Celebrating the Swan Song of Summer: Grilled Peaches with Blue Cheese, Caramelized Onions & Pecans . . .

September 22nd, 2013 Comments Off

Grilled Peaches stuffed with Blue Cheese, Caramelized Onions and Pecans with Balsamic Glaze - michaela medina harlow - thegardenerseden.com Grilled Peaches with Blue Cheese, Caramelized Onions, Toasted Pecans & Balsamic Glaze

Gloria Peaches at Scott Farm Orchard - michaela medina harlow - thegardenerseden.comGloria Peaches at Scott Farm Orchard, Vermont. According to Scott Farm orchard manager, Zeke Goodband, these beautiful, sweet, firm-fleshed peaches are the perfect choice for grilling and roasting!

Scott Farm Peaches in a Bowl - michaela medina harlow - thegardenerseden.comBeautiful Scott Farm Peaches, Almost too Good to Eat

Oh summer, summer, summer . . .Where have you gone? As I sit here in my garden chair —surveying the red-tipped Viburnum leaves and orange-tinted Flame Grass— once again I marvel at the quick passage of time. In just a few short hours, autumn will officially begin in the Northern Hemisphere, (20:44 UTC or 4:44 pm ET). Much as I love the fall —always my favorite season— this year I feel more than a touch of melancholy as I let sweet summer go.

Hydrangea paniculata 'Limelight' in Autumn - michaela medina harlow - thegardenerseden.com Blushing Limelight Hydrangea (H. paniculata ‘Limelight’) in the Garden this Morning

Canada Geese and Harvest Moon - michaela medina harlow - thegardenerseden.com  Canada Geese Slip Away by the Light of the Full Harvest Moon

Miscanthus sinensis 'Morning Light' in late summer - michaela medina harlow - thegardenerseden.com Morning Light Maiden Grass Dances in the Cool Breeze (Miscanthus sinensis ‘Morning Light’)

Although this has been a rather cool and rainy season, the months were also filled with warm riches and delights; kayaking on the river, a trip to Block Island, Christmas-in-July fireworks, a picnic in the orchard at Scott Farm, milestone family birthdays, and exciting projects at work. This has also been a year of culinary exploration and adventures thanks to delightful produce from my kitchen garden and fruit from nearby farms.

Swan Song of Summer - michaela medina harlow - thegardenerseden.com The Swan Song of Summer 

Recently, after picking up fresh, late-season peaches from Zeke Goodband at Scott Farm, in Dummerston, Vermont, I decided to experiment with savory recipes featuring this delightful fruit. Grilling peaches has always been a favorite late-summer pastime, and after sampling a delicious appetizer of blue cheese, caramelized onion and pecan stuffed peaches at Magpie Restaurant in nearby Greenfield, Massachusetts, I decided to give the idea a whirl. Simple to prepare and delicious as an appetizer or side dish, these grilled, stuffed peaches are the perfect way to say farewell to summertime.

So as we listen to the swan-song of summer —crickets in the meadow and bluejays in the scrub— here’s a touch of sweetness to send the gentle season on her way . . .

Grilled and Stuffed Peaches on Platter with Balsamic Glaze - michaela medina harlow - thegardenerseden.com

Grilled Peaches with Blue Cheese, Caramelized Onions, Toasted Pecans & Balsamic Glaze

 Appetizer or Light Side for Six

Ingredients

6 Large Gloria Peaches (sliced in half & pitted, skin on)

1/8 cup Pecans (toasted, chopped fine)

1 small, sweet onion, caramelized and chopped fine

1/4 cup Crumbled Blue Cheese (or more)

Salt to taste

Butter for Grilling

Balsamic Glaze for Drizzling Platter

Grilling Peaches - michaela medina harlow - thegardenerseden.com

Method

Caramelize onions, chop/toast pecans, and crumble high-quality blue cheese in advance. Mix the three ingredients together in a small bowl and salt lightly to taste. Set aside.

