From Bev's Kitchen + Garden

Jelly Time

2011-06-27T18:51:00.000-07:00

I almost missed these currants. Another day and the birds would have gotten them. There has been so much weeding to do in the garden that I never noticed that they were ready. So on Saturday I took my time and enjoyed this process of making jelly. When we bought this property 39 years ago there were 4 currant bushes too close to a spruce tree. What can you do with 2 cups of currants? Almost nothing. Then Terry transplanted them to an open space as part of the garden and I added 4 more bare root plants that I got at Marc's a few years ago. Now I can pick enough to make 1 batch of jelly which makes me very happy. You need 6 1/2 cups of juice for that.

You need to sort through and remove the stems and then put them into a pot to simmer along with some water to simmer. I prefer a low sugar recipe. The standard recipes call for an amazing amount of sugar to juice. I used to actually use 7 cups of sugar to 4 cups of juice for grape jelly. I always read that if you did not use those exact proportions the jelly would not "set". Then I learned about low sugar recipes and there is no turning back now. Here is the recipe (from Sure.Jell):

CURRANT JELLY
Makes about 8 (1 cup) jars
You will need:
6 1/2 cups prepared juice (from about 5 qts. or 7 lbs. of fully ripe currants
1 1/2 cups water
4 1/2 cups sugar, measured into separate bowl, divided
1 box Sure Jell for Less or No Sugar Needed (pink box)

Bring boiling water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. LEt stand in hot water until ready to use. Drain jars before filling.

Remove stems and crush currants thoroughly, one layer at a time. Place in large saucepan; stir in water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or a jelly bag over a large bowl. Pour prepared fruit into bag and set over bowl to drip. When cool enough, squeeze gently.

I squeezed a little more than "gently" as I wanted to get every last drop out of these precious berries.
Measure exactly 6 1/2 cups juice into a 6 or 8 qt. saucepan. If necessary, add up to 1/2 cup water to get exact measure.

Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in pan; mix well. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4 1/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch from top. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1-2 inches. Add boiling water, if necessary. Cover; bring water to a gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lid springs back, lids are not sealed and refrigeration is necessary.

There is nothing more satisfying than hearing that "PING" when the jar seals. Such sweet sounds in the summer!

...........And such good eating all winter.

Not your mother's ham recipe..............

2011-05-09T06:43:00.000-07:00

This is a tasty recipe worth the effort if you want to enjoy pork unsmoked and less salty. Our family loves Pernil and this recipe is almost as good as that.

Cuban Lechon Asado

(Roasted Fresh Ham)

8 pound fresh ham (pork leg or butt) Ours was from Sand Farm, of course.
1 head garlic, broken into cloves, peeled and minced
1 T. salt
1 1/2 t. oregano
1 /2 t. pepper
bay leaf
1 T. olive oil
1 c. sour orange juice
1/4 c. dry sherry
2 large onions, thinly sliced

1. The day before, trim excess fat, make shallow slits, and rub the mash made with all of the above except the sliced onions. Place in large zip lock bag and refrigerate overnight.
2. Next day - pre-heat oven to 350 degrees.
3. Drain roast, pat dry and reserve marinade. Place in non -reactive heavy roasting pan. Cook for one hour, turning once or twice to brown all sides.
4. Reduce oven to 325 degrees. Pour marinade and onions over pork. Tent pan with foil and continue roasting, basting from time to time until almost cooked, about an hour or 2 more. Add water or sherry if pan dries out.
5. Uncover roast and continue cooking until internal temperature is at least 150 degrees. Let stand for 10 min. before carving.

This is traditionally served with black bean soup and white rice. For dessert, a rich flan!
(recipe: Evelyn Athens)

Nests

2011-03-28T17:36:00.000-07:00

We are thinking a lot about nests these days. A pair of red-shouldered hawks have made a large nest near our house. We should have known something big was going on. They were so loud every day. Now I know that that is a sign of mating, and that hawks are monogomous and that red-shouldered hawks use greenery in their nests and that they lay 2-3 eggs, and that the female is larger than the male. I was happy to see the remnants of our fall taxus pruning put to such good use.

