It was bought impulsively; one of those corner market jobs that catches your fancy from out of the corner of your eye. And it did, and I did, while walking home slightly inebriated from a decadent restaurant meal. (Worse things have happened under the influence of alcohol, I am sure.)
It shouldn’t have been outside in such cold weather, but that’s how they get you. And let’s face it, I can’t walk past a plant display without looking, no matter where it is and no matter the condition of the plants. And sometimes because of their condition.
“I will save you poor, mistreated plant!”
I always look. Always. And if I don’t stop to look, I at least scan. I am an expert scanner and can spot a diamond in the rough from across the street. I was reared on Midnight Madness Blue Light Special and have decades of thrift store shopping under the belt.
Like all corner market plants, the variety name is unknown. No tag or ID. Not meant to last. Enjoy it while it is in bloom and then toss it once the embarrassment of its ragged condition is enough to outweigh the guilt. Which is too bad really, since they are not terribly difficult to keep and can last decades, generations if you’re determined.
Here’s how to keep a Christmas Cactus (Schlumbergera) and even get it to rebloom:
I recently had an assortment of old film developed (recently being tonight) and one of those rolls contained photos that I took last January at Rancho la Puerta in Tecate, Mexico.
‘Doone Valley,’ a variegated creeping thyme with a lemon scent/flavour is seen here growing in my Dry Bed in and around red semperivum and a Silver Brocade Artemisia (Artemisia stelleriana).
I’ve been growing thyme (Thymus spp.) for about as long as I’ve been gardening and I over that time I have tried every variety you can think of and in a multitude of widely varying growing conditions. From raised beds to hard, clay soil, and from big planter boxes to the tiniest pots, I have put this plant through its paces to see what it will withstand. I have grown it out in the blazing sun and tucked it underneath the shade of rose bushes. I have crammed it into tight spots between rocks, and pampered it with rich, nutritious compost.
I have never had thyme as full, bushy, and glorious as I do in this garden.
Last weekend we dug up a boatload of Jerusalem artichokes aka sunchokes from the garden, right on schedule.
Believe it or not, many of the tubers are even bigger this year than last. And there are more of them! God help us.
When we began digging, I told Davin that we would only be excavating a few. But it’s like once you start you just can’t stop. And when you do think to stop you tell yourself, “Well, I have GOT to get the tubers that have grown into the neighbour’s yard. They’re compromising the fence!” The next thing you know, you’ve got a basket so big you can barely even lift it.
Recently, the addition of an island/counter that has suddenly provided me with more counter space than I have ever had before, as well as the well-timed arrival of an indulgent purchase of newly published cookbooks has us spending whole days in the kitchen. I am always drawn to the kitchen in other people’s homes. It’s the room I always seem to migrate to and camp out in for the duration during a party. I can’t express how happy I am now to have a counter that offers me the chance to spread out a little while I cook and can, as well as the space to perch and socialize when Davin is doing the work.
Now, on those books. I’m slowly making my way through the pile, savouring each one. I began first with two that feature South East Asian home cooking: Burma: Rivers of Flavor by Naomi Duguid and Vietnamese Home Cooking by Charles Phan. The first, “Burma,” is my favourite sort of cookbook, with as much put into telling personal stories and offering a small window into a culture through beautiful images as it is a manual for cooking good food. “Vietnamese Home Cooking” is not a travel journal, but it does have a personable element to it that includes beautiful photographs taken by photographer Eric Wolfinger. I have already used the advice in this book to successfully purchase my first set of cleavers and tightly wrap a proper spring roll.