Posts Tagged ‘winter’

Fedco tree order for the 2011 season

Monday, January 3rd, 2011

The main reason I started this blog three years ago was its value as a personal gardening record. I’ve made many failed attempts at keeping track of plant varieties, dates and success/failure rates: spreadsheets, journals, copies of correspondence (I write to other gardeners every chance I get) and odd scraps of paper in the pockets of my out-door clothes, smudged with ink that turned out not so waterproof.

Nothing works as well as posting my experiences online in this little forum, listening to the comments down the line, and being able to search my own writing for information I’ve forgotten or decided willfully to ignore. For example, how many times have I decided NO MORE ROSE BUSHES because given my soil, climate and ability to pamper them they are nothing but expensive annuals? Six times, including the ones in this order for 2011. Oh well.

Quoted text is from the searchable Fedco Tree catalog.

2562 – Anne Raspberry

I am a new convert to “all season” varieties of small fruits. The Seascape strawberries that we planted in spring 2010 bore fruit after six weeks and continued until Thanksgiving. That might have been enough (strawberries! at Thanksgiving!) but they were also delicious. That experience led me to order “Anne” raspberries:

Late. JEF-b1 (Amity x Glen Garry) Flavorful everbearing yellow raspberry, ripens earlier than Kiwigold and is actually yellow, not a washed-out pink. Large cohesive fruit with good flavor. Tall rangy productive plant may sucker less than other everbearing types. Mulching or adding organic matter to the soil will encourage more suckering which should, of course, improve yield. Like other everbearing types, you may cut it right down to the ground after the season. Z4.

2700 – Royalty Purple Raspberry   My first set of Royalty canes produced beautifully for 10 years. This summer I dug them all out along with the Killarney Red, which were fine but not spectacular and are therefore not being replaced. We’ll go with the yellow Anne and purple Royalty and see if the resulting color jam is beautiful, or disgusting. Either way it will taste great.

2787 – Seascape Strawberry  We tried this variety in 2010 and have been delighted with it. Fifty more plants, please.

3485 – Pinus koraiensis Korean Stone Pine  For bonsai. And many decades hence, for pine nuts.

4927 – Abelia mosanensis Fragrant Abelia  For the bees, and the swampy, acidic parts of the garden:

4-6′ x same. Delicate showy exceedingly fragrant pink campanulate (bell-shaped tubular) white-centered flowers. Somewhat loose plant with graceful arching stems. Best as a specimen or hedge planting. Blooms in late spring. As fragrant as hyacinth or even Korean spicebush. Glossy green foliage turns orange-red in fall. Full sun to partial shade. Easy to grow. Prune after flowering. Tolerates most average soils but prefers acid, moist and well-drained. Native to Korea.

5204 – Itea virginica Henrys Garnet Virginia Sweetspire

3-5′ x 5-6′ Swarthmore College, PA. Spreading shrub with an erect clustered branching habit. Fragrant white flowers on upright racemes up to 6″ long in early summer. Bright green foliage, brilliant reddish-purple fall color. Will form colonies. Henry’s Garnet has both superior flowers and fall color. Winner of the prestigious Styer award and the 1999 Michigan Growers’ Choice award. Recommended for moist or wet areas although quite drought tolerant as well. Sun or shade, pH adaptable. Species native to eastern U.S.

5474 – Rosa Magnifica Rose  Here I go again. . .

4×5′ R. rugosa x Ards Rover. Dr. Walter Van Fleet introduction, U.S., 1905. Large clusters of 3–5″ loose double deep fuchsia-purple-red flowers with showy bright golden stamens, spicy fragrance, and 30 petals per bloom. Dense shrub with large glossy dark green foliage and a vigorous wide-spreading habit. Orange-red hips. Very disease-resistant. Walter Van Fleet (1858-1922) was a physician who dropped out of medicine at age 35 to follow his passion for plants. Twelve years later he introduced Magnifica, an unusual cross between a rugosa and Ards Rover (a fragrant red pillar rose from Ireland just introduced in 1898). From 1910 until his death, Van Fleet worked as a breeder for the USDA.

5723 – Symphoricarpos orbiculatus Coralberry  It has four common names, which is a sign I should have a specimen. Also, a bit of Devil’s Shoestring over the door keeps out zombies.

3-5′ x 4-8′ Also called Red Snowberry, Buckbrush, Indian Currant and Devil’s Shoestring. Low-growing spreading arching shrub. A good wildlife plant for banks and hillsides. Dense clusters of small pinkish or purplish-green flowers in early summer followed by clusters of small purple-red berries that persist into winter. Will attract insects, bees and birds. Some say unattractive to deer, but others say otherwise (hence the name Buckbrush.) Red fall foliage. Adaptable to most soils, moist or dry. Shade or sun. Native eastern U.S., west to OK and north into parts of Canada.