Slice and pit peaches. Scoop out center neatly to make a bit of room for stuffing if pits are small, and set aside on a platter for grilling. If grilling over flame, brush peaches with melted butter and set on medium-hot grill, away from direct flame. If grilling indoors (Foreman grill or the like), heat the grill and then rub with butter. Grill the peaches until fragrant and soft, but still firm. Remove from heat and fill each peach with a tablespoon or more of stuffing. Arrange on platter and drizzle with balsamic glaze. Serve warm or at room temperature.

Grilled, Stuffed Peaches with Blue Cheese, Caramelized Onions, Pecans and Balsamic Glaze - Michaela Medina Harlow - thegardenerseden.com Grilled, Stuffed Peaches Make a Great Appetizer or Side Dish with Other Grilled Foods. Serve Warm or at Room Temperature.

Photography & Text ⓒ Michaela Medina Harlow/The Gardener’s Eden. All images, articles and content on this site (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Please do not take my photographs without asking first. Thank you! 

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Oh, Sweet-Scented Orchard Blossoms! Selecting & Growing Fruit Trees at Walker Farm with Zeke Goodband…

April 29th, 2012 § 2

Apple Blossoms at Scott Farm in Dummerston, Vermont

The Sweet Scent of Spring: Filling My Hands with Fragrant Apple Blossom Petals as They Fall from the Trees

A Inspirational, Springtime Stroll through the Heirloom Apple Orchard at Scott Farm in Vermont

Many gardeners dream of an orchard filled with homegrown peaches, plums, pears, quince, cherries and apples, fresh for the picking. Fruit trees make wonderful additions to the home landscape, and given proper selection and care, they will provide both beauty and sustenance to the gardener for many years. Spring is the best time of year to plant young fruit trees, and I’m often asked to incorporate them into my garden designs. It’s important for all gardeners —including professionals— to refresh and supplement their horticultural knowledge from year to year, and stay on top of trends. So over the weekend, I joined an eager audience of backyard gardeners at Walker Farm in Dummerston, Vermont, to listen to our local fruit tree expert and orchardist extraordinaire, Zeke Goodband of Scott Farm, share his tips on selecting, growing and pruning fruit trees. I always learn something new from Zeke, and here’s a bit of what he had to offer by way of advice on choosing and caring for young trees in the home orchard…

Orchardist Zeke Goodband demonstrates proper technique for staking young, semi-dwarf fruit trees in the first two years after planting. Pointing out the need for care when strapping trees to stakes, in order avoid damaging the living cambium layer of the tree, Zeke explains that wire, twine and rope may cut through this important layer of bark. Never tie directly to the tree. Zeke recommends using soft, pliant material —such as cloth or rubber— to create a sling around the bark, in order to protect the tree when anchoring and tying it to stakes.

The most important step to take when planting fruit trees —whether an entire backyard orchard or a single specimen tree in the garden— is to properly assess the site. Fruit trees of all kinds require full sun and excellent drainage. In order for trees to flower and develop fruit, they need light from sunrise to sunset throughout the growing season. A little bit of shade in early morning or late afternoon is acceptable —though not optimal— for fruit trees, but a half day of sun or full shade will not provide fruit trees with the conditions they need to grow and produce fruit. In addition, keep in mind that all fruit trees are intolerant of wet soil. So before you get your heart set on a backyard filled with apples and peaches, explore your site with a shovel. Is it poorly drained? If so, choose another site. When the roots of fruit trees sit in wet soil, the tree will slowly decline and eventually die. Equally important, be sure to provide your fruit trees with plenty of room to grow. Even though many modern fruit trees are referred to as semi-dwarf, they still need to be positioned at least 10′ from buildings and other objects, and 15-20′ from other trees. This is important. In order to grow and flourish —and avoid diseases— trees need ample sunlight and airflow.

Another site issue worth considering when planting fruit trees is the presence of wildlife. Deer can cause a tremendous amount of damage to unprotected fruit trees —both to fruit and branches in all seasons— so if deer are common guests to your property, building a fence —at least 8′ tall— is advisable to protect your home orchard. Apple trees are particularly vulnerable to deer browse. For a single tree or small grouping, a more economical, shorter fence may be used to surround and protect the trees.

