waterlilies in bloom

Reclining Buddha enjoying the scent of jasmine.

meyer lemon and italian parsley

Discovered the blackberries were starting to ripen this evening when neighbor girls asked if they could pick some from the bramble around my yard. Still a bit tart, but delightful. Happy to have an abundance of fruit to share.

With my focus on growing a baby and business, the garden’s been mostly left to grow its own way this season. Even though I haven’t been actively planting or managing, I’ve delighted in the symphony of birds, bees and butterflies it attracts while exploring what’s new and changing. (Thank you Marisa Schuler for helping maintain this little patch of paradise.)

via Flickr http://flic.kr/p/dAKLG8

So delighted to harvest my first globe artichoke today. They were started from Koanga Institute seeds January 30, 2010, and survived along the edge of the orchard, but never seemed to thrive. They were shaded by a fence and tall puka on the other side. Moved a couple of them into the strawberry patch at the end of last season and now we’ve got artichokes!  They’re so tender and tasty, I like to steam, eat, and appreciate them without any extraneous flavours.

In honor of this joyous occasion, I offer Pablo Neruda’s “Ode to the Artichoke”:

The tender-hearted
artichoke
dressed up as a warrior,
erect, it built itself
a little dome,
it kept itself
impregnable
beneath
its armoured leaves,
beside it
the raving vegetables
began to frizzle,
they turned themselves into
tendrils, bullrushes,
touching bulbs,
below the ground
the red-moustachioed carrot
slept,
the vine
dried out its shoots
through which wine climbs,
the leafy cabbage
took to trying on skirts,
oregano
to scenting the world,
and the sweet
artichoke
there in the garden,
was dressed as a warrior,
burnished
like a grenade and proud,
and one day
assembled with its fellows
in large wicker baskets,
it walked
through the market
to make its dream of
soldiery
come true.
In ranks
it never was so military
as at the market,
the men
among the vegetables
with their white shirts
were
marshals
of the artichokes
the serried files,
the ordering voices,
and the report
of a fallen crate,
but then
Maria
comes along
and with her basket,
picks out
an artichoke
she isn’t scared,
she scrutinizes it, considers it
against the light as if it were an egg,
and buys it,
tossing it
into her bag
jumbled together with a pair of shoes,
a cabbage and a
bottle full of vinegar
until
when entering her kitchen
she plunges it into a pot.
Thus ends
in peace
the enlistment
of this armed vegetable
called the artichoke,
after which
leaf after leaf
we undress
its deliciousness
and eat
the peaceful substance
of its green heart.

(Translated by Phillip Hill)

Having a blast with mushrooms, grown from Parkvale’s GYObuckets. Amazed at how they went from fuzzy white mycelium to tiny pin-head fruiting bodies to mushrooms as big as my hands in just a few days. They are just delicious, enjoyed so far sauteed, scrambled with eggs and as the star of mushroom fried rice (alongside the last of the peppers).

Looking forward to mycologist Alison Stringer’s Fungal Foray through the Otari-Wilton Bush on Sunday, 22 April. Hope to learn what will flourish on the floor of the fernery.

Here are some other mushroom resources:

• Forest Fungi
• Virtual Mycota: New Zealand Fungi Identification
• Identifying New Zealand Fungi
• Magic Mushrooms of Australia and New Zealand
• Fungi of the Kaimai Bush extensive photos of NZ fungi
• Mushroom Gourmet Oyster, Shitake and Field mushroom kits

Juiced, wilted, braised or super slow cooked? All of these and more!

For months, I looked for wheatgrass seeds among the seed packets and the bags of seeds-for-sprouting at the organic grocer. I started to suspect they were not stocking the seeds in order to promote the expensive flats of already growing wheatgrass. Eventually, I asked the woman at checkout why they didn’t stock them, and she looked at me incredulously: “Wheatgrass is just the baby stage of wheat, which you can find whole in the bulk section.” Of course! I had no idea.

What a delicious paradox that wheat, which gets blamed for a vast array of ills, is the very same plant that in grass form is touted as the elixir of all health and life. In any case, it’s incredibly easy to grow outside and well suited to vertical planters. Spread a dense mat of organic whole wheat seeds across the soil and just cover with a little more soil. Water extensively, then daily, and watch as it sprouts in a couple of days and is ready for harvest in eight.

Tamarillos ripening in the Seagarden

QUESTION from a Garden.Geek.NZ reader:

I wonder if you have any suggestions for ripening windfall tamarillos? We had some extremely strong winds recently here in New Plymouth NZ and so many of our fruit fell to the ground and are still very green. Any suggestions would be appreciated.  —Lyn

Dear Lyn,

And when the rest of mine ripen, I’m looking forward to making these mulled tamarillos!

While the world has been distracted all weekend by the spectacle of England’s royal wedding, I can’t stop thinking about the other royal wedding I learned about this week in the fabulous must-see movie Queen of the Sun: What are the Bees Telling Us.

