Tall Clover Farm

Confessions of a Reluctant Beekeeper

Tomagrams

Tom

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March 23, 2010

2010_03_21_blog_bees_pumpkin 009 Bees are magic made visible. From my first barefoot encounter in a clover patch, to the eye-level flybys among the ligustrum, to their temporary confines in a jelly jar, honeybees have graced my memories of childhood and summer like the sweetness of the nectar they collect.

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I began keeping bees several years ago. As a beekeeper, my technique is not to be emulated. I tend to leave the bees alone as much as possible. Pampering didn’t work, and now it seems neither does benign neglect.

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My bustling hive one week is a sad reminder the next that magic isn’t easily sustained. My bees did not survive the winter nor the failings of a novice beekeeper. Remnants of their engineering skills and artistry rest on my window sill, reminders that in life as with bees, we encounter some stings along the way to harvesting the honey.

What I was blogging about:

one year ago: Violets: Sweet Scent of Spring’s Arrival
two years ago: Jam Up and Jelly Tight

Makah Ozette Potato: Hash Browns With a History

Growing Vegetables

Tom

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March 21, 2010

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Makah Ozette Potato: Hash Browns With a History

Plants that taste good have legs (and in some cases wings). If they strike our palate’s fancy, the world becomes their oyster (or serving dish as the case my be). The tomato, the anchor of Italian cooking, calls the Andes home. Peanuts, the perfect topper for Phad Thai, plant their roots of origin in South America. Chiles, which fire the cuisines of half the planet, are also a gift from the Americas.

The list is extensive, but perhaps the pole position of most-traveled and beloved plant is the potato. (I never met one I didn’t like.) And recently I discovered one such spud-worthy journey happened in my own backyard: the Makah Ozette potato.

The Makah Ozette potato has been grown for hundreds of years by the Makahs of Neah Bay. (Think Northwest rainforest on steroids.) It’s believed Spanish explorers who had a settlement in the area around 1791, brought the tuber from South America. The potato stayed, the explorers left. (Only one could handle the rain.)

Gracie: “You woke me up to show me potatoes?”

I was eager to try my hand at growing some, but I could never find a seed potato source. Thanks in part to the obsessive-compulsive nature of Northwest foodies and growers, this tater tot is more readily available to plant in your own backyard.

A russet it is not, the wee fingerling is a beautiful little tuber with deep dimples and parchment-paper brown skin. Having never tasted one, I sliced up a couple up for a light saute in olive oil (At $5 pound, a pricey little seed potato side dish.) They were delicious with a nutty, earthy flavor, and relatively dry. I really liked them.

So today, I’ll plant them sometime between the rain showers, a misty reminder that these potatoes will be right at home in my Northwest garden.

Makah Ozette Potatoes

Seed Sources: Potato Garden, Pure Potato,
Information: Slow Food USA, Juneau Empire (also grows in rainy SE Alaska), Growing and Eating Specialty Potatoes

What I was blogging about:

two years ago: Welcome to Tall Clover , Vintage Apples off the Beaten Path
one year ago: Orange Peels: Too Good to Toss, Candy Them

Sweet Meat Squash: Stores Well, Tastes Great

Growing Vegetables

Tom

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March 13, 2010

70

Sweet Meat Squash: Stores Well, Tastes Great

If I only had one culinary pumpkin or winter squash to grow, Sweet Meat would be it.

For some varieties, beauty is only skin deep. Their color, size and weight may impress, but the flavor falls short. Sweet Meat not only has a creamy dense texture, but its flavor is rich, buttery and distinctive. It makes the best pies, the creamiest soups, the most savory side dishes and the tastiest muffins.

In addtion to taste, Sweet Meat blows away other squash varieties for its keeping ability. I know of no other winter squash or pumpkin that stores as well — for me that’s been about six months. It may keep longer, but usually in that time, I’ve consumed them all. In contrast, while my Galeux d’Eysines, Musquee de Provence, Long Island Cheese and Winter Luxury Pie pumpkins all tasted exceptional, they only lasted about two to three months in the cold pantry.

2009 was the first year I grew Sweet Meat winter squash, a variety well-known in the Pacific Northwest, but not in many other parts of the country. A friend gave me one seedling, and the vine (the one right behind Boz’s behind) produced three 10-15 pound squash.

