Growing the easy stuff: Strawberries

fresh strawberries

fresh strawberries

Strawberries: growing this fruit in the garden works for us.  When we first moved into our home and looked out onto the open space of our lawn, my husband and I both saw potential for “growing our own”.

This is our side garden in 2010 right after we planted our two apple trees.

Our side garden in 2010 with only the two apple trees we planted. They are to the right of the very ugly sewer pipe (which I yarn bombed last summer).

Getting the garden ready to “grow our own” would require a little bit of work!  It is now five years later and we can really see a transformation.  There has been quite a bit of learning involved, too. Learning, making mistakes, learning, making mistakes: you get the picture.   We’re not done with either the transforming or the learning!

a look at the beds in May

a look at the beds in May; on the left is asparagus, on the right are strawberries

The above picture isn’t the same view as the one above it, but it is the same space, just all filled in! (Note that we have since moved both apple trees, a perfect example of learning, making mistakes, learning!)

June view of the beds (extending the stone pathway, too)

June view of the beds (slowly extending the stone pathway, too)

We’ve decided to grow veggies and fruit that are the least amount of maintenance because like everyone else in the world, time is precious and always in short supply.

our newly added, this year, third strawberry bed

our newly added this year, third strawberry bed

It is important to do what is right for you and your family.  Right now, this is right for us.

A look down the garden in June

A sunny view in June. On the right are blueberry plants, on the left is garlic

Strawberries do require a bit of work.  In the fall the plants should be thinned out and divided to provide a mix of mature plants and new plants. Those new plants, formed from the  “runners”, really do run rampant, so you’ll have plenty to share with friends, family and neighbours!

lots and lots of strawberries

lots and lots of strawberries

It is good to have space between the plants, too, for air circulation.

a tiny detour from topic with a pic of one of the sunflowers about to bloom

a tiny detour from topic with a pic of one of the sunflowers about to bloom

For some reason, basically family life,  we weren’t able to work in the garden at all last fall.   That made for a messy strawberry patch this winter.  Very early this spring my husband divided the plants and cleaned up the beds.  I was worried we’d left it too late, but thankfully that was not the case and we have plenty of strawberries.  Our beds this year are more full than I would have liked.  (Did I mention that my husband is in charge of the strawberry beds?)   🙂

We cover our strawberries with netting after the fruit has formed. It does keep out the birds for the most part!

behind the sunflowers are the covered strawberry beds

behind the sunflowers are the covered strawberry beds

I think they are a bit later this year, as usually June is strawberry month.  Our last bumper crop was two years ago, but this year is nearly as good as then.  Most importantly, they are incredibly sweet!  Some of them, well actually most of them, are not a deep red, but nonetheless taste delicious!

the sunflowers are slowly starting to bloom now

the sunflowers are slowly starting to bloom now

I posted a wonderful recipe for angel food cake during our bumper crop season.  That year we had neat and tidy beds, too! You can have a look here:  https://mominthegarden.wordpress.com/2013/07/15/bumper-crop-of-strawberries-an-angel-food-cake-recipe-with-strawberries/

This picture was taken this morning. I see a little more yellow coming from the sunflower plants!

This picture was taken this morning. I see a little more yellow coming from the sunflower plants!

I would highly recommend growing strawberries!  You don’t need a lot of space as they can even be grown in containers.  What’s the point of my post?  To encourage “growing your own”, because it is much easier than you think, and so tasty!

Happy Planting!
Dana

 

Wordless Wednesday (sort of): Cup of Roses with a slice of Cake

Wordless Wednesday: oh how I love posting pictures just for fun!

Dried roses from the garden

Dried roses from the garden

I took these pictures in December on a cold but beautifully sunny day.  The sun sits so low this time of year that shadows are unavoidable.

birthday cake

birthday cake

I made this cake for my niece’s 10th birthday. She picked the colour icing and the “white” cake (she didn’t want chocolate!).  I tried something a little different with my favourite white cake recipe by adding peppermint extract.  It was a love it or hate it reaction!  I really liked it.  🙂

Seriously moist cake

Seriously moist cake

For those of you who are always looking for a good cake recipe, here is the link to my favourite: http://iambaker.net/the-perfect-white-cake/   Seriously, it is super moist and always comes out lovely!

Cake & Roses

Cake & Roses

Cup of Roses & Cake

Roses & Cake

I love this textured pottery cup and saucer.  It is from Japan.

Cup of Roses

Cup of Roses

There. Finished. and I didn’t use too many words. sorta.

