash. A work of art, this French heirloom originates from Eysines, a village in Gironde, Bordeaux. The name translates to embroidered with pebbles from Eysines and is often shortened to Galeux d'Eysines.

There is not enough room in our regular vegetable garden because the vines are ginormous, so we prepared a spot on a slight slope near our hoop house and ran the vines back and forth rather than allow the tentacles to sprawl into the hinterland. Most of the small fruits would suddenly disappear, eaten by something, so we netted the plant and several survived.

The younger squash are smooth and pale in color, and as they age, the high sugar content causes the skin to crack and the peanut-like growth develops as protection. A heavy feeder and with a long growing season (95 to 110 days), it needs room to grow in full sun and with fertile, evenly moist and well-draining soil. Plant your seedling once any danger of frost has passed and harvest when the skin is firm and orange and prior to the first frost date in the fall.

On average they weigh 10-20 pounds at maturity, but pictured above is one at 31 pounds. Once harvested, store in a cool location for upwards of 6 months, and supposedly they improve with age.

A smooth silky nutty flavor, these are used in roasting, baking, soups, and gratins. The stout seeds are also said to be sweet and delicious: coat with olive oil, sprinkle with a seasoned salt of choice and toast them in the oven.

I am as anxious to try these squash as I was to grow them, and am not sure how long I will wait, but at some point, soups on and I'll let you know when.

Cucurbita maxima 'Marina di Chioggia'

This large heirloom squash traces its roots to the coastal town of Chioggia, Italy, on the Adriatic coast near Venice. Marina di Chioggia translates to Chioggia Sea Pumpkin. Its dark green and bumpy, turban-shaped form averages 7-20 pounds and with leaves that span 10-14 inches. The rich sweet flesh is deep yellow-orange and delicious in pies, soups and sauces or baked. In Italy it is prized for gnocchi and for roasting, and personally, I am looking forward to making some ravioli.

Have you ever stuffed the blossoms? (see below)

Sautéed Stuffed Squash Blossoms from Diana's kitchen

12 squash and/or zucchini blossoms
Ricotta cheese, 1/4 to 1/3 cup
shredded Mozzarella cheese, 1/4 to 1/3 cup
fresh basil, thinly sliced
salt and freshly ground black pepper
1 egg, slightly beaten
1/2 cup Panko or bread crumbs
extra virgin olive oil

homemade marinara sauce, optional

Collect your blossoms in the early morning and leave some of the stem for ease of preparation. Inspect for any bees or bugs inside the flower, carefully handling the delicate blossom. If you prefer, gently remove any stamen inside.

In a bowl combine the ricotta and mozzarella cheese, basil, a little salt and pepper to season. Gently open a few petals of the flower and with a teaspoon, stuff it with the ricotta mixture, enough to fill the cup and still fold the petals around; twist the top of the petals together to seal.

Lightly beat the egg in a shallow bowl. Place the panko or bread crumbs in another shallow bowl.

Dip each stuffed blossom into the egg, then into the crumbs, and fry a couple minutes on each side in olive oil until golden brown. Remove and place on paper towels to drain any excess, sprinkle with a touch of salt, and serve with a side of marinara sauce (or not). Delicious!

Note: The measurements above are approximate and dependent upon how many blossoms you intend to stuff.

Vince Gill Concert and Meet and Greet

2011-10-20T17:50:00.000-07:00

A wonderful array of music, from country to Grand Ole Opry to just plain fantastic jammin' and with eight outstanding backup artists; add a few good stories, a great wit, one personable fella, full of vitality, one who connects and interacts with his audience with his charm and smiling eyes, and you have Vince Gill.

I must admit that country music has not been at the top of my list of listening music, but this gentleman may change my mind, (wink) for he is a class act: a man who clearly loves his music, a voice so pure and beautiful, a world-class guitarist, and one who has surrounded himself with amazing musicians.

The concert was a half hour late in starting, but only due to some difficulty he had with his connecting Chicago flight. Once he arrived on stage, it was one song after another and that continued for two hours! Should you have the opportunity, he is a must see.

Occasionally my son George (who lives in Nashville) sees Vince at breakfast, so when I called to say we had purchased tickets to his concert at Lincoln City, OR, he said, I'll try and arrange a 'meet and greet' with him for you. And so it happened.

Following a dynamic concert and considering how tired he must have been, a gracious Vince Gill came out to meet and greet the small group. We told him of some muffins I had made for him and the guys for their morning coffee, and that we had given them to Bennie (his guitar tech) earlier in the afternoon. We thanked him for taking the time to see us.

If you haven't heard Vince Gill sing, here is one you might enjoy.

I Still Believe In You

Note: although there were no restrictions concerning cameras, I chose to not use any flash for the photos.

Hoop House Redo and Moles

2011-10-10T12:29:00.001-07:00

We have been busy: nearly two weeks on the road to Montana with friends, Part I and Part II; continual work in the garden; harvesting and processing of vegetables upon return; and then my brother came to visit, just at the right time.

As many of you know, we put in a hoop house at the beginning of the year in order to extend our growing season, jump start the spring and summer vegetables and prolong the harvest of heat loving plants such as eggplant and peppers into the fall. Well, the best laid plans o' mice (moles) an' men...

It seems the moles took over the beds while we were gone and caused considerable damage by nearly uprooting many of the vegetables. Moles do not eat the roots, but rather dig main tunnels creating mounds and large air pockets, then go off in in all directions as they search for worms... in this case throughout our raised beds. (Photo: ALAMY)

I wish this article from Purdue University had been published many years ago as it would have saved us many dollars. No, gum in the tunnel, vibrating devices, moth balls... do not work, for we have tried every gimmick in the book throughout the years. The only deterrent has been to trap them or else forget about them, which is what we finally did, for they outnumbered us and the energy required for combat. According to this data there is a relatively new product as an alternative, a worm-shaped bait with a smell and taste of a worm and Bromethalin, the active ingredient that poisons the mole. This was not a choice for our vegetable garden.

Redoing all the raised beds inside the hoop house was not at the top of our list either, but clearly had to be done. We dug out two of the beds, inserted a screen they cannot enter, and refilled with soil. Two down, three to go... game on boys!

We will wait until the rest of the eggplant and peppers are harvested before we complete the project.

Thank you brother! we got a new stone floor.

Part II, Harvest Moon Over Montana and Friends

2011-09-20T07:41:00.001-07:00

Harvest Moon Over Montana, Part I is here.

Sept 11, early morning our friends continued east
as we headed back west and destination Butte.

Our Lady of the Rockies

Sept 12, leaving Butte and on our way to Drummond for a lunch date. We arrived at the restaurant a little early and anxiously kept looking out the window at each vehicle pulling up, until suddenly, there she was. She walked into the dining room and right toward us, wearing her warm and beautiful smile. We hugged! just like old friends do. The difference is that Susan and I had never met, but over the last several years have gotten to know one another through our blogs and shared common interests. If you haven't been to her site, please do so. Susan, of Schnitzel and the Trout, would love to see you and share some of her travels and recipes.

Susan and the Trout (as she calls her husband) live in Florida in the winter and in Montana during the summer; once our trip was finalized, she and I planned how we could meet. Disappointing was that the Trout couldn't join us due to a recent surgery, but now that he is on the mend, I have confirmation that we will all be together sometime soon. As we departed, my husband asked if it was what I expected. Absolutely... but above expectation. One of the highlights of our trip! meeting-up and sharing special moments together. Thank you, Susan, for taking the time to be with us.

After several hours we were on our way to Missoula to meet-up with longtime friends.

So here we were with our friends and with an added bonus of meeting their extended family, Ken's aunt and uncle. As we overlooked the beautiful mountain range, he voiced his disappointment that the view was not crystal clear. Wildfires had been burning for several weeks prior to our arrival, and the haze continued in the area and surrounding mountains. But tell me that is not beautiful.

We brought some wine to share, and dinner this evening consisted of Kyong's Bruschetta, Ken's smoked salmon, a Korean cucumber salad, steamed rice, with corn and cilantro, and Phyllis made a pasta with lemon. Everything... so delicious!!!

Full Harvest Moon Over Montana

Sept 13, a drive with our friends to Flathead Lake, a picnic lunch they had prepared and that we enjoyed alongside the water...

... and back home.

The evening was outstanding! Three women cooking, Kyong, Phyllis and me... such fun! We served my Grilled Eggplant Bruschetta (and Kyong's bruschetta was so good, she made it a second evening); I sauteed green beans we brought from our Oregon garden and made a Caprese salad with the still perfect heirloom tomatoes. Ken, Pete and Jim, the latter two supervising of course, grilled steaks. And we were all around the center island, chatting, sipping wine, enjoying appetizers, engaging one another, sharing stories, laughing, feeling the love...

Kyong's Bruschetta

Simple, delicious... simply delicious! Mix the following together and serve on a crostini.

Roma tomatoes, chopped
spring onions, chopped
garlic clove, minced
basil, chopped
avocado, diced
touch salt
touch EVOO

An extraordinary reunion! We hadn't seen our friends for years, but it was clear that no time had passed... we picked up where we left off. It wasn't about going out to dinner and being entertained, but rather what real friendship is about. People come and go in your life, and you don't have it with everyone, but those with whom you do connect are like-minded, value the same things, enjoy life, accept and love one another for who and what you are.

Kyong, Ken and Edward, these few days were clearly our grand event!

Early morning of our departure, and with a promise that we would be together again within months, a cool breeze ushered in a wonderful clarity. We drove beneath the beautiful big blue sky country with wispy clouds, and the moon watching over us on our now waning trip homeward.

Soaring hawks and cattle graze,
buttes and granite walls, amazed.
Antelope race the ridge above,
rivers, streams, what's not to love.
Hillsides dotted hooker green,
silence speaks, it is as seen.
Sweeping, stretching green and gold,
replete with stories yet untold.
Mountains, valleys juxtaposed

humbling moments, disclosed.
Southern mountains rising blue,
Montana moon, this country's true.

~ Diana

Harvest Moon Over Montana and Friends, Part I

2011-09-19T13:26:00.000-07:00

We are back home following nearly two weeks of wonderful as we traveled across Montana with good friends; new ones shared in a piece of this journey; and on our final leg, as they continued east, my dear husband and I began our return.

The two of us relished in a stop to meet a special blogger friend in Drummond, Montana, and then continued west to be with a favorite family with whom we share a most special fondness (both in Part II).

From Oregon to Washington, Idaho, Montana and return,
the Harvest Moon was our constant.

Hot sunny days ensued. Blustery Columbia River Gorge, wide and rushing are its waters and towering are the mountain walls; giant windmills stand as sentries, their blades lashing and flogging the air about it; miles and miles of golden freshly cut wheat fields follow.