Here she is in the nest. Hawks are about 19" tall so she is quite visible from far away. Just before sunset she flew down to a lower branch where she was met by her mate who brought her dinner - a small animal of some sort. He left, she ate and then went back up to the nest.

I will be happy when the woods green up, but sad that my view will be obstructed.

Getting Ready for Christmas (Pierogi Day)

2010-12-20T18:58:00.000-08:00

For many years my Mom, Aunt Rose, my daughters Hannah, Anne and Liz and niece, Kristin, and I have set aside a day before Christmas Eve to make pierogis. This Ukranian/Polish dumpling is made from a circle of noodle dough with a potato filling.

The next step is to fold the circle in half, stretching the circle of dough over the filling, being careful to pinch the edges of dough together using a little flour on your finger tips. The result of the inadequately-closed pierogi is that it opens in the boiling water - making a very watery potato soup.

This is the master pierogi-maker at work. I learned to put them on floured dish towels as we make them so they do not stick. One pierogi cannot touch another one on the tray or they grow into one bigger pierogi that will not be separated. All this from years of experience!

The filling we like to use starts with mashed potatoes. No liquid is added to the potatoes. Cooked sauerkraut that is well-drained is added along with chopped onions, sauteed in butter, grated cheddar cheese, salt and pepper. This year we used our own home-made sauerkraut and onions that we grew.

Anne and Kristin are really good at this. There are no pictures of me rolling out the dough and cutting the circles with a drinking glass. It was all I could do to keep up with these three.

Once they are all made we par-boil them in swirling, salted water, just until they float to the top.

After draining and cooling a little, I put them into freezer bags (12 to a gallon bag), set the bags on baking trays to keep their cute little shapes, then put them in the freezer until Christmas Eve.

They will be cooked again on Christmas Eve, this time until the pasta is tender and the filling is heated through. Over the top goes onions sauteed in butter and a dollop of sour cream. We eat a lot of them, and then not again until the NEXT Christmas Eve.

There are other foods on the table....breaded fish, peas and sweet bread, but you already know enough about those.

Thankful for Leftovers

2010-11-29T18:28:00.000-08:00

Liz and the turkey arrived on Wednesday morning as scheduled along with 3 pounds of fresh cranberries. We're talking the real deal cranberries from Cape Cod. She had ice packs in the bottom and the turkey was double-bagged. Continental Airlines had information on their website pertaining to transporting poultry. Who knew? So it was no big deal - the ticket counter person asked what was in the cooler, she said 'a turkey' and that was that. Off it went on the conveyor.

The brining went well. We used a recipe that required 2 cups of Kosher salt and 1 cup of brown sugar per gallon of water. It took a little over 3 gallons to cover the turkey so we are talking lots of salt and sugar. Then there was the question of what container to use. A 5 gal. plastic bucket would be too narrow, not letting the brine move freely around the entire turkey. Do we take the shelves out of the downstairs refrigerator to contain the bucket? Alas, the same cooler that Liz brought the turkey in would work best. Since it was very cold outside, we put the cooler on the screened porch with the lid open. Next issue - the turkey floated to the top of the brine. To keep it submerged we put 2 large pieces of firewood on top of the folded plastic bags and said goodnight to the bird.

Liz made two cranberry sauces.

In the morning I made the traditional bread stuffing to go inside the turkey and my favorite artichoke, sausage and parmesan cheese stuffing using sourdough bread from Anne's bakery as a side dish.

Anne made our first course of French Onion Soup - not too heavy - topped with Blackbird French baguette toasts and grated Gruyere.

There was sweet potato gratin and roasted brussels sprouts with red onions, mashed potatoes, green beans with onions, mushroom and giblet gravies, cranberry sauces and sweet bread.

And then......dessert. Peanut Butter and Pumpkin Pies. Anne's friend, Julia, brought amazing Hungarian pastries filled with apricot, nut and prune fillings, but we ate them all before I thought of taking a picture.

