A Perfection Of Peaches

Roasted Fruits And Roots

When it’s peach pickin’ time in Washington, west-siders drive across the Cascade mountains to score crates of plump, perfect peaches from east-side growers. Several of my friends bought over 100 pounds each, happily sharing the bounty with single folks like me. Of course, though I am technically “single” I am surrounded by people much of the time. I really don’t think of myself as a poor, lonely widow, and was amazed and rather touched when I was gifted a big bag of fruit by a kind friend who said he just knew I wouldn’t buy a box “anymore”.

Well, indeed, I would not buy a 44 pound crate of anything these days (except maybe yarn), but I’m delighted to have about 10 pounds of succulent, peachy culinary challenge. Some I blanched, peeled, sliced and froze in single layers on parchment paper, then packaged in freezer wrap for winter pies and crumbles. After making few pots of jam and peach/mango chutney, there were just three left. Here’s what happened:

Roasted Fruits And Roots

This combo may sound unlikely, but the result is scrumptious. Slightly chewy on the outside, creamy on the inside, each piece retains its own flavor yet also melds with the others. If you want to nudge it further toward the savory, dust the roasted bits with smoked paprika or chili powder. To make it frankly sweeter, gently toss with a little honey or maple syrup and a tad of vanilla. Serve warm or at room temperature, offering the savory version with cooked grains and leafy greens, or drizzle the sweeter version with a bit of Fra Angelico and chopped hazelnuts and call it dessert.

Roasted Fruits And Roots

2 tablespoons avocado oil
4 cups coarsely chopped ripe peaches
4 cups coarsely chopped Rainbow carrots
2 cups coarsely chopped sweet potatoes
1/2 teaspoon sea salt
1 teaspoon smoked paprika (option 1)
OR
1 tablespoon maple syrup (option 2)
1/2 teaspoon pure vanilla extract (option 2)

Preheat oven to 400 degrees F. Combine first four ingredients on a rimmed baking sheet and gently toss to coat with oil. Spread in a single layer, sprinkle with salt and bake until slightly caramelized (20-25 minutes), stirring once or twice. Season to taste with either option or serve as is. Makes about 4 cups.

Peach Oatmeal Breakfast Crunch

3 tablespoons unsalted butter
3 cups coarsely chopped ripe peaches with their juice
1/4 cup coarse coconut meal (unsweetened)
1/4 cup brown sugar
2 cups rolled oats (old fashioned oatmeal)

Preheat oven to 400 degrees F. Put 1 tablespoon butter into an 8 x 8 inch baking pan and set in oven to melt. When melted, spoon peaches and juice into pan, set aside. Blend remaining butter with coconut meal and brown sugar, then blend in oatmeal, making a coarse meal. Spread evenly over peaches and bake until crisp (30-40 minutes). Serves at least one.

A Peachy Chutney

Mangoes and peaches are usually available during the same period, but if ripe mangoes are scarce, I use dried mango “cheeks” instead. Soak the brittle slices in a little hot water until they plump up, then chop them into bite-sized bits before stirring them into the chutney. Add them at the same time as you would fresh or a bit later if you want the mango flavor to stand out more. Skip the ginger if you don’t like it (!?!) or add more if you do.

Peach Mango Ginger Chutney

1 tablespoon avocado oil
2 large onions, halved and thickly sliced
4 cloves garlic, chopped
1/2 teaspoon dried, ground cayenne pepper
1/2 teaspoon sea salt
4 cups chopped firm peaches
2 cups peeled, chopped fresh or dried mango
2-3 inches fresh ginger root, peeled and chopped
1 cup golden raisins
1/4 cup minced candied ginger (optional)
1 cup apple cider vinegar

In a deep saucepan, heat oil with onions, garlic, cayenne pepper and sea salt over medium high heat until barely soft (3-5 minutes). Add remaining ingredients, bring to a simmer, reduce heat to low and cook, stirring often, until soft and thick (45-60 minutes). Bottle and seal as for jam or use fresh, refrigerating leftovers for up to 2 weeks. Makes about 3 cups.

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Adorable Gherkins

Making The Most of Mexican Sour Gherkins

This year, all kinds of edibles enjoyed the extra warmth, rewarding us with bumper crops. Perhaps the most fun are the tiny, super cute little melons called Mexican sour gherkins. For most of my culinary life, gherkins have meant baby cukes that were brined into crispy little pickles. They might turn up on an appetizer plate or be served with cheese and crackers, but never made the foodie hit parade.

