Tag: garden greens

Garden Reformation

Posted on by Mary
The cicoria edible plant, gone to seed, produces these lovely purple flowers. I have not removed them yet as they are so dainty and sweet.
The cicoria edible plant, gone to seed, produces these lovely purple flowers. I have not removed them yet as they are so dainty and sweet.

The Ops Twins (see April 2013 “The Beet Goes On”story), goddesses of agriculture, united again to trim, weed and dismember parts of my garden in need of refreshing. This year my niece Maya joined in to help celebrate Mother’s Day and to lend a hand.

A trio of generations gathers to celebrate Mom and our friendships.
A trio of generations gathers to celebrate Mom and our friendships.

I selfishly hang onto over-grown, gone to seed and wilting plants from my winter garden. I love the height and depth of colors the favas, kales and Italian greens grow into. They are a focal point in my yard, always happy with the cooler weather, requiring little attention except for the oohs and ah’s I deliver to them daily. Yes, I play favorites and my winter garden is my favorite child. So, I procrastinate, as long as possible, adding these spent greens to my compost pile.

I dug up this Rapa Toscana root. Does anyone know if you can eat this? Speak now or forever hold your peace!
I dug up this giant Rapa Toscana root. Does anyone know if you can eat this? Speak now or forever hold your peace!
A farmer's best friend. These worms will keep my soil healthy for the tomatoes.
A farmer’s best friend. These worms will keep my soil healthy for the tomatoes.

Something I did yesterday was to uproot the many volunteer tomatoes that have dug themselves into my gravel, and replant them with the other free spirits that sprouted up about two months ago in my strawberry box. It’s my experiment. All my tomatoes this year will be a surprise as to variety. Kind of like not knowing if it’s a boy or a girl.

I fashioned a tepee of old trellises to stake up my volunteer tomatoes. I think it's awesome!
I fashioned a tepee of old trellises to stake up my volunteer tomatoes. I think it’s awesome!

My box of flowering and consequently bitter greens is now vacant, awaiting another weekend inspiration. What to plant this spring? Most likely grilling veggies, as they seem to be my summer dinner – so simple and fresh.

This Italian cicoria or chicory, is my favorite plant this year. Its elegance dances a tangled tango.
This Italian cicoria or chicory, is a sculptural work of art and my favorite plant this year. Its elegance dances a tangled tango.

As I clear out and make space for new, I own this change and am re-energized at the prospect of vine-ripe tomatoes, long, skinny, deep purple Japanese eggplant, peppers of all colors, sweet and of fire, and who knows what else?

Feeling the warm dirt caress my fingers, as I dig holes for new seeds and plants, gives me a rush of joy and fills my happy heart with hope for abundance. What foods, ideas or dreams will you plant for yourself this week?

The Buddleia, or butterfly bush, is doing its job, attracting butterflies and hummingbirds galore. Since these guys are short season bloomers, I had to share their heartbeat.
The Buddleia, or butterfly bush, is doing its job, attracting butterflies and hummingbirds galore. Since these guys are short season bloomers, I had to share their heartbeat.

Leave room in your garden for the fairies to dance.

Ciao for now! Happy planting!

Mary

La Mimosa

Posted on by Mary
Buon Giorno from Lucca! This is the first in a series of my life on La Mimosa, an agritourisimo in the hills just outside of Lucca, Tuscany, Italy. This beautiful home is situated at the end of a long and narrow road, surrounded by olive and chestnut trees, wild herbs and flowers, lemon, orange and pomegranate trees and of course, rows of grape vines whose fruit was just last month harvested.
The renovated barn where I will live for two weeks. My room is behind the open windows.

The soft lit colors from my window.

One of the 14 cats on the property. The sweet life.

