Rabu, 10 Mei 2006

gardening


MEMORIAL GARDEN
by Pam Crow

You worship in the dirt,
on your knees with a trowel
in your hand. You push
seeds into the earth, slowly,
the way hard truths push
into our hearts, take root there,
pressing the walls larger
to let more light in.

You tell me you don't know
any God, but what of this
conversation of flowers?
Bee Balm, Love in the Mist whisper
to lavender and pansies
yearly we return.

Here, too, is what we wish
we could control: aphids black
on the slender necks of roses,
silver gleams where slugs pass
munching the sweetest stems
right down to the ground.

When so many are gone
I think this is the place to be--
dividing, planting,
making room.


Copyright © Pam Crow

Selasa, 09 Mei 2006

garden therapy


I read this excellent post yesterday, and knew EXACTLY what the writer is saying. You may not agree with our politics, but you can probably recall a time when you just had to leave it all behind and get a little garden therapy, too.
As Joni Mitchell sang "...and we've got to get ourselves back to the garden..."

Dick Cheney Helped Me Till My Garden
by Bob Higgins

on Sat 06 May 2006

I had intended to write a piece on Cheney’s speech in Vilnius yesterday and wrestled with the idea all afternoon and through the evening, at last too tired, too disinterested in the bastard to finish reading his painfully pompous and threatening remarks much less write about it I gave up.
Finally, I posted the whole sorry thing on my blog under the title "Cheney Lets Mouth Overload Ass, Full Text" and went to bed. To sleep, perchance to wake inspired.

No Dice. This morning over coffee and in the early light of a new day, Cheney’s snoratory was just as ugly and uninspired, just as threatening and bullyish and just as arrogant as it had been the night before. The smug son of a bitch spoke for a half hour, over four thousand words and left nothing to edify, to stir the better natures of his listeners, he delivered only empty platitudes and chest thumping, self serving bombast.

I still couldn't do it, the morning was beautiful and promised only to improve with time and personal attention so I decided that I would not share this lovely day with a bloodless cyborg so I finished my coffee and went out to till my garden.

The garden was an instant cure, balm for a frustrated soul, as the tiller growled and turned the loamy soil I felt myself unwind. At the end of each pass as I turned the machine around there were robins in my earthy wake happily plundering the bounty the tiller had exposed. The breeze freshened each time the clouds eclipsed the morning sun and subsided with each clearing, stilling for a moment the music of the leaves.

I worked through the morning and into the early afternoon hoeing and raking, enjoying the aroma of the rich soil and it’s promise of fat tomatoes and fiery peppers. I’ve been cautioned to take it easy so I paced myself and rested from time to time, something I would not have done a few short months ago. I discovered that I’m not able to be manic about physical labor anymore, I’ve grown old over this long winter. Life has found me out, has discovered my secret youth and carried it off forever.

In these unaccustomed breaks I heard the hundreds, no perhaps a thousand birds who shared my morning and saw and felt them cushioned on the breeze as if held aloft on a palm of wind and I felt the sun, it’s warmth, on my arms and on my neck a comfort of spring and peace, the peace of sounds and scents and sights of earth, and spring, and God himself.

I stopped for lunch and made a sandwich, a great noble sandwich. Out of sight of any physician I piled on the salami, the cheese and the peppers, the hearty basil and fragrant oil. I scorned the mortician as I ate this tour de force, this Kervorkian delight of a sandwich, I devoured it while sitting on the deck watching the birds enjoy my morning’s labor.

How good to work without madness, with calmness an enjoyment of the thing itself, I have to learn to do this as I write, I have to learn to feel the breeze.

Cheney will wait an hour, a day, or more, and a thousand dragon windmills will wait to feel the sting of my lance. I’ll meet them on the field, as a loyal legionnaire, I’ll answer the trumpets in my soul with the same determination as always, but today Dick Cheney’s awful speech in Vilnius has helped me till my garden.

Bob Higgins

Senin, 08 Mei 2006

Recipe: Chimichurri

Chimichurri
The bright flavors of fresh parsley and garlic make this vibrant sauce sauce a favorite accompaniment to beef. It packs a punch, so start with just a drizzle.
(From the Epicurious website)

3 tablespoons red-wine vinegar
2 tablespoons water
1 tablespoon minced garlic (4 cloves)
1/2 bay leaf, broken in half
3/4 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon coarsely ground black pepper
1/4 cup olive oil
1/2 cup finely chopped fresh flat-leaf parsley

Stir together vinegar, water, garlic, bay leaf salt, red pepper flakes, and black pepper until salt is dissolved.
Whisk in oil until combined, then whisk in parsley. Let stand for 30 mintues at room temperature. Discard bay leaf and stir sauce before serving.