Mexican sour gherkins are not really cucumbers (Cucumis sativus), but rather bitty little melons (Melothria scabra) that hail from South and Central America. They exactly look like tiny, doll-sized watermelons, but have that distinctive cucumber crispness along with a sweet-tart, citrusy flavor that makes them the new darling of the fancy drinks world. Amy Stewart notes in her Drunken Botanist book and blog, that they meld well with gin in cool, summery concoctions.

Decorative Danglers

The fine textured foliage and skinny, twining stems make Mexican sour gherkin seem like a natural climber, but in my garden, it’s more of a tumbler. In the past, that’s led to some sorrow since slugs  clearly love these little guys. However, many gardeners have succeeded in getting this rambler to scramble up a trellis covered with chicken wire, so perhaps I’ve just not been persistent enough with the coaxing.

This year, I was given the hint to grow them in hanging baskets, so they can be both slug free and prolific. I saw amazingly productive plants grown this way in a large greenhouse, where the plants cascaded almost eight feet from the planters to picking height. Next season, I’ll try growing them on my upper deck and picking them from below, perhaps over a hanging sheet of chicken wire….

Easy To Please

In any case, when they are happy, Mexican sour gherkins grow with ease, with few pests (apart from those slugs). They do fine in any good garden soil, and though, like all melons, they prefer warm summers, they are more tolerant of cool temperatures than the big guy watermelons. If you can grow other melons, you can grow these cute little puppies.

Salads Galore

That cucumberish, lemony flavor makes Mexican Sour Gherkins a natural fit for salads of many kinds, from fruity to leafy. Here are a few especially tasty combinations to try:

Crunchy Summer Salad

2 cups chopped cucumber
2 cups peeled, cubed watermelon
1 cup Mexican sour gherkins
1 cup blueberries
1/4 cup chopped red onion
1/4 cup stemmed Italian parsley
2 tablespoons minced mint
1 tablespoon fresh lime juice
1/4 teaspoon sea salt

Gently toss all ingredients and let stand for 20 minutes before serving. Serve cold or at room temperature. Serves 4-6.

Spunky Summer Salad

1 cup Greek plain yogurt
1 clove garlic, minced or pressed
1/4 cup chopped fresh basil
1/4 teaspoon sea salt
1 head Butter lettuce, torn in pieces
2 cups chopped cucumber
2 cups halved cherry tomatoes
1 cup halved Mexican sour gherkins
4 green onions, thinly sliced

Combine yogurt, garlic, basil, and sea salt, set aside for at least 10 minutes. In a serving bowl, combine remaining ingredients, toss with yogurt dressing and serve. Serves 4-6.

Perfect Poaching

If you find salmon hard to cook, try low-liquid poaching. This gentle technique is fast and foolproof, resulting in velvety, flavorful fish that’s never dry.

Perfect Poached Salmon

With Mexican Sour Gherkin Salsa

For the fish:

1 pound wild salmon fillet, cut in four pieces
2-3 tablespoons lemon juice or dry white wine
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper

Rinse fish well and place skin side down in a wide, shallow pan. Add lemon juice to a depth of about 1/8 inch, splashing some on the fish. Sprinkle fish with salt and pepper. Bring liquid to a simmer over medium heat. Cover pan, reduce heat to low an simmer for 8-10 minutes, to interior temperature of 136 degrees F. (usually 10 minutes for inch-thick fillets). Add a little water if need be (usually not). Remove from heat, uncover pan and let stand for 10 minutes. Serve with salsa (see below). Serve four.

For the salsa:

Mexican Sour Gherkin Salsa

1 clove garlic, minced or pressed
1 ear fresh sweet corn, kernels trimmed
1 cup quartered cherry tomatoes
1 cup chopped Mexican sour gherkins
1/2 cup chopped sweet onion
1/4 cup stemmed fresh cilantro
2-3 teaspoons fresh lime juice
1/4 teaspoon sea salt
1 jalapeno pepper, finely chopped (use gloves)

Combine first 6 ingredients, then add lime juice, sea salt, and jalapeno to taste. Let stand for 10 minutes before serving. Makes about 2 cups. Refrigerate leftovers for up to 2 days.

Posted in Gardening With Children, Pets & Pests In The Garden, Recipes, Sustainable Gardening, Sustainable Living | Tagged , , , , , | 2 Comments

Landscaping With Low-Allergy Plants

Plants For An Accessible Playground

I’ve recently become involved with a beautiful community project that will culminate in Owen’s Playground, an interactive site that will be accessible to everyone. The inspiration comes from an Islander called Stacy Marshall, co-founder of Grounds For Change (http://www.groundsforchange.com/) and mother of Owen. Owen’s brief life enriched many people, and this playground is just part of his legacy to his family and community.