I must say that, as the cook, I enjoyed Friday's leftovers much more. Not that there was anything wrong with Thanksgiving - I loved it - but Friday was quiet and I savored every bite.

(not just any) Turkey for Thanksgiving

2010-11-21T08:16:00.000-08:00

This year we will have the pleasure of having a turkey that Liz raised on her farm on Cape Cod called "Not Enough Acres". Well, it's not HER farm, but she works there. I took these pictures when we visited in October.

She will be bringing home a 23-pounder on the plane on Tuesday.... in her backpack she thinks. She is going to inquire at the Chatham Fish Pier as to how to pack and transport the turkey at the right temperature. Since they ship fish all over the world they might have some insight as to how to ship a turkey. (Can you bring dry ice on a plane?) I dread the thought of this organic turkey being confiscated at the Boston airport.

The plan is to brine it on Wednesday. Not for more than 12 hours - we don't want to pickle it. I will let you know how it goes.

How to Make a Clambake - Tremont Style

2010-10-12T19:03:00.000-07:00


You rent a steamer like this one that is heated by propane gas. The roar of the burning is quite loud. We need to consider placing the steamer far away from the music and conversations next year... except that the smell of the bake is SO good.

In the bottom of the steamer goes the clams, water, and a bag of celery, onions and carrots to flavor the broth.

Next goes the seasoned chicken with lots of butter.


After about an hour or so, the chicken is removed to cool.

About this time, you bag the mussels to steam. Here are Katie and Kevin doing their part. Just when you think you are going to die from hunger, the first course is ready..... steamed mussels with melted butter and hot clam broth.

Next you add sweet potatoes and corn.

Here is Ian describing the garage-cleaning that preceded this day's event.

Joy, Katie, Kevin and Grandma. Is the broth ready yet?

Patty is getting ready to brush on the secret glaze before browning the chicken.

Three grills were fired up for the task.

No, that's not a lamp on fire - it's Ian's cool paper light sculpture illuminating the serving table.

Dinner is served!


What a perfect use of Ian's 3-car garage! The shiny shape in the background is actually Ian's canoe hanging on the wall. This was the second annual Tremont Clambake. We hope there are many more to come. Thank you again for cooking, Kevin.

How to Make a Clambake - Cape Cod Style

2010-09-30T19:10:00.000-07:00


First you dig a hole in the sand and line it with rocks.

Then you build a fire.


You let it burn for a good while to heat the rocks and then let it die down.

Next, you add seaweed -not just any old kind - but the kind with little air pockets that explode when heated to create steam that cooks the food. Seth had to make a trip back to the mainland to get the right kind.


Then you add the lobsters, sausages, clams, potatoes and corn.


Then you cover it with another layer of seaweed.


Next comes the canvas tarp to hold the heat inside.


You cover the tarp with sand to hold it in place against the wind and to insulate the bake.


Then you wait..... this is a good time to have a beer and enjoy the company.

After the designated time which is at the whim of the chef (around 1 1/2 - 2 hours) you uncover and peak. The hot steam tells us that it is done!


Hurry up and melt the butter......


Success!

Thank you, Seth. It was amazing.

Cooler days, more flowers

2010-08-26T18:47:00.000-07:00

It wasn't until we took these Brugmansias out of their pots and set them into the ground that they decided to bloom. I guess they didn't like drying out every day. They are happy now. How thoughtful that they decided to bloom at the same time. The one on the right has bloomed one other time earlier in the summer, but now we have double the beauty. Last year we got these for "the wedding" and, as luck would have it, they were on an off-bloom cycle for the big event.

The morning glories are filling out more these days. I get to look at this every morning after my walk. The thin foliage near the bottom right and left is from deer grazing. I was too lax with my Murphy's Oil soap and egg concoction and they moved in for the feast. Leaves are slowly growing back.

Savoy Cabbage

Thursday and Friday nights are bread-baking nights.............time to get ready for the market. Another week has flown by.

