French Tarragon

French tarragon deserves a place in every cook's garden. I was thrilled to find a beautiful healthy starter plant at the Farmers Market in La Jolla. The sweet girl selling it said they are really hard to start and the secret to growing them was to add coffee grounds to the soil.

My research shows that it likes full sun and dry soil. It's perfect for a container garden due to it's need for a drier root system.

It pairs well with fish, egg and chicken dishes. I love it in soups!

Geranium

Arugula

In this month's issue of Organic Gardening, I found a most appropriate article on Arugula. We've enjoyed our bush all winter and I was bummed to see that it had gone to seed. When the plant bolts don't throw it in the compost pile. Cut the white flowers and immature seed pods and use them as a garnish. The leaves will be too spicy to eat raw, so instead try braising mature leaves from bolted plants with a bit of lemon juice, chicken broth and garlic.

In the article, written by Barbara Wilde of Paris, she offers a complete growing guide of arugula.

Arugula (Eruca sative) is native to the Mediterranean basin, where it grows wild in fields. It tolerates both extreme cold and heat, meaning you can grow it year round in Zones 7 and southward, and for all but the coldest months in the rest of the country.

Best varieties:
'Roquette' - 35 days. Extremely frost-tolerant, arrow-shaped leaves.
'Sputnik' - 35 days. A mild-flavored variety with a wide range of leaf shapes.

Plant one today - you wont' be sorry!

Pretty in Pink

Spring has arrived! Maybe this time change will get me out of my funk and back doing what I love - gardening!

We've been busy this weekend digging up a portion of our back yard for raised beds. We are very excited about this project which will allow us to grow all our own vegies. I'm taking pictures and will have before and after photos later.

I hope you are all having a blessed Sunday. Better get back out in the garden!

Bud

I was shocked to see the first bud on the apricot tree. The tree is older than I am and but is still holding up (no, not better than I). It will be a sad day when it comes down. I love this old tree.

I must admit, though, that I have not been the best care taker of it. I did not trim it or treat it this winter and I'm sure it's too late since it is beginning to blossom. First day of spring is 3/20 - just around the corner!

Last June I posted about baking apricot crumble and how it made me miss Mom: http://gardenblessings.blogspot.com/2008/06/apricot-memories.html

Morning Harvest

I am taking a salad to my buddy Patty in Encinitis during my lunch break . Patty recently had serious back surgery and is laid up for a few weeks.

I can't tell you how wonderful it's been for Jean Louis and I to simply go out and pick our meals!

Here we have romaine, endive, arugula and cilantro - all organic. I hope my summer crops turn out this well.

Downtown Salon de Provence

Welcome to downtown Salon de Provence, France. This is a town next to my my in-laws village in Provence. Jean Louis took this photo a few months ago while visiting his parents.

Cherry Parfait - France 2003

I took these pictures at the Butchart Gardens in Canada last summer. As the title suggests, these were given to The Butchart Gardens by the French in 2003.

Since my garden is a bit boring these days, I thought it would be fun to show some photos of past travels.

Have a blessed weekend!

ps: for a treat - visit my San Diego blog (link to the right) and play the video.

Le Salad

I'm so excited about our lettuce garden. I put these plants in the ground before we had all the rain, ignored them and they are doing fantastic!

Last night, I went out in the dark, holding a flashlight in my mouth so I could see to cut some greens for dinner. The salad was one of the best I've ever had. (of course, the French Roquefort didn't hurt). I am growing spinach (that is not doing very well) romaine, butter?, curly leaf and my favorite - arugula.

We will be adding many raised beds in the spring. I'm so excited to begin this project.

The thyme has been in the garden for a while and is really a nice addition to fish or any meat dish

Jalapeño

I've been lazy and have not picked the Jalapeños. They have turned red which I read are inferior in comparison with the green ones in the markets. Javier, the wonderful man that put up our new fence, lit up when he saw these little gems and took some home with him. He prefers the red. He said to cut them open and let them dry a little before using them. I shall try this.

