Garden Tour Courtesy

A Visitor’s Guide

I just spent a delightful weekend as a docent in the glorious garden of a dear friend. Though most of the interactions were very positive and pleasant, a few triggered this (hopefully gentle) reminder. It’s timely, since the season of garden touring bliss is upon us and summer weekends are packed with opportunities to visit gardens of every size and description. There are sustainable garden tours, estate garden tours, tiny garden tours, collectors’ garden tours, native plant garden tours, nursery garden tours, public garden tours, tours of gardens that boast an astonishing array of chicken coops. All this bounty can lead to feverish outbreaks of shopping, both for plants and for the accouterments that can elevate a garden from simple to sublime (or staggering, at any rate). It can also reveal places where some of us could use a little lesson in garden courtesy.

Here’s the place to start: The gardeners, whether loving slaves to the goddess Flora or a paid team, have spent months of long, long days bringing their beloved gardens to a pitch of perfection. On tour days, the owners can usually be seen standing about their garden’s entrance, exhausted and proud, yet in the case of the actual gardener, often surprisingly diffident about their extraordinary accomplishments. Far too often they will, if allowed, make deprecating remarks about their masterwork, like a parent who disses a beloved child for fear of seeming biased about their awesomeness (of course we’re biased!).

Don’t Go There

As a visitor, your task is to vehemently deny any such derogatory comments (even if you privately agree. Perhaps especially if you privately agree). When a gardener laughs a bit nervously and says “Well, it’s kind of a mess, really” you do not ever say, “Wow, it sure is. No design skills at all. How did this dump get on a tour?” No. What you say is, “To me, this garden is very (use a supportive adjective, perhaps ‘lovely’ or ‘joyful’). In fact, it’s a good idea to work up a list of appropriately generous and enthusiastic terms of approval in advance, so they slip naturally from your lips. Samples: playful, happy, serene, delightful, comfortable, inviting, personal, innovative, attractive, intriguing, amazing….

Please remember that you are not invited in as a consultant but as an admirer. Purchasing a ticket does not confer permission to freely voice criticisms, most especially if the gardener or a docent or another visitor is within hearing distance. If you must express yourself, do so in your notebook. What? You don’t carry one? I know several (rather famous and English, thus partially holy) gardeners who refuse to tell people plant names unless they have notebooks and writing tools in hand. These days, a smart phone does the same job, with the added advantage of being part camera. Take pictures (not snipped cuttings!!!) of anything that catches your eye. You can show them to your favorite nursery vendor and buy your own whatever it is. Seriously: no cuttings, and don’t ever ask for one, either (!!!!).

What To Bring

In order not to burden the weary gardener with your needs, please find and use a toilet before getting on the bus or in the car. Also, always equip yourself in advance with the following:

Sun protection
Stock your car or, in the case of bus tours, capacious handbag/manbag, with a sunhat, shades, sunblock, and possibly a light weight long sleeved shirt. Do not ask the garden owner for any of these things, especially if you tend to forget to return them.

Rain gear
Tours run rain or shine and it is not the responsibility of the garden owner to provide you with shelter, umbrellas, or dry clothing.

Drinks
Plan to carry liquids of choice in suitable, preferably reusable containers. DO NOT abandon your cups, bottles etc. in the garden, behind a bush, on a carefully arranged plant table or in any other inventive place. If you brought it in, pack it out.

No Smoking
Second hand smoke can be disturbing and very unpleasant. Worse still, some plants can get disfiguring or fatal diseases if they are accidentally touched by a smoker (this is not a joke). Also, in dry, hot summers, gardens offer no safe, wise place to dispose of matches and cigarettes, etc. so save the cigs for the car.

Say This, Not That

Remember, sincerity can be overrated, especially when it leads to unnecessary unkindness. Not every garden will represent a style you admire or feel comfortable with and that is perfectly reasonable. However, it is far kinder to say nothing than to be disparaging or critical. If you feel it, fine but keep it to yourself. Still, stony silence can be just as cutting as a wicked whisper. Please make an effort and find something simple and pleasant to say.