Cooks' note:
Chimichurri can be made up to 1 hour ahead and kept, covered, at room temperature.
Makes about 3/4 cup.
Gourmet
January 2005

Jumat, 05 Mei 2006

Cultivating generosity, wisdom over the years

Something in this old "gardening" article spoke to me:

Cultivating generosity, wisdom over the years
By Charles Fenyvesi
Washington Post
April 2001

WASHINGTON -- In 19 years of filing a weekly garden column, I celebrated two kinds of gardeners. An exemplar of the first kind was Frank Santamour Jr. of the U.S. National Arboretum, author of numerous scholarly studies on trees, who died last year.
He concluded that the longevity of trees is related to their ability to compartmentalize wounds.

The second kind was an adventurous gardener, such as the late Charles Thomson, a pillar of the Men's Garden Club of Montgomery County (Md.), who credited the extraordinary vigor of his daffodils and tulips to his practice of putting the bulbs an inch deeper than called for by the instructions.

People devoted to cultivating plants tend to be naturally gregarious. Sharing their know-how and presenting their arguments, they invite visitors into their private domains beyond the palisades of conventional wisdom.

Santamour's theory about wound compartmentalization holds that once the damage is done, the tree reacts so the problem (which also could be an infection or an onslaught by pests) is isolated, spreads no farther and the plant returns to its usual enterprise of growth.

Although a strict rationalist, he did not object to the metaphor that at least some trees have a kind of central authority that evolved a system to cope with problems. He would not call it wisdom, and he would have hated to be taken for a druid.
Look at the empirical side, Santamour would emphasize: The mechanism for proper compartmentalization is in a narrow collar around a limb or a branch as it grows out of the trunk or another limb or branch. Therefore, we must not saw off a limb or a branch flush, but leave something like a clerical collar around the growth we remove.
Thomson's thinking also fitted into a larger vision of plant life. But he distrusted science as "only partial truth or truth-in-becoming." To him, the garden was not just a testing ground but reality itself. He was a whimsical gardener who loved the biblical story of a seemingly dead almond staff rooting itself in the soil and bursting into bud and bloom.
I think he accepted me as a friend when I cited an even wilder analogy: Moses turning his staff into a snake, and then making a point with the Pharaoh by having that snake devour the other snakes that the Pharaoh's magicians conjured up the same way.

Almost everything in the garden depends on the gardener, Thomson used to say, but first the soil must be made ready: deep dug and enriched constantly. His daffodil and tulip bulbs and their numerous offsets cradled in the deep earth would have choked for lack of oxygen or drowned when waterlogged if he had not added manure and compost to a depth of 2feet. The stalks seemed to rise out of his bulbs as effortlessly as if the medium had been soft, uniform sand rather than upgraded clay.
He much preferred to unlock what he believed were the treasures of clay, and he did not like the idea of adding to what he called the bottomless pit of nutrient-poor sand.

The garden is the space where the tangible and the metaphoric shift back and forth, and the demands of soil and soul, humdrum routine and magical exception run parallel and then intersect, again and again.

One secret I learned is to dig deeper and keep devising ways to improve the soil, the part of the world that is in our hands. And when the time comes for transplanting, we must make the new site even more hospitable than the old.

This was Charles Fenyvesi's final column for The Washington Post.

Kamis, 04 Mei 2006

Organic Gardening Tips

Brother Placid's Tips for Beginning Organic Gardeners
by Emily Gatch
From Seeds of Change

