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

Changing Forecast, Forecasting Change

It never hurts to keep looking for sunshine” – Eeyore ( Winnie-the-Pooh by A.A. Milne)

There are signs of this season of senescence everywhere and yet, in this final stretch of October, it seems as though a great number of trees are stubbornly holding on to their still-green leaves. Usually by this time, the fall foliage has peaked setting the world aglow like a virtual bonfire. I notice that the squirrels do not seem as madcap busy as they typically are at this time of year. Even the weather has been more like summer. It feels quite odd to be taking care of tasks that put the garden to bed when the days seem as though autumn is still weeks away.

Because the meadow is still quite green, I’ve delayed it’s annual mow-down by three weeks. However, elsewhere I have cut back my perennials leaving only some ornamental grasses as they look so ethereal in the afternoon sun. The greenhouse is filled up with the tender plants as one never knows when that first major frost will arrive, the espalier fruit trees have been pruned so a snowstorm won’t harm the limbs, and pots are cleaned and put away so a freeze-thaw cannot break them. Contrarily, I’m keeping the terrace on the ready for al fresco meals as long as the weather will permit.

The hundreds of bulbs I ordered in July have arrived. But the ground is way too warm for planting. I’m hoping I’ll get the all-clear from the weather gods and can begin this task in a couple of weeks.

In the front lawn, the newly seeded grass has come up nicely. If the mild days continue, it’ll need a mowing!

It’s not like I’m complaining because doing chores in the garden is infinitely better when sweaters and gloves are not required. Still, I’m a little concerned. Whilst reveling in the surprisingly gorgeous weather, we are in dire need of rain. What price will we pay for these beautiful days? How will this change in climate affect the flora and fauna? From budding to flowering, to putting out fruit and seeds, the plants must adapt. Likewise, for the animals, migratory patterns, hibernating periods, mating and reproductive times will need adjusting. All the flora and fauna must coordinate these changes in-order to serve each other as they always have. Their survival depends on it. Our own species depends on it. Perhaps the short term effects will be minimal but the long term impact can be big. I have the distinct impression that we ought to be buckling up. There’s a bumpy ride ahead.

Normally, the wisteria is a bright yellow in counterpoint to the rosy hues of the red male.

Trees have either dropped their leaves in a hurry or are reluctant to turn color.

The new lawn looks spring ready!

I love how the espalier turns sculptural. Just in time for winter visual interest.

The last roses are still looking beautiful

Grasses add such interest in the garden.

(c) 2017 Shobha Vanchiswar

Autumnal Acts

Despite my reluctance to come out of summer-vacation mode, it’s been impossible to ignore the spectacular weather these past few days. Perfect fall days of cool nights, crisp mornings melting into sun-warmed days. Reveling in the glorious colors of the season, I’ve been inspired to take on the garden tasks – it’s so much easier to work in an atmosphere of such beauty and delight.

The big tasks addressed this past Sunday were the front lawn and the cleaning of the greenhouse. In the case of the lawn, it took a bit longer as wild strawberry had taken up residence and ousted the grass, clover and any other sweet greens that make up my ‘lawn’. It’d only be a matter of time before the runners of this thug made inroads into the perennial beds. So instead of the usual raking to de-thatch the grass and simply remove the matted debris, more effort was applied to completely eliminate the intruder. This was followed by reseeding with grass and finally applying a thick layer of compost over the entire area. All that’s left to do now is to water daily until the seeds sprout and the new grass establishes. Some gentle rain showers would be of great help.

Mind you, in the spring, a similar servicing of the lawn is required but it will not have to be anywhere so drastic. It actually makes a big difference to deal with the lawn in the fall.

The greenhouse cleaning is de rigeur as one wants to provide a hygienic environment for the plants. So the slate floor was vacuumed and glass panels washed thoroughly. Keeping the glass clean also means more light comes through to the plants. Once the glass is dry, we line the interior side with bubble-wrap which serves as insulation whilst still letting in sunlight. This last task is not as fun but very necessary unless one wants to squander money on whatever energy is used to heat the greenhouse in winter.

Every plant moved into the greenhouse is trimmed, washed with a smart spray of water which displaces any pest or detritus clinging on either it or the pot, freed of all weeds that might be trying to sneak in and only then is it ready for its winter residence.

Understandably, preparing the pots takes time so thus far, only the big bay standards, citruses like kumquat and Meyer lemon, gardenia, olive and scented geraniums have been placed inside. By and by the other tender perennials will follow. Presently, some of those including two small standards of rose are looking rather fetching and I’d like to enjoy them in the garden a little bit longer. I’m hoping for a few more al fresco meals before it gets too cold.

For pure fun lest I start feeling sorry for myself for working so hard, I put up the fall window-boxes with a mix of ornamental cabbages, kale and pansies. And, I got myself a lovely collection of pumpkins and gourds to display by the front door.

That’s right, I’ve jumped into fall. Goodbye summer.

Note: Art shows I’m in this month –

‘Figures’ at the Mount Kisco Public Library, 100 Main Street, Mount Kisco, NY. October 6 – 31.

‘Methods And Melody’ at the Chappaqua Performing Arts Center, 480, N. Bedford Road, Chappaqua, NY. October 14 – Nov 21

Beaux Arts Show of the Woman’s Club of Dobbs Ferry, 54, Clinton Avenue, Dobbs Ferry, NY. October 13 – 15.

