Saturday, July 22, 2017

Random garden pickings




I love the bloom on red cabbage leaves - and those delicate veins tracing their way into every part of the surface - and how the water rolls around like silver glass beads. It's almost poetry.




These tomatoes are growing so abundantly. The branches are weighed down with fruits. I've never had such a good crop. They are just starting to show some colour too.



You know how you have a memorable meal - one that you conjure up in your mind when you are hungry? That "desert island dish" that sustains and nourishes you by just remembering it? Mine was about 15 years ago in the old cafeteria in the Louvre Museum, Paris. Chips, slices of ham and green beans turned in butter with garlic. There may have been a sauce, but those garlicky beans - oh yes...




Strawberries are where it all began. In my grandfather's garden. He had a vast strawberry patch - actually it probably wasn't that huge, but I remember it that way.  The taste of stolen sun warmed berries is my first garden memory. That and curly parsley.



I was very taken by the cheeky wee faces of these osteospermums nodding in the breeze. It's nice to grow things that make you smile. 



I have an ever expanding clump of elecampane down by the gate. I always forget about it until suddenly I see a thousand tiny suns glowing in the corner. The flower buds are so cool - they look as if they are about to spiral outwards into space and form galaxies and planetary systems, which I guess is essentially what happens. There is something very elemental about elecampane...

4 comments:

  1. Do you use your elecampane? I have heard it has a compound that destroys the tuberculosis bacteria. Not sure how the compound is made though.

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    1. Hi. I don't use it medicinally. I have read that it can be used for lung and respiratory conditions- it seems to be the fresh root that is harvested. Xx

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  2. My grandmother died just before I was born- but I benefitted from her lovely garden and also have memories of stolen bramble and nectarines. They said that there were never enough left for pies, tarts or jam once I learned about huddling near the bush, barefoot, and stripping it of every ripe berry. I used to eat the nectarines still balanced in the branches.
    Garlicky green beans are a summer staple here as well: we always have too many tomatoes in summer, so after sautéing a bit of onion and alot of garlic in olive oil, green beans are added, stirred, and after a few moments, some chopped fresh tomato. The heat is turned down and they are allowed to simmer for a while (maybe half an hour) in the water released by the tomatoes. This is served at room temp with fresh flatbread and sometimes raw peppers. It's quite simple yet very delicious, so I thought you might enjoy it (being a fan of garlic). Much love Xx

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    Replies
    1. Well I am a big garlic fan and I have a lot ready to harvest. I will be trying this for sure.
      How lovely your grandmother's garden sounds amazing- I never tasted a nectarine until I was in my teens. Scotland isn't warm enough xx

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