Yesterday afternoon 20 gorgeous, and very large pumpkins/winter squash arrived on my doorstep courtesy of my friend Uli. She had gone out of her way to purchase many of them from a local farmer to use as Halloween decor, and a few others were given to her for free. Knowing that they would only rot outside, she offered to pass them onto me so that I could use them for taste-testing, cooking, and preserving.
One doesn’t come into a windfall like this very often so while it is probably a little bit crazy, and may very well drive me nuts, I accepted the challenge enthusiastically. Very enthusiastically, in fact. Realistically, I know that I will not be able to deal with this volume of squash in quick order, so some of these will be going off to friends once I’ve had a chance to take photographs and Davin has had some time to draw them.
Nothing should ever be touched with one’s fingers. This was one of the principles behind Victorian dining etiquette and it resulted in a plethora of highly specialized utensils and serving pieces, including the Tomato Server, a decorative slotted/pierced spoon designed specifically for serving slices of fresh tomatoes.
Think on that a moment. Someone invented a spoon whose sole purpose is to transfer a tomato slice from a serving dish to your plate. Victorians were kind-of bonkers.
My friend Uli Havermann has the most inspiring garden. [Note: you might remember Uli from the community greenhouse and this incredible succulent pot.] She manages to bring a passion for foliage and a love for vintage metal and terra cotta together in a way that is visually mind-blowing.
I first met Uli when I visited the garden that she shares with her partner Paul Zammit on a Toronto Open Gardens day way back in 2010. I did not do any research on the gardens that I would be visiting on that day, and had no idea what to expect. But the moment we drove up to Uli and Paul’s, I knew I was in for something special.