I finally have what I consider a suitable response to the good people who call us at the Research Farm and say, "I want to garden organically. Where do I start?" My response comes in a format that I hope will prove memorable to you: a glimpse into the life and garden of a masterly Master Gardener, Brother Placid of New Melleray Abbey.
I'd like you to take a look with me at an organic vegetable garden on the edge of the prairie in eastern Iowa.
Brother Placid operates the twelve acre organic garden at New Melleray, a Trappist monastery and certified organic beef cattle farm near Dubuque, Iowa that was founded 150 years ago by monks from Mount Melleray, Ireland. Brother Placid's garden feeds not only his community of Cistercian monks of the Strict Observance but the year-round visitors to the monastery's guesthouse as well. His credentials and history as a gardener command rapt attention. He is one of fifteen children born to a Polish farming family in northern Minnesota. He had a reputation among his brothers and sisters as his mother's favorite, a status he attributes to his willingness to spend long hours helping her weed in the vegetable garden. At the age of eleven, during the height of the Great Depression, Brother Placid left home to work on the threshing crews that followed the grain harvest north along the Red River valley. He hopped freight trains out West and worked in the orchards of Washington state as an "apple knocker", dug potatoes in the Oregon's Klamath Valley, picked peaches and harvested vegetable crops in the Willamette Valley, and then moved down into California's central valley working the rice, cotton, and olive harvests. After serving in the army during World War II, he joined the monks at New Melleray and has been there ever since.
A brief look at Brother Placid's garden. He divides the twelve acres into three sections, rotated in the following manner:
One third of the garden is planted each year in alfalfa, which he mows three times over the summer and then turns under in the fall. The following spring, that section is planted in sweet corn, a nutrient-hungry crop that benefits from the 125 pounds of nitrogen fixed by the alfalfa. The remaining third is devoted to innumerable varieties of tomatoes, melons, squash, cucumbers, spinach, beets, turnips, potatoes, and his beloved grapes and berries.

Here are a few of Brother Placid's tips for beginning organic gardeners:

Feed the soil, not the plants. This is the dogmatic theology of organic agriculture. If you are just starting out with a barren plot of ground, devote one year to growing nothing but green manures: quick-growing clovers, oats, and annual grasses that are successively tilled into the soil. By planting and tilling under four different green manure crops and adding old chicken manure and rotting alfalfa bales, Brother Placid was able to increase the organic matter content of a plot of land from less than 1% to 18%. Brother Placid also adds fish emulsion and kelp meal to the furrow before planting to create a nutrient-rich environment for developing seedlings.

Vigilance is the best form of pest control. Be in your garden every day, and be watchful. Brother Placid controls Colorado potato beetles on his potatoes by beginning to scout when the plants reach 12 to 14 inches high, and simply picking the bugs off and squashing them by hand.

Learn the secrets of companion planting. The mutually beneficial relationships among certain crops can result in reduced pest problems and increased yields. Brother Placid interplants radishes with his melons, since radishes are known to deter cucumber beetles. He also recommends cosmos flowers for attracting pollinators to the garden.

Welcome the snow, and use it to your advantage. Snow (as well as collected rainwater) contains small amounts of dissolved nitrates and is "soft," unlike well or city water, which often contains dissolved salts and minerals that leave unwanted residues on plant surfaces. Brother Placid opens his cold frames to allow the snow in, and even shovels it into his greenhouse in the winter!

Compost, both the noun and the verb. Brother Placid is lucky to have plentiful raw ingredients for his compost pile in the green refuse that comes from the monastery and guesthouse's vegetarian kitchen, to which he adds oak leaves, pine needles, and old hay and straw. He typically adds about twelve tons of compost to his garden each year. He warns vehemently against using walnut leaves or chips as a compost ingredient or soil amendment, noting that a previous gardener once added walnut chips to his soil and he is still observing, many years later, some localized detrimental effects of the allelopathic compounds present in walnut trees.

Balanced mulching.While surface mulching generally helps to reduce weed pressure and lower disease incidence in the vegetable garden, Brother Placid has found that straw or chip-based mulches invite mice and voles to take up residence in his garden, so he limits his use of mulch to the one acre asparagus patch and to his berries. Evaluate your varmint situation and adjust your use of mulch accordingly, or experiment with less rodent-friendly mulches such as biodegradable landscape fabrics.

Water wisely.Drip irrigation is a much-preferred method of supplying water to plants, since the moisture left on leaves from overhead sprinkling can lead to foliar diseases.

Remember that gardening is hard work, but good work. Brother Placid likes to think of the story of Adam and Eve, and what they were told when they were expelled from the Garden of Eden: "With suffering you shall get your food from the soil, every day of your life… it shall yield you brambles and thistles, and you shall eat wild plants. With sweat on your brow shall you eat your bread, until you return to the soil, as you were taken from it." He smiles as he thinks of this Genesis passage in the heat of the Iowa summer, knowing that he is doing God's work.

I hope you also find in these words not a message of gloom but a glorious invitation to get out in the garden and get moving. Thank you, Brother Placid, for sharing your infectious enthusiasm and wisdom with me on this Sunday morning in March, and blessings to all you gardeners as you begin a new season.