Jalapeño Facts: (thank you Wikpedia.com)
The jalapeño rates between 2,500 and 10,000 Scoville units in heat. In comparison with other chili peppers, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, which is caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. — deseeding and deveining can reduce the heat imparted to a recipe that includes jalapeños. They also have a distinct acidic taste. Handling fresh jalapeños may cause mild skin irritation in some individuals. Some handlers choose to wear latex or vinyl gloves while cutting, skinning, or seeding jalapeños.

The growing period for a jalapeño plant is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically, a single plant will produce twenty five to thirty five pods. During a growing period, a plant will be picked multiple times. As the growing season comes to an end, the jalapeños start to turn red. The fresh market consists of green jalapeños, and red jalapeños are considered inferior. Growers often either discard the red jalapeños into the ground or use them for the production of chipotles.

Cilantro

With all the recent rains and cooler temps, my cilantro is taking off. I will make the sauce below and serve it with chicken, fish, etc. I think it'll keep for a bit.

This recipe received 5 stars from 366 reviewers on www.allrecipes.com I changed it to light cream cheese and sour cream.

INGREDIENTS
1 (8 ounce) light package cream cheese, softened
1 tablespoon light sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

DIRECTIONS
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl

The New Fence

A few days before Christmas, we had a fence installed on our property. It was sort of bitter sweet to me.

My siblings and I were born in this house. The chain-linked fence that separated us from the garden behind us was not only a staple in our lives, but our Mother's as well. I remember climbing over the fence to visit a friend that lived there or to get an ice cream from their never ending supply. In more recent, years we would hop it to "borrow" a lemon or two.

Recently, the neighbors that lived there foreclosed and had to move into a rental. The are into their 80's now and it's just about the saddest thing that happened to me in 2008. They were the original owners; like an Aunt and Uncle to me. How could such a thing happen?

With their move, the garden also went into foreclosure. Mr. G's prized roses just shriveled away and the fruit trees suffered an untimely death. The house remains empty.

At my Mom's funeral, Mrs. G wrote a touching tribute to my Mom entitled, The BackYard Fence. When read by my girlfriend, there was not a dry eye. I find it appropriate to share her story as removing the original fence and seeing their garden decay brought a lot of it back again.

Oh - I forgot to mention the lobster traps. New neighbors moved into the house just right of Mr & Mrs G. Overgrown cypress separated our properites which they promptly removed and replaced with 9 feet of lobster traps! What a horrible site. I could have maybe tolerated it had he had thrown a lobster tail my way once in a while ;) Oh well, he was kind enough to contribute a little $$ towards the project.

We absolutely LOVE the new fence.

The Backyard Fence

By Mrs. G

I met Marilyn over 40 years ago and I'm sure it was at the backyard fence because the children were little then and they had this little ladder that they used to go from one yard to the other to play. As the years went by, the backyard fence seemed to be the meeting place when we had something to share.

My first impression of Marilyn was what a nice Mother she was and over the next 40 years I found out that I was right.

She was interested in anything that her children were involved in so we found that we both were interested in school activities. We both were room Mothers. We worked at the carnivals, the fashion shows and Marilyn finally became PTA President. She was a real worker.

One time at a PTA meeting, Marilyn and I both received awards. So the next day, we met at the fence and with excitement in her voice, she said, "We are going to have our picture made and it will be in the paper". I was ready when she picked me up and I said, "Where are we going?" She said, "Oh just down to the Sentinel." It was my favorite paper at the time. It was a good picture and I still have that picture somewhere in one of my albums.

After Elementary school, the kids didn't want us involved in PTA but Marilyn went on to Boy Scouts, bowling and skiing. Anything the kids were involved in, there she was always sharing and of course, it was discussed at the backyard fence.

Finally, all were in high school and there were proms, formals and graduations. Then it was college, looking for jobs, boyfriends, girlfriends, then weddings - this one and that one and even just one last year. We shared pictures and we thought life couldn't be any better, but we were wrong. Guess wheat Marilyn and I suddenly realized? We were Grandmothers! What a joy. She was always talking about their education, ice-skating and their grades. She was so proud of the smaller children. And she got to see her youngest born.