As Boz looks on (in hot pursuit of the anything edible), a cabinet of pumpkins tells the story. Most of these found their way to the table and a few deflated into spongy goo before I could cook them, but only one lasted until spring: the Sweet Meat squash (as seen on the bottom shelf by Boz’s ear).

If nothing else, plant a couple seeds in the late spring and spend the next few months perfecting your baking skills; Sweet Meat makes a seriously fine pumpkin pie.

Seed Sources: Baker Creek Heirloom Seeds, Feedco Seeds, Territorial Seed Company

Growing tips: University of Illinois Winter Squash, Storing Winter Squash and Pumpkins, Organic Gardening: Winter Squash 101

What I was blogging about one Year Ago: Commute With a View

Daffodils: D is for Deer Proof

Plants I Love

Tom

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March 7, 2010

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Deer proof is a designation that I usually find laughable. I suspect that given the chance, deer would dine on blue tarps and roof shingles. If these beasts had thumbs, my refrigerator door would have a lock on it. But there is one plant, one flower in the field that is unequivocally ignored by this antlered entourage: the daffodil.

Daffodils are a spring-blooming bulb that’s planted in the fall. Ice Follies is the variety shown above, and a happy harbinger of the longer days and short-sleeve weather to come.

What’s great about daffodils:

Deer-proof foliage and flowers
Easy to grow: plant and ignore
Naturalizers: the bulbs spread and multiply each season
long-lasting cut flowers
Some are fragrant
Bulbs are relatively inexpensive and available each fall
Daffodils come in a great variety of color, form and blossom type

Now if you’re wondering if spring’s other big bloomer, the tulip is deer proof, I’d have to say no; the T in tulip is for Tasty.

Tulips in bud are here today,

…and gone tomorrow.

So if the possibility of such garden heartbreak lurks in your neck of the woods, plant daffodils instead and laugh in the direction of those doe-eyed denizens.

What I was blogging about one year ago: Boz and Gracie Are Real Cards, Alright

Houseplant Clivia: Tough as Nails, Pretty to Boot

Plants I Love

Tom

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February 27, 2010

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Houseplant Clivia: Tough as Nails, Pretty to Boot

About this time every year, I look at my sickly menagerie of houseplants and wonder why I bother. The leaves of my streptocarpus have the crunch of a corn flake, the air roots on my orchids resemble cooked spaghetti and my brugmansia has become a retirement home for spider mites. The citrus trees know if they can hold out one more month, I’ll release them to the great outdoors for the next seven months.

But among this convalescent home for the once verdant is the clivia or kaffir lily as often known. It is so well-suited to the poor light conditions and chill of this old house, that it sits unbothered in a pot, mocking the conditions that otherwise wilt its nearby neighbors.

A native of South Africa, Clivia Miniata was a favorite of Victorian gardeners in England because it thrived indoors unfazed by the less-than-optimal conditions. It truly is a plant that isn’t a light hog and doesn’t seem to mind if you forget to water it now and then. In fact, holding back on watering in the winter encourages it to bloom. The leaves are thick green shiny straps, especially if you dust them (hey, no judgement here). The flowers spring forth on a spike as a welcomed winter smile. They are slow growers, so be patient if you bring home a small one. Here’s a plant to try if you are a professed brown-thumb gardener.

clivia houseplant — Clivia (Kaffir Lily) thrives on neglect and still blooms like a champ.

Growing guides (Learn more from the experts): Pacific Bulb Society, North American Clivia Society, White Flower Farm, Dave’s Garden forum, Chicago Botanic Garden, SFGate

Where to buy: As exotic as these plants look, they are fairly common, and any nursery with a good indoor plant selection should have them. If you’re looking for fancy varieties (pricier, too) or just can’t find them locally, check out: Logee’s Greenhouses.

What I was blogging about one year ago: Raising Canes: Tulameen Raspberry a Juicy Choice!

Trumpet & Oriental Lilies: Perfection in Bloom

Plants I Love

Tom

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February 20, 2010

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Trumpet & Oriental Lilies: Perfection in Bloom

Lilies Are the Whole Flower Package: Beauty, Fragrance and Strength

The phrase to gild the lily says it all. Why would anyone attempt to improve or adorn something that is already perfect. The reference is not intended for the tulip, peony or daisy; it pays homage to the lily–in my mind, a floral gem with few peers.

It’s hard to believe these scaly, bearded bulbs can release such fanciful, fragrant wands.

Dramatic, fragrant and easy to grow, lilies are at home in Pacific Northwest and much of the rest of the country from Zones 5-8.

