Nesting Instinct

It is officially Fall. Despite my attempts to be in summer mode, I’ve begun the retreat – preparing the nest for cold, short days and long nights ahead. As though in response to a primeval instinct, it happens naturally.

It began with a huge harvest of arugula. Adding the leaves in salads alone wouldn’t be the best use so I decided to make pesto. Lacking in pine nuts, I used cashews and it turned out that they tempered the bitterness of the arugula just perfectly. Goes well with pasta, sandwiches, soups and anything that needs a little oomph. I made enough to freeze a couple of jars for the winter.

This week, I’m harvesting all the basil. So there will be plenty of basil pesto to freeze as well.

Unable to resist the peaches from a farm stand, I bought a whole bushel. Several disappeared on the drive home. A couple of pies got made and consumed with impressive alacrity. At present, a few jars of freshly made preserves sit twinkling like jewels. Flavored with Pinot Noir and cinnamon, they are a notch above the usual jam I make. Sounds rather posh and grown-up right? I’m already looking forward to Sunday breakfasts of toast slathered with butter and this preserve with strong hot coffee while I gaze at the winter landscape outside.

In a couple of weeks, I’m anticipating making and canning sauce with the last of the tomatoes. This comes in handy for so many meals. Knowing the fruit and herbs come from the garden always gets me planning for the next growing season.

I stopped at my favorite local nursery last Saturday because I’d got word that the shipment of fall pumpkins and gourds had just arrived. What a display greeted the customers! I had such fun making my selections.

I also picked up a whole bunch of hyacinth bulbs for cooling – they will be ready for forcing just ahead of the new year. In another couple of weeks, I intend to get some more to keep the show of indoor hyacinths going through the bleak days of February. That month always needs serious brightening and I want to be ready.

A box of paperwhites sat looking pretty right by the cashier so, I picked up some of those as well. They will soon be in bloom to herald the retreat to the indoors. The chill in the morning says those days are not too far off.

Over the weekend, I brought in a huge amount of hydrangea flowers from the garden. Just turning a rosy blush, they sit resplendent in an urn where I can enjoy them as they dry.

And then, last Sunday, in the shadow of the sculpture ‘Wavehenge’ that marks the solstices and equinoxes, I participated in an event to celebrate the Autumnal Equinox at Riverside Park in New York City. I was one of three poets invited to read poems associated with the season. A definitive acknowledgement of summer’s end.

Yes, fall has arrived and I am embracing it. But, just like the bees and butterflies still working in the garden, I’m not totally done with summer. I’m just content knowing my nest awaits in readiness.

Note: I hope you’ve bought your tickets to the Untermyer Symposium’ Restoring Gardens’. I’d love to see you there.

The ‘Walk In Our Shoes’ art show is on till September 30. Do stop by and see!

“Wavehenge” at Riverside Park North at 145th, NYC
Reading my poem
Pumpkins and gourds galore at Rosedale Nurseries in Thornwood, NY
My selection
My haul of hyacinths for forcing
Paperwhites in place
Monarch butterfly gracing the asters
Hydrangea heaven
Peach preserves

(c) 2019 Shobha Vanchiswar

Sunday In The Garden

Last Sunday was a gift to this impatient gardener. Bright and sunny, temperatures in the mid-60s and a garden just waiting for a do-over. No bugs trying to feed on me, no place else to be. This was heaven.

With the scillas, hellebores, early crocuses and Abeliophyllum distichum ( white forsythia) in bloom, it felt as though I had a cheering squad. The air was gently scented by the Abeliophyllum – a bonus!

So many chores got done. The front lawn was scratched up, reseeded and layered over with compost. Lets hope no destructive rains occur till the grass comes up. A daily sprinkle for about an hour would be mightily appreciated.

A trip ( the first of the season! ) to my favorite nursery resulted in a host of plant purchases. A few perennials like Jacob’s Ladder, lungwort, unusual looking ajuga, dianthus and sweet woodruff, annuals such as pansies, nemesias and lobelias, potager must-haves – beets, Swiss chard, arugula, kale, lettuce. I helped myself to herbs as well – lavender, hyssop, lovage, bronze fennel, sage, thyme, tarragon, parsley, cilantro and one that I plan to use extensively through the spring and summer – Mojito mint. Yes, that is exactly what it is called.

The spring window-boxes were put up – daffodils, tete-a-tete and pansies. Urns and planters in various locations in the garden now sport similar plants to tie in the whole look.

The new ajuga accompany two young Japanese maples (also picked up at the nursery) in a large, copper container by the front door. The plan is for it to look elegantly understated through the seasons. I also stuck in some muscari to give it an early pop of color. Nothing flashy though – the window-boxes above take care of that. The urn nearby, also on the front porch, will echo both with its mix of the pansies and muscari.

The vegetables are esconsed in their bed looking fetching in diagonal rows in hues of deep plum, bronze and greens. The herbs are in terracotta pots that will go on the ‘herb wall’ but for now, until the weather truly warms up, they sit in the greenhouse biding their time.

My cherished Anduze pots with boxwood balls were brought out of the greenhouse and placed in their appropriate sites. Should a frost be imminent, they will be easy enough to protect with fleece and burlap. Other plants in the greenhouse will be brought out in a couple of weeks.