For sheer entertainment values of sex, violence and drama, the royal wedding of the honeybee far outshines that of the Windsors. First, the emergent virgin queen kills all her rivals, stinging them through their cells. Then she embarks on her glorious marriage flight, mating with 12-15 drones mid-air, and storing their sperm in her spermatheca. A spermatheca! What a brilliant family planning device. Last seen (by me) in the snail.

Once the drone has performed his task of a lifetime, his lifetime ends quickly, as the in-flight mating rips out his penis and abdominal tissues. The queen goes on to lay around 2,000 eggs per day — more than her own bodyweight. Meanwhile, worker bees attend to her every need, feeding her and cleaning up after her. The queen can choose to fertilize the eggs using sperm from her spermatheca as the egg passes through her oviduct. Fertilized eggs become female workers (or queens) and unfertilized eggs become male drones.

Like coverage of the other royal wedding, Queen of the Sun is filled with eccentric characters and beautiful scenery. And though there is a lot of discussion about the troubles facing both monarchal systems, no one questions the relevance of the honeybees. They are in trouble, and we would do well to revere, honor and serve them as we will not last long without them.

Takeaway advice for gardeners who want to support the bees that support them:

1. Plant bee-friendly flowers and flowering herbs in your garden and yard.
2. Cherish your weeds (or at least don’t get all obsessive about removing them), as they can be havens for honeybees.
3. Don’t use chemicals and pesticides to treat your lawn or garden. No. Not even Roundup! Especially not Roundup (or any other brand of glyphosate). I was horrified to attend an organic kitchen gardening course here a couple of years ago where Roundup was used “just around the edges” to keep things tidy. The neonicotinoid class of insectisides has been implicated in colony collapse disorder. Here are the members and their brand names so you can be sure to avoid:
   • Clothianidin: Poncho, Titan, Clutch, Belay, Arena.
   • Imidacloprid: Admire, Advantage, Confidor, Gaucho, Marathon, Merit, Premeir, Provado, Bayer Advanced, Rose Defense, Kohinor, Hachikusan, Premise, Prothor, and Winner.
   • Thiamethoxam: Actara, Crusier, Platinum, Helix, Centric
   • Acetamiprid: Assail, Intruder, Adjust
   • Thiacloprid: Calypso
   • Nitenpyram: Capstar
4. Buy local, raw honey. This is a joy in New Zealand! I am currently loving both J. Friend & Co’s range and Earthbound Honey’s raw organic manuka honey.
5. Bees are thirsty. Put a small basin of fresh water outside your home.
6. Buy local, organic food from a farmer that you know. Choose organic food whenever possible.
7. Learn how to be a beekeeper using sustainable practices. (National Beekeepers’ Association of New Zealand, Wellington Beekeepers Association)
8. Understand that honeybees aren’t out to get you – they’re interested in pollen.
9. Share solutions with others in your community.
10. Let your government — and business— know what you think by both speaking out and supporting bee-friendly bee-friendly people and products.

Marriages of Convenience

Did you know that besides being the date of the Royal Wedding, Friday, April 29, 2011 was also World Immunology Day? Just as the garden is an ecosystem, so is the body. We humans are extremely chimeric — over 10% other species by weight. I celebrated by attending a fascinating presentation at the Malaghan Institute called “A Marriage of Convenience: partnering with microbes for better health.” Joanna Kirman spoke about mycobacteria and cancer. Graham Le Gros explored mycobacteria and asthma and Anne La Flamme gave a tour of our old friends, parasitic worms — currently being used in treatment of multiple sclerosis (and inflammatory bowel disease, among other chronic inflammatory disorders). If this stuff turns you on too, you can listen along and read my notes at right.

Meanwhile, in the Seagarden…

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I just enjoyed the first sweet juicy tamarillo (Ted’s Red) of the season and first ever from my own trees. What a treat! The juice tasted almost like pomegranate. I wonder if it’s because they’re planted next to each other and have been sharing trade secrets?

Last week’s extreme winds savaged the wind-protective covers of my vegetable patches and blew all the feijoas right off the trees, regardless of their readiness. I removed the last of the spent tomato plants, harvested the rest of the tomatillos (which are also lovely in fresh raw juice) and planted an assortment of exciting new seedlings, including: cos/romaine lettuce, lolla rossa lettuce, miner’s lettuce, wild arugula, rocket aka arugula, pineapple sage, feverfew and lemongrass. And last but not least, Lhamo, a rescue of a rescue kitteh, is surveying the Seagarden this weekend. Will she stay? It’s looking likely.

Initially I didn’t have high expectations for Tomatillo Grande Verde (Botanical name: Physalis philadelphica, from the Solanaceae family, a.k.a. husktomato, jamberry, ground cherry; tomate de cascara, tomate de fresadilla, tomate milpero, tomate verde, miltomate; sourced from Kings Seeds organic), sown September 10, 2010, since I associated tomatillos with Mexican food, and therefore a sunny, warm climate. But the tomatillo’s been surprising in so many ways, proving itself hardier than all the tomatoes I planted this year and even thriving in the challenging Seagarden environment.