Emily Gatch
Greenhouse Coordinator and Assistant Seed Cleaner

Rabu, 03 Mei 2006

Wild Foods Cookbook submissions

We're putting together one of our Essential Herbal books, and this one will contain recipes and favorite ways to eat wild foods. Contributing is easy and will provide lots of publicity if you have a business.
Do you enjoy nibbling on chickweed, garlic mustard, dandelion, day lilies, and wild mustard? Perhaps you have been putting those acorns to work? Lamb's Quarters, Sheep Sorrel, Sweet Violet and Rose Petals find their way into your salad bowl? When you see burdock and poke in the fall, does it cause you to make a mental note of the location? If so, please consider sending a recipe or two in for inclusion. Pictures to accompany the recipe are welcome as well.
If you'd like to participate, here are the details:
The deadline for this book will be May 21.
Be sure to include your contact information as you'd like it to appear next to the recipe(s). That would be either a website, or if none available, hometown. Email would be appropriate if you wish, too.
Send submissions to: essentialherbal@aol.com You can see the other books we've put together at www.ym-health.blogspot.com

Herbal Humor

Selasa, 02 Mei 2006

The Blogger Blues and Blueberry Lemon Brunch Cake

Couldn't post my daffodil pic yesterday, nor my cartoon today... and I can't spend time required to figure it out.
So I'll do something else today, but it has to be fast!
A recipe!
Lemon Blueberry Brunch Cake
Source: Pillsbury cake mix box
Posted in the GCHS newsletter Feb. '96
Servings: 16 (a 9"X13" pan)
Note: DEFinitely prepare the day ahead to allow flavors to develop.

Cake:
1 pkg. Pillsbury Plus lemon cake mix
1/4 c. margarine, softened
3 oz. cream cheese, softened
1/3 cup water
2 eggs

21-oz. can blueberry pie filling

1/2 cup slivered almonds

Note: Just after beating batter I fold in about one generous T. fresh lemon peel and about 1/4 cup fresh lemon herb leaves, chopped (l. verbena, l. thyme, or l. balm).
Note: If you make your own blueberry filling, as I do, make it thick, and use about 2-1/2 cups.


Glaze:
1/2 cup confectioners' sugar
2-3 t. milk
1 T. margarine, softened

Note: Recipe calls for 1/4 t. lemon extract in glaze, I omit.

Directions:
Preheat oven to 350 degrees.
In mixer bowl, cut together cake mix, margarine, and cream cheese to form fine crumbs. Reserve 1 cup. Combine almonds with reserved crumbs and set aside.
To remaining crumbs add water and eggs, beating 2 minutes at high speed with mixer. (Fold in lemon peel and herbs.)
Spread in greased, floured pan. Spoon pie filling over batter, spreading to cover batter to edges. Sprinkle reserved crumbs over filling.
Bake at 350 degrees for 35-45 minutes *until edges are browned and toothpick tests clean in center*. Cool 25 minutes.
Drizzle glaze over warmish cake, cover, and store in refrigerator. Will taste best the next day.

Senin, 01 Mei 2006

Happy May Day

Remember when kids used to make May Baskets out of construction paper to hang on neighbor's doors? Filling special baskets with dandelions, violets, and whatever garden flowers mom let us pick, we made a connection with Spring that kids seem to miss these days.
Linda P. sent me a message reminding me of a story that went around a few years ago, so here it is:

