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.
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    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!
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    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!
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    15h
  • Diana Studer's profile photo
    and do it soonish ... they keep jumping the date forward!
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  • 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!💜
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    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
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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)


Thursday, 17 January 2019

Midwinter Garden 2019

There has been several sunny, not-so-cold days here and there, and when that happens, I am out in the garden cheering on the pallid buds in the daffodil bed. Ten years ago, when arriving at our new home, I began to frame the veggie beds with roofing tiles found heaped in a corner. They have served many a purpose, from preventing our trampling over the planting area, acting as slug/snail traps, allowing the securing of horticultural fleece, and adding a decorative touch.


But they do crack and splinter, needing to be replaced. So out comes the handcart on which the broken tiles get loaded. It is rolled down the garden's length for them to be stacked behind the wildlife area.


Peas need to be planted as early as possible in our climate since it will be too warm for them to flourish by the end of April.  Hence the winter mulch of chipped bark (processed by The Calm One) has been raked to the ends of two beds and the earth spaded. Within a week, the peas will go into the ground and be covered with horticultural fleece which will protect them from freezing temperatures and being eaten by the birds .


Of the fifteen, old fruit trees in less than pristine shape present when we arrived, only a few have survived from being uprooted in storms. One is a purple plum. Another is a peach tree. These two need to be doused with copper (powder mixed with water) each winter twice to prevent leaf curl. The first spraying has been done on a windless, above-freezing-temperature day.


The ivy has set a feast of berries for the birds.


Though I passionately deadhead, I do leave some blossoms to dry on their stems, like this patch of blue asters for their fluffy, white, burst seedpods and as a mulch to protect their roots.


There may be a dearth of colourful flowers, but not of bark, as in this deutzia with its striated tones of apricot and burgundy.


Both the rhubarb and asparagus are putting out buds.


Another flowering plant that escaped my deadheading shears, is a tall sedum (Autumn Joy).


At its base, is a curvaceous cluster of young fleshy leaves.


À la prochaine!

Tuesday, 8 January 2019

Iron Cookware Series: Mashed Potato Cantal Onion Pancakes

Grating raw potatoes for pancakes can be a bother, so how to get that same delectable earthy flavour complete with creamy insides and outside crunch without shredding your fingers in the process? Just ensure that you always make more mashed potatoes than needed. Consider leftover mashed potatoes as having a seat at your table. You are cooking for four? Make believe it is five or six.

Yogurt makes a good accompaniment, both taste and nutrient-wise

When I lived and worked in New York City all those decades ago, a trusty cast-iron skillet had a place of honour on my stove. I loved it so much I use to sneak it into our backpack when we went camping. After yet another move, it got left behind. I have made do with stainless steel frypans with heavy aluminium bottoms. Recently The Calm One ambled into the kitchen with not only a replacement for the cast-iron Dutch Oven which had finally given up the ghost after twenty years of use, but also with a lovely iron skillet with two pouring spouts. The former is a fetching enamelled cherry-red with ivory insides, the latter, equally enamelled, is tomato-red. On to the pancakes! Ingredients (which are in bold) amount just to minced onion, egg, flour, salt, and cheese. I chose Cantal, not my usual entre-deux whose taste is similar to mild cheddar, but Cantal jeune whose flavour is closer to Muenster.


Did I forget an ingredient? Oh, yes, leftover mashed potatoes, of course! The better the mash, the better the pancake. This is how I made mine (choose a variety good for mashing, so no salad potatoes please!): boil peeled potato chunks till tender, strain them, add back to the pot, and dry them out a bit by shaking the pan over a low flame. Put them back in the strainer. While they are being riced, warm milk and butter (about a tablespoon of milk and a teaspoon of butter for each medium potato) in the same pot in which the potatoes were boiled. Add the riced potatoes, beat well with a wooden spoon. Salt to taste. Add more milk and butter if required. Wire-whisk till fluffy. When taking the leftover mashed potatoes out of the fridge, break them up with a wooden spoon to soften them.


For each cup of mash (American cup, 8 fluid oz= 16 tablespoons), make a well, and crack an egg into it.


Beat egg with a fork.


Stir in a tablespoon of minced onion and four heaping tablespoons of grated cheese. Parmesan, gruyere, cheddar, and comte would be nice choices. Add enough flour (I used around four heaping tablespoons) to get the consistency close to the original mashed potatoes, but it will be more moist. Add salt, around one half teaspoon. Cover the bottom of the skillet with oil and heat over medium high for around five minutes. Put heaping tablespoons of the mixture, leaving room between them so they can be smoothed out with the back of a metal spoon dipped in cold water (make sure not to get any water into the hot oil). Lower the flame a bit because iron retains heat well. Brown on one side, around three minutes, flip over, and brown for another three minutes. All the mixture needs to be used because it does not stand well. Drain on paper towels and serve with yogurt. Satisfying and warming on a cold night, they are a treat.


À la prochaine!

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Cantal Apple Clafoutis (different cantal affinages are explained)
Cantal Asparagus Tart
Fig Apple Walnut Cantal Dark Rye Hot Open-Faced Sandwich (recipe can be found halfway down the post)