Happy Wednesday!  It is blustery cold here.  I hope wherever you are in the world that you are nice and warm!

Peace,
Dana

 

A perfect day for roasted veggies (and the beets in the garden are looking well)

Roasted onions, chic peas & beets

Roasted onions, chic peas & beets

Blog posts:  I never know what is going to inspire me.  For a while there I was getting all up-tight about blogging and who was reading, commenting, or “liking” my posts.  But that was really taking all of the fun out of it for me.  So I’m going to go back to what originally enticed me to blog: sharing what I love.  And tonight, that means sharing what I made for dinner!

Roasted beets (beet root), onions, and chick peas with rice

Roasted beets (beet root), onions, and chickpeas (garbanzo beans) with rice

The weather has turned quite dark, wet, and cold, which is perfect for roasting veggies in the oven.  I have never roasted chickpeas (garbanzo beans) before.  It was one of those ‘throwing dinner together from whatever I could find in the fridge and cabinet’ kind of nights!  I was really pleased with how it came together.   The chickpeas are quite tasty and after I roasted them with olive oil they were somewhat crunchy on the outside but still soft on the inside (and still tasty).

My daughter thinks she set her plate up nicer than mine...

My daughter thinks she set her plate up nicer than mine…

I used a high heat: 450 degrees Fahrenheit/ 230 degrees Celsius.  The beets and onions I peeled, cut, and covered in olive oil and Herbes de Provence spices.  The chickpeas were covered in olive oil and a bit of Cajun spice mix.  They were cooked in about 30 minutes, after turning them half-way through.  SO EASY.  and delicious.

Organic Robuschka Beetroot

Organic Robuschka Beetroot

My beets in the garden are a little late this year.  I planted 3 beds of them “on time” in early spring.  But none of those seeds came up. None.  Not one.  I think my kitty had something to do with it…  So my husband planted another bed for me in May.  His plants fared much better, and have even survived being thinned out and replanted.  I’m O.K. with that.  At least we’ll have beets!

Our bed of Robuschka Organic beetroot

Our bed of Robuschka Organic beetroot

I think our favorite way to eat beets is to roast them.  But hopefully we’ll have enough to pickle some as we like them that way, too!

There, now that is a blog post I can be happy with.  🙂

Happy roasting veggies if your summer is chilly!

Dana

Keeping the purple color scheme from the beets... Purple hydrangea :-)

Sticking with the purple color theme from the beets, here are some purple hydrangea 🙂

 

Sharing some of the bounty … and a pumpkin bread recipe

Pumpkin bread

Pumpkin bread

Every year there is a different fruit or vegetable that just outshines all of the rest. One year it was pickling cukes while another year it was potatoes. This year the hands-down winner has to be our pumpkins.  The growing conditions this summer were quite good for all of the garden, but the pumpkins seemed to like the warmth the best!  You can see some of my pumpkin pictures from earlier in the summer here: https://mominthegarden.wordpress.com/2013/10/09/the-vegetable-gardens-summertime-review/ We had a bumper crop of high quality organic baking pumpkins.  I am now down to my last two.

The large pumpkin  in front was used for this post.  And then there were two...

The large pumpkin in front in the top left picture was used for this post.  I have saved the seeds from quite a few of the pumpkins, so these are going in the compost.  And then there were two…

I made soup a few times, but the rest of the pumpkins were used to make pumpkin bread.  A batch makes two loaves. This is perfect as it means one to keep and one to give away.  There is always someone to say “thank you” to, or “thinking of you”, or “I really thought you’d enjoy this”!  I love sharing food, and I love connecting with people.

Pumpkin bread and a cup of tea

Pumpkin bread and a cup of tea

Having a bumper crop of pumpkins suits me perfectly! The bread has been really well received.  I think it helps that pumpkin bread (which really and truthfully should be called cake) is American and a new and unusual taste to the Irish.  My family love it. 🙂

The recipe itself comes to me from a very dear friend. She also shares a love of gardening and cooking and has turned that love into a business: Curly Locks Gourmet Food.  She started with pepper jelly with peppers from her garden. The business has grown to include a complete line of jellies and sauces.  Even their jars are pretty! You can check them out here:  http://curlylocksjelly.com/index.html 

Curly Locks Pepper Jelly

Curly Locks Pepper Jelly

Now back to the pumpkin bread recipe. I’ve adjusted the recipe for using fresh pumpkin.

