Precious Petals Perking
The garden is growing!
“Everything that slows us down and forces patience, everything that sets us back into the slow circles of nature, is a help. Gardening is an instrument of grace.”
— May Sarton
A considerable part of my personality has officially shifted back to seasonally obsessive gardener. The weather is consistent enough that my seeds are now either directly sewn or peacefully incubated in the greenhouse. My early morning routine consists of prudent monitoring of any and all activity with each seedling. Each season I endeavour to be a better gardener, a better steward of the soil and even the pests that threaten my hard work. I work from my Italian notebooks; the wrinkled soil, water stained pages from my time living on Italian farms. These notes and tips were passed down from the family gardeners, usually the grandparents. My soil composition, watering schedule, pruning and thinning techniques, all come from their teachings.
This year, I’m feeling rather confident. I’ve added netted hoop tunnels on my raised beds to keep out the neighbourhood cats and invested in natural wooden trellis and obelisk’s as support for my climbers, specifically the new melon varieties that I am very exciting to try.
I always think of my mum when gardening. Memories of the backyard garden eating everything as soon as it looked “ready” - I was a greedy little gardener. My mum called me Peter Rabbit as a toddler. My Italian teachers taught me to cherish the patience that comes from growing things yourself. The calm as well as the satisfaction. Bruno was my best teacher. He had a brilliant garden and showed me how to love and respect it, how to make it a part of my personality. I may have always loved being in the garden but he taught me how to fully appreciate and tend it.
This year I included 30+ new varieties into my edible kitchen garden. All of my seeds were sourced from West Coast Seeds. Some of you have asked so here is what I have planted from seed:
I also planted strawberries, marigolds, calendula, raspberry, flatleaf parsley, marjoram, chives, dill, bay laurel and tarragon!
I will post a video of the garden in the coming weeks as it progresses.
Recipes
Currently, rhubarb and asparagus are what is locally abundant and I have been usually it as such. Included below is a delicious recipe for croissant bread pudding that is simple to make and a crowd pleaser - I served it to 10 men and they were very happy!
There are so many ways of enjoying asparagus but my current favourite is just a simple butter poach.
Trim 1 bunch of asparagus and then using a seed peeler, shave the dark green skin away from the bottom third of each spear, leaving a bright lime green end.
In a large skillet, heat 4 tbsp butter with 6 tbsp water, a good pinch of salt and a squeeze of lemon over medium heat. Add in the asparagus spears and simmer for 5-6 minutes until the water has reduced. Add in a few leaves of fresh tarragon and a spritz of lemon to finish. Serve warm or chilled with a nice piece of fish, seared steak or just simple fried eggs.
My Table
The culinary barn is well booked into late fall for private cooking classes and events however, there are a few opportunities left for public classes and events this summer. I have linked the schedule below for what is still available, please take a peak and snap up one of the last spots!
I will be adding September and October soon - my paid subscribers will have first access to those classes and events so stay tuned.
Public Classes & Events for June, July & August
If you haven’t heard the latest episode of Everything on The Table with Enid and Jill, you can listen on Spotify or Apple Podcasts. LISTEN
Thank you all so much for reading and happy gardening!
