April 2009

This is the weekend I put in my garden – starting today. I’ve planted my seeds, tended the seedlings, transferred them into bigger pots and now, I’m ready for the real deal.

I will be tilling the plot, getting rid of the grass and weeds, amending the soil, making rows, then TA DA!!!, planting the vegetables and flowers. This is a pretty labor intensive way to save money, but, it is a labor of love. And, it is well worth it.

Nothing tastes better than home-grown vegetables that you have tended with your own hands. Not only do I get to have yummy veggies and lovely flowers, I get to have the pleasure of accomplishment, the gratitude for the blessing of the earth and a connection to generations and generations going back forever who have planted seeds to grow food and flowers for their homes.

Here is some gardening wisdom from Mary Anne Potter of Herban Renewal Farms of Ponca City, Oklahoma. She is an herbal gardener who wrote a lovely book called Herbal Pleasures. Her words of gardening wisdom are wise words for life as well.

Gardening Wisdom

1.  Begin early. But it’s never too late to start.

2.  If it doesn’t work, try something else.

3.  Life is fragile. Protect it.

4.  Life is enduring. Trust it.

5.  Life is daily. Water it. Weed it. Prune it.

6.  Life is indescribably beautiful. Enjoy it and say thank you.

7.  Growth takes time. Be patient. And While you are waiting, pull a weed.

8.  There’s something for everybody – different blooms for different rooms.

9.  Pruning hurts. Pruning helps you grow.

10.  Recycle. Reuse. Restore. Repair. Reduce. Redo.

11.  Sometimes the tiniest flowers smell the sweetest.

12.  To everything there is a season.

13.  Dream big. But try not to let your joy turn into drudgery.

14.  Grow what you love. the love will keep it growing.

15.  Remember, never kiss by the garden gate. Love is blind, but the neighbors ain’t.

Isn’t that lovely? My mother gave me this lovely little book. Okay, off to the garden. I’ll take pics to show y’all next week.

Have a wonderful and blessed weekend!

Today’s Lagniappe:  Garden Veggie Quiche

* 1 tablespoon olive oil
* 1 cup sliced mushrooms
* 1/2 med. zucchini, halved lengthwise and sliced
* 1/2 small onion, diced
* 1/4 cup red bell pepper, diced
* 1/3 cup shredded carrots
* 2 cloves garlic, crushed
* 1 teaspoon salt
* 5 eggs
* 1/2 cup ricotta cheese
* 1/3 cup grated Parmesan cheese
* 1 9-inch pie crust

1. Heat olive oil in medium size pan.
2. Add veggies, garlic, and salt and saute until soft.
3. While veggies are cooling a little, mix together eggs, ricotta, and Parmesan until fully combined.
4. Stir veggies into egg mixture and pour into pie shell.
5. Cook at 350 for 25-30 minutes.

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Still working on the dream garden. It must have herbs. Lots and lots. I have always loved growing herbs. In addition to cooking with herbs, I have enjoyed growing herbs to connect to a history of herb use for all sorts of things. I searched out books on how traditionally people have used herbs for illness, cooking, good luck, bad luck and all sorts of things. It is interesting to grow things that have a story.

Here are a few of my favorites:

Rosemary – It’s very name is rooted in legend. The story goes that when Joseph and Mary were fleeing Egypt, Mary draped her blue cloak on a Rosemary bush. She then laid a flower on top of the cloak. That night, the flower turned blue and, thereafter, the bush was know as the “Rose of Mary: or Rosemary. It is believed to strengthen the brain and enhance memory.

Sweet Basil – It’s name means “be fragrant,” and it is.  Greeks despised it but the Romans loved it and made it a symbol of love an fertility. Today, it is planted in homes by Hindus to bring happiness to the family.

Dill – It’s name is derived from the old Norse word, “dilla” meaning “to lull.” It was used to lull babies to sleep. Romans used it as a stimulant for gladiators. It has also been used as an antidote for witchcraft and sorcery.

Garlic – It was worshiped by the Egyptians and they fed it to the the workers building the Great Pyramid at Giza, around 2600 B. C.  It was eaten by Greek athletes who believed it gave them strength. It has been used to ward off evil in the form of vampires and fleas.

Parsley – Medieval Europeans believed they could kill their enemies by plucking a sprig of parsley while speaking their enemy’s name. Roman put it around their necks to absorb fumes (don’t ask me what that is about).

Sage – It’s name is derived from the Latin word, “salia,” meaning “to save.” In ancient times, sage was used medicinally to cure snake bites and invigorate the body and mind. It has been burned to eliminate bad odors. It is now used as a culinary herb.

Thyme – The traditional story is that Thyme was in the straw bed of the Christ Child. Ancient Greeks considered it a symbol of  sacrifice and courage. Thyme has been used to treat melancholy and to improve digestion and has even been recommended as a cure for a hangover!

Growing herbs and enjoying learning about history at the same time! Who wouldn’t love that?

Enjoy more of the outdoors with A Southern Daydreamer’s Outdoor Wednesdays.

Today’s Lagniappe:  Herb Cheese Puffs
Traditional pate a choux pastry with herbs and cheese – Yum!

1 stick of butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
1 cup coarsely grated Gruyere cheese
1 tablespoon each of fresh, chopped parsley, chives and dill (or whatever combination of herbs you like).

Preheat oven to 425 degrees

In a saucepan, combine the butter, salt and one cup of water. Bring to a boil. Remove from heat and add the flour all at once. Beat well with a wooden spoon until the four is well mixed. Return the saucepan to moderate heat and cook until the dough pulls away from the sides of the pan.

Remove from the heat and beat in the eggs, one at a time (a hand mixer makes this job much easier). Stir in 2/3 cups of the cheese and the herbs.

Drop the pastry dough by tablespoonfuls onto a lightly greased baking sheet. Sprinkle with remaining cheese and bake for 25 to 30 minutes until puffed and golden brown.

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