Baking pumpkin bread on a sunny day

Baking pumpkin bread on a sunny day

Kathleen Komar’s Pumpkin Bread recipe

4 eggs
1 cup oil or apple sauce
3 cups sugar (I use Demerara)
2 cups fresh pureed pumpkin
½ cup nutmeats
3 ½ cups flour
1 ½ tsp Baking Powder
1 tsp Baking Soda
1 tsp each: ginger, nutmeg, cinnamon
½ tsp ground clove
¾ tsp salt

Combine eggs, oil and sugar. Sift dry ingredients and add to wet ingredients. Grease and flour 2 bread tins (9 x 5 inch). Preheat oven to 350 degrees F or 176 degrees C.  Place pans in oven (to keep heat circulating, avoid placing side by side and above each other). Bake for 60 minutes, turning pans around half way through.  Bread is done when toothpick inserted in center comes out clean.

Per Kathleen’s recipe, if using canned pumpkin, you will have to add 2 to 3 cups water and bake for nearly another hour.

Finished baked pumpkin bread

Finished baking

Is there someone special in your life that would enjoy something baked by you?  It is a great excuse to visit someone you haven’t seen in a while.  You will be glad you did, and so will they!

Happy baking and sharing in 2014!
Dana

Tastes of Summer

A cool drink of lemonade.

A refreshing drink of lemonade.

I’m sure I’ve mentioned that Ireland is having a most glorious summer.  Warm, sunny days with a slight breeze; it doesn’t get better than that!  With no hectic schedules like we have during the school year, we’ve been able to relax and enjoy the good weather.

Making lemonade.

Our littlest one making lemonade.

Lemonade is really easy to make! We have a very basic juicer, which is perfect for squeezing lemons or oranges.  We used 3 & 1/2 lemons, a quarter cup of sugar, and then filled the jug with water (about 2 liters or 2 quarts).  Ours was tart!  You can of course make it sweeter. 🙂

It is lovely to be able to make simple dinners, too.  Wander about the garden, see what needs to be harvested and throw something together!

A look at the garden in July.

A look at the garden in July. The Brussels Sprouts are on the left, some very small pumpkin plants on the right, a mini-green house, and then the strawberry beds behind.

The miniature green house was an experiment.  I bought it for next to nothing at the end of last summer.  I originally wanted to try planting eggplant (aubergine) in it, but those seedling didn’t survive.  So in went a zucchini (courgette) plant to see how it would do.  It is doing amazingly well!

A very happy zucchini plant.

A very happy zucchini plant.

O.K., I’ll admit that zucchini plants are really easy to grow!  But last year many of my fruit would start to grow and then drop off.  I’m not sure what happened. Despite losing so many of the fruit, since we had a bunch of plants last year my children grew quite sick of zucchini.  I made about a dozen loaves of zucchini bread (read “cake”), too, so we really did have quite a lot.  This year I took a chance and only have one plant.

Our happy zucchini plant in its own mini-green house!

Our happy zucchini plant in its own mini-green house!

The fruit are growing at a fast pace in the heat of the green house, providing us with just the right amount of zucchini!

Our vegetable beds. Potatoes in the right front bed.

Our vegetable beds. Potatoes in the right front bed.  Last year’s potatoes and our pea plants on the left.

What to go with zucchini for dinner?  Some spuds!  So here is my potato story:  We planted two types of potatoes last year; an early crop and a main crop. They both were fantastic, and we were very happy with our first year of potato planting.   This year, we were moving things around a bit, and decided to just have one bed of main crop (Sarpo Mira) potatoes.  The second bed we planted with peas.  So I was a bit befuddled when potato plants started appearing in the pea bed (talk about a novice gardener!).  Turns out I didn’t dig out all of the potatoes last year, and even better still, those potatoes from last year are delicious!  Woohoo!

Last year's early crop of potatoes!

Last year’s early crop of potatoes!

A two for one deal on potatoes!

A two for one deal on potatoes!

I’m especially pleased because as we eat those potatoes, I can finally weed around the pea plants.  It was a huge mess!

This whole post came about mainly from our dinner the other night.  Really, it was superb, if I do say so myself!  My sister-in-law’s husband is a farmer.  I’m trying to figure out how to politely write that we ate some steaks from one of their cows.  I’m not sure there is a polite way to say it!  I have never had anything like it.  It was amazing.  Kinda like eating your own veggies, and you’re sitting there eating and wondering how the supermarket food tastes so much different…  It was just like that! 🙂

The fixings!

