Wednesday, March 29, 2017
In between the rains I can go foraging through the gardens. Both cultivated and wild plants provide new growth for me to plunder.
The basket of goodies above made up most of the salad that I had for dinner last night. Spinach from last fall's planting, new and tender horseradish leaves, and one Purple Passion Asparagus spear made up the cultivated portion -- along with a few leaves from my potted lettuce.
On the wild side were chickweed (my favorite), cleavers (it's Everywhere), wild violet leaves, and wild violet flowers (aren't they pretty?).
I topped it with slivers of roasted beets (red and yellow), chopped chives, and a drizzle of olive oil and blackberry-ginger balsamic vinegar. Some nights I'll toss in a few young leaves of lavender mint, lemon balm, monarda, or spearmint. You can't get more gourmet than that. You can't get much more nutritious than that, either.
The chickweed has started to set flower buds, so I'm trying to keep it cut back to encourage new growth and delay flowering. I love its bright green flavor in salads or as a fresh topping on hot dishes. The redbud flowers lend a pea-like flavor. A friend of mine likes to put them on her toast.
Wild plants offer much to us in the way of nutrition and medicinal value. And we also often overlook the tasty edibleness of some of our cultivated plants -- such as the horseradish leaves. I've got to use the horseradish leaves as much as possible now, as they are growing fast and soon will be too tough to eat. Those lovely purple grape hyacinth flowers growing in the front of my house also are edible. And the flowers of johnny-jump-ups and other violas, such as pansies. Roses, daylily buds and tubers... the list goes on.
Most people would include stinging nettles on their list of wild foods, but I cannot honestly do that, since I cultivate them. By "cultivate" I mean I give them a few spots to grow and do not discourage them (until they wander into the paths). I even pull weeds out of the nettle patch. Nettles are chock full of vitamins and minerals. Really, really good for you. They have a rich flavor that goes well with onions and other strong flavors, although steamed nettles topped with butter and a bit of salt are melt-in-my-mouth scrumptious. This is the best time to pick them, when they're young and tender. Cooking and drying take out their sting.
Another wild edible I will utilize in a month or so is lambs quarters. Related to spinach, this plant is even more nutritious than its cultivated cousin. And tasty. It tastes like spinach, only better. Of course I'm eating the dandelions, too. The entire plant is edible and medicinal. Later the purslane will begin to take over some parts of the garden. Might as well eat it.
Foraging is lots of fun. You'd be surprised at all the stuff around you that is edible. This article from Mother Earth News (it's old but relevant) gives good information about wild foraging, as well as a list of wild edibles. Of course the list is incomplete (it doesn't even include cleavers) and not all of these will be available everywhere.
Plants don't have to be wild to be part of the foraging. The forage can include parts of plants people don't normally consider eating, but which are eminently edible, or cultivated plants that have their own ideas about where to grow. A friend of mine (yes, the one who eats redbud blossoms) makes "sidewalk salad" from the various things that spring up between the stones in her paths. The salad can include a wide variety of things, from dandelion greens to the arugula and lemon balm that scatter seeds everywhere.
Just be sure you know for absolute certain the identity of a plant, and which part is edible before you go noshing.
Tuesday, March 28, 2017
It is spring. As we grieve loss, the world around us comes back to life and blooms. Each blossom brings hope. Each new green shoot reminds us that life pushes up from darkness. I feel grounded by the reminder of this constant and eternal flow; the ever-turning wheel.
Tears wet our faces as the rain drips from the yellow blooms.
And the rain continues.
Saturday, March 25, 2017
After several months with little to no precipitation, the sound of heavy rain on the roof is the sweetest music. All the muscles in my body relaxed with that sound. Other issues seemed less distressing once the rain started pounding and actually creating mud.
Lately I'd become increasingly aware of every drop of water I used. Dish water, and water used to wash vegetables got dumped on the herbs and flowers surrounding the house. Sometimes I'd even wander over to the asparagus bed with the water. Use and reuse. When waiting for the water from the tap to get hot, I collect it in my watering can to use later on the potted plants. Every time I let water go down the drain instead of getting used, I felt a bit guilty.
So far we've had about an inch and a half of precipitation since yesterday morning, with more to come, according to the forecast.
But I don't consider the potential drought averted. That can only become known over the next few weeks. Still, we've had a reprieve. The seeds and plants I put in the ground this past week are getting what they need. I am more hopeful about this growing season.