When a garden is crammed with amazing plants, know that each one is adored and cherished by the gardener. Instead of saying, ‘Wow, someone has a lot of money to burn,” consider “What fantastic abundance”. If what is often called a riot of color leaves you cold, try, “How amazing!” (no need to clarify in what way). If a garden is highly decorated, say “What fun!” instead of “What a bunch of clutter.” Doesn’t that feel better, really? And really, isn’t it pretty fun to see someone else’s pleasure spilling through their art and work?

And Never This

Here are some overheards from past years that were both unforgettable and all but unforgivable:

“That plant is so last year.”
“I only grow the white form.”
“White gardens are so yesterday.”
“Money can buy everything but taste.”
“It just looks so random and crazy.”
“I’d never do this; some people have nothing else going on, but I have a life.”

But Always This!

There are plenty more, but you get the idea. Take home, I hope: Be kind or just smile and thank the owners for generously opening their adored garden in such a good cause (it nearly always is a good cause, right?). Now, there’s something we can ALL say and really mean it!

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We All Scream For Ice Cream

Vegan Or Full Dairy, Many Happy Versions

As my grandson’s third birthday approaches, he has asked me to help him make ice cream several times. We want to serve it at his preview party at my house (birthdays take practice too, right?) and since he would like it to be just right, we obviously need to make a few trial runs just to make sure… As his current favorite flavors are vanilla and strawberry, his timing is excellent, since the first local berries are appearing in gardens and markets. In the past, I’ve found that homemade ice cream of any flavor is best the first day, as it tends to get rock hard over time. Research revealed that many recipes include a magic ingredient to keep ice cream silky, usually some form of corn syrup, which I (of course) eschew.

However, I always keep some brown rice syrup on hand and decided to experiment with that. Fortunately, it works beautifully, being nicely thick yet not tooth-achingly sweet. My usual recipes involve lovely local organic cream and milk as well as luscious fresh fruit. However, some of the tribe needs to avoid dairy, others are vegan, so I’ve developed recipes that please everyone, no matter what their dietary restrictions may be. Savory or sweet, the following recipes have passed multiple taste tests, but as always, feel free to adjust them to suit your family’s preferences.

Splendid Simplicity

Traditionally made from pureed fruit or juices, dairy-free sorbets mix a flavoring agent with water or juice, adding a sweetener to taste (or not). It’s fun to offer tart sorbets as a palate-cleanser between courses at slow, relaxed summer evening meals. Try a refreshing sorbet made with apple cider vinegar (thin with water or vegetable juice), fresh lime juice and cucumbers (great with fish), or bell peppers and cilantro (with anything grilled).

All the dairy free and vegan recipes below are very simple, but those with a coconut milk base have a rich and wonderful creaminess that rivals dairy versions. f you substitute different fruits, remember to adjust the sweetener amount to get the appropriate sweet-tart balance. I usually add bourbon vanilla, enjoying the floral bloom it brings, but you can always leave it out (or add more!).

Vegan Any Berry Ice Cream

3 cups ripe raspberries, strawberries, etc.
1/3 cup brown rice syrup
tiny pinch sea salt
1 can (about 2 cups) coconut milk
1 teaspoon vanilla extract

In a food processor, puree berries, then drizzle in brown rice syrup with machine running. Add salt, coconut milk, and vanilla, process for a few seconds, then chill until cold. Process in an ice cream maker as directed, then pack into containers and freeze. Makes about 2 pints.

Vegan Rhubarb Sorbet

4 cups rhubarb, chopped in 1-inch pieces
tiny pinch sea salt
1/4 cup brown rice syrup
1 teaspoon real vanilla extract

Place cut rhubarb in a saucepan, add 2 cups water, bring to a simmer over medium heat and simmer until soft (10-12 minutes). Puree with an immersion blender, add salt, brown rice syrup to taste, and vanilla. Process in an ice cream maker as directed, then pack into containers and freeze. Makes about 2 pints.

Vegan Mango Ginger Sorbet

2 ripe mangoes, peeled and chopped
2-3 tablespoons brown rice syrup
1 can (about 2 cups) coconut milk
1/4 cup candied ginger, finely diced

In a food processor, puree mangoes, then drizzle in brown rice syrup with machine running. Add coconut milk, process for a few seconds, then chill until cold. Process in an ice cream maker as directed, stir in ginger bits, pack into containers and freeze. Makes about 2 pints.