Here’s the link to learn more:
http://www.owensplayground.org/my-blog/

The Bainbridge Island Parks & Recreation Department nobly stepped up to offer Owen’s Playground a home, and landscape architect Chris Cain of Studio Hanson Roberts (which specializes in designing zooscapes and botanic gardens) offered pro bono services as well. Many other folks have also chipped in with time, skills, and donations of all kinds, making this project a delight already.

Planning The Plants

My part involves selecting plants for various parts of the playground as well as the surrounding ball park. I’m excited to work on such a lovely project, not least because of the challenges it represents. For one thing, the site is on glacial till that reminds me of the Old Settler song lines:

For two year I scraped and I struggled
But I never got down to the soil….

The barren site is in full sun, with no shade. It is visited daily by deer and other critters who will be enchanted to dine on whatever we plant. Drainage swales have been established, ending in a rain garden, but at present there’s no other vegetation. Thus, I need to come up with plants that will look good all year round, need little or no maintenance, and stand up to poor soil, little water (irrigation is expensive), and full sun. As well, I need to think about creative ways to limit potent allergens, from pollen to bee stings.

Low Allergy Plants

As a life long gardener, I find it ironic (and intensely annoying) that I am sensitive and/or allergic to many kinds of pollen. I’m not alone in this: Plant pollen allergies are on the rise, yet few medical schools offer more than a perfunctory introduction to the topic. Most docs recommend the seasonal use antihistamines, but hardly any suggest learning which plants trigger allergies or strategies for avoidance.

Fortunately, once you know which plants set off allergies, you can often eliminate or avoid them. Though many folks are very clear that they have plant pollen allergies, it can be tricky to decide which specific plants are giving us trouble. For starters, we may have a quick response (within half an hour or so) to some pollens, while an allergic response to different pollens may not show up for 8 hours or more.

Why We Sneeze

Here in the maritime Northwest, we have many, many reasons to sneeze. Some, like willow and alder pollen, are pretty hard to avoid; that’s what those antihistamines are for. However, with some planning, we can at least make sure our gardens and landscaping aren’t contributing to our discomfort. (Muscle soreness after extensive outdoor chores doesn’t count.)

For starters, many common woody plants are sexed, having both male and female forms. A lot of landscaping trees and shrubs are males, often chosen for their lack of messy fruit. Unfortunately, male trees and shrubs produce the lion’s share of pollen, making them significant allergens. Unless you’re willing and/or able to remove offending trees (my neighbors’ sequoias are off limits), you’ll just have to figure out when they shed pollen and do your best to protect yourself from exposure.

Wash That Pollen Right Out Of Your Hair

To minimize effects, keep house and car windows closed, wash your car often, and shower and change/wash clothing as soon as possible after time outdoors. If your eyes are affected, it also helps to wash them gently several times a day, since pollen tends to cling to our eyelashes.

Retrofitting a pollen-rich garden may be expensive and difficult, but those just starting a garden are in a good position to avoid heavy pollen shedders. Ideally, we can choose all female shrubs when planting a garden, rather than males. A good plant nursery can help you figure out which cultivars are male and suggest well behaved girls instead. Even famously troublesome families like maples, willows, and elms have female forms that won’t give you grief.

Low Pollen Picks

There are also some fairly simple ways to control some high-pollen plants that are already in place. For instance, you can eliminate most or all pollen from an established hedge (think boxwood), by shearing off high-allergy blossoms. If replacement is in order, consider low-pollen shrubs such as azaleas, camellias, native ceanothus, escallonias, rhododendrons and weigela.

While some herbs are significant pollen shedders (chamomile, artemisias), others are not. Many pollen-sensitive folks can enjoy growing basil, chives, dill, mint, thyme, lavender, fennel, parsley and rosemary without pollen issues. (Many people are sensitive to lavender, but specific sensitivity to such herbs is not usually pollen related.)

Babelicious Bounty

When it comes to low-pollen flowering plants, the best bets produce relatively large, flashy, scentless or lightly scented blossoms. These are largely female and/or pollinated by critters rather than wind. Wind-pollinated flowers (which may cause allergy issues) tend to be small and less showy, so pick the showboats every time. Plants promoted as bird-friendly are good picks, because most are pollinated by nectar-seeking birds. Sterile hybrids are always good choices, since they produce no pollen at all.