Oh yes, her children and grandchildren came first but she had another love. She was a nurse. She was my husband Bob's nurse one weekend. He gave her a bad time and she made him obey the rules. It was fun for both.

We had so much fun over the years but about 18 months ago, at the fence, she told me with big tears that she had 9 months to live. It was such a shock.

She's gone now but she will never be forgotten and always when any part of the "G" family looks up the hill and at the the backyard fence, we will think of Marilyn and over 40 years of sweet, sweet memories.

Mr & Mrs G's Garden - Before

Mr & Mrs G's Garden - After

Lobster Traps - Before

Lobster Traps - Before

Lobster Traps - After

Side Garden

Lake Crescent

My buddy, Linda, was kind enough to take me to lunch at The Lodge at Lake Crescent in Washington when I visited last month. Lake Crescent resides in the Olympic National Park. Did you even know there was an Olympic National Park?

JL and I have reservations to stay in the Roosevelt cabins (with our own fireplace, thank you) for Labor Day, 2010. The reservationist was shocked they had a reservation; must have had a cancellation. Lucky us!

Pesto ~ Pistou

The French call basil the “royal plant” - “l’hebre royale”, and there is a good reason for that. In accordance with research, the scent of basil has a positive effect on people’s attitudes and outlook. Wow, no wonder I've been feeling so good lately!

In French cuisine, basil is an important herb. The most famous basil dish is pesto - and the French have their own version, called “pistou”. Pistou means pounded in the Provençal language and is most often associated with the Provencal dish Soupe au Pistou. I will make this for my hubby when the weather cools a bit.

We have alot of basil in le jardin. I finally made pesto for the first time. I think there are are as many recipes for pesto as there are cooks so I created my own. Try using it as a marinade for bbq fish or chicken. We use it as our main ingredient for salad dressing. I will prepare more this weekend and freeze it in ice cube trays to use when the plants are no longer. Jean Louis brought a lovely pestle and mortar from the South of France when he moved here. I will use it next time.

Nancy's Recipe for Pistou
1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
one small handful of raw pine nuts
3/4 cup quality Parmesan, FRESHLY GRATED
A few tablespoons of extra-virgin olive oil
Sea salt and pepper to taste

Roast pine nuts in a heavy pan until lightly golden (sans oil).
Roast garlic unpeeled in same pan until it becomes dark brown. Peel and chop. (I did one batch without roasting it in pan and the garlic taste was stronger)
Add to food processor and pulse
Use baby leaves (about 2 cups) to food processor and pulse (I like it a little coarse)
Add oil last.

Bon Appetite!

Aubergine - Green Thumb Sunday!

I was not the biggest fan of eggplant until I met my French husband that grew up in the south of France. Ratatouille anyone??

These beauties grow very well here in my sunny San Diego garden. Yesterday was my first harvest. Harvest plants after they develop color, but before they lose their shine. Seeds on over-ripe fruit turn brown. Check for maturity by pushing on one side of the fruit with the ball of the thumb. If the fruit does not spring back when released, it is mature. Cut the stem with pruning shears and leave some stem on the fruit.

My friend gave me this recipe which I will make this afternoon (after a long walk on the beach)

Eggplant Dip

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
Preheat the oven to 400 degrees.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
Taste for salt and pepper.

Serve with toasted pita triangles or crackers.



Join

Marigold (Calendula officinalis) GREEN THUMB SUNDAY

A popular garden plant, Marigold has been valued for many centuries for its' exceptional healing powers and is particularly remarkable in the treatment of wounds. When used for medicinal purposes, it is commonly referred to as 'Calendula'.

I've read that a tea made of the flowers of this plant stimulates the liver and has anti-inflammatory properties,. Tincture of marigold is a powerful antiphlogistic for skin diseases. Poor healing wounds and mouth and throat infections can be helped by a compress with marigold tincture or a mouthwash.

