Home Blog Page 27

Homegrown Video: How Does My Garden Grow?

Homegrown Video and What’s in my GardenKale starts, two months later you did me proud.

Having discovered the video setting on my point-and-shoot camera, has emboldened me to embrace my inner Scorsese. I fear my first attempts are home-movie bad, but bear with me and I know I shall offer a future directorial  debut worthy of your viewing. For now, here’s the homegrown, hand-held tour of my vegetable garden, where every take is an outtake. For now I’ve listed the varieties below (since my memory eluded me during taping):

Row 1

Row 2

Row 3

Row 4

Row 5

Row 6

Row 7:  Tomatoes

Row 8: Dry Beans

Row 9: Summer Squash

Row 10

Row 11

Row 12: Winter Squash

Row 13

 

 

http://www.tallcloverfarm.com/1005/fortex-best-mess-of-green-beans-growin

Snapshot: My Favorite Face of Summer

9

“Summer is the time when one sheds one’s tensions with one’s clothes, and the right kind of day is jeweled balm for the battered spirit. A few of those days and you can become drunk with the belief that all’s right with the world.” -Ada Louise Huxtable

When my friends Leo and Caedmon shared this photo of their daughter, I smiled from ear to ear, and thought, this snapshot of Tenzing embodies all I love about summer: freedom, sun, food, joy, discovery and being a kid again. It doesn’t hurt that Tenzing is the cutest backyard bathing beauty west of the Cascades (and the girl knows how to eat a melon). Thank you, Leo and Caedmon for sharing your ray of sunshine with the rest of us.

Lazy Days of Summer: A Progress Report

26

Chubby peach cheeks: I picked a bumper crop of  three peaches from my Avalon Pride tree–delicious all!

Don’t laugh, but today we will likely break a heat record somewhere in the low 90s. Too hot for Tom or the shade, I plan on cooling off in Puget Sound, where I will go from tenor to soprano in mere minutes. Nonetheless, it is a sweet, sweet plunge. Summer is a celebratory event around here. Islanders practically panic over getting the most out of a day. Whether checking off a chore list, stopping to smell a few roses, or getting out for a beach walk with friends, a warm sunny summer day on Vashon is a treat to be savored. You don’t want to miss a minute, so let me share a few snapshots and my modest progress report before I head to the beach.

covered back porch and farmers sinkDone: Sink in, mudroom is now more prep-kitchen, garden room.

Thanks to four strong dinner guests and two worthy sawhorses, the log board left the barn and debuted on the lawn as a Fourth of July dinner table. It continues to serve esteemed guests and bossy dogs for most summer feasts and fetes.

Downstairs bathroom still needs to be tackled, but that didn’t seem to bother this princely Pacific Treefrog. (And unfortunately, no wishes were offered up before his hop out the window.)

Pizza, Pizza: Karen of La Biondo Farm christened her mobile wood-fired pizza oven during our Strawberry Festival, and let me just say, I was rolling in the dough. (Thanks to everyone who donated to her kickstarter campaign.)Raspberry and Peach shortcakes: the breakfast of champions and  the finely pedigreed.

Keeping Up With My Favorite Octogenarian

22

Vashon Strawberry Festival Street Dance

Cutting the rug (make that the pavement) with my Mom at Vashon’s Strawberry Festival Street Dance

I’m a proud on-the-precipice-of-geezerhood, optimistic 55-year who can seize the day just as passionately as the next guy, but when it comes to my Mom (youthfully over 80), I have met my match. The weaker sex she is not, able to tackle any task brought before her (in addition to her own priorities), my mother is the energizer bunny in an argyle sweater and with a beaming smile.

The best berry-pickin’ Mom a boy could have.

My mother’s recent cross-country arrival to the Pacific Northwest was marked by a three-hour flight delay, which caused us to miss the day’s last ferry (at 2:10 a.m.). I told her I had booked a room as the next ferry wouldn’t leave West Seattle for another three hours. Without missing a beat, she suggested I save my money and that we could just sleep it out in my truck on the dock.  Let me tell you about my 23-year-old Mazda truck. With over 235,000 miles on it, nary a nook nor cranny is without dog hair, nor a surface not perfumed by bulldog farts and bad breath (the dogs’). My truck would be better used as an isolation chamber to make terrorists talk, than as a crash pad for a loved one. I vetoed her suggestion (which was a tough sell), and we got some shuteye in a charmless ‘hotel’ near Sea-Tac airport, where a surly staff did their best to make me want to reconsider my truck camping option.