We trekked along with history and the Lewis and Clark Trail as the sinuous Snake River and the cliffs to the east kept us narrow in our journey; mountains, rivers and streams, undulating farm land for as far as the eye can see, and then rest for our first night. No phones, tv, or internet service, only the softened sound of our voices within the hush of this pastoral campsite,

Dayton, Washington

Sept 7, early morning breakfast: freshly ground coffee, garden tomatoes, a vegetable quiche, and grilled brats, all prepared ahead and brought with us to make the journey most relaxing and feel like we were home; a pause for the turkeys, walk along the river, clematis blossom spent, but the Solidago in its prime.

Pristine are the reflecting rivers, broad and beautiful. Coyote Gulch. Large is the landscape, lunch along the river, and Nez Perce trail. Fish Creek, Dead Mule Flats, Hard Creek, Indian Meadow Creek, Ash Pile Creek, Burnt Cedar Creek... mountains, island ranges, rivers, valleys and streams.

241 miles later and we were camped at Lolo Hot Springs. Tonight's dinner: two couples grilled steak, we, salmon, and all shared in fresh garden produce.

Sept 8, we awoke to 35° F, but the sun continually warmed our day.

Expansive plains, 6393 feet and the great Continental Divide; 266 miles from Lolo Hot Springs to Livingston, Montana. Dinner: Prosecco served with eggplant bruschetta for an appetizer, grilled flank steak with chimichurri sauce, Caprese salad, and sauteed fresh green beans... our treat for everyone.

Sept 9, 180 miles from Livingston to Garryowen, Mt, an early afternoon arrival, two nights of camping, relaxing and dinner shared around the picnic tables.

The evening train whistle lulled us to sleep and stirred our early morning
as distant sound increased with its approach.

Sept 10, Custer Little Bighorn Battlefield... beyond words and the landscape is vast

Part II to follow.

Eggplant and Grilled Eggplant Bruschetta with Basil, Tomato, and Feta

2011-09-05T07:38:00.001-07:00

Saturday's Harvest

Solanum melongena or aubergine, brinjal, or to us, eggplant... native to India and a wonderful addition to ones vegetable garden.

Know however, that it is a member of the nightshade family, that neither the flower nor leaves are edible _ only the fruit can be eaten. Additionally, eggplant contains oxalates, which can cause difficulty for people with pre-existing gallbladder or kidney conditions.

However, should you enjoy it as much as we do in the summer, then you'll like knowing it is a good source of dietary fiber, potassium, manganese, copper, vitamin B-1 (thiamin), B-6, and foliate. US Agricultural Service researchers in Beltsville, Maryland, found that eggplants have a rich source of phenolic (antioxidant) compounds.

They come in various shapes and color, but our favorites include the Long Purple, Ichiban, and the Italian_ Melanzana 'Violetta lunga', the latter which was introduced to us by Robin. This heirloom has outperformed the S. 'Rosa Bianco' 20:1. Thank you Robin for sharing the seed with us, along with this beautiful Zucchini 'Cocozelle' (pictured above).

Because eggplants are heat loving, we decided to grow them in raised beds in the hoop house this year. They require good compost, well-draining soil, and moisture. Charming blossoms and foliage, the longs have a beautiful deep purple glossy color, thin skins, a relatively sweet taste, and are picked when they are gently firm to the touch. Be careful of the prickly thorns on the stem and calyx. When harvesting, cut the fruit off the plant rather than twist or pull. Should you need additional information, here is a source from the University of Illinois Extension.

Eggplant Parmesan is a favorite of ours, but also a Bruschetta (pronounced brusketta) as an appetizer; actually it is almost a meal in itself. A nice glass of wine (or not), and you and your honey will think you are in heaven. This is one I have made for many years, and did so again yesterday.

Grilled Eggplant Bruschetta with Basil, Tomato and Feta from Diana's kitchen

3-4 long eggplants (about 1 pound), unpeeled, sliced lengthwise
1 medium (Walla Walla) sweet onion, sliced into whole rings
Extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
Kosher salt
freshly ground pepper
3 Tablespoons chopped basil leaves
Fresh tomatoes (peeled) or one 14-oz can peeled Italian plum tomatoes, drained, chopped
1-2 Tablespoons Balsamic vinegar
1/4 cup Feta cheese

Remove the ends of the eggplant and discard. Slice the eggplant in lengthwise 1/4 inch slices and brush lightly with olive oil, sprinkle with salt and pepper. Slice the sweet onion into whole rings, about 1/4 inch in thickness, and brush with olive oil and sprinkle with a touch of salt and pepper. Heat grill to high, brush grates with vegetable oil, and grill the eggplant and onions for 2-3 minutes on each side, until slightly charred. Remove and cool.

Once cool enough to touch, slice the grilled eggplant into 1/4 inch strips, then into 1/4 inch bite sized pieces. Chop the onion as well.

Warm 2 Tablespoons olive oil in a saucepan over medium heat, add garlic, crushed red pepper, touch of salt, black pepper and sauté a few minutes. Add chopped basil, stir; add the tomatoes and cook on low heat until any liquid has evaporated, about 3-5 minutes. Add the diced eggplant, onion and balsamic vinegar. Heat and season with any additional salt or pepper to taste.

Just before serving, add the feta cheese, combine and transfer the bruschetta to a serving bowl. Arrange the bread on a serving platter, olive oil side up. Pile high the bruschetta. I hope you enjoy it as much as we.

Crostini or "little toasts" can be made using a baguette or a nice course multi-grain bread (our favorite) cut into small 1/4 to 1/2 inch slices. Place the oven rack in the upper part your oven and preheat to 450°F. Place bread slices on a flat baking sheet, brush one side with olive oil, turn the slices oil side down, and bake about 5-6 minutes until the slices are slightly browned. Remove from the oven and rub the toast with a halved garlic clove (or not, depending upon your preference). We have also grilled the bread slices for 1-2 minutes per side.

Heirloom Cabbage 'Red Acre' and Red Cabbage Salad with Pistachios

2011-08-30T13:33:00.001-07:00

Brassica oleracea 'Red Acre' is a beautiful and rich reddish-purple heirloom cabbage variety, firm and compact. We harvested five heads on July 28, measuring 6-7 inches in diameter and weighing nearly 3 pounds each. One was shared with a neighbor and the others set aside until we could decide upon the preparation. Another positive attribute is that it stores extremely well in the refrigerator.

Following is a new recipe I found. Simple preparation, a beautiful addition to any meal, and oh, so good. I must admit that after my first bite, I thought, Yah, that's okay, and then a second bite had me with That's pretty good. The third bite speaks for itself as I made it for a second time this month, and finally last evening, August 29, I used the last beautiful and fresh head so we could enjoy it once more. Fall's harvest cannot come soon enough.

Red Cabbage Salad with Pistachios from Diana's kitchen
(adapted from Cilantropist, courtesy of James Peterson)

one small red cabbage, chopped into ribbons
1 tablespoons salt
1/3 cup sherry (red wine or rice) vinegar
1 1/2 tablespoons sesame oil
1/4 cup canola oil
ground black pepper
1- 1 1/2 cups shelled pistachios

Remove outer leaves of cabbage, quarter the head and remove the cores. Thinly slice each quarter into 1/4 inch ribbons. (thinner = less crunchy, thicker = crunchier) Place cabbage in a large bowl and toss with salt, stirring/rubbing to be sure all pieces are covered with salt. Then remove the cabbage from the bowl and place in a strainer over a bowl or the sink and let drain about 30 minutes.

Whisk together vinegar, sesame oil, canola oil, and a few grinds of black pepper.

After 30 minutes take handfuls of the cabbage and squeeze out excess water and place in a large clean bowl. Mix the dressing with the slaw and refrigerate, enough time for it to become nicely chilled. Just before serving toss the pistachios in with the cabbage and enjoy.

Note: the recipe calls for toasting the pistachios in the oven, but we located some roasted and shelled pistachios that worked just fine. Since one head makes a nice quantity, enough for leftovers, we put some aside and only mix the pistachios with the portion of salad to be served. (pistachios become soggy overnight)

Nursery Visit

2011-08-24T10:12:00.000-07:00

Last week we traveled with some friends, and one of the highlights was a visit on the grounds of Monrovia in Dayton, Oregon... a beautiful location and with expansive plantings in all directions. I would have enjoyed more time there.

Hydrangea paniculata 'Unique'

Entrance to the right of H. paniculata

Looking back across the stone walkway

Clethra alnifolia 'Ruby Spice'

Honey bee attractant

C. alnifolia 'Ruby Spice'

Hydrangea aspera var Robusta Green

Cimicifuga racemosa 'Black Negligee'

As far as the eye can see

Meanwhile, back at home: our landscape has some maturity at this stage, and the last several years focus has been on expanding our organic garden, heirloom vegetable seeds and an attempt to grow year round. So I must admit to not having supported the plant industry for several years, but this visit to Monrovia got me psyched again. What must one do? We headed to several nurseries. From inspiration to participation, my dear husband says.

Although some of the plants are not new introductions, they are new for us, and a few are ones we lost during a prolonged freeze several years ago and thought worth another try. So without further ado, this is the plant list we obtained.

Taxus baccata 'Standishii': an addition to our numerous vertical evergreens
Carex 'Ice Dance': new add to our garden;

Penstemmon 'Bev Jensen': we lost all our penstemon last year, and this was a lovely companion with the Echinacea;
Hebe 'Amy': was lost last year (among other Hebes) following many years of enjoyment;
Melianthus major: went by the wayside many years ago, but worth another try.
Hydrangea paniculata 'Limelight': after seeing H. paniculata 'Unique' at Monrovia, I settled for this one... actually two; ok, my husband wanted three;
Echinacea 'Fatal Attraction': new and do love the nearly upright magenta blossoms with its darker stem;
Clethra alnifolia 'Ruby Spice': new and the one gallon size (not pictured);

Also not pictured:

Gunnera chilensis: lost it a number of years ago, worth another try
Lobelia speciosa 'Fan Blue': new and loving it

Fava Beans and Fava Beans with Garlic

2011-08-22T15:22:00.001-07:00

Broad bean, Field bean, Horse bean, Fava bean... the botanical name being Vicia (VIK-ee-uh) faba (FAH-va).

Are you aware that Favas are ancient, one of the oldest cultivated plants, said to have survived 5000 years? A fact sheet from Purdue University claims it is one of the most important winter crops for human consumption in the Middle East, and we are aware of it being a favorite among Italian cuisine.

Last year while researching which heirloom beans we would plant in this year's garden, I was especially drawn to this one of which we were aware, but had not planted before. The character of the dried bean itself was so compelling.

A cooler weather plant, it likes well drained soil and actually adds nitrogen back into it. It is one that is easy to grow, and whose beautiful blossoms are edible.

Beans begin to form at the bottom of the plant first, thus those will be the first to harvest. Six (6) plants yielded 3 and one-half pounds of shelled beans for us. String the bean, shuck it, and remove anywhere from 3 to 5 (and sometimes 6... but who's counting) in each pod. And once inside, the plump 5-10 inch long pods have a most unusual cushioned lining.

The waxy outer coating needs to be removed. Blanch them in boiling (slightly salted) water for just 30 seconds; remove, drain, rinse with cold water; then plunge into an ice bath in order to stop the cooking process. Drain again.

