Showing posts with label gardening. Show all posts
Showing posts with label gardening. Show all posts
Tuesday, March 3, 2009
Happy Birthday, Little Bear!
Tuesday, June 3, 2008
The Sleepy Bumble Bee

Gibbie had picked the flower, so we put it in a cup on the picnic table. It had been nice and warm, and then we had a few days of rain; I think it was too cold for him. He stayed resting there for several chilly days, until it warmed up, and he woke and flew away.
Now Gibbie checks all the tulips for bees.
We've only got about five that produced flowers in our garden this year, due to squirrels and enthusiastic neighborhood children, but with each new flower, Gibbie asks, "Mama, why is there not a bee in this flower?"
Tuesday, August 28, 2007
Summer Rennaisance
Hello! Sorry for the big gaps in posts lately. Summer is just, well, summer; we've been busy living it instead of documenting it. I do hope that some of these snippets will turn into more complete posts, as we have more photos, stories, recipes, and such to go with each. Let us know if you want more details! We would also love to hear about all your summer adventures!
We've been having a bit of a musical renaissance in our home. The kids have a wonderful new drum and a resurgence in interest in the piano. All the excitement has inspired the adults in the house to revisit our love for music as well.
The birthday house we made for Ezra has been continuing to see lots of play. I do hope I get a chance to show pictures of the beautiful artwork Gibbie has made all over it in the last week. It's pretty great. These things stick around until they fall apart, you know. We'll be taking bets on when the birthday house bites the big one and lands in the recycling bin.
A vignette from our kitchen table. Gibbie has begun to love picking flowers. Recently he told me, "You can't like flowers. Just me. I like to pick flowers." He makes lovely bouquets of uprooted plants, flowers, and weeds, as well as being a charming helper when picking tomatoes from the garden.
If anyone else is disappointed in their garden yields, we're in the same boat. I'm just not very experienced at the whole garden thing, and keep making very basic mistakes, like not planting tomatoes in full sunshine, or not pruning. Due to recent heavy rains, the bulk of the crop is finally ripening, and all bursting their skins from the excess water. Not to worry, we're picking and using them anyway!
We are supplementing with beautiful produce from our lovely farmers' markets, and have really actually overdosed on fresh fruits and vegetables recently.
This is a little garden fantasy of mine: a willow withe house. I read somewhere that willow is really easy to propagate; you just stick cut ends in the ground. Sounds too good to be true to me, but we found a fairytale-perfect willow house at the farm where we picked our blueberries, Rush River. The willow wands compose the frame, and the lovely leaves grow in thicker every year.
In our own garden, I have moonflower growing all over a big, rainbow-shaped frame. It's finally covered in lush greens! Maybe soon spread a quilt underneath and read a pile of books in our little bower. I'm still hoping for flowers before it gets too cold! Moonflowers are big, white, beautifully fragrant, and open up at night.
We've been having a bit of a musical renaissance in our home. The kids have a wonderful new drum and a resurgence in interest in the piano. All the excitement has inspired the adults in the house to revisit our love for music as well.
The birthday house we made for Ezra has been continuing to see lots of play. I do hope I get a chance to show pictures of the beautiful artwork Gibbie has made all over it in the last week. It's pretty great. These things stick around until they fall apart, you know. We'll be taking bets on when the birthday house bites the big one and lands in the recycling bin.
A vignette from our kitchen table. Gibbie has begun to love picking flowers. Recently he told me, "You can't like flowers. Just me. I like to pick flowers." He makes lovely bouquets of uprooted plants, flowers, and weeds, as well as being a charming helper when picking tomatoes from the garden.If anyone else is disappointed in their garden yields, we're in the same boat. I'm just not very experienced at the whole garden thing, and keep making very basic mistakes, like not planting tomatoes in full sunshine, or not pruning. Due to recent heavy rains, the bulk of the crop is finally ripening, and all bursting their skins from the excess water. Not to worry, we're picking and using them anyway!
We are supplementing with beautiful produce from our lovely farmers' markets, and have really actually overdosed on fresh fruits and vegetables recently.
This is a little garden fantasy of mine: a willow withe house. I read somewhere that willow is really easy to propagate; you just stick cut ends in the ground. Sounds too good to be true to me, but we found a fairytale-perfect willow house at the farm where we picked our blueberries, Rush River. The willow wands compose the frame, and the lovely leaves grow in thicker every year.In our own garden, I have moonflower growing all over a big, rainbow-shaped frame. It's finally covered in lush greens! Maybe soon spread a quilt underneath and read a pile of books in our little bower. I'm still hoping for flowers before it gets too cold! Moonflowers are big, white, beautifully fragrant, and open up at night.
Tuesday, June 19, 2007
Early Summer Greens
This is my own pasta primavera. I would call them spring greens, but spring is surely over. Here in the Northland, our salad greens are just really getting going now. Hmmm. Just in time for them to wilt in the heat. Alas. Enjoy these tender greens while they last!