Laura and Benjamin's One Fine Day

2010-08-11T17:59:00.000-07:00

The whole town is exhausted from the whirlwind of events of last weekend. A very happy sort of exhaustion. The anticipation of the wedding, family and friends coming into town from all directions, flowers to pick, and food to prepare. There was the bridesmaids dinner on Friday night that Anne never made it to. You see, the oven that she was using to bake the wedding cakes did not work and she first thought of crying because she had been up until 4:00 A.M.waiting for Liz and Seth on a much delayed flight from Boston. We put our heads together (what did we ever do before cell phones?) and borrowed another good friend's ovens. So she drove with batter-filled pans across town to Diana Wilson's and with a call ahead to have both ovens pre-heated, in they went while more batter was mixed. Oh - she also had to cart along a Kitchen Aid mixer and all the ingredients. Needless to say, her evening went a little later than she hoped, but the result was SO worth it. Liz took over a peanut butter and jelly sandwich for sustenance and to offer moral support and help with clean up.

Then there was the ceremony in the tea garden at Hillbrook Club. Could this Dad look any more proud? The dress and long veil were so perfect for Laura. So beautiful.

Mr. and Mrs. Sears!

Benjamin, Laura, and Anne

We all had many occasions to be together this weekend and it was so much fun. The rehearsal luncheon at the Morrow's could not have been a more beautiful setting with the lake in the background. Who ordered this weather? The party at the township hall Saturday night was a lot of fun. The hours of work to plan and decorate amazed me. Move over, Martha Stewart.

Now the garden needs tending to again after several days of neglect from me (but not from Terry!). The tomatoes just keep on coming with this heat. Saturday will come sooner than we think and it will be market day again. I'm very glad for special occasions like Laura and Benjamin's wedding. Some times you just have to stop everything, be still, and celebrate.

This week at the market.....................

2010-08-11T16:05:00.000-07:00

See what's growing......

2010-08-11T15:58:00.000-07:00

Terry has started more broccoli, brussel sprouts and kale seeds for a fall harvest. We decided they do better in the basement under the lights instead of on tables in the driveway where they dry out and get eaten by bugs of some sort. Beans are ready for picking this week. Next to the ready to harvest beans are some just-sprouted seeds of the same.

To market ...to market to buy a fat pig (pork belly, actually)

2010-07-02T19:12:00.000-07:00

Home again, home again, jiggedy jig....At last Saturday's market we got 3 lbs. of pork belly from Emma and Brandon Smith from Sand Farm in Andover, Ohio, where they raise grass fed beef and pigs. Pork belly is bacon that hasn't been smoked. It is nothing like the heavily salted product at the grocery store.
After we pick the produce on Friday night we wash it and bundle it into reasonable sizes to sell.
Our garlic is amazing this year. The variety is called 'Music'. Anne thinks they are too big for a single person cooking for one or two, so we may try another variety this fall.

We sold out of our rainbow-colored carrots: purple, yellow and orange. Also the garlic, basil, golden and red beets, radishes and basil. Terry decided now that the garden is getting into full swing we will be there every Sat. instead of bi-weekly as we have been up until now.

This whole business would be less stressful if we weren't also working 40 hours at other jobs :)

To market ...to market to buy a fat pig (pork belly, actually)

2010-07-02T19:11:00.000-07:00

2010-06-27T17:43:00.000-07:00

Low Sugar Currant Jelly.....
Well, let's just say LESS sugar because this recipe still has 4 1/2 cups - but that's better than 6 or 7. I am so proud of my little currant bushes! This is the first time I could make a full recipe of jelly. It took 3 pickings that I had to refrigerate for a few days until I had picked them ALL. Then I got almost the 6 1/2 cups of juice needed, having to add about 1 1/2 cups of water. Next year should be even better. And I didn't have to drive all the way to Seven Hills to scrounge from Jess Kress this year!

Falling off the Face of the Earth.......

2010-06-08T19:13:00.000-07:00

There have been hundreds (I mean hundreds) of flowers to plant for clients -
Endeavor Farm is now at the Geauga Fresh Farmers Market on Saturdays-
We had a lovely shower for Laura and Benjamin-
Liz has moved to Cape Cod-
And oh yes, my Mother has moved in with us.

