Hype. Spin. Noise! How nutty it is that in this age of information, we can’t tell what’s real.
My remedy has been plugging in to the garden. The natural world is the really real world, and spending time there puts the made-up, plastic world around us into sharp focus, showing it as a bit ugly and kindof insane.
I love watching friends’ expressions as I give them a garden tour. Everyone feels it when they’re surrounded by the plants- a bit of awe, a bit of swoon, and a feeling that this space is somehow different, special; more happy and relaxed; more real.
That feeling is what I love about things that are handmade with plants. The colors, aromas, textures! Natural feels so good! Why should we settle for synthetic imitations?
Keep it real.
The big heat of Summer is here, the time that Basil begins growing with beautiful bounty! We’ve just started delivering bunches to the co-op and I’m happily munching as much as I can.
I’m a pretty serious Basil hound, using fresh leaves like lettuce and smearing pesto on anything I can. Good old sweet ‘Genovese’ Basil is my standard, but it’s fun having the different flavors of different varieties so we also grow ‘Lemon’ (makes an incredible sun tea), ‘Dark Opal’ (a purple-colored variety of Italian Sweet Basil), ‘Thai’ (a spicier Asian cousin that holds its flavor better when cooked with heat) and ‘Sacred’ (native to India, also called ‘Holy’ Basil or ‘Tulsi’).
Basil has been traditionally used as herbal medicine, and is good food being rich in vitamin A, vitamin K, vitamin C, magnesium, iron, potassium, and calcium.
So delicious! And it’s good for you! Enjoy some new recipes this Summer- you might get addicted like me but it’s kindof hard to see a downside to that 😉
Frosty Basil Lemonade: https://www.vitamix.com/recipes/frosty-basil-lemonade
Purple Pesto: http://www.gardeners.com/Make-Your-Own-Pesto/7686,default,pg.html
Thai Basil Sangria: http://www.foodandwine.com/recipes/thai-basil-sangria
I might deny I said this come the rose blossom days of sun-filled June, but I love Spring the best.
(Wait, I already have to take it back. The rushing in of summertime in the weeks around Summer Solstice is what I really love. Spring is just thrilling in a different way.)
The garden is jumping up fast and we we were able to start cutting some herbs today. Chives are always the first to fully grow out, but our well-loved Sorrel isn’t far behind. We hope to be cutting Sorrel and Garlic Chives next week, so wish us some rain 🙂
We’re celebrating the first day of Spring by starting our planting today. (Indoors only! There’s still snow on the ground.)
Kale is first on the list, and in a first a for us, Lemongrass.
Every year I swear off tender plants that have to be overwintered in the house, but I’m making another exception for Lemongrass.
We fell in love with Lemongrass when we saw it growing wild on the island of Dominica. It was everywhere! Blew our minds to see it growing like, you know, grass on the side of the road, instead of the hothouse plant we know it as.
And if you know Hawkeye, you know Dominica has become the place that’s first in his heart. He can’t wait to get back there. Until then, we’ll keep practicing a stuffed breadfruit recipe, drinking rum with lime juice, and catching some sights of the West Indies on these fun sailing channels on YouTube:
Wishing you Caribbean sunshine and a very Happy Spring!
If you have access to a forsythia bush, you can make your own Spring a little ahead of the calendar.
Forsythia flowers will bloom early if you cut some stems and bring them inside. They’ve lasted over a week on my kitchen table and have been such a treat to have as we’ve just gotten another foot of snow!
It’s really easy- Here’s how:
Cut forsythia stems on a mild day when the temperature is above freezing and put them in a bucket of warm water.
Once inside, cut another inch off the bottoms of the submerged stems. This second cut, performed underwater where air cannot get in, will promote water uptake.
Keep them in a bright spot and you’ll start to see flowers in about 6 days.
Happy Early Spring!
We have a big patch of green in the middle of the foot of snow in the backyard- a bumper crop of chickweed growing in our cold frame with the spinach I planted last Fall.
Hawkeye still kindof thinks of chickweed as a nuisance, but for me, it’s a favorite!
One of the first plants to appear in Spring, you can eat it like spinach and it’s a very helpful medicinal. Awesome in bodycare too, I love using soothing chickweed in oils and salves for irritated skin.
Learn more about chickweed the way I first did, from herbalist Susun Weed: “Chickweed Is A Star“