On the vertical garden, some ferns we had overwintered in the vegetable plot under a cover of burlap were put back on the wall. Fingers crossed this experiment will prove successful. If so, it’ll be a good development in our quest to preserve the ferns through the winter.

By days end, I felt so exhilarated. Good progress under very work-friendly circumstances renders a most delicious sense of satisfaction. At the same time, my muscles were tired and the back was sore. A hot shower followed by a tall mojito ( with eponymous mint ) in the embrace of a comfortable, plush chair was well deserved. I sincerely hope that said mint can keep up with all the drink orders to come.

Note: My Open Garden Day is May 18.

The reception to the New Horizons exhibit is this Sunday, April 14.

 

(c) 2019 Shobha Vanchiswar

 

 

 

 

 

 

Having My Flowers And Eating Them Too

As a child, I’d spend endless hours in the garden. Amidst playing and puttering, I made discoveries and learned so much about plants and bugs. One of my most pleasant pastimes was to find the tasty treats that the garden served. Beyond the usual berries, fruits and vegetables.

I was familiar with the common herbs like mint, holy basil and cilantro. Nibbling on them I’d imagine I was in the forest hiding from wicked witches or, I was Mowgli from the Jungle Book savvy in the ways of jungle living. It felt more special to eat the flowers of the herbs than their leaves.

I’d pick roses and savor the petals one at a time. I learned to eat only the young flowers as the older ones tasted a tad bitter. On the other hand, hibiscus petals provided a tangy flavor. Nasturtiums were peppery but the leaves were not so tasty to my young palate.

I knew to suck the long tubular ends of certain flowers and savor the sweet nectar.

In my curiosity, I recall taste testing other flowers and leaves – some were terribly bitter. It never occurred to me that I could get sick from such experimentation. It was fortunate I didn’t come to any harm. Since I never really discussed my doings in the garden, nobody knew to stop this line of risky inquiry.

Fast forward to present day. It is now quite common to include plants with edible flowers in the garden. Adding to the roster of the aforementioned rose, hibiscus and nasturtiums, are pansies, calendula, borage, zucchini blossoms, purple tops of chives, white flowers of garlic, yellow dill heads, lavender, elderflower and more. It does one good to have these plants in your garden. Beautiful and edible – a winning combination. Of course, make sure the flowers come from organically grown plants. Pesticide and chemical free.

Note – A bonus to picking flowers is that it encourages most plants to produce more. I always leave some flowers so the plants continue to look good and allowed to set seed.

Now that we’re in the season of eating light and fresh, using flowers in our recipes adds an extra pizazz to the presentation. Flowers make everything a celebration.

So, I’m sharing with you a few simple recipes to get you started on a season of celebrations.

1. Summer = cold drinks. Add flowers to your ice-trays and right away you have elevated your drinks to a higher level. Violas and borage suspended in ice are my favorites.

2. Top salads with freshly picked nasturtiums, calendula and sunflower petals, pansies, borage or chive flowers. They make the salad look pretty and add subtle flavor to it. Nasturtiums have a peppery punch that I love. Borage has a mild cucumber flavor and pansies taste like lettuce.

3. Add pea or bean flowers to rice or couscous for a delicate flavor. Caution – Leave plenty of flowers on the plant or you won’t get any beans or peas!

4. Decorate a simple olive oil cake with whole fresh roses and you’ve now got an Instagram worthy dessert.

5. Stick a sprig of lavender in a sugar bowl. Next time you sweeten your tea or lemonade, there will be a hint of lavender to bring a smile to your lips.

6. Crystallized petals of roses and whole pansies look sensational on cakes. Here’s a link on how to crystallize.

7. Cool off with a watermelon and rose granita – scoop the de-seeded flesh of half a large watermelon ( about 2 and ½ Lbs of flesh) and put in blender with 4 oz sugar, juice of 1 large lemon and ½ teaspoon rose water. Blend till smooth and strain. Pour liquid into shallow, wide container and freeze for 30 minutes. Break up crystals with a fork and return to freezer. Repeat this process two more times till granita has formed ice crystals and there is no slush. Takes about 3 hours in total. Serve in chilled glasses. Top with a rose bud or a thin spiral of lemon peel. Fancy.

For Homemade Rosewater:

  1. Remove petals from about 7 large roses and run them under luke-warm water to remove any residue.
  2. Add petals to a large pot and top with enough distilled water ( about a quart and a half) to just cover (no more or you’ll dilute your rosewater).
  3. Over medium-low heat bring the water to a simmer and cover.
  4. Let simmer for 20-30 minutes or until petals have lost their color and are pale.
  5. Strain the mixture to separate the petals from the water.
  6. Discard petals and place water in a glass jar to store.The rosewater can be kept in a well-sealed bottle in the refrigerator all season. It can also flavor lemonade, ice-cream and other desserts.

Get started and have yourself a healthy, celebratory summer!

Note: Do peruse shop to get your gifts for all occasions. 100% of the profits goes to support the education of children with HIV/AIDS.

Enjoy the photos of edible flowers in the garden:

Nasturtium

Pansies in pots

Violas

Zucchini blossoms

Sunflowers

Serving up zucchini flowers!

Merry marigolds!

(c) 2018 Shobha Vanchiswar