6741 – Perovskia atriplicifolia Russian Sage  This plant has only increased in popularity over the last five years – it’s everywhere but in my garden, until now. The bees will love it.

6871 – Verbascum Caribbean Crush    You can’t have too many giant, towering, gaudy variaties of verbascum.

6972 – Scrophularia nodosa Figwort  This plant sounds like something I must have – although I had never heard of it before.

A slim stalk studded with many small waxy dark maroon flowers with yellowish centers. The flowers look like little open mouths singing in unison. Toothed leaves and square stems. Aerial portions infused to make a massage oil that benefits the lymphatic system. We do not recommend internal usage without consulting a seasoned herbalist or naturopathic doctor. Also an excellent plant to attract pollinators. Lauren says, “I have never seen any plant more covered in bees when it is in bloom.” Holly has seen these lovely European natives growing wild in the woods near Sand Beach on Mount Desert Island.

7022 – Verbena hastata Blue Vervain A beautiful bee plant.

North American native with tall branching flower spikes of a deep green-grey hue. Tiny bright purple-blue flowers whorl around the spikes one ring at a time. It will re-seed readily in the garden and around your yard. Commonly used as a nervous system tonic, mild sedative, for a variety of menstrual problems, neck tension, and many other complaints. 5–7′ tall.

Exacompta

Tuesday, December 28th, 2010

The New Year is almost upon us – must be time to start a new daybook. I use the Exacompta “Space 24″ weekly desk planner. At @ 6 x 9 inches it has plenty of space to record weather, appointments and lists day to day, a generous “notes” area, and the paper lends itself beautifully to drawings. Meetings, conference calls and on-line seminars are just doodles waiting to happen.

The Donut Dragons

The amount of stress relief available from a black pen on smooth, heavy, finely finished paper is amazing. The Exacompta books start with the month of December of the prior year, so I’ll be switching over to 2011 tomorrow after recording notes about the “Boxing Day Blizzard of 2010″ (15″ of snow over two days here on the island) and what we had to eat on Christmas day in 2010. It’s always a wonderful feeling to start in on newly opened pages. Below is a small beastie from a short staff meeting in 2010 – Happy New Year!

Devils on Horseback

Sunday, December 26th, 2010

“Angels on Horseback” are oysters wrapped in bacon and broiled. It only seems natural that someone who loved that concept, but not oysters, would create “Devils on Horseback” which have prunes standing in for the mollusks. These are absolutely delicious.

Purchase “sandwich picks” to make these beauties. They are heftier than toothpicks and stand up to prolonged baking, although they may brown a little bit. Soak them in a cup of water for at least two hours before using.

Take a pound of thin sliced center cut bacon and cut the strips in half – I find that a pair of very sharp kitchen shears works best. Wrap each prune in one half strip and pin together with a pick. This is one time when regular, grocery store prunes will work better than the sundried natural variety because they’re softer and more malleable. Lay them out on a cookie sheet covered with oiled foil or your trusty Silpat and bake at 375 for about 20 minutes, turning once. The bacon should be cooked through and the prunes soft.

Devils are VERY hot right out of the oven – don’t just pop one in your mouth. These are good appetizers if you have to travel. Scooped off the cookie sheet hot from the oven and transferred to a heavy serving bowl and covered with foil, they’ll stay hot for quite a distance. Then maybe, someday, you’ll be inspired to try the Angels.

Merry, Happy

Friday, December 24th, 2010

Tonight there were stuffed tortillas with roasted pumpkin-seed sauce and great conversation – it’s so nice to have the Boy home! Tomorrow there will be Anglo roast beast and Saxon Yule Log, with some Armenian dried fruit and Yankee parsnips. A merry End tonight, and a Beginning tomorrow to all, wherever you may be!

The County of Marriage

Monday, December 20th, 2010

Sometimes our life reminds me
of a forest in which there is a graceful clearing
and in that opening a house,
an orchard and garden,
comfortable shades, and flowers
red and yellow in the sun, a pattern
made in the light for the light to return to.
The forest is mostly dark, its ways
to be made anew day after day, the dark
richer than the light and more blessed,
provided we stay brave
enough to keep on going in.
Wendall Barry

Winter dinner – Hubbard squash

Saturday, December 18th, 2010

Put on a sweater and go down cellar. Choose a squash for dinner and, on your way back upstairs, grab a hacksaw.

Wash the squash and saw into manageable chunks – a lot will depend on the size of your oven and your cookie sheets. Scoop out the fibrous innards and save the seeds for roasting or next year’s crop. The flesh of the Hubbard squash is typically very dry, so rinse the cut pieces briefly in cold water. Oil a foil-covered cookie sheet and pile the pieces of squash artistically, so that they still fit in the oven. Bake at 375 for about an hour.

