….‘Beaver Lodge Slicer’. Although I can’t be absolutely certain since I discovered some ripe ‘Green Grape’ tomatoes hidden beneath their foliage later that evening. We ate those straight-away before I could be bothered to get out a camera. The ‘Beaver Lodge Slicers’ were delicious on a fried egg sandwich with basil. I don’t have anything special to say about the flavour. They were your “average” incredibly delicious, homegrown red tomato.
I’m waiting for the ‘Black Brandywine’ to ripen. Those are going to be killer, I just know it.
Update: The ‘Black Brandywine’ were very prolific and did well in an extra large container, but the flavour was not very exciting.
A lot of exciting things have been happening in the gardens these days. With summer fully underway I have been harvesting all sorts of goodies. There are new discoveries everyday. Yet none have garnered quite the reaction as when I stuck my right arm into the soil, moved it around a bit and pulled out a bright blue potato!
Most edible plants provide a regular account of what’s to come. I can see the tomatoes and peppers mature and develop flowers that turn into teeny tiny fruit and eventually ripen into ready-to-devour goods. Potatoes on the other hand are a leap of faith. As a gardener I am forced to watch and wait impatiently as those tiny pieces stuck under soil in the spring turn into healthy plants and eventually produce flowers. But you really can’t know for certain that there is more then a bunch of thin roots underneath the soil until the time comes to dig them out.
Maybe I should have waited. Maybe I should have had the patience to hold onto my anticipation until the moment came to dig them all out. But the excitement isn’t lessened by having seen one. In fact now that I know they really are there I am actually even more excited and can’t wait for the real harvest.
I have never loved potatoes like the ones I grew myself. They’re the best.
What are you waiting for with anticipation?
I have a longer post about my trip to Columbus, Ohio coming up but until then a station break about cherry season. It’s on! While I was away Davin went cherry picking just for me, bringing home a giant basket of fresh deliciousness. Picking that basket was preceded by a 13 km hike. What a guy.
Of course within a matter of days what initially felt like a windfall has dwindled in my minds eye. Need. More. Cherries. I stopped by one of our local farmers markets to grab a snack on the way home the other day. One of the farmers was selling baskets of cherries and even though I had that giant basket at home, I actually considered buying another. Or two. The only thing that held me back was the knowledge that our freezer is currently stuffed to the gills with frozen strawberries with not an inch of space left for anything more.
Note to self: Eat strawberries, stat.
In preparation for cherry season I have been dreaming about the things I will make when the time arrives. Now that it has, the pressure is on to use those precious cherries wisely. Last night I rolled out Cherry Season 2008 with a show stopping dish, Cherry Clafoutis aka Clafouti. If you’ve never had this French dessert it’s basically fresh fruit baked in an eggy, custard-like batter or pudding. I used this recipe as a starting point with a few revisions (I don’t think I have followed a recipe verbatim in my entire life). It was high on the egg side but very tasty. I substituted sugar with agave syrup and added a drop or two of amaretto extract because I didn’t have almond extract on hand. I thought about trying the recipe with almond milk but used the last of it in a smoothie made earlier that day. I did add little pats of butter and a sprinkling of maple sugar before broiling but to be honest I don’t think either was necessary and made the dish sweeter than I’d like.
All-in-all the clafoutis was REALLY good but I have my sights set on making one with a dough base. The base will add some additional weight to the dish and compliment the soft custard. If anyone has a recipe like that please share! I haven’t yet determined if I should cook the dough slightly before adding the custard or just plop it all in the dish. Either way I guess I’ll have a tasty time working it out.
If you haven’t made a dessert like this before and are intimidated, don’t be! Prep was done in a blender and took only a few minutes. From there the only stress was watching the oven to be sure it didn’t overcook on the bottom. And that’s what egg timers were made for.
You’ll love it!
Check out this wild front garden I came upon yesterday afternoon. On just a glance I can identify a couple of poppy varieties, calendula, bachelors buttons (aka cornflower), cosmos, and a host of attractive weeds.
I just can’t see myself dedicating the space to a wild garden of flowers, preferring to fill up that sunny front yard with vegetables, yet I very much appreciate the idea of it. I passed a lot of gorgeous gardens on this street, but this is the only one that stopped me in my tracks and begged for pictures. The irony being that this is probably the most hands off garden on the block, requiring a bit of deadheading now and again if you want to keep the blooms going throughout the summer but very little else. Any one of these plants individually might require some staking to keep those long, thin stems growing upward but as a dense mass the whole thing was held together around the edges by some sticks and string, the plants doing the work of holding each other up.
Flowers like this grow very easily, attracting lots of pollinators and continually producing blooms perfect for vases. I have developed a recent affinity for simple vases full of bachelor’s buttons (Centaurea cyanus). And with so many of each type of flower you’re not left hovering over the garden waiting to pounce on that single bud before a greedy passerby gets it.
Yeah, in hindsight a garden like this may have been a less traumatic choice for the street garden.
I have to admit that I made this dessert BEFORE realizing that it was red and white, the perfect Canada Day summer treat. Americans can add blueberries for July 4. I came up with the idea ages ago and then waited in anticipation for strawberry season to hit so I could try it out. I had originally intended to cook the strawberries first but we got lazy after a day of work and just wanted to eat the thing already, so fresh strawberries were substituted.
We added a very thin sprinkle of maple sugar to the strawberries and the almond milk came pre-sweetened but no other sweeteners were added. Most of you will find the taste as-is too bland and will want to sweeten it up a bit.
A note about Kanten Flakes (Agar): Kanten flakes are a sea vegetable that can be cooked into juices and other liquids to form a gel, just like gelatin but without the animal bones. Plus, agar is full of vitamins and other good stuff.
- 2 Cups almond milk
- 2 Tbsp Kanten flakes (or according to package directions)
- Pint of strawberries
- Dash of maple sugar
- Optional: agave syrup, maple syrup or some other sweetener can be added to the almond milk and/or the strawberries to taste
1. Mix 1 tbsp kanten flakes into 2 cups of almond milk. Bring to a boil and stir until the kanten flakes are dissolved.
2. Pour the warm mix into cups or dessert dishes and refrigerate until cool and firm.
3. Dice fresh strawberries and spoon on top of firmed almond milk. Sweeten with a dash of maple sugar and serve.
Makes approx. 4-5 small dessert cups.