Sunday, September 14, 2008

Timeless memories...


My family has property in the coast range in the forested valleys outside of Seaside, OR. It has been in our family for four generations going on five. My grandmother loved to garden and as this was her second home, she incorporated many timeless plantings surrounding the cabin.

One of my earliest memories of her was a lesson just for me on how to layer a hydrangea branch to make new plants for free. Decades later, I sit on this lovely September afternoon admiring our propagation handy work. Rows of hydrangeas run the length of the front of the cabin. Their huge, green leaves seem to glorify the sun here even though they are in a southwest facing bed. Everything blooms later here in the shelter of the valley maritime climate. The six blueberry bushes are just now yielding their first fruit. The air here is amazing...if freshness could be described to do it justice.

My grandmother Ruth planted timeless beauties in this place 40-50 years ago which are now irreplaceable: star magnolia, rhodies, dogwoods, golden chain tree, huge upright red Japanese maples & her favorite, the flowering cherry. All of these plants seem to get better with age: classy like Audrey Hepburn or a black Chanel dress.

We planted a coral bark Japanese Maple to commemorate my grandma Ruth's passing when I was 10. A couple years later I took it upon my preteen self to mow the lawn, accidentally got the riding lawn mower in reverse, & beheaded the expensive seedling at about 12-18" off the ground. I was mortified! My poor dad had to go out and try and buy another one to replace it. Now the second try is 18-20' tall and a slender beauty.

A couple of winters ago we had some severe winds that took down several large fir trees in the "front yard" that had started to overcrowd the Japanese maples. Luckily, they remained unscathed from that bitter, destructive storm that snapped 100'+ conifers in half! Timeless. Sturdy & strong. There is now enough light to create sweeping beds underneath the stature of the Japanese maples.

Change...the landscape has morphed to accommodate more botanical companions..Oh goodie! I would like to think my grandma would be planning the same additions. I feel so blessed to be able to pick up where she left off with her passion and love of gardening. How cool that each generation has the opportunity to refine a subject, make it better, add to it.

A place/A family/ A tree/ A memory. Plants are more than ornamentals we plant in the ground for year round interest/color. They are more than utilitarian. They are us. A blueprint in time that with love and care with supersede the generations. I want my daughter to be 30 something and sit where I sit and think these same thoughts about me and grandma Ruth from which she is named.

to be continued...

Tuesday, September 2, 2008

Pesto Miracle

I have been amazed this year...I started 2 meager and meek 4" pots of Italian sweet basil earlier in the summer. I planted them with Black Gold Organic Potting soil and Dr. Earth Veggie fertilizer in 5 gallon pots and stuck them on the back deck. I added 2 drip emitters to each pot and sat back to watch the magic.
Within a month I harvested 6 packed cups of aromatic green leaves..the essence of summer. The smell of basil transports me to another land. Its fresh, spicy scent is like no other. I snipped each rosette of basil back to the double buds below. I practically stripped each plant clean to make the green food of the gods: pesto. Recipe to follow.
A month later, lo and behold, the plants are lush and flourishing once again! Their shiny, ripe offerings on display. I repeated my harvesting technique, again, acquiring 5-6 cups of leaves. After I make the pesto in the food processor, I freeze it in ice cube trays or 4 oz Tupperware. In February, when I am jonezin' (spelling?) for summer flavors, I just pop out a couple single servings and toss with linguine. It tastes like the day I made it!

Today, I took one last shot. Got around 4 cups. Still fresh and sweet, albeit a little more light green as the summer winds down. This is my 4th time! With pesto going for $$ per 4-6 ounces at the grocery store. I probably have around $100 worth of fresh, homegrown pesto in my freezer to last me the entire year! Not a bad investment for 2-4" plants back in June!

The Best Basil Pesto
`2-3 cups packed fresh basil
`1/4-1/3 cup dry toasted pine nuts (pignolis) * sometimes I just feel nutty!
`1-2 garlic cloves sometimes you are in the mood for more garlic!
`generous pinch of kosher salt or two
`4-5 turns of the pepper grinder (medium to coarse grind)
`about 1/3-1/2 cup extra-virgin olive oil. I like to use 1/2 dark, robust type and 1/2 light and mellow variety.
`1/2 cup freshly grated Parmigiano-Reggiano cheese

Combine basil, pine nuts, garlic, s 'n' p in food processor. Whirl until combined. With the machine running, slowly pour the olive oil into the machine until all combined. Add the parm at the very end...whirl just for a second. UR done.

* to toast pinenuts put them in a dry non-stick skillet over low to medium heat for 5 minutes..don't walk away! They are expensive (Costco is the best buy!), and you don't want them to burn! You just want a little bit of chestnut color to some of them.

Note: You will want to get it into the containers as soon as possible as the longer it is exposed to oxygen, the less green it will remain. If there is extra air in the container, I will put some saran wrap on top of the pesto to keep the air off. I sometimes with add the juice of a lemon to the pesto to help keep it greener. Will keep in the fridge for 3-4 days max. Freezer 12 months.

Ideas for pesto beyond pasta:
-spread on tortilla with some turkey and cream cheese for a pesto turkey wrap.
-Dollop as garnish for minestrone soup
-Spread on tilapia or other white fish, add some slices of tomatos and some balsamic and broil until done.

Variations on the theme:
Sub arugla or spinach for basil
Sub walnuts for pinenuts
Add sun dried tomatoes to the mix or mushrooms