Zeke discusses some of the differences between the cherry tree varieties available at Walker Farm, and talks about how to select, and care for young trees after planting

Once a site has been carefully chosen, fruit trees may be ordered bare-root —from an online source or mail-order catalog— or they may be purchased in pots at local orchards, nurseries and garden centers, where they may be hand-selected. Walker Farm sells many kinds of beautiful, hardy fruit trees —apples, cherries, peaches, plums and pears, to name a few— and most are three years old. Peaches begin to provide fruit at a very young age, and although they are short-lived (Zeke suggests re-planting peaches every 10 years or so), they are quick to provide a sweet reward; making them a great choice for that first tree.

Once your fruit trees arrive to their new home, how well they are cared for will determine your success and future yield. Bare root trees will need to be planted soon after they arrive. If you must wait, be sure to keep the trees in a cool, dark place (such as the box in which they arrived). Soak the roots briefly —while digging the holes— and settle them in with a long, slow drink of water after planting (a 5 gallon bucket of water with small hole for steady drip works well). When planting fruit trees —bare root or potted— Zeke discourages improving the subsoil with compost or manure. The goal is to get the trees to settle in; spreading their roots beyond the planting hole. If the soil is over-enriched, the roots of the tree will likely remain confined to the planting hole, instead of spreading out and properly anchoring the tree. When planting a potted tree, dig the hole slightly bigger than the container and back-fill with the same soil. When settling the tree into the hole, be sure to leave the graft-union —looks like a knobby elbow— exposed 2-4″ above the soil, and then back-fill completely —avoiding air pockets— tamping the soil very lightly with your foot when complete. There’s no need to fertilize or add compost as top dressing until the tree leafs out. Once it does, fertilizer (10-10-10) or compost may be sprinkled around the root area and lightly worked in. Young trees do like nitrogen for the first 3-4 years (and peaches grow and fruit best when given nitrogen every year, throughout their lifetime) but never feed your trees after the 4th of July (and always avoid using tree spikes. Zeke really dislikes these —as do I— because in seasons with dry springs and wet falls, they neglect feeding when needed and then provide it at the worst possible time: when trees need to go dormant). In order to discourage pests and eliminate root competition, it’s very, very important to keep the root area of fruit trees clear of weeds and grass. So, a layer of mulch (2-3 inches at the base), plus regular weed patrol, is a good idea.

Voles and string trimmers —both of which damage the tender cambium layer of bark— are the enemy of young fruit trees. Protect your trees by creating 18″ high, circular wire cages from hardware cloth. Avoid use of plastic tree-wraps, as they harbor harmful pests, including borers. Hardware cloth (made from 1/4″ metal mesh), settled into the ground surrounding the tree, is what Zeke recommends to protect young trees from girdling by hungry rodents and/or nicks from unwieldy lawn crews. You may recall my mention of wire tubes for protecting ornamental trees in winter. The construction of hardware-mesh protection for fruit trees is quite similar (click here for previous post).

Young, semi-dwarf trees should also be supported with stakes for the first couple of years (fully dwarf trees should be supported throughout their lifetimes). Be sure to use a non-binding and non-chafing sling when strapping the tree to the stakes. Never use wire or twine —which may cut through the tender, outer bark— and avoid tying twine directly around the tree. Rubber or canvas slings, secured to the stakes with twine, work well to support young trees and prevent them from toppling or rocking in the wind.

Zeke demonstrates fruit thinning on a peach tree  —to one peach every 6″ or so— and explains the importance of this technique. Failure to thin heavy crops of fruit may result in broken branches or limbs and poor fruit production the following season

When selecting young trees, buy early in the season from a reputable orchard, nursery or garden center, and always have a careful look at the entire tree, including the root zone (lift gently at the base and slide the rootball from the pot to insure a healthy, non-pot-bound tree). Also, have a look at the leaves, bark and the basic structure of the tree. Does it look healthy; free of wilted or skeletonized leaves? Avoid bringing trouble home to your garden, and once planted, keep a regular look-out for tent caterpillars and other pests by checking on your trees, and supplying water if necessary, every few days.