I arrived at La Mimosa not quite jet lagged yet and full of anticipation for the next few weeks. The roads were easy to navigate and I am feeling confident about driving on these narrow lanes. My hosts, Angela and Davino drew me a map and even led me to the supermercato in Lucca where I would purchase food. Fierce with hunger after eating meager plane food for a day, I went on a crazed shopping spree practically emptying the shelves! Gorgeous veggies – almost all Italian local- filled my basket: fennel, striped zucchini with flower tops, borlotti purple beans, cime rapi from Napoli which is a leafy green like a chard, large white mushrooms and fresh vibrant green spinach all to be given even more of a flavor boost with a gorgeous roped strand of small red onions, garlic and shallots. The cheese aisle lured me in next. Fresh buffalo mozzarella, fresh butter from Lucca, and Caciotta Garfagnina cheese with its creamy, buttery delicate flavor to pair perfectly with crisp red Nurca Campana apples and William pears. My eyes continued to be bigger than my stomach when I spotted the fresh pastas. A spinach and ricotta tortelli packaged in small portions (yeah) and some scialatelli, a fatter linguine type pasta would be delicate accompaniments for the veggies. Olives, ciabatta, pancetta, porcini sauce, yogurt, fresh pomodoro sauce, tomato focaccia and Italian wine flew into my basket. What was I thinking with all this food and just me to cook for?

My shopping spree of local Italian foods. Where to begin?
I sautéed a shallot then added the sliced zucchini, mushrooms, some pomodori sauce and let is simmer whle I cooked first the scialatelli then the tortelinni. I tossed in a handful of spinach, let it wilt, then drained the pasta and added some of the pasta water to the veggies. Then veggies created a thick sauce from the tomatoes coating the pastas with a light touch. Although very simple, my pasta dinner of beautiful freshness sent me into a dreamy fog. Where am I and how did I get here so quickly?

The inspired dinner. After this delicious meal, jet lag finally kicked in!

Tomorrow I have been invited to make rabbit stew with Angela. I am exactly where I want to be!

Ciao until domani – tomorrow

Maria

Leaves of Green

Posted on by Mary
50 shades of green
50 shades of green

Living in southern California has its perks and one of them is being able to grow vegetables and fruits year round. My summer garden produced less than an abundance of tomatoes, probably due to the unusual heat, and the zucchini took over. I much prefer my winter garden that is thriving in the cool weather. Bunches of soft and ruffly butter lettuce flourishing in shades of eggplant and emerald, co-mingling with stately romaine which ranges from soft grassy greens to more pronounced pea greens.

Dense ruffles of buttercrunch
Dense ruffles of Butterhead “Marvel of Four Seasons”

The oak leaf lettuce, their tender fingers of olive fusing to deep wine, is almost hidden underneath the large, sculpted circles of nasturtium leaves.

Delicate oakleaf hiding under the umbrella of nastursiams.
An umbrella of Nasturtiums pushed aside to reveal delicate and tender Oak Leaf Blend.

At every glance, my eyes engage in the vibrant colors and I am grateful these greens have chosen to share their beauty with me.

My bounty is shared with neighbors and friends and I am always finding new ways to introduce them into my cuisine du jour. One thing I have done for years is to layer greens underneath my main course, creating a one dish meal. In this photo, I made gnocchi with a fresh garden tomato sauce and mounded it on top of a bed of lightly sautéed greens. I love how the border of green frames the main course.

Butternut gnocchi hugging greens.
Butternut squash gnocchi hugging greens.

Often times I just use salad greens without cooking them. The food heats and wilts the greens and infuses them with the dominant flavor.

Lemon risotto warming two varieties of freshly picked baby kale and swiss chard greens.
Lemon risotto warming two varieties of freshly picked baby “Nero Toscana” kale, “Red Winter” kale and “Ruby Red” swiss chard greens.
Fresh greens topped with winter pears and a drizzle of homemade balsamic glaze. Delectable!
Fresh greens topped with winter pears and a drizzle of homemade balsamic glaze. Delectable!

The options are infinite! Be creative. Love the diversity of baby greens and let your imagination run free.

Am I tempting you to plant your own winter garden? It’s not too late! It really is easy. You can even use one large pot if you have limited space. Visit your local nursery or farmer’s market for starters or start seeds in a sunny window indoors before transplanting in outside beds or pots. I’d love to see how your garden grows. Please share yours with me!

Merci mille fois! (Thanks a  million!)

Mary