Tag Archives: parsley

Looking autumn in the face.

What sets this autumn apart from any other is my distaste for leaves turning color. Out of the corner of my eye I’ve seen it happening, and my heart protests, “Oh, please don’t!” I look the other way. Time has been swallowed up in remodeling, or waiting for remodeling, and the steady progress of months and seasons was not in my face so colorfully until now, telling me that without a doubt that the end of the calendar year is drawing near as well.

Until yesterday, when on the way back from the gym I drove around a corner and was met with this familiar tree that had just put on its late-season dress. I couldn’t help loving it, just as I couldn’t help being angry with those other orange leaves a week earlier.

The cold weather I dread is holding off, and it’s gotten to 90° for a few days, making for unusually balmy evenings. Sunny weather means I can work in the garden for hours every day, putting up pea trellises, weatherproofing the planter boxes, and staining the rim of the fountain that had built up a layer of white mineral scale.

Rain would be better, though. In Northern California the combination of tinder-dry foliage and wind gusts creates a situation that threatens to repeat the horrors of the fires of the last two years. Too bad we can’t put all that behind us — but “it” is trying to be part of our future as well, a reality of which the power company keeps reminding us, and shutting off the power as a precaution.

A few of my volunteer tomatoes turned pink. They look like Juliets. Barely any sun is shining on them these days so I brought several into the house and when they turned red I ate them. They taste as one might expect from such culture!

 

These moths are all over the garden, but especially on the salvia here pictured – I think I have identified them as Fiery Skippers. What a cute name for a cute moth. [oops – not a moth! See about skippers in the comments.] I began to wonder if it is their caterpillars that are eating my sunflowers, so I researched that, too, and I don’t think so. Next photo is in the Disturbing Photos category. 😦

But look at this: The most fun insect I have discovered this week is these caterpillars…

… and they appear to be the Black Swallowtail again, on the parsley again, looking as though they wanted to be eaten by birds, so I brought the two of them into my mesh cage, after the carpenter and I took pictures outdoors near the parsley patch.

Other heartening events: One window in the soon-to-be sewing room has been framed, and irises keep blooming like they want to be my best friends; the tropical milkweed also, and it makes more and more seeds! I harvested the mystery squashes. [Update: I found the tag that came with the 4″pot, and they are Buttercup Heirloom Squash.]

Tiny harbingers of spring caught my eye as I came up to the front door yesterday, just after my encounter with the bright tree. Yes, the daphne is putting out new leaves, so that in a very few months it can put out those divinely aromatic flowers. See, I do know that the seasons are good! Of course. And when winter comes, this particular challenging and wonderful time will be a thing of the past. I must enjoy it while I can!

Laddie and the cats.

People who try to help out the butterflies by “raising” them in a protected location call the caterpillars cats. It took me a while to get used to this when I would browse the extensive Monarch Butterfly Garden website. After my experience last fall of losing the one caterpillar that I know hatched out on one of my milkweed plants, I had thought that if I found another this year, I’d try to feed it indoors.

But why not collect the eggs and protect even them from the beginning? The website tells you how to do that, too, and I did. Again, the Monarchs seem to prefer the Narrowleaf Milkweed; I found most, if not all, of the white oval eggs on those narrow leaves that had been ravaged by aphids. I cut pieces of leaf with eggs stuck on them and let them incubate in a plastic storage container. (I did remove the aphid that can be seen in the picture.) The first ones hatched in about four days, just about the time that my grandson Laddie arrived with his father from Colorado.

We had to use a magnifying glass to be able to see the caterpillars at first. Once I thought they had all died, because they were so small it was hard to see that they had any color, or that they were chewing. But within a couple of days they were big enough to see without the glass; by that time I had moved them into a mesh cage I’d hastily ordered, and I arranged a stem from the showy milkweed in a bowl with a florist’s frog so that the leaves I was feeding them wouldn’t dry out so fast. From the first I encouraged them to leave the narrow half-dead leaves and move on to the fat and nutritious ones I brought in.

How do you encourage a teensy caterpillar? I carefully laid each drying leaf upside down on a fresh leaf, and the next morning they were making holes in the showy milkweed leaves. Well, two or three of them were. I haven’t been able to keep track of these microscopic specimens and it appears that most of them didn’t make it. Even now, I think the active ones are mostly hidden on the undersides of the leaves, but if I look hard I can see a head on the edge of a ragged hole and a mouth making the hole bigger.