Gently pinch the bean opposite of where it was attached to the pod, and the coating slips off to find a seductively luminescent and gorgeous shade of green.

How did we prepare them? a simple rendering.

Fava Beans with Garlic from Diana's kitchen

2 cups shelled fava beans
1 Tablespoon extra virgin olive oil
1 small garlic clove, chopped
Kosher salt
freshly ground black pepper

In a large saucepan, heat the olive oil on medium heat; add the garlic and saute for about 30 seconds (careful not to burn). Add the Fava beans, a sprinkle of salt and pepper and saute on low for just a few minutes. They are young and tender to begin with, so very little cooking is required. Sprinkle with any additional salt or fresh pepper to taste... voila. Buttery and nutty flavor, but with an ever so slight bitterness, you can eat them warm or cold, steamed or smashed...

... serve them as a side with a simple meal, burger with blue cheese, caramelized onions, and sauteed mushrooms.

Note: Extra steps are required after harvesting these beautiful beans. Was it worth it? Yes, in that they are gorgeous, and we enjoyed them. Will we plant them again next year? Not entirely sure, as the other heirloom beans that we planted have yet to be judged. Nonetheless, we are saving seeds just in case.

Full Sturgeon Moon

2011-08-13T17:48:00.000-07:00

Full Moon Rising

For three nights she awakened me as she fled into our room,

but disappeared before the dawn and masked in a mass of gloom.
Ah, but this morning found me wake enough into her lovely glow,
red face rising, morning vigil kept, I'm here you see... and bestow.

~ Diana

Credit is given to Native American fishing tribes for the Full Sturgeon Moon. Another name for the August moon which requires no further explanation, Full Red Moon.

Salmon Cakes

2011-07-22T12:01:00.000-07:00

We love our wild Pacific salmon, generally grilled outside and with a touch of olive oil brushed gently on both sides, sprinkled with lemon pepper, and usually with a little extra freshly ground black pepper. For us it doesn't get much better... unless of course you have some left over, as we normally do, and then, you might consider the following.

One of my favorite food blogs that I frequent is Mary's One Perfect Bite, and earlier this month she offered the following recipe that was developed by Ina Garten. I changed only a few things: instead of 1/2 cup of red bell and 1/2 cup yellow bell pepper, 1 cup of only the red was used as that was on hand; and I decided on only 1/2 cup of bread crumbs (see note below).

Salmon Cakes from Diana's kitchen courtesy of Ina Garten

1/2 pound fresh salmon, grilled or baked, then chilled
Extra Virgin olive oil
Kosher salt and black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil (Old Bay) seasoning
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

If the salmon is not already prepared from a previous dinner, then use the following procedure: Preheat the oven to 350 degrees F. Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes, remove the skin, and refrigerate until cold.

Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.

Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

Notes from my kitchen: Substituted for the red onion was a sweet white Walla Walla from the garden. Only 1/2 cup of bread crumbs was used, and that goes back to having lived on the east coast for so many years and enjoyed Maryland crab cakes, the best of which had no crumbs. The difficulty is that they tend to break apart easily, so I made the cakes smaller (about 3" in diameter) for better ease of turning them over in the saute pan.

If you like salmon as we do, then you are going to love this recipe... so full of wonderful flavor, tender, sweet. (I've made them twice this month.) Should you like wine with your dinner, add a nice chilled glass of a buttery Chardonnay. Does it get any better than this?

bon appétit!

Full Buck Moon

2011-07-14T09:09:00.001-07:00

It was nearly a Full Buck Moon as we returned home following a wonderful dinner with friends. The moon that had been sandwiched between two layers of clouds, now appeared to ride high in the pastel sky. With camera in hand, we backtracked to capture some of the evening.

According to the Farmer's Almanac, July's Full Moon has also been called Hay Moon and Thunder Moon.

4th of July Harvest: The Brassicas

2011-07-05T09:09:00.000-07:00

We finally had a warm and sunny yesterday, 81° F, and with an expected high of 86° over the next several days, we made our early morning rounds in the garden. It was a major harvest day for the Brassicas: broccoli, Cauliflowers Graffiti, Cheddar and Snow Crown, Cabbage Stonehead, and the various types of kale. (The slugs were horrific, but I managed to pick most of them off the cabbage and cauliflower leaves and send at least 60 of them to slug hell. Placing them in a sink filled with cold water and a little salt, brought the remaining ones out.)

We shared one of the beautiful white heads of cauliflower with a neighbor, another was made into cauliflower soup, three were cut into florets, blanched and frozen, and I see Roasted Cauliflower in the not too distant future with the remaining head. Today I shall tend to the kale and cabbage.

We hope you had a safe, fun-filled 4th of July
and that you took a moment to ponder the meaning.

Capture the Morning's Garden

2011-06-27T10:58:00.000-07:00

June is the month! That is when it happens.

The soil has been satiated by the continual spring rains and with increasing sunshine and warmer daytime temperature here in the Pacific Northwest, color and blossoms and fragrance emerge nearly en masse. We love the chill of the morning air, the warmth of a sunny day and the cool breeze beneath a shade tree.

Blossoms of the rhododendron have begun to fade but the Chionanthus virginicus (Fringe tree), is currently Puttin' on the Ritz. This rather slow growing specimen is worth having in the garden especially for the intoxicatingly fragrant and delicate creamy-white panicles of blossoms.

Step out the front door toward the rhododendron, turn south past the tree and the kitchen garden (potager), take a hop past the apple trees to the opposite side and turn northward, and this handsome Dwarf Alberta Spruce (Pinus glauca) awaits to greet with a view of the Fringe tree above, and the profuse yellow flowers of Genista Lydia (Lydia broom) which drape over the wall of boulders, the support for the raised bed area and a few roses.

Stroll past a healthy stand of black bamboo (Phyllostachy nigra) where thoughts turn to friends who gave us a little start of that fine specimen... but be careful, for the grade is rather steep.

Beyond we approach a most spectacular Viburnum plicatum 'Mariesii', perhaps my favorite shrub. See how the branches grow horizontally and the double rows of lacey cymes lay atop the branches and look somewhat akin to a lace-cap hydrangea? We started this from a cutting 7 or 8 years ago from one in another section of the garden and planted it in this location in order to have a birds eye view of the blossoms from above. It loves this spot, as do we. Would you believe, we do not water it?

Continue north from here past the birch and we'll head west up the hill toward another favorite part of the garden.

A favorite tree, Fagus sylvatica (beech), was planted following a trip to England nine years ago. No, we shall not experience the grandeur as those that we saw, for they were at least a century old, but the magnificence of those trees had us planting one upon our return to the United States. It could be said that the deep rich burgundy color of the foliage is likened to a great Merlot, deep, full of flavor and rich in color. (I made that last part up... wink.) I do love how it caresses Carex elata 'Bowles Golden'.

The soft salmon pink of Papaver orientale 'Helen Elizabeth' is throughout the garden, and one nestles next to this carex.

Only a few bearded iris remain and Anthriscus sylvestris 'Ravens Wing' has now faded, but all is not lost as blossoms of another form emerge.

Yes, this is the month, or shortly I will say, was the month, for our garden will have to contend with the hot and dry days during July and August. Amazing is how the plants have adapted to little or no water during that period over the course of many years.

Thank you for taking time to join us in the morning garden.

Asian Shrimp, Mango and Avocado Slaw

2011-06-13T10:24:00.000-07:00

What does one do with beautiful heads of cabbage recently harvested from the hoop house?

First, Cabbage Soup, and yesterday, Asian Shrimp, Mango and Avocado Slaw, courtesy of Cathy at Wives with Knives.

Cathy states that one of the nice things about this recipe is that there are no set rules. Add a little more of one thing, less of another. Barbecued pork can be substituted for the shrimp, use cashews instead of peanuts, add pineapple instead of mango. There were only a few changes I made, but mostly followed her recipe.

And it is delicious! ... crisp, some sweetness, a little kick, and full of wonderful flavors and healthy ingredients.

Asian Shrimp, Mango and Avocado Slaw
adapted from Cathy at Wives with Knives

6 cups shredded cabbage (about a 2.2 lb fresh cabbage head)
1 carrot, julienned
3 fresh radishes, thinly sliced
2 young green onions, thinly sliced
1/2 - 1 cup fresh young Kale leaves, chopped (optional)
1/4 cup cilantro, chopped
1/4 cup chopped roasted peanuts
1 pound shrimp, cooked (I grilled them lightly)
1 mango, peeled and diced
2 avocados, peeled and diced

Note: I combined all the above ingredients (except for the avocados) and refrigerated for several hours; prior to serving, the avocados and the dressing were added. The cooked shrimp were grilled slightly; fresh young Kale from the garden was added, and since I did not have chili garlic sauce, I used that which I had on hand, the chili paste.

Asian Vinaigrette Dressing

3 tablespoons soy sauce
2 tablespoons rice wine vinegar
juice of l lime
2 tablespoons honey (raw and unfiltered local honey)
1 teaspoon sesame oil (or to taste)
1 teaspoon fresh Asian chili paste (or chili garlic sauce)
1 teaspoon fresh ginger, minced
1/2 cup oil

Combine all ingredients except oil. Slowly whisk in oil.

This is one we will make again. Thanks, Cathy.

Cabbage Soup

2011-06-06T12:47:00.000-07:00

Harvested from the hoop house this past week were Carrot Nantes, Cauliflower Graffiti and several more heads of cabbage, Stonehead and an early Golden Acre, plus some Kale which is now in the outside raised beds. And since we have frozen tomatoes from last year's garden, what should a person do? The garden gives you cabbage... make cabbage soup.

Cabbage Soup from Diana's kitchen

1 tablespoon olive oil
1 lb ground hot (or sweet) Italian sausage
1 medium to large onion (about 2 cups), chopped or sliced
3-4 stalks of celery (about 2 cups) chopped
1 head of fennel (about 2 cups), sliced (optional)
3 cloves garlic, diced
Kosher salt, to taste
Freshly ground pepper, to taste
3 carrots, sliced/diced
3 cups diced tomatoes (frozen tomatoes from the garden)
2 large heads of cabbage (5-6 pounds), coarsely chopped
2 (32 oz) containers of chicken broth
Kale, chopped

Heat olive oil in an extra large Dutch oven or stock pot. Add ground hot sausage and cook until slightly browned. Add chopped onion, celery, (fennel), garlic, touch of salt and pepper and saute over low heat for 5-7 minutes. Add remaining ingredients, heat through and simmer for 45 minutes. Add more broth and salt and pepper if needed. If you like more broth, add additional liquid, but we like it without too much. A few minutes before it is done, add kale and heat through. Simple, quick and oh so yummy.

Note: This makes a large quantity of soup, but it makes sense to do so since we enjoy having several meals of it and then freezing the remainder in quart containers for later use. Fennel was omitted this time since it was not available in the garden. And remember that cabbage cooks down so the raw quantity will be greatly reduced when cooked, one-third to one-half. Additionally, since we had local fresh ground pork, it was used in lieu of the hot Italian sausage. Since we like the spicy flavor, I added 1/2 teaspoon red pepper flakes, 1/4 teaspoon cayenne, and 1/2 - 1 teaspoon fennel seed to the browned pork.