The fixings! We love grilling!  Even the zucchini goes great on the grill outside.

Home grown dinner!

Home grown dinner. (photos courtesy of my husband who did an awesome job of cooking dinner!)

We’re not done yet.  Those strawberries I posted about on my blog?  Yep, we used them to make strawberry ice cream.  This was our first time making ice cream with egg yolks.  We don’t have an ice cream maker, so after putting it in the freezer we had to take it out every 30 minutes or so and whisk it up.  I have to say that it was definitely worth the effort!

Strawberry Puree.

Strawberry Puree.

Yum!

Yum!

Mixing the strawberries with the cream & egg mixture.

Mixing the strawberries with the cream & egg mixture.

Two containers for the freezer.

Two containers for the freezer.

Should I apologize for the lighting on the ice cream photos?  I know it’s too dark.  Just one of those things where the lighting was not going to work with me!  I just thought I’d give you a little glimpse of how we made it.  A few blogs helped me out with this recipe!  The recipe is from Ree, of The Pioneer Woman  http://thepioneerwoman.com/cooking/2013/07/strawberry-ice-cream/ .  She is beyond amazing.  The Gourmand Mom http://thegourmandmom.com/  helped me out by connecting me with David Lebovitz, of Living the Sweet Life in Paris, who let me know to keep whisking the ice cream or I’d have icy custard!  http://www.davidlebovitz.com/2007/07/making-ice-crea-1/

Homemade strawberry ice cream!

Homemade strawberry ice cream!

My 13 year old daughter was a huge help in making the ice cream, I have to say. Having her help allows me to get so much more done!   She reads my blog, too… and lets me know what she thinks!  🙂

Those are some of our tastes of summer!  I hope you have been enjoying some wonderful tastes of summer, too!

Dana

Happy summer flowers!

Happy summer flowers!

Bumper crop of Strawberries & an Angel food Cake recipe (with Strawberries)!

Bumper crop of Strawberries!

Bumper crop of Strawberries!

What a glorious summer we have had!  Sunny, warm days (maybe even described as hot?!), with just a hint of a breeze. We love it!  In the five years we’ve lived in Ireland, this is definitely the best stretch of weather we’ve experienced.  Our strawberries seem to be quite happy in the heat.   W.O.W.!  We have had tons of them! (only slight exaggeration)

Our two strawberry beds.

Our two strawberry beds.

Last year was our first year growing strawberries and it didn’t go well.  We had too many plants, too close together, and the netting was impossible to get on and off easily.  It didn’t help that it was a horrible year for slugs, and a very wet season!  So we made some changes this year, and we even got lucky with the weather.  We have less plants and more space to get in and around to pick berries and to weed.  The netting is easier to manage this year too, so even the kids can take it off and cover it up again without hassle.  It is just so lovely to have fresh berries!  For us, this is definitely becoming one of our “tastes of summer”!

A ceramic bunny helping to keep the birds away ;-)

A ceramic bunny helping to keep the birds away 😉

Seeing red.

Seeing red.

It really is great to be able to go into the garden and pick your own strawberries.  In America, we used to enjoy going to farms to pick strawberries.  But I have to say that this is something else.  What I’ve learned this year is that the older plants should be replaced with the newer ones.  So later in the season we’ll be planting and replacing and hoping for the best for next year!

My two girls with their haul of strawberries one sunny morning.

My two girls with their haul of strawberries one sunny morning.

Super fresh!

Super fresh!

Given the nice weather, and the abundance of strawberries, I decided to make some Angel food cake.  I have a recipe that I love that calls for raspberries, so it was an easy switch for the strawberries.  We actually made the cake twice in the last week; once using the Amaretto, which is an Italian almond liqueur for the sauce, and once without.  Either way is delicious!

10 egg whites...

10 egg whites…

Given the warm days, I was glad for a rather quick and simple recipe.  It gets even easier for me since my daughter is a super help in the kitchen.  We’re about at the stage where I’m just the “helper”!

Cut up strawberries for inside the angel food cake.

Cut up strawberries for inside the angel food cake.

Pure fluffiness!

Pure fluffiness!

The strawberry sauce.

The strawberry sauce was so easy to make!

This isn't a proper tall angel food cake pan, but it did the trick.

This isn’t a proper tall angel food cake pan, but it did the trick.

Yum!  I have a couple of recipes that I use this with.