Now through spring is the time to plant lily bulbs, that is once the ground is thawed for those in colder climes. Bulbs are readily available at sources online and at nurseries this time of year–bagged, dormant and ready to woo the uninitiated (and the devoted fan) come July and August.

This is my lily-bulb-planting secret weapon, a drill with a bulb auger attachment. Next to the wheel, these are two of my favorite inventions (grunting like caveman). This tool duo can make bulb planting a breeze. The secret to site selection is excellent drainage and at least six hours of sun each day. If too shaded, they tend to lean in search of more light and produce fewer flowers.

I look for spaces in the garden free of spring blooming bulbs. In the above photo, I “drill” between the snowbells and bluebells to a depth of about 10 inches. Then, I return four inches of soil to the hole, place the bulb in the hole tip up so it’s six inches deep and return the rest of the soil, patting down firmly.

Oriental Lilies are July and August bloomers with a very strong fragrance, 3-6′ in height with a wide variety of patterns and colors on forward-facing blossoms. My favorite varieties include: Muscadet, Casa Blanca, Excelsior, Lovely Girl and Dizzy.

Trumpet (Aurelian) Lilies can be towering at 4-7′ and well-suited at nose height to share their perfume with every passerby. Blooming in July and August, trumpet lilies are nodding and more tubular in shape like the Easter lily, a well-known but shorter variety of trumpet lily. My hands-down favorite is Regale, the petals are white on the inside and burgundy on the outside. They are especially beautiful planted en masse.

I can thank John Singer Sargent for moving to me to plant drifts of lilies. One look at his dreamy painting Carnation, Lily, Lily, Rose and I was hooked.

A word about Asiatic Lilies, I’m not a huge fan. If they were a beer, I’ll call them LITE, a watered down version of Oriental and Trumpet lilies–shorter, brassier and usually without fragrance.

While Boz and Gracie like their lilies, they are particularly fond of hostas–bigger, better leaves for hiding bones under.

One year ago: Debonair in Duct Tape at Any Age

Easy Steel Cut Oats: Winter’s Best Breakfast

Recipes

Tom

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February 14, 2010

34

Easy Steel Cut Oats: Winter’s Best Breakfast

Easy steel cut oats: deliciously simple and second-serving worthy!

A bowl of steel cut oats is a fall breakfast favorite for me. I’ve never been a huge fan of rolled oats, that is unless in a cookie, granola bar or apple crisp. (Hmmm, I see a pattern developing.) As a breakfast food, its texture and consistency seem better suited for those wearing bibs awaiting big spoon choo-choos to deliver their slimy cargo post haste than for those set to champion to take on the world each morning. Yes, your mom was right; breakfast IS important.

easy steel cut oats in the raw uncooked form — Steel Cut Oaks are the monster trucks of grains; their rolled oats counterparts, flattened clunkers.

The day I discovered steel coats oats, I was a changed man. This is the food of lumberjacks and iron workers, longshoreman and farmers. After a bowl of winter’s best breakfast, I feel the need to put on flannel and fell a tree. (Anyone seen my blue ox, Babe?) Why are steel cut oats so great? The texture is firm, the flavor is nutty, and I would never call it mush.

steel pan steel cuts oak — A steamy steel sauce pan, readies itself for steel cut oats.

But when it comes to making steel cut oatmeal, most people complain it takes too long. So I’m here to show you a quick and easy way to cook steel cut oats. The secret is timing. If you take a step or two before you go to bed, breakfast will be ready when you wake up, and for a couple days down the road.

Recipe: Easy Steel Cut Oats

Ingredients:

4 Cup of water (3 Cups for firmer oats)
1 Cup steel cut oats
1/4 teaspoon of salt

Making the Night Before:

Boil water.
Add salt and oatmeal.
Stir thoroughly.
TURN OFF HEAT
Continue to stir until boiling subsides.
Again, the stovetop is now OFF.
Place the lid on the pan.
Return in the morning to 4-5 servings of toasty oat goodness.
Breakfast is ready for the week.

I divide it into four servings and just microwave it when I want it–two minutes and it’s done.

easy steel cut oats toppings deluxe — Easy Steel Cut Oats is the perfect nutritious vehicle for your favorite toppings.

Not surprisingly, I like to gild this lily by chopping up some dried fruit and nuts to top it off.