... and now I see some Cole slaw in our future.

Yesterday's Foggy Morning

2011-06-04T07:12:00.000-07:00

The month of May brought us continued rain and coolness with temperatures ranging mainly in the mid-fifties to the low 60's. Yesterday we awoke to a 42° (F) foggy morning and an optimistic high forecast of 71. (Be sure to enlarge for I do love the fog in the landscape.)

Had you been here you could have lent a hand: rigging a device of PVC to roll up the opposite sides of the hoop house in order for the heat to escape during high daytime temperatures; pulling more weeds; harvesting two more heads of Cabbage 'Stonehead' and one beautiful Cauliflower 'Graffiti' from the hoop house; planting some cannas; transplanting more of the tomatoes from containers to the outside garden... oh yes, and some beans. In fact you could have been entertained by witnessing two people who overdid it and nearly had to drag themselves inside.

Today, a high of 83, and no, you will not find us working in that. However, with this cool 52 degree morning, a few hours outside seems to be in order.

"Cauliflower is nothing but cabbage with a college education", Mark Twain said.

In The Garden and Hoop House Harvest

2011-05-30T16:12:00.000-07:00

These days are reminiscent of last year in this Pacific northwest: cold (59 degrees F), cloudy and rainy. With any glimmer of sun, we head out into the garden in an attempt to play catch-up with what needs to be done and enjoy some of the beauty.

Acer griseum

north side of the garden

Evening Grosbeak

Mrs. Evening Grosbeak

Black-headed Grosbeak

Western Tanager

Of the iris we have in the garden, the I. sibirica is always the first to bloom, followed by I. germanica, the bearded ones, and then the Japanese which should begin their display during the month of June.

Iris sibirica

I. germanica

I. germanica 'Portrait of Laurie'

I. germanica 'Lacy Snowflake'

Epimedium 'Frohnleiten'

Molinia caerulea

Clematis fremontii

love the Allium in the garden

Our harvests of the last several months have been flowing from the hoop house: spinach, lettuce, kale, carrots, broccoli... and Saturday we harvested three large solid heads (9.3 pounds total) of Cabbage 'Stonehead' and a beautiful Cauliflower 'Cheddar' which weighed 2.5 pounds.

Although our daytime temperature has been mainly in the 50's and low 60's, inside the hoop house it can reach up to 90 degrees with just a bit of sun. At this time of the year, many of the cold weather plants have begun to go to seed, but earlier we duplicated a second offering in the outside raised beds. I dug some of the spinach and transplanted it outside, and peppers have taken its place inside the hoop house. As the rest of the cabbage and remaining cauliflower is removed, eggplant will be planted there.

Tomatoes and peppers all have blossoms. Only half of our tomatoes are outside; the others are still in gallon pots and are becoming root bound. I plan to put them out within the next several days, rain or shine... and the forecast is for more rain. I am encouraged however, as Stupice has two little green tomatoes forming on the vine, and it is in one of the raised beds outside. Considered one of the first tomatoes (and the last) to have fruit, we are hopeful.

The slugs are so bad, and I exclaim that the following is a crime against gardeners. Robin gave me the seeds for this Zucchini 'Cocozelle', and I was so excited that the first one was forming. Guess we will have to wait a bit longer for others to develop.

We attended our dear friends 40th wedding anniversary on Saturday. What a wonderful and blessed occasion! And thank you John and Laurie for hosting their event.

We hope you had a safe and enjoyable Memorial Day weekend, and that you took some time to give thanks for those who have given and risk their life to protect and defend our freedom.

Malus 'Prairifire', An Evening Walk

2011-05-22T12:51:00.000-07:00

While walking about the garden last evening and observing the fading blossoms of the Malus 'Prairifire', I thought about the following which I posted over a year ago and that you might enjoy it once again.

When family or friends join us for an evening walk in the garden, I will point out "this is one of my favorite trees". The only problem with that statement is we have planted about 50 specimens over the years, and each was selected because of a particular habit or feature which we found especially appealing. This time of year a spectacular tree happens to be the flowering crabapple, (Malus 'Priarifire').

The photos do some justice to the actual blossom, an unmatched beauty of color in the landscape, and when I see this tree in full bloom, all I can think of is ‘HOT’!

As we start down the path the blue, purple and pink Columbine (Aquilegia), which have freely seeded, cover the area beneath one of the birch trees. Do enjoy the fragrance of the lilac while stopping for a moment to look at the rich purple red foliage of this great maple, Acer Platanoides 'Crimson King' (one of my favorite trees).

The sloping field below the main garden is home for three Malus 'Prairifire'. These 15-20’ trees, rounded in habit, require little or no maintenance, do not drop their fruit, and clearly are quite the showstopper this time of year - a beautiful addition to any garden. (I won't tell you that we planted another young one in the main part of the garden several years ago when we found it on sale.)

Late April generally brings forth their “fire” in the landscape, summer yields reddish green foliage, the fall transforms it into red and orange, and the red berries of fall and winter offer the birds a feast; the bark - a glossy dark reddish brown.

As we approach the bottom of the path and turn toward the right, the towering Cedrus Deodara can be seen in the distance, while the Ligustrum x vicaryi 'Aurea' (privet) nestles beneath the Malus.

A closer look says these two may have something going on.

Shall we walk beyond the Cedrus Deodara and turn back for an opposite view and a wonderful Sequoiadendron giganteum 'Pendulum'? Don't you simply love the weeping whimsical stature of this evergreen? Reminds me of a Dr. Seuss character.

We hope you found something to enjoy during this evening walk in the garden. Thank you for being here, and we shall do it again.

Lazuli Bunting

2011-05-21T07:52:00.000-07:00

Measure your health by your sympathy with morning and spring. If there is no response in you to the awakening of nature --if the prospect of an early morning walk does not banish sleep, if the warble of the first bluebird does not thrill you --know that the morning and spring of your life are past. Thus may you feel your pulse.

~ ~ Henry David Thoreau

If you can imagine my joy: yesterday I could not believe my eyes, and of course I couldn't get the camera to focus as it fixated upon the window pane, but you can see the shape, the colors.

You can see it, can't you? The bluebird! I have been waiting for years, hoping one day they would come to visit and make this their home. We even put up a house specifically for them.

This morning at dawn he returned, and he and a white-crowned sparrow fed at the ground below the feeder outside my studio window, each keeping a distance between. Several attempts were made to visit the feeder, but the tentative behavior had him feeding at ground level until he flew away. Will he return?

It doesn't take much to bring a smile to my face. I do believe he's scoping us out, making an assessment. What do you think? Will he raise his family here?
He couldn't find a more loving place to be.

Moments ago he returned to sing me a song.

Update: Today, Tuesday May 24: Sweetbay identified our bluebird as a Lazuli Bunting rather than a Western Bluebird. Thank you, Sweetbay! Even this Oregon Nature Examiner at first identified incorrectly. According to him, Oregon has three blue birds: the Lazuli (Indigo Blue) Bunting, the Mountain Blue Bird and the most common is the Western Blue Bird. What would we do without our internet friends?

Paeonia suffruticosa, Chinese Tree Peony

2011-05-17T17:01:00.000-07:00

Exquisite! is what comes to mind as the Chinese Tree Peonies (Paeonia suffruticosa) are now in full bloom. These exotic plants have a special place in the garden, a focal point, so one can fully view the spectacular 6-9” blossoms. Showstoppers they are.

The 3-5 foot upright woody shrubs do very well in our garden: deep, well prepared soil and good drainage, in full sun or part shade. In the early spring they appreciate a little bone meal (high in phosphorus) worked around into the soil, and on occasion I may add a slow release fertilizer.

I love watching them unfold, and they do so rather quickly. Perhaps they know that once they begin to blossom, invariably the Pacific northwest rains take its toll upon these beautiful specimen. These are so heavily laden that one of the branches snapped and is now residing in a vase in our kitchen. Not only do we love the rich deep wine color of P. suffruticosa 'Yagumo', but the fragrance is divine.

The following tree peony (unlabeled) is also delightful, pink and with inner markings on the petals.

Misty Morning Skywatch

2011-05-13T18:27:00.000-07:00

Be sure to visit SkyWatch
for beautiful skies around the world

Baked Cod and Fresh Garden Greens with Vinaigrette

2011-05-09T12:40:00.000-07:00

I think I am a fairly good cook, but for some unknown reason I have the hardest time with halibut. No matter how careful I am to not overcook, plain and simply it never turns out the way I think it should, a juicy and luminous opaque interior when you flake it apart. So for now I am cooking with Cod and with success. It is not exactly of Alaskan halibut fame, but turns out just the way we like it. Note: this recipe was expressly written for Catherine at A Gardener in Progress.

Baked Wild Pacific Cod from Diana's kitchen

2 lbs fresh Cod fillets, cut into serving size portions
1 teaspoon olive oil
1 egg, slightly beaten
1 Tablespoons milk
1 cup Panko bread crumbs
2 Tablespoons white (yellow) corn meal
2 Tablespoons grated Parmesan cheese
1 teaspoon garlic powder (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
lemon wedges

Note: Remove the fish from the refrigerator 30 minutes before preparation; it allows the fish to cook more quickly and evenly.

Directions

Gently rinse the fish under cold running water, drain and pat away any moisture with paper towels. Cut into serving size portions.

Preheat the oven to 450° F. Grease a baking pan (cookie sheet with raised edges) with the olive oil. Beat one egg with a fork; add milk, just a sprinkle of salt and pepper and beat again. In a shallow bowl, mix panko, corn meal, Parmesan, garlic powder, salt and pepper and combine.

Dip each piece of cod into the egg mixture with one hand, lightly coating, then into the crumb mixture, and with the other hand lightly coat both sides and place on the baking pan. Note: any tails are tucked in under the body of the fillet as well as any thinner side pieces... plump 'em up and give them space as pictured here.

Bake uncovered for about 12-15 minutes. The bread crumbs should be golden on top, and the fish will flake and be moist inside. Remove from the oven, allow it to rest for about a minute and serve with a wedge of lemon, sauteed kale, and a fresh garden salad. Should you like wine with dinner as we do, a Chardonnay, Pinot Gris or Viognier would work nicely. A quick, simple and nutritious meal, doesn't get much better than this.

~ ~ ~

Rosey, over at Dung Hoe, once asked about the kind of dressing I use for our fresh salad greens from the garden: a simple red wine vinegar and extra virgin olive oil dressing. At times a bit of crumbled feta cheese is sprinkled atop, and the full flavor of greens speaks delicious.