Zeke demonstrates how vertically-inclined branches on this pear tree are trained to a more horizontal shape through tying techniques

After fielding some pest-management questions, Zeke went on to demonstrate formative pruning and tying techniques for training young fruit trees for best production. Pollination of fruit trees by honeybees and other insects is very important, and although many fruit trees are cross-pollinated by wide variety of local, flowering trees, Zeke points out that planting fruit trees in multiple usually gives the best results in terms of fruit production. Getting young, upright trees to flower and produce  —particularly upright pear, plum and apple trees— can be a challenge. To encourage fruit production —which takes place on horizontal branches— Zeke demonstrated how vertical limbs are gently trained in a more horizontal or angled position and tied down. This technique can be used with the more upright varieties of pears, apples, plums, peaches and other fruit trees, to encourage a more horizontally-tiered shape. If you have ever trained a climbing rose to flower (using horizontal fan shape) you will be familiar with this concept. Some trees have a naturally open, horizontally-branching framework and require little tying or pruning to produce fruit. For example, the Japanese ‘Shiro’ plum (Prunus ‘Shiro’) has a lovely, open shape; making it aesthetically pleasing as an ornamental and productive as an edible. In addition to tying, Zeke explained the process of thinning apple blossoms from the average of five per cluster to one or two blossoms per cluster. What about pruning? Zeke advises that over-pruning young fruit trees is a mistake. Other than correcting tight crotch angles and removing competing leaders —or other obvious problems like rubbing or broken branches— avoid pruning fruit trees for the first few years. Later on in the life of your fruit tree, prune trees during winter dormancy to keep the shape low, open and horizontally branching, as well as to remove diseased or seasonally damaged wood.

Zeke demonstrates how he would prune this young Honey Crisp apple tree; selecting a strong, central leader and removing a competing, vertical branch

If a gardener is hoping to harvest fruit in the near future, adding a few early-to-bear peach and pear trees would be a great place to start. Walker Farm had several varieties of each on hand; including golden ‘Bartlett’ pears and north-hardy, sweet and juicy ‘Redhaven’ peaches. Zeke  discussed some of the best varieties of cherries for our area, noting that trees producing tart fruits —such as ‘Danube’ and ‘Montmorency’— do better than the sweet cherry varieties this far north. But he quickly dispelled the myth that hardy fruit trees grown locally will do better than those grown outside of this region. Because fruit tree varieties are genetically identical, and grafted upon rootstock, a tree raised in Washington (hardy to your zone) has as good a chance of survival as one grafted and raised up the road. Still, I plan to shop for fruit trees locally to take advantage of the expert advice given by lifelong farmers like Zeke Goodband and Jack Manix. An experienced, successful farmer’s words-of-wisdom —and quick wit— are worth their weight in gold.

Thank you to Zeke Goodband for an incredible seminar, and to Walker Farm for sponsoring a spring’s worth of Saturday morning gardening seminars, free to the public! (Click here for information on upcoming seminars, and register to save your seat)

To read more about Zeke Goodband & his work at Scott Farm Orchard, click here and explore my previous posts (including recipe posts).

 Autumn Apple Harvest at Scott Farm in Vermont

Heirloom Apple Treasures

And of Course, the Best Part of Fruit Trees is … Experimenting in the Kitchen with Orchard-Fresh, Heirloom Fruit! Click here for French Apple Cake Recipe 

Resources for the Home Orchard …

The Best Apples to Buy And Grow (BBG)The Best Apples to Buy and Grow (Brooklyn Botanic Garden All-Region Guide Beth Hanson

Growing Fruit RHS Harry BakerGrowing Fruit (RHS Encyclopedia of Practical Gardening Harry Baker

the Backyard Orchardist stella ottoThe Backyard Orchardist: A Complete Guide to Growing Fruit Trees in the Home Garden Stella Otto

The Apple Grower, Michael PhillipsThe Apple Grower: Guide for the Organic Orchardist Michael Phillips

Photographs and Text ⓒ Michaela Medina/The Gardener’s Eden. All photos, articles and content on this site (with noted exceptions) are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Thank you!

