Category Archives: garden

Lenten Spring Things

church, garden, Lent, quotes, trees

It’s Lent now, so I think of everything in that context. Here in the Northern Hemisphere, at least some of us have Spring during Lent, so I want to note that in pictures.

 

What got me going was the graceful manzanita trees at the library yesterday. Theirs have white blossoms. When I came home, I wanted to take a picture of our backyard bush in pink.

 The photo shows the ubiquitous weeds and fallen pine needles that tell of my absence. That’s the snowball bush in the background; it hasn’t budded out yet.

After chilly weather, rain, and a bad cough kept me from even venturing into the garden for several weeks, suddenly one day the sun was shining and I was taking pictures of all the blossoms, the cherry plum tree and violets, too.

B. had been up the ladder pruning the wisteria on the arbor.

Many years I completely miss the violets, their visit is so brief.

Now, about Lent….I have to say I’m off to a disappointing start on several fronts. From one perspective, Lent seems long. That is, if one is thinking only of struggling and feeling defeated.

Or if one feels deprived, and is waiting for feasting to begin again. But Father Michael said Lent is not about deprivation, but rather, “Taste and see that the Lord is good.”

Which made me think of  Isaiah 55:2: “Wherefore do ye spend money for that which is not bread? and your labour for that which satisfieth not? hearken diligently unto me, and eat ye that which is good, and let your soul delight itself in fatness.”

Lent feels short, when I think how slow I am to get with the program of fattening my soul instead of my body. I will almost surely miss this brief opportunity, or at least, fail to make good use of it. I must try not to fret; but how to keep my trying from turning into more fretting…?

All these springtime blooms are helpful to look at, because they bring to mind another picture from Metropolitan Kallistos Ware: “Repentance is not self-flagellation; it is an opening flower.”

I know that my Heavenly Father clothes the lilies of the field, just as He will give me this day my daily bread, Himself my Bread of Life. Now if I will just pay attention and eat from the loaf that tastes good, and nourishes the soul.

Bird Food Improved Upon

animals, food and cooking, garden, history
I am inspired by a blog on Brussels sprouts and peanuts here to prepare the recipe posted. Also to tell you my own story of birds and sprouts. Missing from my story are the peanuts.

This is what the vegetable should look like before it is harvested, but my own try at growing these impressive stalks didn’t work out as planned. At the time when little buds should be growing into big sprouts, there was nothing but  big, bare stems. Could the flocks of quail who frequented our back yard have anything to do with this? I knew they ate the leaves on top….

Eventually I took the time to examine those stems up close, and there were indeed little sprouts on them, the size of pinheads, and never able to grow larger. My plants had been so starved by the constant bird pruning that they had nothing to put toward production of fruit.

I love to cook Brussels sprouts, and even B. has overcome his off-putting childhood initiation so that now he happily eats them. Cooked, mind you. Once as a little boy he was accompanying a farmer friend of the family on a walk through the vegetable garden when the man plucked a sprout off the stalk and handed it to young B. saying, “Here, try it, it’s a Brussels sprout.” B. obediently chewed the raw sprout and found it the most horrible thing he’d eaten in his short life.

It took many years for him to get over that first taste. Sprouts are so darling and yummy, though, that simple steaming has been enough preparation to suit us most of the time. After I got married I learned to cut a deep X into the base of each sprout before dropping it into the steamer basket. That lets the inside leaves cook along with the outside, so you aren’t left with a choice between mushy outsides or crunchy centers.

Now I’m off to the market and will certainly bring home some Brussels sprouts. I’ll let the birds eat the raw, and will serve mine cooked.

October Flora

food and cooking, garden


Swiss chard is the most beautiful thing in my garden right now. I did make a tart using it, but the recipe needs work. You can see how crumbly it was, with currants and walnuts falling around.

Also I cooked it too hot, forgetting to reduce the heat, so the crust got too brown. But it was yummy.


I don’t seem to have the flowers that bloom this time of year, but that’s not because they aren’t prolific in some places around here. Like the church garden, where I couldn’t take pictures this week because my camera is not working. I found this hollyhock from last October in my files, so I could show something in the light-and-bright category, and leave my last post behind in its Oreo dirt.

Korean Kale Salad

food and cooking, garden, home, housework

The washer repairman didn’t call, didn’t come, so I was “stuck” at home all day. As I got busy cooking up lots of stuff in the fridge, and harvesting from the garden, and then cooking that, I remembered why I love getting stuck at home. So much gets done, when I get some momentum.

1) I made Ropas Viejas from beef chuck, for filling burritos. This means “old clothes” in Spanish, and is shredded, seasoned meat. We’ll have burritos tomorrow and use that, and I’ll have some to freeze.

2) I made a soup stock from some lamb bones, and took the meat off to add back to the soup.

3) I picked about 20 pimientos and for the first time tried roasting them under the broiler and my, did the skins come off easily. A few pieces I nibbled on like candy, and they were that sweet, and most of them I froze.

4) I made Red Pepper Butter by mixing two of the roasted peppers with sweet butter in the food processor; then I froze it in a jar for something…later.

5) I cut yams lengthwise and brushed them with olive oil, then sprinkled on salt, pepper and fresh rosemary (which I’d just picked from the back yard) and roasted them for dinner.

Then, after dinner, I got around to the kale that I bought a few days ago, and made Korean Kale Salad. This recipe I adapted from one in Sunset Magazine some years back. For number of ingredients, and simplicity of preparation, it is easy. I haven’t run across anyone who doesn’t like this salad. I had the nerve to serve it for Thanksgiving dinner the first time, and the guests were thrilled to have a tasty green vegetable that wasn’t cooked to death.

You start with 12 ounces of curly kale, which should be about a bunch. I haven’t weighed mine before, but I suspect that the bunches are getting smaller, because the salad seemed to get saltier every time I made it. So I reduced the salt in the recipe. If you find that it is not salty enough, you know what to do.

Tear your kale into bite-sized pieces, throwing out the tougher stems and veins. Wash it in a big bowl or the sink. Boil water in a pot and throw the raw kale in. Push it down with a spoon and keep it under the water until it is wilted. The original recipe said 4 minutes but I call that cooked. I blanch mine for 1 1/2 to 2 minutes.

Dump it into a colander and let it drain. I have a huge colander, so don’t let my photos scare you. I doubled the recipe because I have the equipment, and because I can eat a lot of this salad. By the way, a bunch is said to make 6 servings.

When the wilted kale is cool enough, grab it by bunches
and squeeze all the water you can out of it.

 

I ended up with 9 or 10 little wads of squeezed-dry kale.

Make the dressing, which has evolved under my culinary direction to consist of 1 tablespoon Asian sesame oil and 1 tablespoon soy sauce.

It’s a good idea to whisk the two together in a cup.

Put the kale in a bowl and toss it for a while to open up the leaves again. Sometimes I have to use my hands again at this point, or a couple of forks.

Pour on the dressing and toss another while. It does take some time to get the dressing evenly spread around.

It looks nice if you toast some sesame seeds and sprinkle them on top.

I had so much fun today, it left me with not enough time to post pictures of all the other stuff I made. The repairman finally did come, and my washer had healed itself temporarily, so tomorrow I’ll do laundry.