Mom even brought a gorgeous streak of weather with her (Tramp Harbor,Vashon Island from Ellisport)

We made it home early in the morning of the same day, and my Mom didn’t miss a beat. A doer with a capital “D,” she doesn’t like to sit idly by, but rather prefers to have a project planned or to lend a helping hand when the need arises. As we drove up my lane, I could sense she was formulating her mental to-do list. By the time my sister arrived a day later, a plan of attack had been hatched, and this army of three was preparing for battle, battle with weeds, brambles, dirt, tarnish, clutter and disrepair (as well as my earlier lack of interest).

In mere days, my pantry reappeared organized (and accessible), my silverware shone brightly, my raspberry patch was liberated from weeds, (sorry about the nettles) and my freezer found itself full of freshly-baked date and banana nut bread. Needless to say during the next week, all things sparkled, from light fixtures to a grateful son. Tall Clover Work Camp was in session. (Apologies to my vacationing sister, minimal hammock time this year.)

A rare moment when the two hardest working women on Vashon took a break.

For a woman who’s been through so much in the last several years, she presses on with grace, kindness and generosity. She makes me and my brother and sister proud, then again, she always has. Thank you Mom, and thank you Linda. Your help was so appreciated and your company so beloved, but be forewarned, on your next visit, I’m instituting mandatory afternoon naps for anyone over the age of 50.

Me and Sis, in the arms of our angel, 1957. (Our dear brother arrived a little bit later.)

Lawn to Meadow: Gardening on the Wild Side

23

Lawn to Meadow: A Lovely TransitionLeft to their own devices, scattered foxglove seeds will stage a powerfully pink floor show and reseed for years to come.

While my gardens have never been manicured, I did find myself instituting design ideas and practices based on urban and suburban experiences, conformity and aesthetics. (When in the city do as your neighbors do.) When I moved to the country, I relocated some now-evident and  misguided gardening protocols, and acted as if I was still cultivating a small city yard, when in fact I had about one acre of ornamental garden space around the house.

New leaf: Turk’s cap lilies in the foreground, poppies, meadow grass and weeds throughout, and I like it that way.

Eight years later this aching gardener has figured it out. I don’t need to mow two acres. I don’t have to plant 50-foot perennial borders or elaborate displays of annual flowers. In fact, as seen in the photo below, I can mow the ‘sideburns’ of the drive and let the sidling wild things grow freely.country road I came to the conclusion that a dandelion is no less impressive than a poppy and that grass and seed heads are the new must-have for rural gardens everywhere. Got a dead tree, twisted, gnarly and falling apart? Well that my friends is natural art at its best, though I suggest no picnics under its feeble branches.

I’ve cinched in the lawn to include about a hundred-foot perimeter around the house, enough space to support impromptu croquet, proper lawn lounging, dog play (when and if the spirit should move Boz and Gracie off the porch) and horse play (when and if the spirit should move me off of the hammock).

Now that I’ve accepted the idea that wild wins the gardening battle (unless you have staff), I have a new plan to passively (in relative terms)  encourage the fields outside the lawn perimeter to do their own thing.  Here’s how it’s going down, starting now:

  • July-August: let it grow, let it grow, let it grow
  • September – October: mow down the dried vegetation, leave it in place, plant spring-blooming naturalizing bulbs
  • November – January:  let it be, let it be, let it be, let it be
  • February – March: Rough up some areas to expose soil, scatter wild flower seeds
  • April onward: enjoy rampant growth and seasonal reinvention
  • Mow needed paths through meadows or mow edges to neaten up the look

I believe the key to success will be mowing down the field in the fall and adding wildflower seeds and bulbs annually to establish some floral dominance among the grass and more invasive weeds.

First year: I planted some Regale Album and Turk’s Cap lily bulbs as well as tossed in some red clover, Shirley poppies, calendula, bachelor buttons, columbine, lupine and forget me knots seeds. I added some daylilies and called it a day. By choosing herbaceous (non-woody) grasses and flowering perennial and annual plants, I can simply put them to bed by mowing them down in the fall.  A final mowing creates mulch and scatters seeds. This grand plan may not work, but I’m willing to give it a try, as it’s based on what I don’t do, rather than what I do. (Less is more is my new gardening philosophy.)

Lavender Sisters Harvest Some Fine Friendships

14

Meet the Lavender SistersVashon Lavender sistersRelated in spirit: Lavender Sisters Katy Jo, Merrilee, and Dana cultivate magic.

If Vashon Island ever needed a trio of fairy godmothers, I have no doubt the positions would be immediately filled by my friends Katy Jo, Merrilee and Dana, aka, the Lavender Sisters. Their respective lavender farms are nothing short of magic, magic cultivated by hard work, kindness and a generosity of spirit that never fails to leave me gobsmacked and asking for my three wishes.