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

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Dorie Greenspan’s Simply Delicious French Cake with Heirloom Apples …

October 17th, 2011 § 7

Marie-Hélène’s Apple Cake from Dorie Greespan’s Wonderful Book of Recipes, Around My French Table

I awoke this past Sunday morning with a kitchen full of heirloom apples from Scott Farm Orchard and nothing more important to do than brew a pot of coffee and bake a special birthday cake. No problem, right? Well, I suppose it would have been, were I not the easily distracted type. But of course, that’s exactly how I am. First, I noticed that the light in the garden was incredible, so I had to throw on a bathrobe and tip-toe across the lawn to take a few pictures. This inevitably led to squirrel watching, alpine strawberry picking, pumpkin collecting and hydrangea blossom gathering. Then, back inside, there was a flurry of flower arranging and spontaneous tabletop decorating. You know how one thing will lead another … 

Heirloom Fruit on the Sun-Striped Kitchen Table (iPhone Photo)

Suddenly I remembered that I needed to reschedule an afternoon appointment, and so began the emails. When I glanced up —startled by a squawking trio of blue jays as they hopped about the golden foliage outside my window— I noticed it was nearly eleven o’clock. In the modern world, this sort of behavior might be diagnosed as attention deficit disorder. I call it relaxing, and it was really quite wonderful. It’s been weeks since I’ve had an unscheduled day like this —free to follow each and every whim— and I totally loved it. When I finally settled down on my kitchen stool —leafing through Dorie Greenspan’s Around My French Table— sunlight had warmed the tabletop, and the sweet scent of ripe fruit filled the air. What a delightful way to spend an October morning …

Beech Leaves Turning Copper (Fagus grandifolia & Tsuga canadensis)

And Blushing Hydrangea Blossoms (H. paniculata ‘Limelight’)

And Blue Jays in Golden Halesia (H. tetraptera, the Mountain Silverbell)

My friend Jennifer has been raving about Marie-Hélène’s Apple Cake —from Dorie Greespan’s wonderful book of recipes, Around My French Table— for nearly a year now. And just last week, Jen reminded me of Dorie’s recipe again when she happened to mention that she’d baked this delicious dessert to share with her husband on their anniversary. I love Dorie Greenspan’s books —as well as her fantastic blog, which you can visit by clicking here— and I’ve been wanting to give this recipe a try since  Around My French Table arrived on my doorstep last fall. But the cake specifically calls for four divers apples (Dorie’s French friend, Marie-Hélène’s way of saying different kinds), so I waited until autumn arrived again to try it with fresh, heirloom apples. And this weekend, with a special birthday cake to bake and Scott Farm apples in season, I finally found the perfect opportunity to use one Calville Blanc d’Hiver, one Belle de Boskoop, one Ashmead’s Kernel and one Bramley’s Seedling heirloom apple  …

Fruit in the Kitchen and Passing Showers in the Garden

I Love Looking Outside While I Play Around in the Kitchen. Sometimes, At This Time of Year,  I’ll Spot Foraging Turkey or a Red Fox on the Hunt, But Most of the Time, I just Admire the Autumn Colors …. 

Apple Cake, Ready for Baking!

Fresh from the Oven: Golden, Warm, Fragrant Apple Cake. I Wish Your Screen Could be Scratch and Sniff

Marie-Hélène’s Apple Cake from Dorie Greenspan’s Cookbook Around My French Table

Ingredients:

¾ cup all-purpose flour
¾ teaspoon baking powder
A pinch of salt
4 large heirloom apples (different kinds)
2 large eggs
¾ cup sugar
3 tablespoons rum (dark)
½ teaspoon vanilla extract
8 tablespoons melted butter, cooled

Directions:

Set oven rack to center brackets. Preheat oven to 350° F and butter an 8 or 9 inch round, spring-form pan.

In a small bowl, whisk the flour, baking powder and salt together until blended.

Peel and core four apples of different kinds, and cut them into chunks roughly 1-2″ in size.

Whisk eggs in a medium bowl until they foam. Slowly add sugar and whisk a bit longer until well blended. Add the vanilla and the rum and whisk some more. While continuing to whisk, slowly add half of the dry ingredients. When absorbed into the batter, add half the melted butter. Repeat until all butter and flour mixture are smooth and well blended. Slowly fold in the apples using a spatula. Be sure all apples are completely coated with bater.

Push the apple batter (it will be very thick) into the buttered pan,

Place the pan on the center rack and bake approximately one hour, checking the cake toward the end of the baking time. Remove when the top is golden brown, and when an inserted knife pulls clean from the cake.

