Showing posts with label Horticultural fleece. Show all posts
Showing posts with label Horticultural fleece. Show all posts

Thursday, 21 February 2019

Signs of Spring 2019

Winter will be officially over when the spring equinox occurs this coming 20th of March, but there is evidence that the season is changing. Here in southwest France, trumpet daffodils bloom around this time and they are a lovely sight swaying in the breeze. But my favourite harbinger is . . .


. . . seeing sedge after sedge after sedge of glorious, honking cranes, flying in from North Africa.


About a hundred and fifty tulips were planted last fall, and I can't wait to see them strut their stuff. A bunch of late-blooming, fragrant, peach-toned Dordogne tulips were nestled in an angular crook of the front garden lavender hedge. Here's hoping they will flower together sometime in late May, early June as they each would provide for the other a wonderful complementary colour contrast.


A mostly self-seeded bed—just a few plants were put in about eight years agomeasuring roughly five feet deep and twenty feet long flanking the western side of the house is a simple expanse of fragrant sweet violets. Such expansion was possible due to their explosive seed dispersal. Mowing down the bed with a line trimmer in the autumn ensures that the late-winter blooms will be visible otherwise the lusty foliage will hide them.


I saw a large bee on this peacock-blue towel hanging on the clothesline. From its energetic 'kneading' and size I am guessing it is a Megachilid species.


It soon figured out that there was neither nectar nor pollen to be had and flew off to the heather in full bloom which at present resembles a bonsai cherry tree exuberantly spreading its branches, laden with puffy deep-pink flowers, way over its cozy, patio cut-out.


Late winter is a good time to do any tasks that can be done now so as to avert a traffic crush of garden activity come spring. Therefore six evergreen, small-leaved globe Japanese hollies along with one in conical form were transplanted from their nursery bed to their permanent location flanking the central garden path, and then were mulched with our own wood chips. Eventually two other areas which are still planted with overgrown bearded irises will get the same kind of treatment, giving some much needed 'green bones' to the garden.


The bearded irises became so packed that they spilled onto the garden path. Making sure that days of rain soaked the soil, I sliced through the rhizomes with a lawn edger, and then removed the sections with a spade.


The peas sowed several weeks ago are just beginning to sprout. Yay! Since they were planted so early the harvest should be able to be completed for the first time in the history of this garden before it gets too hot for these lovers of cool weather.


As I was transplanting our very productive blueberry bush into a bigger pot, I whispered, blueberry muffins are your destiny. If your garden soil isn't acidic and you love blueberries as much as we do, the solution is filling a pot with packaged soil mix made just for plants needing a growing medium with low pH.


À la prochaine!

Thursday, 24 January 2019

Midwinter Garden 2019 Part 2

Just after I sowed a pea bed, frosty winds came bearing down, so before twilight deepened any further, the bed got a cozy horticultural fleece tucked snugly around it. This morning, the cover was stiff with ice. Here's hoping the shallowly planted pea seeds are still viable.


One of the first perennial food crops that gets attention is asparagus. A violet-tinged spear tip here and there means their patch needs some work.


Since the six-year old asparagus planting lustily overgrown its original border of terracotta roofing tiles, the tiles have been removed hence I am in process of digging a trench around the bed, heaping the displaced soil onto the bed itself. Heaped soil is great for asparagus by keeping the bottom of their stalks in the dark, thus blanching them a bit.


Moss fills the space between lichen-covered pavers.


You would be forgiven if you mistook these glorious skeletons of hydrangeas as a flurry of glasswing butterflies.


Lamium galeobdolonone of its several common names is yellow weasel snout (!)has turned its veins burgundy.


A cyclamen unfurls a burst of crimson, laughing at the wind and the cold.


Shade-loving, fragrant sweet violets have spread along the west side of the house forming a carpet because of their powerful way of seed dispersal: their pods snap open, injecting seeds far and wide.


A pop of yellow is always welcome. Thanks, stonecrop!


Each year, I keep adding what is regarded in horticultural jargon as green bones. We talkin' evergreen. One of the older and venerable 'bones' is this yucca which spent the first half of its twenty years in a pot on a Grenoble balcony and the second half in Angoulême soil. It now has several trunks and is close to my height.


À la prochaine!


  • Diana Studer's profile photo
    Will you change from G+ comments on your blog? That is going to sunset too.

    I nurture one pot of violets.
    REPLY
    17h
  • Michelle Beissel's profile photo
    +Diana Studer , if Google allows the maintaining of past comments, then since I hardly get comments outside of G+, I'll opt for the status quo as I really love re-reading old G+ comments when I check past posts (my blog is my recipe book). If not, then all those comments will disappear and that would be sad. Yay for that pot of violets!
    REPLY
    17h
  • Diana Studer's profile photo
    I think the G+ comments will disappear. But there has been NO feedback from Google.
    Maybe edit the comments you value into the text of the blog post? (Which is what I did when I edited posts from my former blog to the current one)
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    15h
  • Michelle Beissel's profile photo
    +Diana Studer , excellent idea. Thanks!
    REPLY
    15h
  • Diana Studer's profile photo
    and do it soonish ... they keep jumping the date forward!
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    15h
  • Kim Quinn's profile photo
    The hydrangea leaves are so beautiful! I enjoy your posts so much and keep 2 small garden beds, 3x6 and 3x8. They were allowed to rest this past year with a cover crop of hairy vetch, clover, tillage radishes (pods on stems, yummy!) and supposedly field peas. Never saw any of those. It was mixed in April and broadcast over and just whacked 3 or 4 times through the summer when it hit knee height. Now, I am dreaming of herbs, Kale, chard, tomatoes herbsherbsherbs. Wish I had a bona-fide rosemary hedge!💜
    REPLY
    13h
  • Michelle Beissel's profile photo
    +Kim Quinn , thank you so much!