Spring has flown by. I haven't checked my email for 2 weeks. I think I will just show you pictures.

Check out our cool shirts that Liz made! She also did the labels for my bread and Anne's biscotti.

It was wonderful to meet the Sears'. Anne did her delicious thing for the shower. The weather could not have been more perfect.

Parade the Circle is next Saturday. Ian has been burning the candle as he always does this time of year. Rumor has it that it will be all about Africa incorporating fabric that Danielle has sent.
Stay tuned.

On to spring......

2010-03-28T07:14:00.000-07:00

It was time to un-spile the trees this week, wash the buckets and sap collection jugs. The evaporator was hauled back into the corner of the garage. Notes were made on the repairs that Harvey Frey, a local Amish tinsmith, will have to make before we boil again. I'm actually glad there are repairs because I love driving out to Mesopotamia where he lives. I feel as though I am in another world altogether when I go there, because in fact, I am. He remembered me from 30 years ago (no kidding) when I bought this evaporator in the first place. I took him a sap bucket to solder because I did something dumb involving a freezer and a sap bucket, forgetting that ice expands. Out of the corner of my eye I spotted the cutest little backyard-sized evaporator in his workshop, which I ended up putting into the back of my station wagon and the rest is history. So this winter when I needed to have a new finishing pan made (this time out of stainless steel), he remembered that I was a teacher, that Terry was a landscape architect in Chagrin Falls, and that I wanted my children to have something better to do than watch TV. I don't remember saying that 30 years ago, but I'm sure he is right.

Last week Anne and Terry transplanted broccoli and cabbage seedlings and started some kale. Part of the badminton court was tilled to make room for more vegetables.

This year we are going to market our vegetables locally, most likely from a roadside stand. We applied to the South Russell Farmers Market, but as of yet, do not have a definitive answer as to whether or not we are in.

We were thrilled to find a neighbor on Music Street who raises 40 chickens. They produce the most beautifully colored eggs I have seen. It is going to be an exciting year for the garden, changing our focus from wedding flowers in '09 to vegetables in 2010. There will be a small section, of course, for Laura Hall's August wedding flowers, though!

Sugaring Winding Down

2010-03-22T16:58:00.000-07:00

We boiled seven times this year making a total of 19 quarts. Liz's boyfriend, Seth, visited from Cape Cod recently and helped with gathering sap and chopping wood. I always feel sorry for Terry having to work so hard for us to do this whole operation, so having Seth and Ian help with the wood was a real treat.

There was time for some igloo-building fun at the end of the afternoon. It was amazingly strong as you can see Liz and Seth on the top. After dark we put a lantern inside and oohed and ahhed at the warm glow. Very cool indeed. Thank you, Seth!

And So It Begins.......

2010-03-01T06:55:00.000-08:00

February 28 was the day of the first boil for maple syrup this year. Liz collected sap during the week and we stockpiled it in the garage. Anne and Juniper came over for the day to help. Most years it takes about 40 gallons of sap to make 1 gallon of syrup. Some years it can take up to 60 or more gallons of sap for just ONE gallon of syrup, but we don't measure such things exactly - we just boil until we get syrup. Sap is only 2% sugar. It tastes and looks like water, with just a hint of sweetness. All the steam you see in these pictures is the water boiling off to concentrate the sap. We get it pretty far along outside until it consolidates into one pan from two, then I "finish it off" inside on the stove, watching it carefully with a thermometer. We are not skilled enough to finish it off from the evaporator. It is a sad sight to watch a day's work go into maple sugar right before your eyes because you didn't watch the thermometer carefully enough. Sap becomes syrup at 7 degrees above the boiling point of water, which is then 219 degrees.

We got 2 quarts for our day's work. Nice work, team! There is a rumor that next weekend will involve a buckwheat pancake and sausage breakfast around the steaming evaporator. A heatwave is predicted of 40 degrees!!! It should be fun in the sun.