Yum! I have a couple of recipes that I use this with.  I just realized that the bottle doesn’t actually say “Amaretto” on it!  But the box does…

Yeah, I snuck  some flowers into the pic! (I had to look up "snuck"!  It is actually used in the US & Canada, but not here.

Yeah, I snuck some flowers into the pic! (I had to look up the term “snuck”! It is actually used in the US & Canada, but not here.)

We were quite happy with the results!

We were quite happy with the results!

I hope you are enjoying some lovely weather where ever you are, and with something tasty to eat too!

Dana

Angel food cake with raspberry Amaretto sauce

The New Basics Cookbook
Julee Rosso & Sheila Lukins

10 egg whites at room temp
1 ¼ tsp cream of tartar
¼ tsp salt
1 tsp vanilla extract
½ tsp almond extract
1 ¼ cups sugar
1 cup cake flour (2 tblsp corn starch in 1 cup plain flour measure)
1 cup fresh raspberries
Raspberry Amaretto Sauce (recipe below)

Preheat oven 350 degrees. (176 C)

  1. Beat the egg whites, cream of tartar, and salt in a large glass bowl (not metal) with an electric mixer until they form soft peaks. Add the vanilla and almond extracts.  Then gradually add the sugar, beating until the whites are stiff, but not dry, and shiny.
  2. Sift the flour onto the egg whites and sprinkle the raspberries over the top. Using a rubber spatula, gently fold in the flour and raspberries.
  3. Spoon the mixture into an ungreased 10 inch nonstick tube pan, and bake until a toothpick inserted in the cake comes out clean, 40 minutes.
  4. Invert the pan onto a cake rack and let it cool completely without removing the cake from the pan.
  5. When the cake is cool, invert the pan onto a serving platter.  Remove the pan carefully, loosening the cake slightly around the edges if necessary, and serve with raspberry sauce.

 Raspberry Amaretto Sauce

 2 cups fresh or frozen raspberries, thawed if frozen
½ cup confectioners’ sugar
1 tblsp fresh lemon juice
¼ cup amaretto liqueur

  1. Puree the raspberries in a blender or food processor. Add the confectioners’ sugar, lemon juice, and amaretto, and continue to process until smooth.
  2. Strain the sauce to remove the seeds, and serve.

Celebrating St. Patrick’s Day with Kerry Pie.

Traditional Irish Kerry Pie.

Traditional Irish:  Kerry Pie.

Happy St. Patrick’s Day!  I do realize that I’m a little late.  I’m sorry.  I meant to get this posted earlier.  Much, much earlier.  I hope you will forgive me? This is a really special recipe, though, and you will love it – even if you don’t get to make it this St. Patrick’s Day!   The recipe is from Darina Allen’s cook book called “Irish Traditional Cooking”.  My husband and I really love her recipes.  Last year I posted her Guinness Stew recipe https://mominthegarden.wordpress.com/2012/03/16/celebrating-st-patricks-day-with-guinness-stew/.  Our family uses either of these two meals for celebrating St. Patrick’s Day.

Lamb and veggies.

Lamb and veggies.

Kerry pie calls for lamb.  Given that lamb has a very distinctive taste, it is surprising that all five of us love lamb.  I have to say that all three kids really like this recipe.  It tends to take some time, though, so I don’t make it all that often.  It is definitely worth it when I do.

Lamb, onions, carrots, celery, and mushrooms.

Lamb, onions, carrots, celery, and mushrooms.

I usually add extra vegetables.  The recipe doesn’t call for celery, or mushrooms, both of which I added.  I had to get the tri-colors in!

Pastry before being egg washed.

Egg washed pastry.

My pastry didn’t cooperate with me.  It is possibly because I used gluten free flour.  My pastry recipe is basic: 1 1/4 cup flour, 1/2 tsp salt, 1 tblsp sugar, 3 oz. chilled butter, 2 oz. shortening, 3 – 4 tblsp ice water.  I added a bit more butter & shortening to make up for the gluten free flour and it came out tasting delicious (but was hard to work with).

Kerry pie with mashed potatoes.

Kerry pie with mashed potatoes.

Yeah, we thought it was delicious!  I hope you enjoyed something Irish today!

Sláinte (pronounced slawn-cheh)
Cheers!