Simple Vinaigrette Dressing from Diana's kitchen

1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
Kosher salt and freshly ground pepper, just a touch
1 teaspoon Splenda (sugar), optional

Combine, shake and drizzle lightly over your greens. Gently toss to coat. We are always amazed at how little dressing you need. On occasion you might try 1 teaspoon Splenda (or sugar) for a little sweetness or your favourite herb or spice. When it comes to our vegetables straight from the garden to the table, we want that wonderful fresh flavor to dominate. Simplicity is always the best.

Mother's Day

2011-05-07T10:30:00.000-07:00

"When you are sorrowful look again in your heart, and you shall see that in truth you are weeping for that which has been your delight. "

~ Kahlil Gibran

For my mother, Rose, I honor you not just today, but every day.

She was born before the Great Depression, the seventh child of immigrant parents who escaped to this country from a small village in Panevėžys, Lietuva (Lithuania).

Her father, Juozas, arrived Ellis Island the 2 AUG 1909 on the Rotterdam by way of The Netherlands. 27 years of age, 5’ 6”, blonde hair, blue eyes, and he had a mark of identification. $10 dollars was all he had, and his destination was Pennsylvania and a brother-in-law who had paid for his passage and would find him work.

Her mother, Tekle, pregnant and left behind, would join him within a few years. With no money in her pocket, she arrived 23 MAY 1911 on the Kursk from Libau, Posen, Prussia, and Germany. 5’ 1”, light complexion, fair hair, dark eyes, she traveled with her young son and sister-in-law. They spoke little or no English. (My grandmother holds my mother. Not pictured, a daughter who died and one not yet born.) Happy Mother's Day, Bobu; you were such an influence on my life.

When mother was eight years old, her father died of lobar pneumonia, related to the coal mines in which he labored. By the time she was in the seventh grade, it was clear that continuing education was not to be. One of her older brothers was able to finish high school, but all the siblings would share in the work effort of helping this family survive. Hopefully, these were times during the Great Depression that most people will never know or understand.

My Mother was taken from us nearly 10 years ago, but vivid in my mind is her gentle smile, those loving eyes, and warm embrace. For as long as I can remember she worked, nearly each day of her life and at whatever task in order to care for our family. She knew much struggle and hardship, loneliness and pain, but she always seemed to muster up the strength, courage and perseverance to get through it and do what needed to be done. She did the best she could. We had little, but she gave us everything:

How you loved to laugh!
An incredibly strong woman, but kind and gentle, a heart so big,
unselfish in every way;
You taught us honesty, responsibility and integrity.
Keep your word, buy only what you can afford, and always pay your bills.
You demonstrated cleanliness and the importance of caring for the little we had;
a work ethic without complaint; sense of humor.
We learned to be independent and you allowed us to find our way.
Unwavering and unconditional was your love, no matter what.

I miss the singing, laughter, tears, your embrace.
How we danced together!
So clearly do I see your beautiful face and feel your presence, your magic,
and know you are at peace. I miss you on this Mother’s Day.

With all my love,

Diana

I wrote this last year on mother's day, and thought it worth another post.

To my mother, Rose

Beautiful and glorious is this Sunday morn!
In the coolness of the fragrant garden
so colorful and alive
an early walk along the paths
we strolled together when last you came,
and still I hear your voice.
So many years have passed
yet on this day I weep
as I miss you so
But I rejoice!
for within me lies your love and undying spirit
Nothing can replace that mother's love.

~ Diana

Blessings to all you Mothers, and all who mother. Have a wonderful weekend.

April Showers, Flowers, Feathers and Fir

2011-04-30T10:05:00.000-07:00

Fragrance, flowers and foliage abound in our springtime garden,

but perhaps my favorite bouquet from Friday is this, 3 pounds of wonderful,

plus mildly flavored Radish 'Zlata' (Poland) and Lettuce 'Yugoslavian Red'; planted too late in the fall to put on fruit, but wintered over and surprised to the upside is our first head of Cheddar cauliflower. Yes, blossoms are upon the tomato 'Cherokee Purple'.

New birds to the garden the past several weeks: Townsend's warbler, goldfinch, varied thrush, male and female, purple finch, red-breasted sapsucker, band-tailed pigeon, and a magnificent osprey.

(be sure to enlarge the bird photos)

After all the cold, wind and rain we have had in the Pacific northwest, we may actually (finally) have a sunny weekend, or so they say. Our list is long as it generally is this time of year, but priority rules the day.

Clean the outdoor gazebo, floor, chairs and table in anticipation of outdoor dining
Continue weeding
More trimming
Feed
Harvest more lettuce
Water and feed vegetables in the hoop house

The sun is out, our call to the outdoors, and we hope your day is an enjoyable one. I wonder what this visitor is doing in the bird feeder.

Easter Weekend

2011-04-23T17:24:00.001-07:00

Tomorrow is Easter Sunday, the day which marks the beginning of Christianity with the resurrection of Jesus Christ and the beginning of the New Testament.

While enjoying the wonders of last night's sunset, my thoughts were of my childhood: going to church with my grandmother and these words that I learned.

I believe in God the Father Almighty, Creator of heaven and earth, and in Jesus Christ, His only Son, our Lord; Who was conceived by the Holy Ghost, born of the Virgin Mary, suffered under Pontius Pilate, was crucified, died and was buried. He descended into hell; on the third day He arose again from the dead. He ascended into heaven, and sitteth on the right hand of God, the Father Almighty, from whence He shall come to judge the living and the dead. I believe in the Holy Ghost, the Holy Catholic Church, the communion of Saints, the forgiveness of sins, the resurrection of the body and life everlasting. Amen.

With the calmness of this morning's sunrise, thoughts turned to other wonderful memories of my younger days, my uncle, his beautiful tenor voice and this song that he would sing on special occasions: I hope you will enjoy listening to Ave Maria by Franz Schubert.

We extend to our family and friends and to each of you, a Happy Easter and Passover.

Planter's Moon Waning

2011-04-19T10:07:00.000-07:00

Yesterday's waking,

but this, a frost covered morning

I've tried the new moon tilted in the air
Above a hazy tree-and-farmhouse cluster
As you might try a jewel in your hair.
I've tried it fine with little breadth of luster,
Alone, or in one ornament combining
With one first-water start almost shining.

I put it shining anywhere I please.
By walking slowly on some evening later,
I've pulled it from a crate of crooked trees,
And brought it over glossy water, greater,
And dropped it in, and seen the image wallow,
The color run, all sorts of wonder follow.

~ Robert Frost

Vegetables and Blossoms

2011-04-11T13:49:00.001-07:00

We have been overrun, so it is time... out the door you go.

Yesterday found us transporting these to the hoop house and already having to re-pot some of them. We are hopeful that the last frost date is not far away and that we will soon experience some warmer temperatures. Although yesterday was only 55 degrees F, the inside of the greenhouse was 89.

No, I'm not planting all these tomatoes in the garden. It seems my list of family and friends who would like just one or two of my tomato plants has grown. I may have to scale back next year. Currently it seems that everything needs attention. I don't know about you, but we seem to run out of day. Roses and evergreens still need fed; some remaining ornamental grasses have not received their haircuts; there is raking yet to do; weeds shamelessly propagate; and the vegetable garden appears to have a life of its own during these early stages of growth. And may the slugs be damned!

Gratefully we have enjoyed 3 harvests in the past 6 weeks from the hoop house, totaling nearly 9 pounds of greens: spinach, kale, mizuna, tatsoi, various lettuce blends... and just this weekend all 3 of the Shanghai Bok Choy were harvested along with the others shown below.

Spring is here for the blossoms and fragrance tell us so.
Some have begun to fade, but we have the promise of new life at each turn.

Rock Cress (Aubrieta deltoidea) encircles an Irish juniper (Juniperus communis)

Rhododendron 'PJM' in full blooming regalia

Erythronium americanum (fawn lily/trout lily/dogtooth lily) wild on the hillside

Allen's Humingbird imbibes of the nectar from wild Red-flowering Currant (Ribes sanguineum)

The Purple Finch enjoys some repast

Prunus x yedoensis, Yoshino Cherry

2011-04-04T17:12:00.000-07:00

I miss seeing the cherry blossoms this time of year at the Tidal Basin in Washington, DC, but we do have our own Yoshino cherry (Prunus × yedoensis) to enjoy this time of year.

Yesterday's Rainbow

2011-03-28T17:13:00.000-07:00

Was yesterday evening's rainbow

a promise of blue skies and sunshine today?

So it seems.

We have had so much rain, and not just the normal rainfall of the Pacific Northwest, but the kind whereby the water rolls off the roof and doesn't bother to hit the gutters. We were offered a respite today, and consequently my dear husband and I just dragged ourselves back inside; we finally got all the roses cut back, but still have not fertilized. Perhaps tomorrow. So much to do, so little time... but we always remember to enjoy the process.

Fresh From The Garden and Seared Macadamia Nut Ahi

2011-03-25T16:04:00.000-07:00

At the end of January we planted the first seeds and seedlings in our hoop house.

One week ago Friday we harvested our first greens from there: a few leaves of kale, spinach, lettuce, mizuna, tatsoi, bok choy... just enough to make a small salad with a simple vinaigrette dressing and a sprinkling of feta cheese.

Add to that a pan-seared macadamia nut encrusted fresh Ahi steak, and call it a simple but wonderful dinner.

Pan Seared Macadamia Nut Ahi from Diana's kitchen

Coat both sides of the tuna steak with extra virgin olive oil and sprinkle with a little kosher salt and freshly ground black pepper. We like the pepper, so add a little extra if you like. Then lightly coat both sides of the Ahi with crushed macadamia nuts.

If you can sear the fish outside, do so. Otherwise, heat a skillet to the highest temperature and with just a slight coating of olive oil. Sear on one side for 1-2 minutes, turn, and sear the other side for about a minute. The inside of the Ahi should still be nice and pink. Sashimi grade Ahi should really be served rare.

Remove and serve.

Kale (Brassica oleracea)

2011-03-19T12:22:00.000-07:00

Folks, Anna of Flowergardengirl did it again with her new monthly online gardening magazine, Toil the Soil. Here is the link to her website http://www.bestgardenblogs.com if you would like to subscribe (only $25 for the year), and you can view the themes for upcoming issues. For example, April is about chickens, chicken coops, and the beauty of being a backyard chicken farmer.

Here is the cover of the March issue: http://toilthesoil.com/march/Cover_March.html and following are my photos and article which were featured. I hope there is something for you to enjoy.

Kale (Brassica oleracea)

Kale. Who loves you baby?

We all do! Worldwide, cruciferous vegetables have beautiful color, texture, and some even display their ruffled edges, and kale is a star among them. It is one of the easiest things to grow, nutritionally one of the best; high yielding, fast growing, and just like the energizer bunny she just keeps on giving. What’s not to love?

Brassica, a genus of plants (family Cruciferae aka Brassicaceae) includes a prolific family of Bok Choy, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Collards, Kale, Kohlrabi, Mustard, Rutabaga, Turnips… It is said to have originated in Asia Minor, eaten by ancient Greeks and Romans, brought to Europe by the Celtics, and to the United States in the 17th century.