Sugaring Time

2010-02-24T18:44:00.000-08:00

It has been three years since we last made maple syrup. We would make it more often except it is SO much work. Since we make enough to last us two years, there is no reason to burn an unreasonable amount of wood every year. The girls would prefer that we make syrup every year, though. They love sitting in the driveway, doing the NYT crossword puzzle, sunning in lawn chairs while Terry splits logs into match sticks to fit the small firebox of the evaporator. This year we are promised more help from Liz, Anne and Ian.

Last Sunday was a warm (38 degrees) sunny, blue sky day and Terry pronounced it tapping day. So off he went, drill in hand, with me following behind with our 12 buckets. Only 3 trees are on the near side of the ravine. The rest are a walk in the woods on the far side of the ravine. Tapping is easy - emptying the buckets is not. Enter Liz. We hold the sap in large containers in the garage until we can boil on the weekend. Check out the video below to see Terry tap a tree. The next post will show what happens next!

Mutt Coats

2010-02-13T07:16:00.000-08:00

So..... when Anne adopted Juniper she thought she needed a winter coat. (Don't dogs have fur?) We went to the fabric store and the rest is history. Much of my spare time has been taken over with sewing custom dog coats. Becca Riker, owner of The Mutt Hutt in Tremont, has been kind enough to feature the coats in her recent newsletter:
http://www.themutthutt.com/february2010.html. You need to scroll to the bottom of the newsletter for the coats. Here are lucky dogs, Juniper and Stellah .

Pasta, pasta, pasta

2010-02-13T07:02:00.000-08:00

Who would have thought that roasted red peppers and cream would be so delightful on fresh pasta? Anne and Liz have made Salsa di Pepperoni twice for us since returning from Italy. Ian loves when they practice at their house in Tremont! The meal included Hannah's cabbage salad followed by Anne's lemon tart. Gunther, Ruby and Juniper patiently waited for pieces of pasta to drop on the floor during the process.

We are a lucky bunch!

Slow Cooking

2010-02-13T06:53:00.001-08:00

Since Liz moved back home in December, meals have gotten so much better for all of us. She made a tasty Moroccan Stew on the wood stove and served it with jasmine rice. I must say that it is wonderful to walk into the house at the end of the day and smell dinner already done.

Putting the Garden to Sleep

2009-10-29T11:20:00.000-07:00

I don't ever remember being so sad about removing spent flowers from the garden. This year was different because of the wedding and all of the wonderful memories. Alas, the work needed to be done. The sunflowers were reluctant to be released from their strong grip in the soil even though they looked like goners. I felt like I was pulling teeth. The zinnias went more easily. Three more quadrants need to be done but it was a start last Sunday. Anne found one last bouquet of straw flowers to take home and dry for winter enjoyment.

Grapes that really smell like grapes .......

2009-10-29T11:10:00.000-07:00

Earlier this month Anne and I went to Eddy's Fruit Farm in Chesterland to pick Concord grapes. We picked 26 pounds which we made into 20 pints of the best-smelling jelly ever. Thanks to Joan Elliott's juice extractor from Finland, the work was made easy. I meant to include a picture of that contraption, but we were too busy the rest of the day to remember to take any pictures!

Then there were the tomatoes........

2009-10-02T05:10:00.000-07:00

We were lucky not to have lost our tomato crop to late blight, as many neighbors did. Considering that we grew so many flowers for the wedding, it was amazing to get any tomatoes at all. There is nothing quite as nice as smelling chili sauce simmering. (Well, pumpkin pie, Jim Lahey's bread or pizza with fresh pesto are pretty nice, too.) Had to make some salsa for the dead of winter, too.

Fall is here, nights are getting cold, and Terry's focus has moved to the re-building of the shed. The garden is going to sleep soon, but not before we pick the rest of beets, carrots and lettuce. The rain has perked up the rhubarb.... but wait, I think I still have frozen rhubarb from last year. There aren't enough hours in the day to get to all of this.