Dana

From Darina Allen’s Irish Traditional Cooking.
Kerry Pies

Mutton pies, made in Kerry, were served at the famous Puck Fair in Killorglin in August and taken up the hills when men were herding all day. The original hot water crust pastry was made with mutton fat but we have substituted butter for a really delicious crust.
Serves 6

1 lb (450g) boneless lamb or mutton (from shoulder or leg – keep bones for stock)
9 1/2 oz (275g) chopped onions
9 1/2 oz (275g) chopped carrots
1 teaspoon parsley
1 teaspoon thyme leaves
1/2 pint (300ml/) mutton or lamb stock
2 tablespoons flour
salt and freshly ground pepper

Hot Water Crust Pastry

12 oz (340g) white flour
6 oz (170g) butter
4 fl oz (100ml) water
pinch of salt
1 egg beaten with a pinch of salt to glaze

2 tins, 6 inches (15cm) in diameter, 1 1/2 inches (4cm) high or 1 x 9 inch (23cm) tin

Cut all surplus fat away, then cut the meat into small neat pieces about the size of a small sugar lump. Render down the scraps of fat in a hot, wide saucepan until the fat runs. Discard the pieces. Cut the vegetables into slightly smaller dice and toss them in the fat, leaving them to cook for 3-4 minutes. Remove the vegetables and toss the meat in the remaining fat over a high heat until the colour turns. Stir the flour into the meat. Cook gently for 2 minutes and blend in the stock gradually. Bring to the boil, stirring occasionally. Return the vegetables to the pan with the parsley and thyme leaves, season with salt and freshly ground pepper and leave to simmer, covered. If using young lamb, 30 minutes will be sufficient; an older animal may take up to 1 hour.

Meanwhile make the pastry. Sieve the flour and salt into a mixing bowl and make a well in the centre. Dice the butter, put it into a saucepan with the water and bring to the boil. Pour the liquid all at once into the flour and mix together quickly; beat until smooth. At first the pastry will be too soft to handle but as it cools it will become more workable. Roll out to 2.5mm/1/4 inch thick, to fit the tin or tins. (The pastry may be made into individual pies or one large pie.)

Fill the pastry-lined tins with the slightly cooled meat mixture. Make lids from the remaining pastry, brush the edges of the base with water and egg wash and put on the pastry lids, pinching them tightly together. Roll out the trimmings to make pastry leaves or twirls to decorate the tops of the pies, make a hole in the centre and egg wash carefully.

Bake the pie or pies at 200C/400F/regulo 6 for 40 minutes approx. Serve hot or cold.

My showy Hellebores, an Obelisk, and a Chocolate Pudding Recipe.

Hellebore in March.

Hellebore in March.

The saying goes “March comes in like a lion and goes out like a lamb” but the first few days of March were quite wonderful for us!  We’ve had mild days, with more sun than we’ve seen all of January & February combined.  The nights are still cold, but the evenings are ever brighter.  With the nicer weather, the Hellebore plants really started to come to life with lots of blooms.  The flower faces down to the ground, so I was happy to get the above picture, even if it meant that I was nearly on the ground myself!

Hellebore.

Hellebore.

They are a lovely flower to have in the garden since it blooms during that time when there really isn’t too much going on.  There are many different varieties, too.  I’m told that the flowers of the new varieties don’t face down, but face up!

Hellebore.

Hellebore.

I’m happy with my pink variety.  It seems happy with me, too, as it was big enough for me to divide last year, and now I have two plants.

Hellebore.

Hellebore on a sunny day.

There are some other signs of life in the garden, too.  My Clematis “Bagatella” Dorothy Walton  (photo taken in August 2012)

won’t bloom until August, but it has a bunch of new shoots.  I had been looking at getting something pretty for it to climb.  There were some lovely obelisk structures in one of my gardening magazines, but they were quite pricey.  So I was delighted to find something very similar in TK Maxx (TJ Maxx in the U.S.) at a very reasonable price!

My bargain obelisk.

My bargain obelisk.

Clematis 'Bagatella' (Dorothy Walton).

Clematis ‘Bagatella’ (Dorothy Walton).

Pleased as punch, so I was! I think it is just lovely, and fits the bill perfectly!  Now I can’t wait for the Clematis to bloom.  The Clematis has a story of its own.  It is one of the first plants that I bought when we moved into this house.  My neighbor from the States (that’s you Sally L.!) had the most beautiful Clematis in her yard.  So it was with thoughts of Sally’s plant that I made my purchase.  The problem was that I didn’t know where to put it, so I just stuck it by the fence.  My thinking was that it would climb the fence and be lovely.  Except it nearly died there.  It was terribly unhappy.  So I moved it and it limped along.  Although it did have one lovely flower last year, it  then seemed to have “wilt” from too much rain.  We dug it up, gave it lots of compost, aerated the soil, added some food and hoped for the best.  It seems the best is coming, as it really has taken off with lots of healthy shoots.  I am hopeful!