Cool for five minutes, then loosen the cake from the sides of a pan with a butter knife. Slowly open the form and let the cake cool to room temperature before serving. You can use a spatula to release the bottom of the cake from the form, or use a wax string. Place a serving dish on top of the cake and carefully invert.

Serve with homemade whipped cream or ice cream.

A Delightfully Unusual, Autumn Birthday Cake

All Heirloom Apples in This Post are from Scott Farm Orchard, Vermont. Stay Tuned for More Heirloom Orchard Mania this Week, Including Heirloom Apples for Cooking and Eating, Unusual Fruit, and Recommended Fruit Trees for Home Gardens

Photographs and Text ⓒ Michaela Medina/The Gardener’s Eden. All photos, articles and content on this site (with noted exceptions) are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Thank you!

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

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October Orchard Dreaming …

October 8th, 2011 Comments Off

Scott Farm Orchard at Twilight with October’s Waxing Hunter Moon

Autumn is apple season in New England, and come October, there’s no place I’d rather be than in an orchard, dreaming. Lucky gal that I am, last week, Ezekiel Goodband —orchardist at Historic Scott Farm in Dummerston, Vermont— took time out of his very busy day to stroll through row upon row of heirloom apple trees with me; sharing some of the sweet delights of the harvest. I’ll be posting more articles and images from my autumn orchard visits over the coming weeks, but in meantime, you may want to check out previous Scott Farm Orchard posts from seasons past. For descriptions and photos of the farm and its heirloom apples, click here. And for orchard-blossom-gazing, click here for a Scott Farm photo essay from this past spring. Of course when it comes to apple orchards, the best time to visit is during the harvest season. Should you find yourself wandering through the hills of southern Vermont this fall, be sure to stop in and visit this gorgeous, historic farm for rare and exquisite heirloom fruit, delicious, fresh-pressed cider, orchard honey, sweet preserves and delightful baked goods. Scott Farm will be hosting Heirloom Apple Day this Sunday, October 9th, and free apple tastings are scheduled at 10am, 12pm and 2pm. For more information, see the Scott Farm website by clicking here.

Apple-Laden Branches: Scott Farm Orchard Contains More Than 70 Different Varieties of Ecologically Grown Heirloom Apples 

Heirloom Apple Trees at Scott Farm Orchard

Color, Fragrance, Flavor and Texture: A Stroll Through the Orchard is a Delight for All of the Senses

Vernacular Beauty: The Barns at Scott Farm

Crates Loaded with Freshly Harvested Heirloom Apples from the Hilltop Orchard at Scott Farm

Glass Windows Reflect a Gorgeous, October Sky

The Working Buildings at Historic Scott Farm Orchard in Vermont

Historic Orchard Buildings, Surrounded by Hills and Running Water …

The Orchard Provides a Perfect Setting for a Late Afternoon, Alfresco Snack

The Waxing Hunter Moon Rising Above Scott Farm at Twilight

Photographs and Text ⓒ Michaela Medina/The Gardener’s Eden. All photos, articles and content on this site (with noted exceptions) are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Thank you!

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

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A Stroll Through the Blossom-Laden Apple Trees & Petal-Strewn Paths … Scott Farm & Springtime in Vermont

May 19th, 2011 § 4

The Gardener on a Rainy Day Stroll Though the Blossom-Filled Orchard at Beautiful Scott Farm in Southern Vermont

Delicate, Pink-Tinted Heirloom Apple Blossoms Perfume the Damp Air

The Orchard and Misty Mountain View at Scott Farm

A busy, wet morning gave way to a brief window of opportunity between showers. With a list of errands and a calendar jam-packed with appointments and responsibilities, there’s little time to spare. Still, the moment of spring is brief, and I couldn’t resist the siren song of a favorite place, calling to me from the shrouded hills above the highway. Make time, she whispered, make time…

Scott Farm Orchard. A spontaneous stroll through petal-strewn, verdant paths in May. Fog and mist draped hills, heavy air perfumed by heavenly-scented apple blossoms; this orchard is a magical place in any season, but I find it particularly enchanting in the vernal {and later, autumnal} months. And so, showered by sparkling raindrops and cascading flower petals, I found myself lost for a blissful hour in springtime’s sweet, seductive company…