Scoop out the cooked squash from the rind into a saucepan over low heat. Add a few tablespoons of butter, sea salt, and perhaps 1/4 C of unsulphered molasses. When the squash is heated through and the butter has melted, mash with a potato masher until well mixed. Serve as a side dish to corn tortillas (for our vegetarian household), or braised beef, or add eggs and evaporated milk and use as pie filling.

Rinse the seeds in a colander until clear of the orange squash fibers. Spread on a dishtowel to dry. You can bake these in the oven on a cookie sheet, but I prefer an ungreased skillet over medium heat. Stir often, and when they start to puff up and sweat, sprinkle liberally with sea salt and just a tiny bit of raw sugar.

See? Winter isn’t quite so bad after all.

Pfeffernusse

Wednesday, December 15th, 2010

“Pepper nuts” are small, firm molasses cookies that taste of anise and spice. They are traditionally dredged in confectioner’s sugar after baking. Store them in a tightly closed tin with a slice of apple to keep them from drying out.

Pfeffernusse

1/2 C shortening (I use Crisco, not butter), 3/4 C brown sugar, 1 egg, 1/2 C molasses, 3 drops of anise oil, 3 and 1/3 C flour, 1/2 tsp soda, 1/4 tsp salt, 1/2 tsp cinnamon, 1/2 tsp cloves, 1 Tbsp hot water. This makes a stiff dough, so I use a food processor to mix everything thoroughly. You may have to redistribute the ingredients a few times.Try to find anise oil, not anise flavoring, for the most authentic taste.

If you have time, let the dough sit in a cool place or the refrigerator for a few hours.

Now, the fun part: use a melon baller to scoop out the dough. You may have to gently re-shape an edge here and there, but this method makes quick work for about 8 dozen perfectly sized little nuggets that will bake uniformly and look great on a plate of assorted cookies. Bake about 12 minutes at 350 F, until slightly more brown on the bottom. Leave them on the sheet to firm up after removing from the oven, then cool on a rack. I like to use a large tupperware container with a cup of confectioner’s sugar in it to dredge the cookies when cooled.

Enjoy with a strong cup of black tea and a napkin!

Minestra

Thursday, December 9th, 2010

The winter garden has been very generous this year, so tonight we made soup.

Bean and Kale Minestra

1/4 lb kale, about 2 C chopped. I like to tear the soft, leafy part away from the tough stem and then chop finely. If you have the time, soak the chopped kale in cold water for half an hour or so. The cut leaves will soak up a lot of water and soften.

2 large cloves of garlic, minced, 2 Tbs olive oil, 1 can white beans or cannellini (or use any variety of cooked dried beans), 4 C of bean water, vegetable stock or chicken stock if you don’t mind it, 1 Tbs tomato paste or 1/2 tomato sauce, 1/2 tsp dried sage, salt and pepper

Lemon wedges and Parmesan cheese for serving.

In a saucepan, make a batch of tiny pasta – ditalini or orzo – and drain. Or, you can use leftover pasta.

In a soup pot, saute the garlic in the olive oil for a few seconds. Add about half the beans and part of the water or stock and the tomato paste. Now you have a choice. Either use a stick blender to puree the beans, stock and paste in the cooking pot, or process the remaining beans and stock in a food processor and then add it to the pot. Either way, you’re creating a nice thick base for the soup.

Drain the kale and add it to the simmering pot for 15 minutes – 1/2 hour, depending on how fresh, hydrated and finely cut the leaves. Right before serving stir in the pasta, or you can add leftover roasted vegetables, a scrambled egg or pieces of leftover chicken.  Bring to the table with lemon wedges for a squeeze of flavor and grated cheese.

Mmmmm, soup.

(First) Snow Becoming Light by Morning

Saturday, November 27th, 2010

In case you sit across from the meteorologist tonight,
and in case the dim light over the booth in the bar still shines
almost planetary on your large, smooth, winter-softened
forehead, in case all of the day—its woods and play, its fire—
has stayed on your beard, and will stay through the slight
drift of mouth, the slackening of even your heart’s muscle—
. . . well. I am filled with snow. There’s nothing to do now
but wait.
Jill Osier

Erased

Wednesday, November 10th, 2010

Earlier this week R. came home from the village and reported it gone. Whole blocks, down by the waterfront; the confused jumble of decrepit housing wiped clean with some alt-Photoshop tool. A large hotel is planned, very clean and bright until a few decades of the local weather sets its teeth in it, and then the cedar siding and glass will peel back and fade like the little houses before. It will take a while, but I’m looking forward to it.

This is the back yard of the houses that faced West St. and the harbor, taken from the municipal parking lot. Not a very typical description of pricey real estate, but these little shacks were much too dear to stand.