Pears

2009-10-02T04:57:00.000-07:00

While Anne was still home, but before she left for Indiana to learn all about making goat cheese, we harvested the pears. Last year I learned that you have to pick them BEFORE they ripen or else they rot from the inside out. So, by testing them with a sideways turn, you take the ones that snap off at the stem. We picked enough to make 41 pints.

Anne made puff pastry on top of which she spread almond cream and poached pears. Grandaisy, this is your loss!

Life After the Wedding

2009-10-02T04:48:00.000-07:00

I can't believe that it was Aug. 5 since I last updated this. I have been busy...really. My part-time job gets in the way of doing fun things. The beets just kept on coming after the wedding. Hannah and I spent a day pickling 52 pints using two recipes - one plain , the other with spices. We are enjoying them in salads and sandwiches. Hannah is worried that we didn't make enough.

Mark and Patty Jenks' Artistry

2009-08-05T18:02:00.000-07:00

The wedding arch was crafted by good friends of Hannah and Ian's. The structure in the back had metal tiles wired to the frame, two "hands" holding a candle and a bell at the top. Just before the ceremony Patty added fresh flowers. As if that was not enough,Mark also made a"Wish Basket" which was planted in the lower perennial garden. Attached to the frame was a clipboard with papers and pens so that guests could write their wishes for Hannah and Ian and put them into the basket made of rusted garden fencing. Mark made the wire look as soft as fabric. Eventually, these will go to Hannah and Ian's yard in Tremont, but until then, we are enjoying this very special garden art.

July 25, 2009

2009-08-05T17:16:00.000-07:00

It seems like a blur, but the wedding was spectacular, if I must say so myself. There was so much LOVE in the tent and garden... no one wanted the evening to end.... so it went on until 3 A.M. The band quit at 11 after a touching rendition of "Goodnight Irene". Hannah and Ian danced while the rest of us swayed arm in arm in a circle around them. Then the party continued around the firepit where Phil, Claire, Benny and Carl serenaded us with astonishing guitars and a ukelele. Phil played the entire Beatles White album as we sang along. From there it was Paul Simon, Greg Brown and after Terry and I went inside at 2, Janis Joplin. I wish I had some pictures from the campfire, but I don't. (Laura does - maybe she will add them to her blog: www.lbinsb.blogspot.com. She has such a way with words and pictures.

In these pictures you can see Liz and Anne picking beets for the salad (Ken was such a good sport to use our LOCAL produce), Ian and his Dad building the dance floor and platform for the band, Laura and Anne making the centerpieces from our flowers in the garden, and of course, the bride, just before the ceremony. That is when I put my camera down for the evening and just enjoyed the party. If I can figure out how to use others' photos here, I will include some from the reception. A wonderful time was had by all.

Angel's Trumpets

2009-07-15T19:42:00.000-07:00

These pots of Brugmansia, also known as Angel's Trumpets, will be used near the wedding arch that Mark and Patty Jenks will build for the ceremony. They bloom for a week, rest, re-group and bloom again. I am showing you them here just in case their timing is off on July 25. We could possibly be looking at urns of green leaves that day.

Ten Days to Go......

2009-07-15T19:20:00.000-07:00

Hard to believe the wedding day is fast approaching. Terry spread the mulch all by himself as I twisted my back spreading the first filled wheel barrel. Besides having the worst year ever for Japanese beetles and mosquitoes, the flowers are coming along nicely. This will most likely be my last posting until after the wedding as I feel I am moving into fast forward mode.

The flowers are coming along nicely in spite of the beetles. I am out there every evening with my yogurt container filled with soapy water, flicking them into their last bath. They are even defoliating the rhubarb. It will fun to see the combinations that Anne will use on the tables.

Buds on the wedding flowers!

2009-06-26T19:28:00.000-07:00

This week we finally have some progress on the flowers. The sunflowers and zinnias have buds and the ageratum and asters have already begun to flower. Anne should be inspired with this news! I'm hoping that in 5 weeks there will be much for her to work with. Are they flowering too soon? Can they keep this up until July 25? Can we keep the weeds from overtaking?