Peak Beauty: Pink Buds and Fragrant Flowers Still Bloom Amongst Fallen Petals

Apple Petal Puddles

Pink-Tinted Perfection

Some readers may recall my previous post on historic Scott Farm in autumn, with photographs of orchardist Ezekiel Goodband’s heirloom apples along side his historic and poetic descriptions of their origin, color, fragrance and flavor. Later used in a slide show and article on heirloom apples, “What’s Driving Our Favorite Fruit Into Decline”, written by Gary Nabhan for Grist.com (click here to visit Grist), the story “Original Sin?…” remains one of the most popular posts on this blog. I’ll be writing more about heirloom fruit, apple trees and Scott Farm in the coming weeks, but for now, enjoy the simple beauty of this wonderfully magical place on a rainy day in May…

Apple Orchards are Beautifully Fragrant in Springtime, and Again in Autumn, When Fruit Hangs Ripe and Blushing on the Trees

Peeking Through the Branches into a Magical Forest of Blossoms

Busy Bees Work the Trees, Devoted to the Work of Their Alchemy

And the Gardener Pauses to Appreciate and Give Thanks to Her Muse…

***

Special thanks to Zeke Goodband for allowing me beyond the magical orchard gate at Scott Farm

Photos of Michaela for The Gardener’s Eden by W.B.

Article and all Other Photographs ⓒ Michaela at The Gardener’s Eden. All photographs, articles and content on this site, (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be used or reproduced or reposted without prior written consent. Contact information is in the left side bar. Thank you!

The Gardener’s Eden received no compensation, of any kind, for editorial mention of any businesses or products in this post.

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links here (including Amazon.com book links and Terrain Garden & Home). A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

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I’ve Got Sunshine On A Cloudy Day… My First In-Print Gardening Article for Martha Stewart Living Magazine!

January 20th, 2011 § 9

Enjoying the Fruits of my Labor in Martha Stewart Living Magazine

Some moments are worth celebrating with friends! My first gardening article for Martha Stewart Living —”Sunshine in a Pot”— has just been published in both print and electronic format. Savor the sweet moment with me and pick up a copy of February’s Martha Stewart Living Magazine or download the iPad App— it’s a beautiful issue…

Martha Stewart Living Magazine – Subscription via Amazon

Johnny Miller’s gorgeous photographs set the sunny mood for my citrus-growing article; filled with all of the horticultural information, online resources and cultural tips you’ll need to get started with these rewarding plants. Martha Stewart Living iPad edition also contains wonderful citrus recipes; including Meyer lemon butter, lemon pine-nut tart and Meyer lemon coffee cake.

A Splash of Sunny Color and Lively, Citrus Flavor Brightens Grey Mid-Winter Days and Helps Chase Away the Blues…

Imagine waking up to the scent of citrus blossoms; their sweet, delicate fragrance perfuming the air. Picture yourself stepping through the door and into the next room; plucking a plump, juicy lemon, glowing orange or shimmering lime from the branches of your own tiny citrus tree…

Slice a bit of fresh lemon for your morning tea. Close your eyes and breathe deep. Instantly, the fragrance transports you: grey clouds and dingy snowbanks disappear as you are whisked away to a sunny Mediterranean terrace; sampling a zesty lemon granita as the vespas fly by…

Have an Apple iPad ?
If you do, click to download Martha Stewart Living Digital Magazine and Mobile Apps

The pulp: “Sunshine in a Pot” contains all of the sweet, cultural details you need to succeed with homegrown citrus. Also inside this issue of MSLiving: discover the southern charm of Camellias in a feature gardening article by Stacey Hirvella —with dreamy photographs by Ngoc Minh Ngo— along with the always delicious recipes, fantastic decor and fabulous crafting ideas you know and love.

The beautiful sea-green glazed mug in this post is by Virginia Wyoming

Special thank you to Stacey Hirvella and Miranda Van Gelder

***

Article and Photos (excepting links from Martha Stewart Living) ⓒ Michaela at TGE

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