Water is Life. Nothing lives without it. Nothing.
Don't forget that.
I will still try to be conscious of every drop of water I use; especially that which might be going to waste.
Water is precious. Water is Life.
It shouldn't take drought or the loss of all our clean water to remind us of that simple fact.
Saturday, March 11, 2017
But this recently opened amaryllis brightens the day.
I have a couple of other pots of amaryllis sporting multiple orange-red blossoms, as well. When they first opened a week (or two?) ago, they seemed huge and brilliant. Now they seem dwarfed by this large bright pink-red blossom that towers over them. I have kept these bulbous plants going for more than 10 years by setting the pots outside on the north side of the house, or another shady spot for the summer and bringing them indoors for the winter.
Last year I finally learned how to get them to bloom more reliably. Bring them indoors for the winter, preferably before the first frost, and stop watering them. I set mine in our attached garage. They don't need light. Let the leaves dry up and look dead. Previously I would bring them in the house for the winter and try to keep them green and growing. Sometimes they would bloom, sometimes not. Letting them go completely dormant should make them bloom more reliably. This year they have more blooms than usual. Except the big one, which has only one flower stalk. But it didn't bloom at all last year.
When I saw ready for them to bloom, I brought them into the warmth of the house, set them where they got light, and started watering them. Within a couple of weeks or so they sent up green blades that were followed by flower stalks. And, bada bing, brilliant blossoms. But it took at least a month to get from leafless to flowering.
Next year I might bring them into the house sooner, so I can have blooms in January, maybe even in December. Maybe not in December; they'd overshadow the Thanksgiving Cactus that bloomed throughout November and December. You also can follow the same method, but set them outdoors in spring and have these gorgeous members of the lily family setting fire to your gardens.
Thursday, March 9, 2017
And I did it with my bare hands. Of course, at this young stage their sting is pretty mild.
I made a pot of stew rife with some of these nutritious nettle greens, stewed in chicken bone broth with carrots, celery, kale and sweet potatoes, seasoned with oregano, garlic powder and salt and pepper.
Nettle harvest isn't the only sign of spring. You've already met the crocuses. Yesterday I noticed daffodils blooming. And the vultures are back. Two of them, anyway. On the windiest of windy days earlier this week we saw two vultures circling. Even in the high wind (gusts of up to 40 miles per hour) these large birds seemed unruffled. They dove into the wind, moving forward without a flap. Instead they merely angled their wings to guide themselves through. Pure inspiration. Face the wind and move through it without struggling, but flowing. Taoists, surely.
The inspirational flights of the vultures prompted us to rename our little piece of paradise as Spirit Bird Farm. We had tired of Cedar Springs Farm, a name we chose before we really knew this place, and when the springs still ran, filling the pond. The springs are no longer reliable, although the cedars are even bigger and more abundant.
We have lots of spirit birds here. The hawks were very prominent in the sky this past winter. Occasionally bald eagles fly overhead. Barred howls laugh uproariously in the night. The crows have their charms. And then we have all these songbirds and other small birds.
But it is the vultures that define our sense of spirit bird. Soaring and circling, swooping and rising, rising, rising... silently, gracefully. They always seemed to be making the most of their "work," their search for food. And when a silent shadow passes over me as I work outside, I am reminded to be here now, for I too am mortal.
Thursday, March 2, 2017
You'd think I'd remember little things like that.
But when I started the cabbages and broccoli I also started some lettuce seeds, thinking I would plant them out in the garden with all of the other stuff.
However, lettuce grows quickly. By the time I plant the cabbages in the garden in two or three weeks, the lettuce will be getting close to a mature size, hardly the time to transplant them. I could put them in the garden now, but the way it hasn't been raining, I'd need to water them frequently. Watering plants in pots on the porch is much easier than dragging the hose out to the garden.
And we're still getting the occasional night with temps in the 20s... too cold for young lettuce that's been pampered in cozy conditions.
So I put all my lettuces in pots on the front porch. Although they're all in the house right now, since the low temperature tomorrow morning is supposed to be in the mid-20s. Lettuce adapts well to lower light levels, making it a good vegetable for a semi-shady porch or garden spot.
The above photo is one of my rather large lettuce babies. They are a Batavian variety, Concept. I first grew this variety a couple of years ago and fell in love with their full and beautiful form. It's similar in form to romaine, but more beautiful. When this baby grows up, I'll send you a picture.