The Full Dairy Experience

When dairy works for everyone, combine the best organic cream and milk you can find with ripe and flavorful fruit to make the stuff of nostalgic childhood dreams come true. Here, too, the brown rice syrup adds gentle, mellow sweetness without a cloying sugary blast, letting the fruit (or vegetables) sing for themselves. Vegetables? Well, yes. Stunning savory sorbets may be flavored in the French style with ripe tomatoes or sweet peppers, basil or cilantro, as single flavor notes or in classic combinations like tomato-basil, cucumber-parsley, or fennel with oranges. In France, you might be served a bowl of chilled gazpacho topped with a scoop of basil sorbet, guaranteed to make your guests swoon (and you too!).

Citrus Berry Ice Cream

4 cups blueberries
1/3 cup brown rice syrup
tiny pinch sea salt
1 teaspoon pure vanilla extract
grated rind of 1 organic lemon
1 cup whole milk
1 cup heavy cream

In a food processor, puree berries, then drizzle in brown rice syrup with machine running. Add salt, vanilla, lemon zest, milk and cream, process for a few seconds, then chill until cold. Process in an ice cream maker as directed, pack into containers and freeze. Makes about 2 pints. This is also delightful with strawberries and orange zest, or blackberries and lime zest…

Tomato Basil Sorbet

2 cups chopped tomatoes
1/4 cup stemmed basil leaves and stems
1/4 teaspoon sea salt
2 cups heavy cream

In a food processor, combine tomatoes, basil and salt and puree, add cream and process for a few seconds, then chill until cold (overnight is good). Process in an ice cream maker as directed, then pack into containers and freeze. Makes about 3 pints.

Note: All recipes serve at least one.

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Handy Homemade Weed Killers

Free or Cheap (And Safe) Herbicides

As summer kicks in, weeds go into overdrive. Tiny seedlings that required tweezer removal last time you looked are suddenly a yard high and wide. The formerly pristine driveway gravel is turning a lovely shade of green. The bird feeder has a jungle under it (some birds really are slobs). Pathways are vanishing, veggie beds are choking, and even the kids’ sandbox is infested with unwanted baby trees. What’s a mindful gardener to do?

For starters, put the tea pot on. Why? A tip of the teapot will kill off many weeds, especially small ones in paving cracks and crannies. Boiling water can penetrate to the roots of many weeds, and of course becomes totally harmless as it cools down. This works beautifully on soft tissue like leaves and basal rosettes, less well on sturdy blackberries or woody seedlings. It works weeding wonders on gravel driveways and in ornamental, stone-lined, dry stream beds. However, in cold weather, boiling water can cause brittle terra cotta or glazed pots to crack and may make soft, old bricks crack, chip, or flake apart, so this treatment is best reserved for warmer weather.

Leaves Of Grass

Grass is another great freebie weed controller. Really? Yup: Fresh grass clippings get hot enough to kill seeds and seedlings and can burn established plants if piled deeply, especially in hot weather. As clippings dry out, they cool down and make a fine mulch for the veggie bed (as long as the grass wasn’t treated with weed-and-feed or other toxins). Remember too that fresh grass clippings can overheat wetland plants, and can kill eggs and spawn of fish, frogs, and other aquatic life if dumped too close to streams or ponds.

Come autumn, leaves can transform weedy beds. A foot or more of autumn foliage, piled between ornamental plants, can smother weeds and prevent many weed seeds from germinating. To prep a new bed, sheet mulch generously with fallen leaves, heaping them as high as possible. Come spring, you can brush them aside to make planting holes, then add more leaves each autumn to keep the  weed-free groove going.  As a bonus, when the leaves break down, they’ll nourish your plants, help open tight soil, and assist in retaining soil moisture in hot summers to come. Huge leaves like bigleaf maple take a while to break down, so don’t heap them over young plants, but they are great for mulching the big guys at the back of a border or anywhere you need serious weed suppression.