Kale prefers cooler temperature, and in our Pacific Northwest garden it has been a most reliable vegetable producing abundantly year round, winter, spring, summer or fall (I think I just broke out in song). And you know what else? After a frost, nature gives it a final brush of sweetness. With regular watering and full sun, it thrives in slightly enriched organic garden soil with good drainage. Organic heirloom seed varieties can produce beautiful deep green to blue curled leaves to the bright purple stems of Russian Red Kale.

Nutrition: according to the American Heart Association, kale is rich in beneficial antioxidants, vitamins K, A, C, B6, along with many other cancer-preventing compounds, and is a good source of fiber and calcium.

Propagation: sow seeds outdoors in early spring, or as we did, start them indoors in a sterile starting mix; once germinated, they were transferred to our garden hoop house.

Harvest: snap off the outer leaves and allow the smallest, terminal growth to continue to produce. Rinse, dry and you’re ready to cook.

Versatility: combine younger leaves in your salad; sauté, steam, braise and serve as a side dish or entree; include in your omelets, casseroles, potatoes, pasta, soup and stews; and it freezes beautifully all by itself for addition to your meals at a later time.

As an added bonus here is a simple favorite recipe.

Sautéed Kale (or Kohlrabi leaves, Spinach…)

3 Tablespoons Olive Oil, divided
3 spring onions, chopped
1 to 1 1/2 lbs Kale or Kohlrabi leaves, tougher ribs removed, and leaves chopped into 1-2 inch pieces
3 cloves garlic, diced
Salt, to taste
Black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
1/2 cup vegetable broth (or water)
2 Tablespoons Red wine vinegar or Balsamic

Heat 2 tablespoon olive oil in a Dutch oven, add chopped onions, touch of kosher salt and freshly ground pepper, and sauté for several minutes over medium heat. Add chopped Kale and cook on medium high heat for several minutes, tossing with two utensils until all is coated and bright green.

Reduce the heat to medium and push the leaves aside; add another tablespoon of olive oil to the empty side and add the diced garlic, a pinch of salt, crushed red pepper flakes and cook for about a minute. (Be careful not to burn the garlic.)

Add the vegetable broth and heat to simmer. Cover and cook for 5-10 minutes, stirring occasionally until desired tenderness. Add your choice of vinegar, stir and taste for any additional salt or pepper. No need to fret if you have cooked too much for it heats nicely the next day, or simply freeze it to enjoy at a later date.

Note: We do not remove most of the rib with kale since we like the crunch, but do so with kohlrabi since it is coarser. Sautéing spinach takes a minute, and in that case sauté the garlic with the onions. For any bacon lovers out there, you might consider sautéing a slice of bacon (chopped) in the beginning process.

Grilled wild Alaskan salmon, baked sweet potato fries and a little kale. Oh, so good and so good for you.

Days Gone By

2011-03-15T09:35:00.000-07:00

There are times as these when many things take priority:

Family: What a joy it was to have our son visit this past week. Since he lives and works in Nashville, we have not had an opportunity to see him for several years. While he was here, we enjoyed hearing some of the new songs on which he is working, took him to a favorite place for a morning breakfast, had lunch at a beautiful local winery, and of course I did what moms do when their son in visiting, prepare special evening meals. Thank you for taking the time to be with us, George. I miss you.

If you'd like to hear two of his recordings, go here. He is still working on the other songs for his album.

On Saturday we attended our granddaughter's soccer game. It rained, the wind blew, and the air was cool, but finally we saw the sky. No, our kids didn't win the match, but they still played with dignity despite the exceptional local team.

Vegetables: Seeds were soaked overnight and placed in soil blocks yesterday: tomatoes, peppers, zucchini, eggplant... for it is that time of year.

More and more seedlings have reared their little heads from beneath the mix and are requiring their own pots.

Things are growing leaps and bounds in the hoop house, and I do believe I'll harvest some of the larger leaves of kale and spinach. This is exciting since we used the last of the sauteed kale (frozen containers in the freezer) while George was here.

We added two more raised beds that are specially reserved for tomatoes, peppers and eggplants.

Taxes: Now we have the ever so dreaded tax period. As I've said in the past and will continue to espouse, nothing should take so much time and be so cumbersome. I guess it is about keeping the accounting industry and their lobbyists employed. Apology to daughter Kim who is a CPA.

Oh yes, and Sunday we had driving rains and a wind storm with gusts of 60 mph; hopefully our metal gazebo can be repaired, and cleanup around the property will take some time. Goodness, I still haven't trimmed all our roses yet.

The good news is that we are all doing well. Sadly, our hearts go out to Japan and her people. We are praying for their well being and send our many blessings.

Starting Your Own Vegetable Seeds

2011-03-05T07:48:00.001-08:00

I wrote an article similar to the following, and it was published by Anna of Flowergardengirl in her new online magazine Toil the Soil.

Starting Your Own Vegetable Seeds

Many gardeners are well seasoned when it comes to starting their own vegetable seeds, but there are those of you who have thought about doing it but are convinced it is too difficult and not worth the effort and/or too expensive to begin the process. I'm here to dispel both of those. It is simple to do, can be done inexpensively and with much of what you have on hand; and I believe there is nothing quite so satisfying as placing a tiny seed into soil and from that springs a beautiful vegetable that can feed your family. Truly phenomenal!

Growing your own vegetables saves you money and most important for us is knowing that what we eat is healthy and safe for our family. We begin with organic heirloom seeds that have been saved from the previous years garden; we know what is in our soil and that our food has not been sprayed with any chemicals.

Everyone has their own method of starting seeds and some have purchased very expensive equipment, but the following is what I use when starting our vegetables, all cost effective materials:

- An old plastic prescription bottle made into a seed block maker (free);
- Sterile soil-free seed starting mix (prices will vary, but an 8 qt bag should cost between $3 and $4.00 dollars);
- Plastic shoe box with cover purchased at one of the dollar stores ($1.00);
- (Reuse clean) plastic cells from plants you may have purchased from a nursery in prior years or enlist those egg cartons, yogurt cups, cottage cheese containers... ;
- Clear plastic wrap or zipper bags (plastic cover) for the cell flats to keep the soil at a constant moisture level, that greenhouse effect;
- Old heating pad you have stored away, although not necessary;
- Seeds can be purchased from many companies that have organic heirloom seeds (prices generally range from a sale price of $1.50 to $3.00), but there are many gardeners/bloggers who are willing to share their seeds to get you started. I have done so with many.
- Plastic markers (to identify your plants) cut out from a plastic notebook ($1.00)
- Light: if you don't have a nice warm sunny window, use a fluorescent lamp/shop light and with a bulb that offers daylight conditions.

If someone has given you seeds, expenditures thus far total less than $6.00. So who said starting seeds was too expensive?

In order to give our seeds a jump start, I always presoak them overnight in water in order to soften the seed and allow it to absorb the moisture it needs for the root to begin its journey. I then place them immediately into the damp seed blocks at the specified depth; label, cover and place them on the heating pad in an out of the way place or somewhere they can be kept warm. Did you know that the smaller seeds germinate in 2-3 days? How exciting is that? Just be sure you check on them often after the first full day, and upon germination place them immediately under the light. Note: Keep in mind that you want your seeds and seedlings in moist (never wet) soil; and when they need water, I prefer doing so from the bottom and allow it to be absorbed upward.

The beginning of February I began the process for our first cold-tolerant plants: mesclun, butterhead lettuce, wild kale, spinach, broccoli, carrots, early cabbage... and then moved them out into our hoop house. Now I'm in the midst of starting onions, basil, cilantro, a few tomatoes, peppers... and they too will eventually join the other vegetables.

Should you have any questions along the way, there are many university sources of information on the internet which can help guide you through each step, and many local resources are available in your communities, i.e. extensions services and master gardeners. If there are any doubts, simply ask. Here is an instructional video provided by Territorial Seed of Oregon. And if I can help in any way, please let me know.

Happy vegetable gardening!

Edamame, Black Bean and Cilantro Salad

2011-02-28T17:34:00.000-08:00

Edamame, Black Bean and Cilantro Salad from Diana's kitchen

Dressing

3 TB extra virgin olive oil
2 TB lime juice
1 TB red wine vinegar
1/2 cup fresh cilantro, chopped
1/2 - 1 tsp Splenda or sugar (to taste)
1/2 teaspoon cumin
3/4 teaspoon sea salt (to taste)
1/8 teaspoon cayenne pepper
1 cloves garlic, minced

1 (12 ounce) package frozen shelled edamame
1 red bell pepper, chopped (or 1 pint red cherry tomatoes)
1 small red onion, diced or 2-3 green onions, diced
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can corn kernels, rinsed and drained

Combine the olive oil, lime juice, red wine vinegar, cilantro, Splenda, cumin, salt, cayenne pepper and garlic. Set aside.

Bring a pot of lightly salted water to a boil. Add the edamame (soybeans) and boil for just a few minutes. Drain and rinse with cold water; drain well and pour into a large bowl. Add to that the red peppers, onion, black beans and corn. Pour dressing over the vegetables and gently mix it all together with a spatula. Cover and refrigerate for several hours or overnight in order to blend the flavors.

Note: Serve as an appetizer, side or a main dish. Add cooked shrimp, avocado… be creative and enjoy.

SkyWatch Sunset

2011-02-26T07:02:00.000-08:00

One of the most satisfying feelings I know... comes from my appreciating this individual in the same way that I appreciate a sunset... When I look at a sunset...I don't find myself saying, "Soften the orange a little more on the right hand corner, and put a bit more purple along the base, and use a little more pink in the cloud color." I don't do that. I don't try to control a sunset. I watch it with awe as it unfolds.

~ Carl R Rogers

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Red-tailed Hawk

2011-02-23T15:17:00.000-08:00

I am thankful for many things, and at this moment it is that there is a large picture window in my studio and that my peripheral vision remains good. (wink) At the edge of the property, high atop one of the Douglas Fir branches, this beautiful fella decided to pay me a visit.

The bird has an honor that man does not have. Man lives in the traps of his abdicated laws and traditions but the birds live according to the natural law of God who causes the earth to turn around the sun.

~ Kahlil Gibran

Followup note: I have made a correction to the post following comments from Randy and Curbstone Valley, and after reviewing many photos from other sources. I thought the hawk to be a young Red-shouldered, but in fact it appears he is a Red-tailed Hawk. Thank you Randy and Clare. Aren't internet friends wonderful?

Waning Wolf Moon Riding High and GBBC

2011-02-21T14:20:00.000-08:00

We have had a recent blast of cold from the north and with that our little feathered friends have been a bit sparse, until today that is.

The GBBC (Great Backyard Bird Count) of February 18 through 21, yielded the following species during the various time periods I observed:

1 - Bald Eagle
1 - Hawk, Cooper's
1 - Hawk, Red-shouldered
1 - Hawk, Sharp-shinned
1 - Hawk, Sharp-shinned or Cooper's
100's - Canadian Geese
1 - Chickadee, Chestnut-backed
3 - Chickadee, Black-capped
6 - Dark-eyed Junco
1 - Red-breasted Nuthatch
1 - Ring-necked Pheasant
6 - Mountain Quail
2 - Song Sparrow
3 - Spotted Towhee
5 - Steller's Jay
6 - Wild Turkeys

This Sharp-shinned hawk flew into the window, but quickly gained his footing, flew to the paperbark Maple, and subsequently went on his way.