Vashon Island Lavender FarmA little coffee to jump start the harvest, then off to the fields.

This week the lavender harvest began, and as you can see the volunteers were all too eager to help the tireless trio bring their flowers to market, in this case Vashon Farmers Market and Seattle’s Metropolitan Market.

Rose among the lavender

Rose (our favorite bouquet bunch runner)  has a smile that can upstage any bouquet.

'

Don’t let the smile fool you; nicknamed “The Enforcer,” Rob was all about quality control, “tighter bundles, more lavender!”

Karen of La Biondo Farm gave us an idea. How about a calendar: Sexy Farmgals of Vashon!

Beauties (and the Beast) making play of work.

The sisters have a system, one where farmhands morph into a fine-tuned lavender harvesting machine: cut, scrape, bunch, band, and deliver. Basically farmhand one cuts the lavender from the plant, and hands it off to the scraper, who removes the lower leaves. That handful is given to the buncher who collects the cut lavender and evens out the stem bottoms. When the appropriate bouquet size is reached, the banding boss takes over and regroups the mass of stems with a rubber band. Up goes the bander’s arm like a posie-packing Statue of Liberty, which signals the runner to grab the banded baton and place it in a delivery bin filled with one inch of water. Teamwork makes quick work of a once laborious task.

And as for my three wishes, I consider them granted; cornbread, butter, and raspberry jam appeared on the snack table just about the time this farmhand needed a break.

Pickled Sweet Cherries…Who Would Have Thunk?

17

I shall take no credit for the inspiration of pickling sweet cherries. My friend Julie brought the possibility to my attention in a Facebook lament.  And as the woman who introduced me to shrimp and grits, and the artery-clogging wonder called “Hot Brown” I will always hitch a ride on her chuck wagon and embrace her daily larder, offerings or culinary considerations.  Her most recent kitchen antic took advantage of July’s most available and delicious fruit, the sweet cherry. Julie took it in a different direction and the clever girl dared to pickle it, a perfect choice for cured meats and cheeses this fall and winter.

Here’s the recipe, I came up with based on my own herb and spice preferences. Of course, you can mix it up, based on yours. The pickling syrup lends itself to some very creative combinations.

Spicy Pickled Sweet Cherries

Makes 6-8 pints  (approximately)

Ingredients:

  • 3 pounds of firm sweet cherries
  • 4 cups white or cider vinegar (5% acidity)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 teaspoons peppercorns
  • 2 teaspoons pepper flakes
  • 1-3 rosemary sprigs
  • 1 bay leaf
  • 1-2 cardamon seeds
  • 3-4 cloves

Preparation:

  1. Wash, remove stems and pit cherries, set aside.
  2. In a heavy bottom sauce pan begin pickling syrup, add all remaining ingredients.
  3. Stir to dissolve sugar and combine ingredients.
  4. Heat to a low simmer for 5-10 minutes.
  5. Turn off heat and let it sit for at least a half hour. Let the herbs and spices do their thing to flavor the syrup.
  6. Fill sterilized pint jars with pitted cherries
  7. Leave one inch head space, but pack tightly. (The more  cherries in the jar, the less syrup you have to use.)
  8. Strain syrup to remove seeds, sprigs, leaves and flakes.
  9. Bring temperature of syrup up to hot.
  10. Pour into jars.
  11. Leave 1/2 inch head space (air space between liquid and top of jar).
  12. Add warm lid, tighten.
  13. Gently place in a hot water bath and simmer for 10 minutes.
  14. Remove and let cool.

Tools of the pickling trade: stainless pan, canning funnel, and fine mesh strainer

These cherry pickle poppers will mellow a bit if you wait a couple weeks before eating.

pitting cherries stained hands and shirtOh yes, cherry pitting is messy business (or could it just be me? …nah) so don’t wear your Sunday best. I also suggest you pit the cherries outside, say on a picnic table. Oh and your hands will likely frighten neighbors for a few days (be sure to explain the stains).

http://www.tallcloverfarm.com/6605/summertime-and-the-pittin-is-easy

A Front Porch Fourth of July

11

bunting on the front porch Vashon Island
The Fourth of July crept in this morning under a layer of clouds thin enough to be dismissed by an eager sunrise. While the island still sleeps, I’m up with a British expat who needed to be let outside, but Boz assures me there are no hard feelings on this Independence Day.

Happy Fourth of July my friends!  Here’s to embracing our differences and the freedoms we often take for granted.