Into The Woods

When establishing new gardens in less than ideal soil or hard to maintain places, I rely on wood chips. I’m not talking ground bark, but arborists’s chips, which involve the entire tree, including foliage, lichens, etc. They are also very useful weed killers: Deep wood chip mulches (12-18 inches) can kill off 80% of an established mat of ivy in about 3 months. Even shallower layers will help suppress this noxious weed, but the more you use, the better this technique works. Inexpensive hog fuel, which consists of various coarse grades of arborists’s wood chips, is an excellent tool for cleaning up weed-infested woodlands without harm to existing trees and shrubs, and any excess can be raked into walking paths once the weeds are gone.

I’ve been involved with designing, planting, and maintaining some really fun public spaces, including beds consisting of 5,000-10,000 square feet. These very prominent spaces are maintained by a handful of middle aged women working a few hours a month, and since the imported soil was weed infested, the first few years were a weeding nightmare. We finally got smart and applied thick wood chip carpets, topping them off annually where they wear thin, and now these extensive beds are far more manageable, if not utterly weed free (but what garden is?).

Natural, Non-Toxic Lawn Weed-&-Feed

One of the best herbicides for natural care lawns is corn gluten. This natural byproduct of corn meal manufacturing is Nature’s own weed-and-feed treatment. It prevents seeds from sprouting by drying out the tiny emerging plant. When a seed sheath cracks open, zap, the corn gluten dries the emergent seedling fatally out. To work this magic, the corn gluten must be thoroughly wetted down, since adding water releases an alelopathic substance that affects any kind of seeds (weed or otherwise). Wetting corn gluten also reduces losses to birds (crows and ducks love the stuff). You spread it with a whirly bird or drop seeder, coating the lawn (or bare garden soil) as evenly as possible. Flower and vegetable beds may need up to 30 pounds of corn gluten per 1,000 square feet. Well filled beds need less than emptier ones and row crops need heavier coverage than plants grown in dense patches or swales. Heavily watered gardens may need monthly treatment in summer.

Corn gluten is a tip-top fertilizer (9-1-0), making it as valuable in the vegetable patch or flower bed as on the lawn. It’s great for new lawns, but you don’t apply it until the seeds have sprouted, since…you get the picture. When the seed is well up, spread corn gluten thickly to keep the lawn weed free until it is well established. For established lawns, treat with corn gluten in fall (20 pounds/1,000 square feet), when the rains return and you’ll soon have lush, dense turf that crowds out dandelions (really). When you remove weeds in the lawn or anywhere, cover the bare patch with a handful of corn gluten and water it in well. Not only will new weeds be prevented, but the surrounding grass or plants will rebound with vigor.

Kitchen Killers

Plain old baking soda is the safest and most lastingly effective treatment for mossy roofs, sidewalks, decks and other hardscape areas. Sprinkle thickly over the moss and let it do its thing. When the moss turns rusty brown, rake it away and repeat the treatment to get at the roots, which can penetrate quite deeply into brick and concrete. Once a roof is clean, just spread baking soda in spring and fall to keep moss from colonizing again. On lawns, mossy patches may need several treatments, but if there is more moss than grass, quite different treatment is required (and that’s a tale for another time).

I hear lots of hype about vinegar these days, and some of it is true, but not much. Though cheap white household vinegar (5% acetic acid) can work on seedlings and infant weeds, especially in hot, dry weather, it works best under perfect conditions. Vinegar tends to be diluted to ineffectuality by rain and wet soil, but horticultural vinegar concentrates, with an acetic acid rating of 10% or higher, are generally more effective, They too are best at burning seedling foliage and can sometimes penetrate to the roots of younglings; if the treated weeds are going to die, they’ll usually do so within 24 hours. On larger, established weeds, even vinegar concentrates usually only kill top growth so must be reapplied repeatedly.  Onward!

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Savoring The Herbs Of Spring

Fresh, Piquant Green Sauces

With the weather swinging wildly back and forth between blazing and cooler, foggy days, our meals plans swing too: chili today, salad tomorrow? Even on a chilly day, heavy winter meals feel out of place, yet we crave something hot and hearty. Fresh, spunky herbal sauces help resolve the split, working equally well served over hot quinoa, brown rice or pasta, or used to dress an entree salad. These quick, garden-based sauces also make lively garnishes or marinades for poultry or fish. They are quite flexible, so if any sauce features an herb you aren’t nuts about, you can swap freely for something you enjoy more.