    Your garden interface sounds wonderful (I enjoy whacking cover crops, too). Keep dreaming (and doing). Rosemary is easy to propagate so all you need is a starter plant. If you run out of soil, and you have some cemented area, you can make a potted hedge.
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Diana Studer
1 day ago

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We have a potted hedge on two sides of our kitchen patio. Third side is an in the ground planter (and the fourth is garden) Ours is spekboom Portulacaria afra (which is also edible in salad, a different taste and texture)


Tuesday, 11 December 2012

Toad-in-the-Hole

Though I try to keep the holiday craziness to a minimum, I do undertake some serious culinary preparation for having a wonderful celebration.   Therefore it's nice to be able to whip up something fast and simple during this rushed time.  The Calm One having grown up in Yorkshire appreciates as well as I do, a simple but satisfying British classic, Toad-in-the-Hole--an enticing soufflé-like Yorkshire pudding studded with succulent sausages.  It's a homey dish that helps one appreciate being cosily ensconced at home while gazing through frosted windows at the sleeping garden. 


Ingredients (Count 'em.  Only five. That's simple!)
Two generous servings or 4 skimpier ones

  • Flour, all purpose, 150 grams
  • Salt, 1/4 tsp
  • Milk, 450 ml
  • Eggs, large, 3
  • Sausages, either British bangers, Toulouse, or Italian Sweet, 4

Bangers, a smooth-textured British sausage, filled with meat and breadcrumbs/rusk, are traditionally used.  However, chez nous, we add a French touch by using Toulouse sausage, made with pork, garlic, and red wine.


Turn on oven to 400 degrees F/205 degrees C.  Put a small, metal roasting pan (18 cm by 25 cm by 4 cm deep) in the preheating oven. Sift flour and salt from up high--this increases baked puffiness--and make a well.


Crack the eggs into the well.  Slowly incorporate the flour into the eggs by beating them in a circular motion with a fork, encroaching gradually onto the flour until mixture is smooth and sticky.




Gradually add milk, incorporating it first with a fork.  Then continue blending with a whisk. Beat until airy and full of bubbles.


Reserve the batter while occasionally whisking it as you saute the sausages.  The main purpose of this step is not to cook the sausages, but to get them to release some of their fat.  Add a tablespoon of oil, then the sausages, pricking them on all sides as they lightly brown over medium flame.  When about 4 to 5 tablespoons of fat has collected in the pan--I tip the pan to the side, roughly approximating the amount--turn off the heat.


Take out carefully the hot roasting pan and place on open oven door.  Empty the contents of the fry pan into the roasting pan. Make sure you get all the fat to follow the sausages!


Pour batter over the sausages, arranging them evenly spaced via tongs.  Put back into oven.


Bake for about 40 minutes, turning after 20 minutes, till very puffy and deeply browned.  The pudding's top should be fairly hard and inflexible to the touch.  Deeper down there will be some soft but firm spots.  Loosen the edges and bottom of the pudding from the pan with a narrow spatula.  Cut into four squares and serve immediately as it will lose height quickly.


Though brown gravy is traditionally served, we enjoy a side of stewed tomatoes made with our potager's Romas.


Bon appétit!

In the potager, the carrots sowed in August are beginning to be harvested in all their earthy, golden goodness.  I carefully dig with a trowel all around the carrot and gently heave it out of the soil.  If the soil is lightly moist, pulling them out is easier with less chance of leaving carrot pieces in the soil.

With diminished daylight, the roots will not fill out much more, but will resume their growth in early spring.  As light frosts are possible not only at night but also during the day, I leave horticultural fleece tucked around the carrot bed which turns it into a storage area.  Keep in mind carrot tops are wonderful additions to the soup stock pot as they are not bitter as I once thought as long as just a few are used.

In the wicker basket, are some fixings for chicken stock

The broccoli plants need to be dug up and put on the compost pile as their harvest is finished.

In the background, there's a yellow flowering broccoli!

The Brussels sprouts will keep producing into the new year so we should be able to have fresh ones for roasting with our holiday dinners.  Yay!  There are already quite a lot frozen.


Dayo thrives on the fresh, cold air and gets very perky and playful.  He will jump up at my hands while I take some close-ups as he intermittently swats the camera.

What's that object in your hand?  Can I nom it?

Besides a few intrepid rose buds, pink heather, and white and purple alyssum, the flower garden has a low profile presently.  Though I am a zealous proponent of dead heading flowers, I do make some notable exceptions as in sparing these silver skeletons of Hydrangea flowers as they are lovely in a lacy, ghostly way. 


And these hips on the Rugosa roses warm up the garden with their hot crimson.


What are your plans for holiday eating chez vous?  Is there something new you would like to give a try?  Something you would love not to prepare comme d'habitude (as usual)?  Or perhaps, just not doing much except going to friends/family/restaurants?  Regardless, leave time for yourself to unwind and turn inward, for a break from all the external distractions. Refreshed and in tune with yourself, you will be able to enjoy more fully all the agreeable aspects of this season! 

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