Calendula officinalis is the main medicinal species used by herbalists but at last 100 wild species of Marigold can be found in Morocco, Portugal, Iran, Iraq, Pakistan, India, Algeria, Mexico, Africa, Australasia, Asia Minor and Palestine. It has been grown in Britain since Roman times and cultivated in temperate regions of the United States since the 18th century.

Marigold has a long history of medicinal use, stretching back to the Roman's and the ancient Greeks, who drank Marigold tea to relieve nervous tension and sleeplessness. It has also been used in cooking, dying cloth and skin care and was a well-known symbol of good luck.

And here I was just growing it cuz it's pretty....

Salvia 'Victoria Blue'

Salvia farinacea

This little gem is drought tolerant and can take full sun. It's great for San Diego gardens.

It's a perennial, treated as an annual in colder areas.

We've Got Tomatoes!

I thought I was being all fancy and bought some rebar and painted them green. I wanted to use these to hold up the tomatoes in the garden. I don't like the cages you buy at home depot. They don't let the tomatoes breath. Only problem - I didn't buy enough and should have bought them taller. Lesson learned. We ended up finding other things on the property and in the shed to use. Eclectic.

I waited too long to tie up the tomatoes. Some of the branches had fallen over. I also planted everything too close. Another lesson learned. As I lifted one branch this is what I found! It's a huge cluster of beauties but they are so close to the ground. Maybe I should thin them out.




My Early Girls have begun to ripen but the taste doesn't WOW me. At least they are healthy~organic. Do you know why the leaves are curly? It doesn't look very healthy.




To forget how to dig the earth and to tend the soil is to forget ourselves. -- Mohandas K. Gandhi

Apricot Memories

Last night, while preparing an apricot crumble, I thought of my Mom. I saw my Mom doing the same thing, with apricots from the same tree, cooking in the same kitchen.

It was always a guess if our apricot tree would produce any fruit during the season. If it did, she would protect as many as she could. I remember her hanging CDs in the tree and putting little nets around clusters of the fruit to try and save them from the birds. “Darn birds, they got another one.” “Why don’t they eat the WHOLE thing – instead of taking just a bite and ruining it?" I now find myself repeating her exact words.

I had called my sister for Mom’s recipe but she did not keep one. I’ve made quite a few of these crumbles over the past weeks and they just don’t turn out the same – why is that? My crumble burned last night. I sort of forgot about it as the tears and grief hit me so hard. I really miss her.

Now for a history lesson:

The apricot is one of California’s prized specialty crops. In fact, California produces a remarkable 95+% of all the apricots grown in the United States.

In the 18th century, Spanish explorers introduced apricots to the New World. California inherited the golden blush fruit planted in the gardens of Spanish missions. In 1792, the first major production of California apricots was recorded.

By 1920, California proudly claimed a flourishing apricot industry located in the Santa Clara Valley, an area south of San Francisco also known for peaches, plums and cherries. Only fifteen years later, 2,737 California apricot growers farmed a total of 18,631 acres in the valley alone. After World War II, the valley once known for fruit farming was fast becoming an area known for a growing computer industry and the development of the “Silicon Valley.” Consequently by the end of the century, California’s apricot orchards had been relocated to the San Joaquin Valley where they are predominately found today. (thanks apricotproducers.com)

La Fraise

During the 13th century, France cultivated strawberries for its medicinal purpose. The roots, fruits and leaves were made into medicines that were used to cure digestive problems and skin diseases. Its leaves and roots were used for gout and the berries were used for treating skin rashes, sun burn, discoloration of teeth and digestive disorders. In provincial France, strawberries were regarded as an aphrodisiac of the highest quality. Newlyweds were served a soup of thinned sour cream, strawberries, borage (a European herb that tastes a little like cucumber) and powdered sugar.

During the medieval period, strawberries were considered a symbol of prosperity and richness, peace and perfection in society.