On rainy days, drizzle one of these bright young things over roasted cauliflower or sweet potatoes, or drop a dollop into a bowl of vegetable soup (add some toasted pumpkin seeds for an intriguing crunch). On warm evenings, enliven a raw asparagus salad with Garden Goddess dressing, or spoon a little over grilled fish. Spread these sauces on sandwiches or crackers, use them as dips for baby veg, or savor them in wraps with crisp red Romaine and chunks of cucumber and green onions.

(Mostly) From The Garden

Here’s my latest, lightest version of the former classic Green Goop dressing. If you don’t do fish, some flaked nutritional yeast will add body and umami-yumminess.

Garden Goddess Dressing

1 cup chopped flat Italian parsley (stems and all)
1/4 cup chopped tarragon
2 tablespoons chopped chives
1 teaspoon stemmed thyme
1 large clove garlic, chopped
1 organic lemon, juiced, rind zested
3-4 anchovies (from jar or can), chopped
1 cup plain Greek style yogurt
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

In a food processor, combine herbs, garlic, and anchovies and pulse to a rough paste. Stir in yogurt and 1 teaspoon lemon zest, then add lemon juice, salt. and pepper to taste. Makes about 1-1/4 cups. Refrigerate any leftovers for up to 3 days.

Italian Parsley Sauce

Rich with ground hazelnuts and cheese, this Perugina parsley sauce enhances pretty much anything savory, from spring greens to asparagus, new potatoes, and baby peas. It’s also great over hot pasta or rice, especially when topped with crumbles of soft goat cheese. Use flat Italian parsley and include the thinner stems as well as the foliage for a more intense flavor. If you don’t do dairy, again add some flaked nutritional yeast to boost that cheesy-nutty flavor.

Salsa di Prezzemolo E Noccioli

2 cups chopped Italian parsley, well packed (with stems)
1/4 cup toasted hazelnuts
1 large clove garlic, chopped
1/2 cup fruity Italian olive oil
1/4 cup grated Romano or Asiago cheese
1-2 tablespoons cider vinegar
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
1 tablespoon capers, drained

In a food processor, grind parsley, hazelnuts, and garlic to a coarse paste. Slowly add the oil, with machine running, then add cheese and pulse a few times to blend. Season to taste with cider vinegar, salt and pepper. Stir in capers and serve at room temperature. Makes about 1 cup. Refrigerate leftovers for up to 3 days.

Nutty Herb Sauces

Basil pesto is far from the only Italian sauce to combine nuts and herbs. Here are some alternatives that you may find equally or even more appealing. Any or all make pleasant partners for a wide range of foods, and all can be modified by changing the nuts (try pumpkin or sunflower seeds instead) or the herbs (thyme, rosemary, sage, cilantro, marjoram). You get the idea, I’m sure.

Italian Walnut Sauce

1 cup toasted walnuts
1 shallot, chopped
1 cup chopped arugula
2/3 cup fruity Italian olive oil
1-2 tablespoons red wine vinegar
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper

In a food processor, grind walnuts, shallot, and arugula to a coarse paste. Slowly add the oil, with machine running, then season to taste with wine vinegar, salt and pepper. Makes about 1 cup. Refrigerate leftovers for up to 3 days.

The Sweetness Of Spring Garlic

When newly harvested, garlic has a sweetness that mellows its bite. If you don’t grow garlic chives, use fresh garlic greens from your spring-planted crop.

Spring Garlic Sauce

1/4 cup toasted almonds
3 cloves garlic, chopped
1/2 organic lemon, seeded and chopped
2 tablespoons pitted, chopped brine-cured olives
1/4 cup fruity olive oil
2 tablespoons chopped parsley
1 tablespoon stemmed thyme
1/4 teaspoon sea salt
1/8 teaspoon hot smoked paprika
2 tablespoons minced garlic chives

In a food processor or blender, grind almonds to a coarse paste. Add garlic, lemon and olives and again grind to a coarse paste. Add oil, parsley, thyme, salt and paprika and puree for 3-5 seconds. Stir in minced chives and serve at room temperature. Makes about 1 cup. Refrigerate leftovers for up to 3 days.

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