Good picks include anemones, bellflowers, begonias, coleus, columbines, foxgloves, pansies, petunias, salvias and verbenas.
Some folks even plant all-female gardens, with girl grasses, lady shrubs, womanly trees and babes-only blossoms. That takes some research, but for the truly afflicted, a low pollen garden is a joy forever. One terrific resource to get you started is a book called Allergy-Free Gardening by Thomas Leo Ogren. Ogren also has a website you can visit for lists and resources:

http://www.allergyfree-gardening.com/

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Not Killing Birds, Bees, Butterflies and Fish

No NeoNics In Plants, Gardens, Food…

Bees have deservedly been getting a lot of news coverage lately, especially in terms of their susceptibility to the gigantic class of synthetic tobacco-type poisons. Neonicotinoids or neonics have been clearly implicated in honeybee colony collapse disorder (CCD), and new studies now show that these common-as-dirt toxins are also killing birds, not to mention butterflies. Oh, and fish, as well as other aquatic critters.

What’s going on? Two forms of neonics (imidacloprid and clothianidin) are now the most widely used poisons on earth, found in scores of products used by both farmers and gardeners. Unfortunately, neonics are “hidden” in products that many people may be using unknowingly. Neonics are systemic toxins, which means they penetrate to every part of treated plants, including foliage, flowers, pollen, and fruit, if any.

Bee Friendly Or Bee Deadly?

Sadly, unless they come from organic or transitional growers or are sustainably grown, nearly all nursery-grown plants have been treated with neonics at some point. That includes the veggie 6-packs found at the grocery store, or the hardware store, or the big box store, or on the sidewalk racks outside the mega-pharmacy. In fact, a study released in June found that over half the plants sold as “bee friendly” at Home Depot and other big box stores have been treated with neonics, making them bee-deadly instead.

Independent nurseries are more apt to stock plants grown organically or sustainably and by now, most of them will be able to tell you if their plants have been treated with neonics or not. Why should you care? For starters, these dangerous chemicals have been and are still being used in prodigious quantities. After some 60 years of use, we are just starting to learn how they affect the environment, starting with tiny creatures like bees and butterflies, and and now larger ones like birds and fish.

Time Will Tell, But Let’s Not Wait

Water soluble and very long lasting, neonics are now found in increasing quantities in waterways across the country. The effects are still being discovered, yet are already so significant that the Pacific Region of US Fish & Wildlife Service will be phasing out neonics currently used on agricultural crops grown to feed wildlife. The FWS is concerned not only for the bees and butterflies that pollinate those crops but also for the birds and fish that are inadvertent targets of these potent pesticides. As more studies emerge, hunters and fisherfolk are becoming as engaged as bee-frienders in the efforts to reduce and eliminate the use of neonics.

This phase-out is not an immediate halt, but it is a hopeful step toward less dangerous, destructive and hello, stupid policies. What makes using a systemic toxin on native plant intended to support native wildlife a good idea? Here’s a link to learn more:

http://www.centerforfoodsafety.org/press-releases/3342/fish-and-wildlife-service-agrees-to-phase-out-genetically-engineered-crops-and-ban-bee-killing-pesticides-on-national-refuges

To help you sort out this increasingly distressing puzzle, websites have been developed with lists of nurseries that do not use neonics, as well as garden products that contain neonics in any form. You’ll find lists and information about common pesticides that contain neonicotinoids on the website of the Center For Food Safety. Click on this link to find information on how to help bees in a wide range of ways.
http://www.centerforfoodsafety.org/issues/304/pollinators-and-pesticides/join-the-bee-protective-campaign

Here’s a link for a fact sheet on pesticides and pollinators:
http://www.centerforfoodsafety.org/files/pollinatorspesticides_03498.pdf

The Center For Food Safety circulated a widely-signed petition that gained enough signatures that led to the FWS decision to withdraw neonics from the Pacific region, and is actively protecting human and environmental health on many other fronts as well.

Befriending Bees

Friends of the Earth also has a Bee Action campaign going, with lots of helpful information on their website as well. This website includes an ever-growing list of retailers who have made a commitment not to use or sell neonics. Click here http://www.foe.org/beeaction to learn more….

Beyond Pesticides is another group that has been promoting the reduction and elimination of neonics and other unsafe agricultural/horticultural toxins for many years. Their website offers excellent information about gardening and landscaping without toxins, as well as practical ways to nurture and support bees and other native pollinators. Every day there’s a new story; today’s is about Vermont Law School’s new bee-protective policies:
http://www.beyondpesticides.org/dailynewsblog/

Onward!

Posted in Garden Prep, Soil, Sustainable Gardening, Sustainable Living | Tagged | 3 Comments