Summertime and the Pittin’ is Easy: A Better Way to Pit Cherries

25

An inexpensive tool and better way to pit cherries

Did you know that Washington state grows more cherries than any other state? Yep, this is the time of the year when the streets of the Northwest are paved with pits  and 747 cargo jets at Sea-Tac airport  span the globe to deliver 20-30 million pounds of fresh sweet cherries. Cherry pit-spitting is a valued seasonal art form, foodies brandish emergency juice bibs and fingertips have never looked finer wearing the color purple.

A better way to pit cherries!

I’m no different; I gorge on cherries without regret, satisfied only when I’m convinced peach season has commenced. And because I like to cook with sweet cherries, I’m always looking for a better cherry stoner, the nifty little machine (and not woozy dude) that separates the pits from the flesh in an accurate and expedient fashion. Most pit-removing gadgets do little to dislodge the cherry seed and a whole lot to stain your clothes. Recently, I found my favorite new cherry pitter at our local island thrift shop. My latest find stands out as the best solution for under $20 (when new). In my humble cherry pitting opinion the Norpro Deluxe Cherry Stoner with Clamp (links to Amazon.com product summary) is the best I’ve used.  If you can or freeze cheeries, I believe this little plastic seed popper will change your life for the better.

Here’s my video attempt at showing you how it works. Spielberg has nothing to worry about, and I promise the next video will be better. Friends commented and offered the following directorial advice while holding back (or not) the laughter: “Your head is huge,” “It made me slightly nauseous from the quick movement during filming,” and “Could you have used a nice tray?” These are points all well taken and to be remedied in my next video.

Cherries are in season…let the pitting begin!

Related: Norpro Deluxe Cherry Stoner with Clamp

Recipe: Asparagus Tips in a Pickle

19

Consider the Asparagus pickle…asparagus pickle recipe

As a child, the only asparagus, available at the local A&P resided in a tin can of questionable intent. They called it a food item, a vegetable, but any man, woman or child brave enough to open the lid to that tin sarcophagus would find something else: mummified spears of slimy white sadness. Buried under mounds of soil, the naturally delectable tips were denied sun and fresh air, intentionally shielded from light and the prospect of a crisp green future. The result, a pallid substitute with anemic texture and flavor. I always felt canned “white” asparagus was the ultimate dinner time punishment.

Fast forward to our current food revolution, and asparagus has been resurrected and revamped as a readily available and seasonal fresh vegetable treat harvested after a week of sunlight under its spear.  In Washington, asparagus grows like a weed east of the Cascades, and those of us west of the Cascades are most grateful and eager to partake in that bounty.

I had an asparagus patch, but blinked and the weeds took over and choked out the bed. I will try again, this time with a raised bed and diligence included in the plan. While fresh asparagus can’t be beat, I like to pickle asparagus, so I’ll have a tender tip or two in the winter months. Here’s my recipe, a sweet sour mix of vinegar and spice.

asparagus pickle recipe

Sweet Sour Asparagus Spear Pickles

Makes about 4 – 5 pint jars

Ingredients

  • 2 pounds fresh asparagus (small or large spears)
  • Pickling Solution
    • 4 Cups of white vinegar (5% acidity)
    • 2 Cups of sugar
    • peppercorns
    • bay leaves
    • allspice berries
    • cinnamon stick
    • garlic cloves
    • cloves
    • kosher salt

Preparation Solution

  1. Rinse and dry asparagus
  2. In a nonreactive (stainless) pan, add vinegar and sugar
  3. Heat until dissolved
  4. Reduce heat, keep warm

asparagus pickles in the making

Preparation Spears

  1. Fill clean, sterilized jars with spears pointing down
  2. Crowd them in the jar without crushing tips
  3. When you can’t wedge another one in the jar, hold spears and pull out of jar one inch from the bottom of the jar
  4. Cut off stalks at jar opening
  5. Push spears back down to bottom of jar
  6. Stalks will sit one inch below the top of the jar

asparagus spearsPreparation Solution and Spears

  1. Fill asparagus jars with warm vinegar-sugar solution
  2. Leave 1/2 inch head space, that is air between solution and top of jar when sealed.

yum asparagus pickles

  1. To each jar add spices of your liking. For me these include the following:
      • 2-3 peppercorns
      • 1 clove
      • pepper flake or two
      • half of one bay leaf
      • 2-3 allspice berries
      • half of one cinnamon stick
      • 1 clove of garlic
      • half teaspoon of salt
  2. Seal jar with lid, and place in simmering hot water bath for 10 minutes.
  3. Remove, cool, store and eat a couple weeks later on and on…

asparagus pickle in a jarThis asparagus pickle recipe works great for cucumbers as well.