I love white sauce and parmesean with spring greens. It would be magnifico with garden peas, but will be a while before they are ready. If you make this, let me know what you think of the sauce; I found the savory pairing of the acid vinegar-tomatoes and the creaminess really satisfying.
Pasta (I like semolina or fine whole wheat)
Sun-dried tomatoes, plain dehydrated (in the bulk section of your co-op)
good balsamic vinegar; a glug or two or three
Olive Oil
a few cloves of Garlic, peeled and minced
a spoonful of butter
a small handful of white flour
a big slosh of milk
mixed garden greens for sauteeing: I used chards, spinach, and daylily buds from the garden
mixed fresh greens, chopped: I used pea shoots (the tender tops of young pea vines), sour grass, and lamb's quarters (two common wild weeds, both mild, edible, and tasty) and a few snipped chives
real parmesean cheese, grated
Chop the dried tomatoes. Heat balsamic vinegar in a frying pan with chopped sun-dried tomatoes.
Put water for the pasta on to boil with a dash of salt.
When the liquid with the tomatoes begins to disappear, add a splash of water. Keep an eye on it and refresh this periodically. This will rehydrate the tomatoes and begin to carmelize the sugars in the vinegar. Chop up garlic and greens as necessary, occasionally stirring the tomatoes. After a while, add the chopped garlic to the pan with some good olive oil, at a point in cooking when there is little liquid. Cook it down a few more times with splashes of water and remove to a bowl.
While working sauces, rinse, sort and de-stem greens. Chop as you see fit. I think the all the greens I used would be lovely whole, but I chopped the fresh ones to mix in the sour of the sourgrass and to not weird anyone out with the corkscrews on the pea shoots. They would look charming whole, however.
When the water boils, toss in the pasta.
Make a white sauce; melt a blob of butter in the pan. It's fine if there are remains of tomatoes and vinegar in the pan. Turn the heat down and mix a handful of flour into the butter. Work it with whatever you've been using to stir until any lumps are worked out. Stir or whisk in milk gradually and stir until thickened.
Mix this with the tomato redux. I served these separately, not knowing how they would pair, but they were beautiful together.
Gently saute greens until just wilted. Portion drained al dente pasta onto plates. Spread sauteed greens on pasta, pour on sauce, pile fresh greens on top. Garnish with chive flowers (in bloom here!) or pansies.
I love white sauce and parmesean with spring greens. It would be magnifico with garden peas, but will be a while before they are ready. If you make this, let me know what you think of the sauce; I found the savory pairing of the acid vinegar-tomatoes and the creaminess really satisfying.
Pasta (I like semolina or fine whole wheat)
Sun-dried tomatoes, plain dehydrated (in the bulk section of your co-op)
good balsamic vinegar; a glug or two or three
Olive Oil
a few cloves of Garlic, peeled and minced
a spoonful of butter
a small handful of white flour
a big slosh of milk
mixed garden greens for sauteeing: I used chards, spinach, and daylily buds from the garden
mixed fresh greens, chopped: I used pea shoots (the tender tops of young pea vines), sour grass, and lamb's quarters (two common wild weeds, both mild, edible, and tasty) and a few snipped chives
real parmesean cheese, grated
Chop the dried tomatoes. Heat balsamic vinegar in a frying pan with chopped sun-dried tomatoes.
Put water for the pasta on to boil with a dash of salt.
When the liquid with the tomatoes begins to disappear, add a splash of water. Keep an eye on it and refresh this periodically. This will rehydrate the tomatoes and begin to carmelize the sugars in the vinegar. Chop up garlic and greens as necessary, occasionally stirring the tomatoes. After a while, add the chopped garlic to the pan with some good olive oil, at a point in cooking when there is little liquid. Cook it down a few more times with splashes of water and remove to a bowl.
While working sauces, rinse, sort and de-stem greens. Chop as you see fit. I think the all the greens I used would be lovely whole, but I chopped the fresh ones to mix in the sour of the sourgrass and to not weird anyone out with the corkscrews on the pea shoots. They would look charming whole, however.
When the water boils, toss in the pasta.
Make a white sauce; melt a blob of butter in the pan. It's fine if there are remains of tomatoes and vinegar in the pan. Turn the heat down and mix a handful of flour into the butter. Work it with whatever you've been using to stir until any lumps are worked out. Stir or whisk in milk gradually and stir until thickened.
Mix this with the tomato redux. I served these separately, not knowing how they would pair, but they were beautiful together.
Gently saute greens until just wilted. Portion drained al dente pasta onto plates. Spread sauteed greens on pasta, pour on sauce, pile fresh greens on top. Garnish with chive flowers (in bloom here!) or pansies.
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