green

Hello My Old Heart

Posted on

A return of old friends

 

Harvest

 

 

 

Gather

 

 

 

Uncommon Greens

Posted on Updated on

 

IMG_0678
Lamb’s Quarters

Lamb’s Quarters (chenopodium album) is considered an edible weed. But go ahead and grow it on purpose. Put it with the kale and the lettuce; civilized like. Pampered, it’s much more tender, and cooked it is much tastier than spinach. Throw some radish greens into the mix. They’re prickly, but cooking  sees to that. Oh, and add turnip tops; the bottoms do better in the fall anyway.

Bees in Trees

Posted on

Because it’s Spring !

IMG_0624

 

It’s Not the Heat …

Posted on

Heck, it is the heat (and the humidity). That’s southern Ontario for you; one week there’s frost warnings and the next, it’s a steam bath ! The garden has been taking up more of my time and things are coming along pretty good. The garlic is looking lovely ,

IMG_0578
Garlic (hardneck)

and our chums (cross between a cherry and a plum) blossomed profusely the last two weeks.

IMG_0455
Opata Chum

They’ve proved to be exceptionally hardy ! The other stone fruit trees didn’t fare so well. It was a hard winter on trees; we had a number of freeze thaw cycles. Then to top it all off, there were two ice storms in late winter/early spring. So, no blooms on the peach, apricot, plum or plumcot. They’ve all leafed out well except the peach which is limping along. Hopefully it will hang in there.

But hey, it is rhubarb season so time to celebrate! This year I decided to try rhubarb syrup. It makes a spectacularly pink elixir that was a welcomed treat with water and ice today. I thought it deserved a pretty name and came up with “Rhuby Slipper”. Not original alas, a quick google search showed others had similar thoughts. A refreshing local sub for lemonade !

IMG_0573
Garden Rhubarb

Rhuby Slipper

Rhubarb syrup:

Simmer 4 cups of chopped rhubarb with 1 cup of sugar and 1 cup of water for ~20 to 30 minutes.

Strain and keep the syrup refrigerated. The leftover cooked rhubarb is great on toast.

 

Add 2 to 4 tablespoons of syrup to 8 – 10 oz of water (sparkling would be nice).

Serve with ice.

Put a Ukelele tune on (Wild Child)

Try to keep cool !

 

While we’re on the topic of cold drinks …

Dorothy’s Green Dream

In a blender that can handle ice:

Blend 4 cups of water, 2 lemons (peeled and seeded), 2 strips of lemon zest, 1/4 to 1/2 cup sugar, 1/2 cup fresh french tarragon and 2 cups ice cubes.

Later in the season basil is good in place of the tarragon. Some day I’ll try mint.

IMG_0576
French Tarragon

 

 

Living on the Edge

Posted on Updated on

We live on the development edge of the ever expanding “Greater Toronto”. Despite this, there are still some wild pockets of tranquility not too far from our home. Today we slipped into the woods. It was a perfect day; sunny, and that temperature where you feel like your skin goes on forever. A bounty …

 

 

Room to Grow

Posted on

Everything is growing like a weed, and the weeds are on double time. There are waves of green everywhere. I’m overwhelmed. I wade through mint to get to green onions. What would it be like to have a sea of mint? To let it run unconstrained. But this city lot means we all have to live with not enough room to really stretch.

Sounds like Hallelujah

Posted on

Green is busting out all over and it sounds like Hallelujah ! No names do justice to the green dialects currently on display. Maybe I should be painting it, but instead I’m eating it, fermenting it, preserving it, planting it and spending my days letting my eyes just listen to it. Too soon everything will dress up in summer’s green and I’ll have to wait another year to pick up this conversation.

spruce_buds

Chippy likes it too.

chippy