I planted out the seedlings at the same time as the tomatoes (gardeners delight and brandywine) and watched the tomatillo flower profusely with bright yellow blossoms, yet fruit didn’t set until much later. It turns out, they are not self-fertile— you need at least two plants to set fruit. I planted at least 4, but in different places around the garden. Happy to see at least two plants fruiting exuberantly. Thanks, bees!

All types of creatures seem to like tomatillos. I loved seeing all the rigid and mis-shapen parts of the protective husks – visible reactions to threats and predators.

Yet within the husk, the fruits of my most recent harvest all looked entirely untouched. They feel sticky when you peel off the husk, but that rinses right off.

Alas, except for that big shiny one in the middle, I did it wrong. You’re supposed to wait until the fruit bursts through the hull — but not so long that they lose their bright green colour. Luckily, I didn’t pick them all, so I’ll wait until the rest are bursting through. My harvest was on the small and young side, but considering the delicious results of the slow cooked spicy Oaxacan Lamb stew I made with them, using Moreish organic lamb shanks from Urban Harvest and Mark Bittman’s sear it afterwards tip, you wouldn’t know I missed a trick.

Behold, today’s bountiful harvest! Featuring cavolo nero, meyer lemon, parsley, roma tomatoes, jalapeno pepper, hungarian wax pepper, mint and oregano. This purple flowering oregano preceeded me in the seagarden. When I first arrived (and mistook it for marjoram), it established one half of the strawberry patch as its domain. We cut it out entirely, I thought, but tall stroppy strands of pungent leaves and purple petals continue to pop up where it once ruled. Since I’m resigned to never be rid of it, I’m always looking for new ways to use it. Thus, I was excited to discover a recipe featuring fresh oregano, “Greek-Style Lentil Salad” in one of my favorite cookbooks, Madhur Jaffrey’s World Vegetarian.

Where Jaffrey’s salad features green lentils and cucumbers, my version that she inspired features canned lentils and all the vegetables just harvested above. I was a purist about cooking with dried lentils (since they didn’t need pre-soaking) until I read Tim Ferriss’s 4-Hour Body. He’s got a good point that it’s better to eat canned beans than to not eat beans at all because you don’t have time to cook them. Discovering Bioitalia canned beans that come out of the can looking perfect rather than sorry and soggy upped my enthusiasm. And considering the recent run of natural disasters around the world, it’s comforting to see a stock of legumes at the ready each time I open the cupboard.

1 (14oz/398ml) can lentils, drained and rinsed
1 chopped red onion
1/2 c diced tomatoes
1/2 c cavolo nero leaves, torn from stem
1/4 c chopped parsley
2 seeded and diced peppers (I had a jalapeño and Hungarian wax, but use bell pepper or other capsicum too if you have on hand)
2 tbsp chopped fresh oregano
2 tbsp olive oil
1 fresh lemon, juiced
salt and pepper to taste

Toss all ingredients and enjoy!

This was delicious on its own, and it would also welcome feta cheese. It also makes a lovely base for simply grilled fish. Hope you enjoy!

What are your favorite ways to use fresh oregano? If you’ve got any recipes or pointers, I’d love to hear from you in the comments.

Seagarden Pummelvision from emily davidow on Vimeo. A year of the Seagarden in two minutes of video.

Hard to believe it was just one year ago the Seagarden orchard was planted. Especially the magical bean-stalkish tamarillo trees. Almost everything made it through the first year on our extreme coast and quite a few have thrived. Here’s what’s notable in the garden this week, starting with the first ripe tomato. And what a punk fruit it is, with stitches and a hammer and sickle emerging from its ripe red flesh. It was, quite simply, the best tomato I’ve ever tasted, and that’s adjusting for bias because it’s the first one I’ve ever grown from seed to plate. With a name like ‘brandywine’ I thought it would be more explosive on the palette than the palate, but I was happily surprised by the reverse.

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1. Choose live clams that close when you touch them. (Ideally Cloudy Bay Clams from Yellow Brick Road at City Market in Wellington, NZ. Pictured above, the also wonderful littleneck clams, aka Austrovenus stutchburyi and tuangi, from Southern Clams Ltd.) If you’re not cooking them immediately, keep them in a well-drained container in the fridge — not in a plastic bag or they’ll suffocate. Savour the sound of their gentle sighs as they open up and let it all hang out.

2. Cook up a pot of aromatic and delicious things from the garden in wine like: Crazy by Nature shotberry chardonnay with kaffir lime, scallions, parsley, mint, coriander, cherry tomatoes and Vietnamese mint + olive oil and/or butter, garlic and chile peppers.

3. Rinse, then kiss and thank your sweet little clams as you place them in the boiling broth.

4. Simmer for about 3-5 minutes until they all open. Toss any that don’t open.

5. Have some great bread ready to soak up all the delicious juices. My favorite in Wellington is Simply Paris’s wholemeal, made from just organic rye flour, spring water and salt. Alternately, serve over linguini or spaghetti.

If you try a variation of this, let me know how it turns out. I’d love to learn from your favorite ways to cook with clams too. Wishing you a healthy 2011 abundant with serendipity and delight!