Right outside my window: by the time I saw and grabbed my camera, the camera got so excited that it couldn't focus. Sharp-shinned or Cooper's Hawk?... not distinguishable. I'm assuming he flew in for a quick bite to eat.

Wild Salmon, Kale, and Sweet Potato Fries

2011-02-16T15:23:00.000-08:00

It is as easy as one, two, three. What can be better for you than grilled wild Alaskan Salmon, sauteed Kale, and baked sweet potato fries and that can be prepared in under 30 minutes?

Salmon

We enjoy the simplicity of grilling salmon: coat the fillet with a little extra virgin olive oil, sprinkle with lemon pepper, and maybe even a little extra freshly ground pepper. Grill, and always be certain to not overcook.

Sauteed Kale

First, I will admit to having taken it out of the freezer. Pounds of kale were harvested from our garden this fall, cooked and frozen in pint and quart-sized containers for moments such as this. You can go here for the recipe.

Baked Sweet Potato Fries

1 large sweet potato
Extra virgin olive oil
paprika
garlic powder
salt and pepper

Preheat oven to 475 degrees F. Peel the sweet potato; cut in half lengthwise and each half again lengthwise; then cut into wedges. In a medium bowl coat the potato wedges with oil, sprinkle with the paprika, garlic powder and salt and pepper (according to taste). Using your hand, mix well.

Spread the sweet potatoes out on a baking sheet with spaces among them. Bake until they are tender and browned, 15-20 minutes. Check with a fork after 10-12 minutes.

If you enjoy wine with your dinner, a Pinot Gris would serve up nicely.

Best Garden Blogs

2011-02-13T16:19:00.000-08:00

If you have not had an opportunity to visit Best Garden Blogs, then you must. Anna of FlowerGardenGirl created this site to help you find quality gardening websites on the internet by state, zone, and expertise. And tomorrow is an extra special day as she launches her new online garden magazine Toil the Soil.

The first issue is FREE and once you see this beautiful piece of work she has created, I am certain you will want to subscribe for the full year; but hurry, tomorrow is the last day you can sign up for all 12 months, and it is only $20.

February’s issue is all about spring– with seeds, benches, potting benches, potting sheds, spring blooms, azaleas, valentines, mud boots, gloves;

March– potagers, kitchen gardens, greenhouses, vegetables;

April– Chickens...

To see what other wonderful topics are in store for the entire year and for further information, go HERE and sign up now!

Don't you think it is appropriate that Anna has launched her magazine on Valentine's Day? What a sweetheart! Thank you Anna!

PS: you might even find an article by yours truly in this issue.

Organic Elite Surrenders to Monsanto

2011-02-08T12:29:00.000-08:00

I just happened upon this article by Ronnie Cummins of the Organic Consumers Association and am appalled by its content. And the US Department of Agriculture is in agreement? Who out there is concerned about our food source and safety?

The Organic Elite Surrenders to Monsanto: What Now?

By Ronnie Cummins Jan 27, 2011

"The policy set for GE alfalfa will most likely guide policies for other GE crops as well. True coexistence is a must." - Whole Foods Market, Jan. 21, 2011

In the wake of a 12-year battle to keep Monsanto's Genetically Engineered (GE) crops from contaminating the nation's 25,000 organic farms and ranches, America's organic consumers and producers are facing betrayal. A self-appointed cabal of the Organic Elite, spearheaded by Whole Foods Market, Organic Valley, and Stonyfield Farm, has decided it's time to surrender to Monsanto. Top executives from these companies have publicly admitted that they no longer oppose the mass commercialization of GE crops, such as Monsanto's controversial Roundup Ready alfalfa, and are prepared to sit down and cut a deal for "coexistence" with Monsanto and USDA biotech cheerleader Tom Vilsack.

You may continue with the article here...

And when you finish with that, here is a more recent update.

Seeds and Seed Exchange

2011-02-07T17:07:00.000-08:00

One of the very best things about blogging and being a gardener is the information we share with one another, but another very best thing is being able to exchange the seed from our gardens. Since last fall I have mailed a number of you heirloom seeds that were saved from our summer vegetables.

A most recent exchange was with Meems (Gardening in the Boroughs of NYC), and these are those I selected from her collection and received this past weekend: Melting Sugar Snow Pea, Chinese Mustard Greens and Cayenne Pepper.

Would you look at the lovely little seed envelopes she made from seed catalogs, and here are instructions. Now that is clever and a great idea. Thank you, Meems.

PS: I still have heirloom tomato seeds, beans, hot peppers, cantaloupe, mizuna, tatsoi... should anyone like some.

Sunrise, Sunset

2011-02-03T14:53:00.000-08:00

This morning's sunrise

Last night's sunset

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Sunrise, sunset
Sunrise, sunset
Swiftly flow the days
Seedlings turn overnight to sunflowers
Blossoming even as we gaze...

~ Fiddler on the Roof

SkyWatch and Seedlings

2011-01-29T08:13:00.001-08:00

Our weather this past week has been unseasonably wonderful: beautiful sunrises and sunsets, blue skies and with daytime temperatures of mid-50's to Thursday's high of 62 degrees (F). Spring is in the air, but much too early I fear.

The Three Sisters, east

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Yesterday was the first day in nearly a week that I ventured outside; my enjoyment of our weather has been mostly from the confines of our home. It appears I developed a rather severe sinus infection, and subsequently a cough, but the battle is soon to be over (I pray), and I seem to be on the mend.

A word of caution: I had a similar experience last year during the seed starting period and while working with some organic fertilizers, so those are a possible suspect. Since we wear gloves and constantly wash our gloves and hands, I expect the next precaution is for me to wear a mask in the early stages.

Seedlings: Last week I transferred the little seedlings to their new home, the hoop house, and they all seem to be doing well: mesclun, butterhead lettuce, wild kale, spinach, broccoli, Nantes carrots, Early Golden Acres cabbage, Crapaudine beets... a few of this and that just to get started.

I hope you are all doing well.

Robins and An Eagle

2011-01-23T16:45:00.000-08:00

Spring is coming

the robin said
he pecked and pulled
and nodded his head
marching forward in disarray
with fits and starts

in droves they came
making their presence known today
~ Diana

Spring is nature's way of saying, "Let's party!" ~Robin Williams

And today it seemed as such. The sun was bright, the sky blue,
and everywhere I looked the birds were joyous.
A distant motion, and discernible was a beautiful white head.
I ran to the window... two quick photos; circling, climbing, out of view.
Outside I ran and there he was, so far away, rising, heading south.
And then as if to say, that's all you get today.
Moments of a wonderful gift!

Red breasted Sapsucker

2011-01-16T13:45:00.000-08:00

Many of our birch trees are riddled with holes. The woodpeckers and sapsuckers drill the bark, the sap flows, insects are trapped, and the birds return to feast upon both. This Red-breasted Sapsucker came to the beech outside my studio window this past week, as it does on occasion, but without doing much damage to the tree. Perhaps he is just coming to have his photo taken so he can be seen on the world wide web.

He/she (as they are difficult to distinguish) is outstanding looking with that red head and upper breast and complemented by the sporting black tails and designer tux and yellowish belly.

Allaboutbirds.org: this bird is a denizen of the coniferous forests of the northern Pacific Coast, usually found at middle or lower elevations, and there are two subspecies. The northern form, resident from Alaska to Oregon, is redder on the head and has less white on the back. The southern form, found in California, often shows the black and white face striping of the other sapsucker species, but all the facial feathers are tipped in red.

An interesting tidbit is that the Rufous Hummingbird associates itself with the Red-breasted Sapsucker; it nests near sap wells and may follow the woodpecker around during the day, feeding at the wells the sapsucker keeps flowing.

Hoop House, High Tunnel, Polytunnel

2011-01-11T06:59:00.001-08:00

Extend Your Growing Season

We love growing our own vegetables, and most important is that we control the quality of our food. Our soil, the organic and heirloom seeds, and chemical-free vegetables we harvest is what we are about.

After gathering and canning all the peppers from the plants last fall, I noticed at the end of October that buds were forming on several of the pepper plants. What a shame that Mr. Frost would soon take its toll on these. There was not much I could do at that point, but I could plan for next year! Our goal was to extend our spring and fall growing season, but do so economically.

Low tunnel, high tunnel, hoop house, polytunnel... are similar terms. It is a kind of greenhouse that can be made into various sizes, depending upon the space available, using some form of hoop, a plastic cover and whose source of heat and light is the sun. It is comprised of a frame, end walls, side walls, and a cover.

Much has been written and is available on the internet, from those made of PVC (polyvinyl chloride) to ones using a steel metal frame. Here are plans for constructing a Simple PVC High Tunnel from Kansas and Missouri authors and this from the University of Kentucky on High Tunnels.

Our circumstances and considerations included:

Location and space (geography): limiting for us is level ground, coupled with a sunny southern exposure in an open area, so options were few and the decision was made rather quickly. Coincidentally, it was not far from our potting shed. The space would allow a maximum size, 12 feet x 20 feet, and we would have to bring in a yard or two of soil in order to make it slightly more level.
Height: for this project, the low tunnel was not an option since we wanted to walk upright.
Strength and durability: occasional winter storms bring high winds from the coast, and with our extremely rocky soil, we would anchor all metal stubs in cement before attaching the steel bows.
Planned usage: we decided upon in-ground plantings with two raised beds on the west side to include salad greens, spinach, kale, broccoli, cabbage, cauliflower... On the opposite side would be a raised work table for seedlings and an area for planting a favorite heirloom tomato, 1 or 2 pepper plants, an eggplant, and anything else we might be able to squeeze in.
Affordability: a large beautiful greenhouse would be wonderful, but too expensive. Keeping within a budget is always a priority.

Neither my husband nor I have any background in construction or engineering, but we do possess common sense, logic, can read and follow directions (most of the time), and are patient (well, that is in degrees also... ). We have seen examples of hoop houses, and with all the information available from the internet, we knew we could do this. It might not be perfect, but it would serve our purpose.

We bought the steel anchoring stubs, the 17 gauge bent steel bows and greenhouse-grade polyethylene from a supplier, but everything else was purchased at our local lumber and hardware store.

The north end wall was done in plywood, but the south end was framed and covered in poly. I wanted to be sure we had as much light as possible from the southern exposure in order to compensate for our cloudy rainy days here in the Pacific Northwest.

Some adjustments will have to be made as temperatures begin to warm and stabilize. The fixed lower side walls will be undone and replaced with a roll-up device in order to ventilate and regulate the temperature of the summer months.

If you are considering constructing a hoop house of any kind, be sure to sit down and discuss your needs, make a plan, read and research before you begin.