The Daffodil Principle

Several times my daughter had telephoned to say, "Mother, you must come see the daffodils before they are over." I wanted to go, but it was a two-hour drive from Laguna to Lake Arrowhead.
"I will come next Tuesday," I promised, a little reluctantly, on her third call.
Next Tuesday dawned cold and rainy. Still, I had promised, and so I drove there. When I finally walked into Carolyn's house and hugged and greeted my grandchildren, I said, "Forget the daffodils, Carolyn! The road is invisible in the clouds and fog, and there is nothing in the world except you and these children that I want to see bad enough to drive another inch!" My daughter smiled calmly and said, "We drive in this all the time, Mother."
"Well, you won't get me back on the road until it clears, and then I'm heading for home!" I assured her.
"I was hoping you'd take me over to the garage to pick up my car." "How far will we have to drive?" "Just a few blocks," Carolyn said. "I'll drive. I'm used to this." After several minutes, I had to ask, "Where are we going? This isn't the way to the garage!"
"We're going to my garage the long way," Carolyn smiled, "by way of the daffodils." "Carolyn," I said sternly, "please turn around." "It's all right, Mother, I promise. You will never forgive yourself if you miss this experience." After about twenty minutes,we turned onto a small gravel road and I saw a small church. On the far side of the church, I saw a hand lettered sign that read, "Daffodil Garden."
We got out of the car and each took a child's hand, and I followed Carolyn down the path. Then, we turned a corner of the path, and I looked up and gasped. Before me lay the most glorious sight. It looked as though someone had taken a great vat of gold and poured it down over the mountain peak and slopes. The flowers were planted in majestic, swirling patterns great ribbons and swaths of deep orange, white, lemon yellow, salmon pink, saffron, and butter yellow.
Each different colored variety was planted as a group so that it swirled and flowed like its own river with its own unique hue.There were five acres of flowers. "But who has done this?" I asked Carolyn. "It's just one woman," Carolyn answered. "She lives on the property. That's her home." Carolyn pointed to a well kept A frame house that looked small and modest in the midst of all that glory. We walked up to the house. On the patio, we saw a poster.
"Answers to the Questions I Know You Are Asking" was the headline.
The first answer was a simple one. "50,000 bulbs," it read.
The second answer was, "One at a time, by one woman. Two hands, two feet, and very little brain."
The third answer was, "Began in 1958."
There it was, The Daffodil Principle.
For me, that moment was a life-changing experience.
I thought of this woman whom I had never met, who, more than forty years before, had begun one bulb at a time-to bring her vision of beauty and joy to an obscure mountain top. Still, just planting one bulb at a time, year after year, had changed the world.
This unknown woman had forever changed the world in which she lived.
She had created something of ineffable (indescribable) magnificence, beauty, and inspiration.
The principle her daffodil garden taught is one of the greatest principles of celebration. That is, learning to move toward our goals and desires one step at a time often just one baby step at a time-and learning to love the doing, learning to use the accumulation of time.
When we multiply tiny pieces of time with small increments of daily effort, we too will find we can accomplish magnificent things. We can change the world.
"It makes me sad in a way," I admitted to Carolyn. "What might I have accomplished if I had thought of a wonderful goal thirty-five or forty years ago and had worked away at it 'one bulb at a time' through all those years. Just think what I might have been able to achieve!"
My daughter summed up the message of the day in her usual direct way.
"Start tomorrow," she said.

May Day - recipes for Maximum Metabolism Diet

The smoking stopped with 2005, so here it is May, and my girth has increased. Many years ago I used a diet program called Maximum Metabolism by a Dr. Geller...Robert, I think (the book is out on loan). It is strict as far as carbs go, but works very well and is extremely healthy - full of fruits, veggies, and a decent amount of protein. It was one of the first programs that insisted that food must be consumed often (in small quantities) to keep the metabolism running. In any case, I lost 45 pounds effortlessly within 3 months back then, so now that I'm 50 I should be able to drop a quick 10 this year...
Here are a couple recipes that are delicious dinners on the program:

Garden Minestrone Soup
1 t. Olive Oil
1/2 C. Onions, sliced
1 C. carrots, sliced
1 C. celery, diced
3 C. water
1 16 oz. can Tomatoes
1 low sodium chicken bouillon cube
1 T. chopped fresh basil (or 1/2 t. dry)
1/2 t. thyme
1 garlic clove, pressed
1 16 oz. kidney beans, rinsed & drained
1 C. broccoli flowerets
In a large saucepan heat oil over medium high heat. Add onions; cover and cook 2 minutes. Add carrots, celery, water, tomat oes, bouillon, basil, thyme & garlic, cover and heat to boiling. Uncover and simmer 10 minutes. Stir in beans and broccoli and simmer 5 minutes more.
Makes 6 servings.
Per serving: 100 calories; 5 grams protein; 17 grams carbohydrate; 1 gram fat; 320 milligrams sodium.

Mediterranean Fish Stew
1 t. olive oil1 garlic clove, pressed
1/4 t. fennel seeds
pinch hot pepper flakes
1 large tomato or 3 plum tomatoes, chopped
1/2 C. bottled clam juice
1/2 C. dry white wine
4 oz. cod or other firm-fleshed fish, cut into 1/2 inch chunks
4 oz. shrimp, peeled, deveined and split lengthwise
8 mussels (about 3/4 lb.), scrubbed
In a large saucepan, heat oil over medium heat. Stir in garlic, fennel and red pepper flakes; cook 1 minute. Add tomatoes, clam juice and wine; bring to a boil then cover and simmer 5 minutes. Increase heat to high. Add cod; cover and cook 3 minutes. Add shrimp and mussels; cover and cook 2 minutes more or until mussels open.
Makes 2 servings.
Per serving: 223 calories; 30 grams protein; 8 grams carbohydrate; 7 grams fat; 260 milligrams sodium.

These are both delicious. Some of the other recipes - like a tarragon mustard chicken dish - have become staples.