Reaping Benefits

Harvest season is underway and I’m here for it. What a privilege. In a year when so many craved space and opportunity to be outdoors, those of us who had gardens to nurture and be nourished by, know this blessing all too well. In the months to come, the garden will continue to provide in the form of preserves, sauces, baked goods, seasonings, libations and frozen vegetables and fruits.

I’ve been making batches of basil pesto throughout summer. I think the freezer has enough of it to take us through till spring. So at present, I’m just going to blitz the remaining basil in olive oil, freeze in small amounts to flavor soups and cassoulets. This summer, I discovered nasturtium pesto and I’m hooked. Naturally, I’m planning on making a few batches of it. It’s easy. A handful each of parsley and nasturtium leaves, pine nuts or cashews, zest and juice of a lemon, garlic to taste ( I like lots), salt, pepper and olive oil. Everything gets blended together in the food processor. It is terrific with any pasta. Add grated Parmesan at time of serving.

Last week I made enough sweet and spicy tomato chutney for five ½ pint jars. Kept one jar and gave away the rest. It was quite a hit. By popular demand more will be made to punch up sandwiches, hors d’oeuvres, accompany omelets, cheeses, mixed in mayo for fritters and fries …. the list goes on! Recipe is provided down below.

I’ll make and can tomato sauce and bake up loaves of zucchini bread to freeze. Bunches of herbs like thyme, sage, oregano, mint, lemon grass, bay and marjoram will be dried for a good supply of seasonings.

Sadly, no grape jelly will be made this year. Squirrels got every last Concord grape two weeks ago. Sigh.

I’ve had lots of folk ask how the Eau de Poire was ‘created’. It’s quite simple really. Select a tree branch and find the lead pear in a cluster of tiny, emergent pears. Remove all but that main pear and insert into clean bottle and secure the bottle to the tree. The pear will grow in the bottle. When ready, release the pear from the stem and take the bottle down with the ripe pear in it. Wash the bottle and pear with hot (not boiling) water several times till clean. Fill the bottle with either pear flavored vodka or clear pear brandy. Cork or cap the bottle. Store in a cool, dark place for a couple of weeks. Voila!

The photos below will illustrate the process.

Seeds from native plants such as milkweed, baptisia and amsonia will be collected to make more plants in spring.

Cuttings of rosemary, coleus, geraniums, boxwood and hellebores were started in summer – they will be nurtured through the winter and be ready for planting next growing season in my garden as well as in others ( holiday gifts delivered in time for spring!).

It’s a busy time but oh! so rewarding.

Indian-ish Sweet And Spicy Tomato Chutney –

Ingredients

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2 Lbs tomatoes chopped

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Salt to taste

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Dry red chillies to taste. Broken up into small pieces.

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4 tsp Red chili powder

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6 Tbsp Olive Oil

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2 Tbsp Nigella seeds

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¾ to 1 Cup sugar

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1 Tbsp Asafoetida ( you can purchase this from Indian grocery stores or on-line. Or, you can substitute with minced garlic)

Instructions

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Heat oil in a pan. Add Nigella seeds, dry red chilies, and Asafoetida Saute for few seconds.

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Add chopped Tomatoes and salt. Mix well.

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Cover it and cook it for 20 minutes on medium flame.

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Add chili powder and sugar. Mix very well.

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Cover it again and cook it for 10 minutes more.

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Open the lid to stir once. Again, cover and cook until it thickens somewhat. Remember, this is not a jam.

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That’s it!! Apply standard canning process to filled sterilized jars.

Rooted cuttings of hellebore, variegated boxwood, sanguisorba, rosemary and scented geraniums

Rosemary

Bay standards

Rooted cutting of coleus

Herb awaiting harvest

(c) 2020 Shobha Vanchiswar

Seeking Signs And Symbols

Instagram can play with this gardener’s heart. It’s bad enough that I’m confronted with lush summer gardens from down under and sure signs of spring from across the pond but, now there are images of early bulbs from my region. Spurred on by reports of snowdrop sightings and hellebore hunts, I decided to scan my own garden.

It’s funny how excited one can be at the thought of seeing those first signals hat the season is going to change. Yet, I was not that eager to actually find any blooms. It is way too early! We are still in January and frankly, any bulb in flower right now is not a good sign. Already, this winter is ringing alarm bells. With several days of above average temperatures and barely any snow, it’s hard to imagine what is to become of the seasons as we know them. Consequently, what, if at all, will flower and fruit is anybody’s guess. It’s all very unsettling.

A week ago, I’d come across a woolly worm. Folklore says that if the rusty brown band is wide, then it will be a mild winter. The more black there is, the more severe the winter. This one had a broad brown band. So there you have it.

Still, I ventured on my search. Nothing was blooming I’m kinda glad to report. No snowdrops or Iris reticulata. I peered around the hellebores still protected by leaf mulch and last years leaves. The buds are tightly closed but they’re emerging. That’s exactly how they should be!

Here’s a useful thing I recently learned about hellebore harvesting. You know how sometimes when you incorporate cut hellebore flowers in a floral arrangement, they go limp almost right away and yet at other times they stay bright and upright for as long as you like them? Turns out it is all in the timing of when you cut them. Erin Benzakein, the It girl of the flower world and owner of Florets, says to wait till the stamens have dropped and the seed pods are starting to set. Cut them at that moment and you’ve got yourself some nice, long lasting hellebores. I’m quite pleased to learn this nugget of wisdom.

The American wisteria and climbing hydrangea are showing the tiniest buds. So much promise in such minuscule packages.

These glimpses of what is yet to come was enough to make me optimistic. Thus far, there is no need to be worried about any premature activity. Fingers crossed, we will see a more familiar February.

The heart shaped stones I collect reminded me that hearts will be aflutter in February. Always a sweet tradition to express love to all who mean so much. And this brought me to Entada gigas. Otherwise known as Sea hearts/ sea bean/monkey ladder. I’d picked up a couple of seed packets on one of my trips. What attracted me to them were the large heart-shaped seeds that spread throughout the entire world via the sea currents and originate from the Amazon. One of the most special seed varieties in the world. The undisputed record for the longest bean pod is the sea heart.

I thought simply having the large, shapely seeds as decorative objects would be nice. But curious to see how they grow, I’ve given them to a gardener friend to get them started. Drew is experimenting with lots of unusual plants for annual arrangements in large pots and is willing to try out my contributions. So good to have him as my partner in horticultural high jinks. Love of all things plants is a sure sign of a friendship worth nurturing.

Woolly worm with broad, brown band

No sign of anything

Hardy sempervivum

Hellebores

Emerging hellebore buds

Climbing hydrangea buds. Still very tiny and tight.

Heart stones

Wall-in-waiting

Wall ferns being over-wintered in the potager

Sea hearts

(c) 2020 Shobha Vanchiswar