Now on to an unrelated topic.  I had to share this with you:  A chocolate pudding recipe that uses avocado!  I tried it just out of curiosity; that and the fact that I happened to have an avocado on hand when I came across the recipe.   It really tasted good!

Chocolate Avocado Pudding from Joyous Health.

Chocolate Avocado Pudding from Joyous Health.

You could definitely taste the avocado.  It is rather strange, and my kids were divided.  I liked it, and would consider this for a healthy snack.

Chocolate Avocado Pudding from Joyous Health.

Chocolate Avocado Pudding from Joyous Health.

What do you think??? Would you give it a try?

Happy & Healthy Gardening to you!

Dana

http://889yoga.com/blog/uncategorized/chocolate-avocado-pudding-recipe/

Chocolate Avocado Pudding recipe from Joyous Health

  • 1 ripe avocado, peel and seed removed
  • 1/3 cup raw cacao (Use the best quality you can find. I used Navitas — it has a beautiful rich aroma and taste)
  • 1/4 cup raw honey (I used local buckwheat Nude Bee honey)

Place all ingredients into a food processor or high power blend and blend until nice and smooth. If you want a thinner consistency, add 2-3 tbsp of almond milk. Sprinkle some raw cacao nibs on top! Blend and enjoy! Serves 2 generously. EnJOY!

Snowdrops and A Granola Cookie Recipe

Snowdrops from Wexford.

Snowdrops from Wexford.

Hi there! It’s me, Mom in the Garden!  It feels like I’ve been hibernating the past six weeks, or maybe just hiding from all of the rain we’ve had in Ireland!  The sun has graced us this past week, and brought new life along with it.  The difficulty I face with my blog now is figuring out where to start again.  I suppose I could start with saying Happy Birthday to my blog! The beginning of February marked my first year of blogging.  I have loved it!  I really enjoy taking pictures, gardening, and putting it all together.  I do appreciate all of the wonderful comments from you, too!  Thank you for visiting, commenting, or following my blog.  It’s lovely to meet so many gardening enthusiasts from all over the globe!

A love heart ... representing the fun I have with my blog!

A love heart … representing the fun I have with my blog!

(Lavender)

Lavender and a pretty bow. Well, just because!

I’ve been making mental notes the past month of what seems like a million different topics, and sorting through them in my head is proving difficult.   I have a couple of recipes, a garden tour, some boxwood trimming, a few flowers…

Snowdrops.

Snowdrops.

Snowdrops.

Snowdrops.

Snowdrops.

Snowdrops.

Yes, I agree, that’s a lot of snowdrop pictures!  But they were the first signs of life in the yard, so I had to capture them (and capture them, and capture them…).  The snowdrops were given to me by my friend Susan.  They come from her home place in Wexford, which in my book, makes them extra special.

Signs of Spring!

Signs of Spring!

I love seeing the green shoots of flowers to come.  To me, they are signs of hope!  I like to plant even a few bulbs every year to have something new to look forward to.  Last year I had a bunch of daffodils in containers  https://mominthegarden.wordpress.com/2012/03/27/fragrant-and-pretty-daffodils-to-calm-a-hectic-day/   and planted them here (photo above) in the fall.  I was quite a sight taking this picture. It’s right near the road, and I was crouched quite low photographing the snowdrops and daffodils, trying to get that perfect shot!  I think my neighbors are getting used to my peculiar ways.  🙂

This look says it all.

This look says it all.

Lucy, our cat, is my gardening and photography companion.  She sits near me, and keeps me company without complaint, most of the time anyway.

I’m straying from my original plan! A recipe!  I promised my friend Susan the recipe for Granola Cookies.  It’s the least I could do for my gardening bff!  I used Martha Stewart’s recipe which she calls Breakfast Cookies.  I am quite fond of Martha, and only made one adjustment of just using dates for fruit, and my family loved them.

Granola Cookies (Martha Stewart's Breakfast Cookies).

Granola Cookies (Martha Stewart’s Breakfast Cookies).

A full plate of Granola Cookies.

A full plate of Granola Cookies (Martha Stewart’s Breakfast Cookies).

Perfect with a cuppa!

Perfect with a cuppa. (Our days had been quite dark!!! Imagine a candle for breakfast time?)

My favorite "cream for one" container.

My favorite “cream for one” jug.