We gardeners are an optimistic lot, always looking forward and preparing for the next spring, a new season of growth, and doing what is best for the health of our families.

It's A New Day, A New Year

2011-01-06T10:55:00.000-08:00

Another year to live!

To banish worry, doubt, and fear,
To love and laugh and give!

This bright new year is given me
To live each day with zest . . .
To daily grow and try to be
My highest and my best!

I have the opportunity
Once more to right some wrongs,
To pray for peace, to plant a tree,
And sing more joyful songs!”

~ William Arthur Ward

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Where did it go... 2010 that is?

If your life is as ours, there never seems to be enough time in the day to accomplish all we thought we could. And although the body reminds... you really shouldn't be doing that, the mind takes over and says I'm anxious to go at it. Today is a new day, a new month, a new year, I am one year older, and it is another year to live!

We accomplished much last year: ordered our new organic heirloom seeds and made soil blocks for seed starting; enjoyed the spring flower garden and made a few more raised beds for vegetables; harvested our produce, canned salsa, pickles and pesto... ; heirloom tomatoes were frozen... we cooked, traveled a bit, enjoyed the many birds and wildlife in our garden. We continue to appreciate the fruits of our labor, love our time with family, friends and neighbors, and of course share our ideas here and appreciate learning from each of you, our friends around the world.

Now we look forward to this years gardening season. Can you believe I already ordered and received 5 new heirloom bean seeds? I don't know where I am going to plant them, but we will find a space.

Additionally, Pete and I have been extremely busy this past week trying to get our hoop house (high tunnel) completed in between rain drops and below freezing temperatures. If all goes well, we should have it pretty well under wrap this afternoon with sunny skies and 47 degrees F. Now how excited do you think I am about getting an early start on some lettuce, spinach, brassicas... and extending our growing season?

SkyWatch Friday, Song Sparrow, and New Year's Eve

2010-12-31T10:03:00.000-08:00

We had snow flurries on Wednesday that quickly faded, but yesterday morning we awoke to freezing temperature and about an inch of snow in elevations 500 feet and above.

For beautiful skies from around the world,

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At our feeders, we currently have the Black-capped Chickadee, Chestnut-backed Chickadee, Dark-eyed Juncos, and Spotted Towhee; additionally a resident Song Sparrow comes and eats and eats and then just hangs out... totally undeterred by any of the other birds who arrive to eat.

As the Juncos chase one another away, interesting is to watch the sparrow who does not budge, and when he decides to move over to the suet feeder, not one bird will disturb him or nibble at the same table.

This is the best I could do with the elusive Red-shouldered Hawk in our area. I have tried repeatedly to get a photo, but he stays hundreds of feet away and perched high atop the tallest trees. As soon as he sees me... off he goes. Little does he know how patient I am. (wink)

Thanks to all of you for a wonderful 2010. It would not have been the same without you. Happy New Year's Eve, stay safe, and I guess we will see you next year.

Merry Christmas and Happy New Year

2010-12-24T14:20:00.000-08:00

This is the photo we used this year for our Christmas card.

(A similar one was posted here.)

"Coming Home"

When we think of the many blessings in our life, our thoughts are of you.
We pray the holiday season and the coming New Year be joyful and blessed.
Merry Christmas

with love, Diana and Pete

~~

And to each of you around the world, we wish the same.
You have touched our lives, and for that we are most grateful.

To the SkyWatch team and SkyWatch Friday,
thank you for a memorable year of beautiful skies from around the world.

Total Lunar Eclipse Winter Solstice PNW

2010-12-21T08:05:00.001-08:00

We were offered reprieve from the rain yesterday afternoon here in the Pacific Northwest, but as we ventured toward evening the clouds once again began to bank along the coastal range. Would that cover allow at least an occasional view of this phenomenal occurrence? I had to stay awake and find out.

9:32 pm PST

9:34 pm PST

10:49 pm PST

10:53 pm PST

11:33 pm PST
(enlarge and you can see the coppery red)

11:35 pm PST

I went out again at 11:45, but the final total eclipse was not to be seen as the moon had been veiled behind the clouds. I am hopeful that some of you had a better advantage and may have photos to share.

Winter Solstice Total Lunar Eclipse

2010-12-20T15:47:00.000-08:00

Pictured above is the eclipse on 3 March 2007 as seen in Brighton.
Photograph: Mike Hewitt/Getty Images

Not since 1638, 372 years ago, has the Winter Solstice and the total lunar eclipse occurred simultaneously. A Solstice Lunar Eclipse is expected on December 20 to 21, 2010 as the sun, earth and moon are almost exactly aligned.

It is to begin on Tuesday morning, Dec. 21st, at 1:33 am EST (Monday, Dec. 20th, at 10:33 pm PST). At that time, Earth's shadow will appear as a dark-red bite at the edge of the lunar disk. It takes about an hour for the "bite" to expand and swallow the entire Moon. Totality commences at 02:41 am EST (11:41 pm PST) and lasts for 72 minutes.

From first to last bite, the eclipse favors observers in North America.
The entire event can be seen from all points on the continent.
Credit: F. Espenak, NASA/GSFC.

Ursids meteor shower is supposed to follow, the peak being December 22 to 23.

Currently our Pacific northwest skies hold a bit of promise as the rain subsided several hours ago, but I see clouds once again forming. Hopefully, some of you may get to see it. And just think: following this, the days begin to lengthen.

SkyWatch and Family Affairs

2010-12-16T17:23:00.001-08:00

In order to get to this evenings beautiful sunset, we first had to venture through quite a variety the past ten days: gray and overcast to heavy rainfall and mid-40 temperatures; a delightful surprise with several days of 62 degrees, sunshine, and an opportunity to work in the garden; wind, rain, and cooler temperatures once again, and plans to travel to see family; 2 inches of precipitation over a three-day period, hydroplaning while traveling north as geese fought the elements flying south...

... our granddaughter's basketball game (Megan scored four for the team!);

dinner with family, and birthday celebrations. (honey I won't tell them how old you are... wink)

Dinners with friends; and this morning we awoke to a freezing 30 degrees F.

But tonight as we come in from the garden, we are granted this.

For beautiful skies from around the world

visit SkyWatch here

Thank you Klaus, Sandy, Wren, and Sylvia for hosting this

PS: I can only imagine that you are busy as we this month of December,
and hope you are all doing well.

SkyWatch, Friday Morn

2010-12-03T09:07:00.000-08:00

For beautiful skies from around the world

visit SkyWatch here

Thank you Klaus, Sandy, Wren, and Sylvia for hosting this

Turkey Soup

2010-11-28T06:49:00.000-08:00

What's not to enjoy about turkey... leftovers the following day in the form of a cold turkey sandwich and of course turkey soup?

Our turkey this year was again roasted as in previous years, except for the decision to brine the bird for the first time. The brine consisted of water, salt, brown sugar/honey, cider vinegar, and fresh herbs (sage, thyme and rosemary) from the garden. An aromatic was used for the belly of the beast: apples, onions, cinnamon stick... and throughout the hours of roasting our home was filled with a sense of divine.

The result was as intended, juicy and tender, but unless you like your turkey to taste like herbs rather than a turkey, think again about adding them to a brine for 24 hours. Only several tablespoons were used, but it was overpowering, at least according to our simple palates. I believe herbs and spices should complement not eclipse. But be advised, the aromatic will definitely be used again for poultry.

Following our meal and while the turkey is still somewhat warm, what better time to make some preparation?

Turkey Vegetable Soup from Diana's kitchen

Turkey carcass, parts and pieces
water
2 fresh bay leaves
fresh pepper

1 TB olive oil
1 large onion, diced
2-3 garlic cloves, diced
3 celery stalks, chopped
3 carrots, sliced or chopped
kosher salt, to taste
freshly ground pepper, to taste
1/2 teaspoon cayenne pepper (optional)
1/4 cup fresh parsley, chopped

4 lbs turkey, pulled/cut into bite sized pieces
1 to 2 (32oz) free range chicken (or vegetable) stock

1 cup barley (or rice)
kale (sauteed kale left over from our meal)

Remove any of the meat that will be used for another meal and/or sandwiches, and refrigerate. Place the carcass and any remaining legs, thighs or wings in a large stock pot and cover with cold water. Bring it to a boil, add bay leaves and fresh pepper, and simmer for 1 to 2 hours or until turkey begins to separate from the bone.

Remove the meat to a platter to cool. Strain the broth through a sieve into another large pot, then return the liquid soup base to the stock pot. Pull the turkey from the bones and cut or tear into bite size pieces and set aside. Discard the skin and bones.

In a heavy saucepan, heat olive oil over medium heat. Add the chopped onions, garlic, celery and carrots, a touch of salt, ground pepper, cayenne, and saute about 5 to 6 minutes. Add the parsley and cook for another minute or two.

Add the sauteed vegetable mixture to the soup stock, all the turkey pieces, and any additional chicken stock for the consistency you prefer in a soup (stew). Bring it to a boil, add the barley and simmer for about 40 minutes, or until barley is nearly done (al dente). Add the remaining sauteed kale left over from dinner and any additional salt and pepper to taste.

Once cooled to room temperature, place some of the soup into plastic containers (we use re-purposed cottage cheese containers or an equivalent), label and freeze. Think about how nice it will be on a cold wintry afternoon.

Note: Remember the aromatic used inside the breast of the roasted turkey? There was the slightest hint of sweetness and an added dimension that carried into the soup. I may have a bowl for breakfast. (wink)

Waning Harvest and Blue Moon

2010-11-23T17:07:00.000-08:00

Sunday morning: 35 degrees F and with a forecast of below freezing during the coming week, we headed to the garden to disconnect hoses and finish draining water lines. In the distance the Ginkgo biloba stands tough.

One remaining tomato plant was pulled. Does it not know that which is coming?

Shall we cut back the beautiful blossoming Piracicaba broccoli?

Produce picked: salad greens 0.5 lbs; broccoli 0.8 lbs; kale 4.8 lbs

And look what deposited its eggs upon the underside of some of the kale. I carefully scrutinized each leaf, and it appeared that those infected were at the outer edge of the raised bed. Once inside the kitchen, and just in case I overlooked some, all the leaves were soaked in a cold salt water solution to insure that everything was okay and rinsed several times.

We finished our work shortly after noon, and the rain began.

Monday continued with rain, clouds, and fog and did not allow us to see the Blue Moon in all her glory, but...

this waking morning, a cold 28 degrees, fairly clear sky and an inch of snow, brought a smile to my face. Waning yes, but the pleasure is still there.

and just a few hours ago...

Pete and I wish you and your family a happy and healthy and thankful Thanksgiving. May God be with each of you.

SkyWatch Friday, Thursday

2010-11-18T16:39:00.000-08:00

For some it may depress
no, beauty, so well expressed

(enlarge and experience the rain against the window)

For beautiful skies from around the world

visit SkyWatch here

Thank you Klaus, Sandy, Wren, Fishing guy, and Sylvia for hosting this.