The beets for the wedding salad are looking good. I sent some pictures to Ken, the chef. As requested by Hannah, he will pair the beets with goat cheese from a local creamery in Hiram and drizzle with some balsamic vinaigrette.

Something from the kitchen...finally!

2009-06-26T19:15:00.000-07:00

This week I was forced into doing something with our tiny harvest of sour cherries. Liz's ultimate frisbee friends came last weekend for their tournament and just could not resist picking the sour cherries from our two new trees. They proudly came in with about 2 cups of little cherries which I put in the fridge until this morning. Having just seen a recipe for cherry crumble in this month's Cooking Light which called for 2 pounds of cherries, I attempted it anyway with my 2 cups. the result was amazing. I took a piece over to Connie Thomas while it was still warm. I think she ate it before I was out of the driveway. It reminded me of my very first sour cherry pie which was baked by her former neighbor, Kathy McLean, many years ago... let's just say it was before Hannah was born. Anyway, although it lacks height, it doesn't lack flavor.

Hannah & Ian's Wedding Shower

2009-06-10T19:05:00.000-07:00

Last Saturday was the beginning of our celebrations this summer. Twenty-five friends and relatives came together to "shower" Hannah and Ian with good wishes and gifts. The weather was perfect (could we be so lucky again in July?). Janet and John were in town to help with "Parade the Circle" as they do every year, so the timing of the shower had everything to do with that. My wonderful sisters-in-law, Sandi, Ivette, and Joy took over the kitchen and I truly enjoyed the party. Terry proudly led tours of the gardens, as did Hannah, and we all had a good time visiting. Grandma met Ian's parents for the first time and John promised to dance a polka with her at the wedding. She is looking forward to it very much.

What's in Bloom

2009-06-10T18:49:00.000-07:00

This week was full of beautiful blooms that you will not see in July so I couldn't help but show them to you now..... the rhododendron along the front walk, honeysuckle on the porch trellis and a clematis on the rose arbor.

Memorial Day Weekend

2009-05-28T14:38:00.000-07:00

We finally got every flower seedling in the garden - 800 of them - that's right 800. 20 rows of 40 plants each. AND we planted 21 flats of annuals in the garden beds - that's another 792 plants, for a grand total of 1,592. That's just FLOWERS. This number does not include vegetables already planted such as beets, lettuces, onions and tomatoes. Hopefully, the beets will end up in the wedding dinner salad if Ken (the chef) is up for roasting 25 pounds of beets. How local is that? 10 feet from the tent.

Seedlings

2009-05-05T15:30:00.000-07:00

We will be happy when these go into the garden. Terry's task will be to keep the deer away. a neighbor told us about a home remedy that works: 2 eggs and 1 cup of Murphy's Oil Soap dissolved in 1 gallon of water. Mix and let ripen for a few days. Hmm... Splash on plants with a wide paint brush, Jackson Pollock style. As soon as I run out of the expensive deer repellent from Chagrin Pet & Garden I'll let you know how it works.

2009-05-05T15:22:00.000-07:00

The Early May Garden

2009-05-05T14:50:00.000-07:00

Here is what is blooming in the garden now. Everything will look different in July so I will keep you posted on the changes. Every season is beautiful. The seedlings are looking a bit leggy these days as they are stretching for the light. On mild days I take them out into the sun (no easy task as there are many trays).

Flowers for the wedding

2009-04-30T16:36:00.000-07:00

Terry and I started several flats of seedlings. Hopefully, Anne will have no excuse for lack of materials to show off her creativity for the wedding. I will keep you updated with more pictures as things grow! This is about one-third of the flats we started. The rest are under lights in the basement.

getting the garden in shape

2009-04-30T11:03:00.000-07:00

We have been busy all daylight hours with moving shrubs, weeding, adding 10 cubic yards of soil, re-laying the front and side brick walks, etc. Here are some of the projects. Liz came home for a few days this week and helped with roto-tilling and shoveling soil. Is there anything that girl can't do?