It’s good to be back.  I hope you like the recipe!

Dana

Granola Cookies from Martha Stewart (she calls them breakfast cookies)
http://www.marthastewart.com/921948/breakfast-cookies

Ingredients

  • 2 cups whole-wheat flour
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon coarse salt
  • 4 sticks (16 oz.) unsalted butter, room temperature
  • 3 cups packed dark-brown sugar
  • 4 large eggs
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 4 cups rolled oats
  • 1 cup raw almonds, coarsely chopped (slivered)
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup shredded unsweetened dried coconut
  • 1/2 cup raisins or currants (I used dates only for the fruit)
  • 1/2 cup finely chopped dried mango
  • 1/4 cup finely chopped dried papaya
  • 1 cup banana chips (I skipped bananas)

Directions

  1. Preheat oven to 350 degrees (172 C). Whisk together flours, baking soda, and salt in a large bowl.
  2. Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
  3. Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
  4. 16 cookies (using about 1/2 cup each, they are large!), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, about 13-15 minutes. Let cool completely on baking sheets, 25 to 30 minutes.

Cook’s Note: Cookies can be stored in an airtight container up to 1 week.

Pumpkin Soup & Potato Harvesting.

Pumpkin soup cook  book picture! (America Cooks: A Culinary Journey from Coast to Coast)

Pumpkin soup cook book picture! (America Cooks: A Culinary Journey from Coast to Coast)

Just to be absolutely clear,  this picture is from my cook book!  I know, it’s terrible that I couldn’t put together something so lovely myself.  I’m lucky, and happy, that my soup isn’t splattered all over the bowl which I present to you as my soup!

Pumpkin Soup!

Pumpkin Soup!

Hmm, I need to work a bit on my presentation…  As I mentioned in my last post, I was on a mission to make some pumpkin soup.  It’s probably the easiest soup to make, with very basic ingredients.  For me, it’s special to make because I use a cookbook which my mom gave to me years ago.  I was living in Zurich at the time, and I think she just wanted to make sure I remembered my roots.   It’s a beautiful book!

My cook book: America Cooks: A Culinary Journey from Coast to Coast

My cook book: America Cooks: A Culinary Journey from Coast to Coast

Here’s the recipe:

Cream of Pumpkin Soup

4 tablespoons butter
1 large onion, thinly sliced
1 pumpkin, 4 – 5 lbs
nutmeg
salt & pepper
1 cup heavy cream

Method

Wash and peel the pumpkin, remove the seeds and cut the flesh into cubes with a sharp knife. Set aside. Melt the butter in a large pot and add the onion. Sweat the onion slowly until it is fairly tender. Add the pumpkin chunks and 1 quart of cold water. Season with salt and pepper and a pinch of nutmeg. Simmer for 20 minutes. Puree the pumpkin mixture in small batches, adding cream to each small batch. Return the soup to the rinsed out pot and reheat gently. Serve hot.  From New England Culinary Institute, Montpelier, VT.

I confess that I cheat. I bake the pumpkin first.  I don’t like cutting it into cubes so I just cut it in half, place it cut side down with 1/4 inch of water into a pan, and bake for about 45 minutes at 350 degrees F (176 degrees C) until soft.  Then I scoop it out and give it a quick whirl with a hand held blender.  I tend to use broth instead of water, too.    🙂

My pumpkins were more yellow than orange, but they tasted exactly like pumpkins should!  Pumpkin soup is a love it or hate it flavor.  I love it, especially with cream.  Oh! and I used my own onions!  Of course I forgot to take a picture of them.  5 million pictures of pumpkins and none of onions … go figure.

Fresh pumpkin puree.

Fresh pumpkin puree.

My marbled colored cooking pumpkins.

My marbled colored cooking pumpkins.

That should really be the end of my pumpkin posts.  (Should I promise that?)  I have to add just a few more photos – not of pumpkins (phew, right?).  The other day  I was intrigued with the farmer harvesting his potatoes.  What a production!  I can just imagine what he thought of me hanging out of the upstairs bedroom window with my camera!

Harvesting potatoes.

Harvesting potatoes.

Harvesting potatoes (two fields away from me).

Harvesting potatoes (two fields away from me).

A truck load of spuds!

A truck load of spuds!

I couldn’t have a post without a picture of a flower, so here’s the last photo:

Zephirine Drouhin (1868) Roses at the front gate in November.

Zephirine Drouhin (1868) Roses at the front gate in November.

Pumpkin soup, anyone?

Dana