I will feel lucky if one or more of them gets to the stage where it spins a chrysalis. That almost happened with two other caterpillars I found on my Italian parsley. They didn’t look like Monarch cats, and I checked online to find that they weren’t the other butterfly I see around here, Painted Lady. I put them in a jar with more parsley and one of them did attach to a thick parsley stem I put in there for that purpose, but then he dried up. The other one kept trying out one or another place to hang, but he eventually lay on the bottom in the dead bug position. So.

Nearly invisible caterpillars aren’t very exciting to a five-year-old, so Laddie didn’t pay too much attention to the lives of insects; Soldier and Laddie and I, and some other friends and in-laws had many kinds of fun over a long weekend. They helped me pick beans, fix a toilet, wash the dirt and spiderwebs off my collection of outdoor trucks, and replace a taillight on my car. Bowling and hiking didn’t get photographed.

Meanwhile more caterpillars were busy in the garden; a very few newly-hatched green ones were sticking their heads out of beans, and one was found on a basil leaf — but Soldier and I studied the bean leaves a long time trying hard to discover what is turning many into skeletons. Eventually I saw one cucumber beetle, and one tiny insect I’d never seen before.

The bean crop is not affected so far; my second picking was 8 1/2 pounds, much of which I gave to neighbors. When Soldier and Laddie arrived, I was able to feed them quite a bit: first, steamed green beans slathered with basil pesto; then Turkish Green Beans. Laddie eats like a teenager, and his father said all the boys are like that. He had three helpings of everything, breakfast and dinner. I made a peach cobbler for them, too.

Maybe some of you recognized the parsley-eating caterpillar; finally tonight I caught my breath and looked it up online, to find that it is the caterpillar of the Black Swallowtail, a butterfly I don’t think I’ve ever seen. What do you know, they eat umbellifers! I hope that more than two of that butterfly’s cats were there in the vegetable box, and are now in the chrysalis stage. I’ll hope to see one next year.

How I saved my greens.

I’m ashamed to think of how much cilantro has gone bad in my fridge over the years. I love it, and so I buy a fresh bunch from time to time, which isn’t usually that pricey, but still, when it goes into the trash slimy and blackening, it’s a sad waste. 😦

Today I was busying myself cooking up vegetables that came in my CSA (community supported agriculture) box, and I came to the bunch of cilantro… Hmm… Maybe I had planned to combine that with tomatoes and peppers to make more Indian Egg Bhurji. But — No tomatoes were in the house, and I didn’t want to spend time de-stemming cilantro anyway. (I must need a special prayer to pray while I am doing that perfectly lovely job that seems so tedious. That’s what Kate told me to do about my boring floor exercises.)

An idea came to me when I saw the bag of arugula I’d bought yesterday — also something that I love, which I probably thought I’d put in a green salad, if I could get around to washing the lettuce… When I was a child, the task of preparing the large, leafy-green salad that without fail was part of our evening meal always fell to us children. I always wonder if I am harboring a childish rebelliousness deep in my psyche, that makes me resist salad-making, too.

The thought that occurred was, Could I make a sauce or pesto by combining arugula and cilantro? I’m not confident enough as a chef to go right at it, so I looked online and found that many people had done just that, with great variations. I customized mine to be fast-friendly (vegan) and not too lemony, and to use more arugula than cilantro, because I had a lot more of that leaf on hand. I kept the ingredients list short, and didn’t add garlic or pepper because the greens are both pretty flavorful already.

Here is what I came up with. All the amounts below are approximate. Many people like their pesto less thick, and will add more oil. Before washing the cilantro, I cut off the longest stems while they were still tied together in a bunch, but left the rest of the stems for the food processor to deal with. No de-stemming by hand!

SAVE the GREENS PESTO

3 cups packed cilantro
4 1/2 cups packed arugula
1/3 cup sunflower oil
3/4 teaspoon salt
juice of 1/2 lemon
1 cup toasted walnut pieces

Grind the walnuts in the food processor and then add the other ingredients to make a paste, adding more oil or salt or lemon to taste.

Until today I never paid much attention to all those “pestos” made from everything but the classic basil-olive oil-Parmesan combination, but recently I learned how to make Tarragon Salsa Verde from Jo, and found it very adaptable and always delicious. (I have planned to share my results with you but this recipe pushed ahead in line.)

I think its versatility gave me the hope that other green things could work together the same way. And they did indeed form something easy that saved us, greens and human, from possible shame, and added another tasty and healthy item to my menu options. Now I can spread my salad on crackers!