Beaux Arts Show of the Woman’s Club of White Plains, 305, Ridgeway, White Plains, NY. October 16 – 20.

I plant young plants in the pots and window boxes so they have room to grow. In a couple of weeks, they’ll fill out nicely.

Newly seeded lawn.

(c) 2017 Shobha Vanchiswar

Turncoat!

Turncoat!

My eyes open and there you are

on the other side of the window

shining gold in the sunlight

enticing your tribe to do the same

Turncoat!

Yellow ocher, russet, sienna, plum

you’ve painted yourself anew

discarding all the serenity of greens

olive, sap, chartreuse, moss

Turncoat!

Outdoing summer’s brights

you’ve set the world aflame

no word you’re abandoning ship

you simply switched loyalty

Turncoat!

I’m loathe to see the change

yet, I’m awed by your brilliance

I feel cheated, betrayed

Though I’ve always known what you are

Turncoat!

Shobha Vanchiswar

I’m happily back from my travels and slowly adjusting to ‘business as usual’. The garden is a riot of color and disarray. As it should be since I’ve been away all of six long weeks. The apples were harvested from the espalier fence yesterday. A very fall-like activity and yet, the weather feels like high summer. Having missed a chunk of the warm season here, I’m really not ready for autumn. It’s oddly disorienting actually. I’m sensing a bit of resentment within when I notice the trees turning color and fallen leaves carpeting the ground.

I’m not quite prepared to tackle that long list of October chores. Harvest fruit, collect seeds, cut back, rake leaves, plant new additions, annual mowing of meadow, reseed front ‘lawn’, clean up, put away, move tender perennials in pots into the greenhouse, clean greenhouse first and then, when the ground is cool enough, plant the hundreds of bulbs which will be arriving imminently. Clearly, no rest for the wicked.

Indeed, I adore fall. After spring it is my favorite season. But that does not mean I cannot be irrational about missing so much of summer despite the fact I had a perfectly great time elsewhere. Go figure. I simply want my cake and eat it too.

Note: Heads Up! In October, I will be participating in four art shows in the Westchester area. Details will be posted next week. I do hope you will make time to visit the shows. Your support and feedback is invaluable.

The vertical still looks lovely

Grossly neglected perennial beds. Yet, their wildness has a certain appeal.

Apples on the espalier

Turtleheads still in bloom in the meadow

 

(c) 2017 Shobha Vanchiswar

Postcards From Provence

It is still summer here in Provence and yet, I can sense the turning of the season. Each morning, the tinge of cool in the air lasts a bit longer. At the markets, the apples and pears have joined the peaches the melons. Pumpkins let to cure in the sun rest scattered across fields themselves glowing like miniature lanterns. The grapes hang full and heavy ready for harvest. Mushrooms marking the start of autumn emerge on menus. Like soldiers stand rows of fading sunflowers holding seeds ripe for pressing.

Despite these signs, I’m basking in long, light flooded days, plunging my teeth into plums bursting with juice, painting landscapes still lush and verdant, swimming in water that refreshes and soothes my sun-warmed skin, preparing meals of summer fruit like vine-ripened tomatoes, tender courgettes and glistening aubergines. Dessert is nothing more complicated than fresh goat cheese on plump figs from the garden drizzled with the local lavender honey. Yes, the days like the meals, are simple, slow and light. Like summer.

Figs for the picking

(c) 2017 Shobha Vanchiswar

Ode To Summer Nights

It’s been a looong week. We’ve finally emerged from a rather wretched heat wave. Forget about tending to the garden, simply sitting in it felt as though one were inside a furnace. Needless to say, I spent most of my waking hours indoors – keeping cool and staying on top of which summer drink tasted best. My top choice – watermelon lemonade. Spritzed or spiked depending on company and/or time of day.

It is precisely at this point in the season one becomes more appreciative of the nights. Usually a tad cooler and considerably more enjoyable as one can no longer see the sad state of the untended garden. Perfect.

With that in mind, I hereby give you permission to knock off working too hard outside. It really is unhealthy to do so during a heat wave. Summer is meant to be about slower, relaxed schedules. Immerse yourself into the pleasures of the season so you can remember these days – the memories will get you through the icy cold days of winter. As in Game Of Thrones, winter is coming.

Summer Nights

Wrapped in the thick air

heavy with heat

laden with moist

Watching fireflies

mimic the stars

against black velvet

Serenaded boldly

by tree frogs

and crickets

Fanned from on high

wings of bats

on purposeful sorties

While night moths

answer service calls

of moonflowers

and gardenias

Spicy notes of phlox

rise with the night

perfume of clove,

oil of bergamot

essence of rose

Lulled into

well being

content to remain

to greet the dew

of a new day.

Shobha Vanchiswar

Note: ( I’m SO excited to be in this!) You are cordially invited to attend the opening reception of the art show on Thursday August 3rd from 5-7pm. The Manhattan Borough President’s Offices are on the 19th Floor at 1 Center Street, NYC. If you can come, please send me your names for the list that will be supplied to the security desk by Tuesday August 1 at 4pm. You will need to check in with picture ID at the security desk in the lobby.
The show continues until Thursday, August 31. Visitor hours are Monday through Friday, 9:30 am to 4:30 pm. 

And now, I unapologetically present to you the current state of my garden –

(c) 2017 Shobha Vanchiswar