Custom Oatmeal Topping Recipe (add what you like)

1 Cup of nuts
1/2 Cup dried currants
1/2 Cup golden raisins
1/2 Cup dried apricots, chopped
1/2 Cup of brown sugar
1 teaspoon cinnamon

MIx the ingredients together and top off your oatmeal with a couple spoonfuls.

oatmeal topping — Just a spoonful of goodness on top of what’s good for you.

Drizzle with a little maple syrup and milk for winter’s best breakfast–so says Tom and Boz. (Gracie prefers scrambled eggs.)

Boz the bulldog and steel cut oats — Boz trying to move a bowl of steel cut oats through mind meld and unwavering concentration.

What I was blogging about a year ago:

It’s a Beautiful Day, Need I Say More

Tomagrams

Tom

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February 5, 2010

5

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Sometimes the view can speak for itself. On the M/V Issaquah, view to the Northwest; photo below, a turn to the port side and the Southeast view with Mt. Rainier peering out of the clouds. blog_sunny_day 027

Growing Fuzzy Kiwi: Plant a Couple and Stand Back

Growing Fruit

Tom

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February 4, 2010

64

Growing Fuzzy Kiwi: Plant a Couple and Stand Back

Boz is befuddled; he, like so many other kiwi aficionados, had no idea that this delicious fruiting vine grows well in a temperate climate. Yep, these fuzzy little puppies (Boz included) are not tropical in origin or range. Vashon Island, Washington is comfortably anchored in Zone 8a, where freezing temperatures occur regularly. The kiwi thrives here.

The above photo was taken in the winter, a good time to prune. Below you can see what happens if you don’t get around to it: the kiwi vine sets its sights on consuming a farmhouse.

My kiwi vines are so vigorous and meandering, that I fear a long nap under one would result in my entanglement. My two robust vines (you need a male and a female vine) reached the attic story of my two-story house and came crashing down in a winter storm last year. It needs to be pruned and trained on a trellis. (Item 623 on my to-do list.)

Boz would regret eating this kiwi now. Picked before the first frost, it is rock hard and sour. I store them in my cold pantry and let them ripen on the counter when needed. It’s February, and they are still ripening nicely at room temperature.

I harvested about 40 pounds of fuzzy kiwis this year. Had I trellised and properly pruned, the number would have been even higher.

An under-leaf view of immature kiwi in mid-July. The wilted leaves are a result of record-breaking heat that day.

In the fall, the leaves drop and I pick the kiwi. The photo above is from November before freezing temperatures prevailed.

The kiwi seeks new ground and things to grasp. If left unchecked and unpruned, my front porch would disappear beneath its boughs.

Tips and what you should know about growing kiwis:

Kiwis are dioecious; there is a female plant and a male plant. You need both for fruit production
The vines are extremely vigorous.
Minimal pest or disease problems
Ripen best off the vine, pick anytime before a freeze
Select a sunny site with good drainage
Build a trellis system for best results, a very strong trellis (Do as I say not as I do.)
Fruit grows on current season’s wood.
Consider the Hardy kiwi which has smaller clustered fruit, is more manageable and enjoys (as its name suggests) greater cold hardiness

What I was blogging about a year ago: When Good Plumbing Goes Bad

In the Mail a Memory Is Sent

Tomagrams

Tom

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January 30, 2010

5

American Gothic, Circa 1993

blog_karen_tom I’m a pen and paper kind of guy. The need to email, text, twitter and frantically facebook excapes me. I still get a charge from trekking to my mailbox to see what awaits. (Yes, I am a simple man.) Yesterday among the seed catalogs, grocery store flyers from non-island grocery stores, and regretful Netflix selections was my treasure: a handwritten, homemade card from my friend Karen. blog_karen_tom_II Affixed to the card was a photo of the two of us taken July 4, 1993, in front of my house in Seattle. (Correction: my neighbor’s cat Bendy also shared the moment.) Our urban version of American Gothic made me smile, a snapshot in time that I had all but forgotten–a new house, an old friend and a garden just beginning.

So should you have the inclination to text, tweet or email this weekend, may I suggest otherwise. Put down the mobile device, secure a page of your finest paper (or college-ruled will do) and a pen that fits your hand, and write a note, a letter or even a poem, and send a friend a photo with some kind words and thoughtful recollections. The receiver will surely appreciate the momentary winter vacation, one that usually includes sunnier skies, fewer pounds and years yet realized. (And to my pal Karen, thank you.)

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My first house in Seattle some years later.