October 5th, 2010 § § permalink
Sun Dried Tomatoes on the Terrace
Homemade Sun Dried Tomatoes and Herbs in Olive Oil in My Pantry
Hillside in Autumn Rain…
Beautiful, misty mountain tops and grey, moody skies greeted me when I awoke this morning. It seems that the wet, unsettled weather has returned to New England this week, and I —for one— welcome it wholeheartedly. With such a dry summer and early autumn, the fields and forests need all of the rain we can get. But it’s more than that, really. I actually have a thing for fog and mist. Maybe that’s why I like New England. A bit of gloom can be rather appealing, I think. I lived in the San Francisco area for awhile, and I loved watching the damp fog move like a thick blanket across the landscape.
But what about the sunshine? Well, I suppose I must be one of those ‘absence make the heart grow fonder’ types. I find that when the sun goes into hiding —and then finally makes an appearance after three or four days of rain— I tend to appreciate it more. Ever notice how wonderful home feels, after you’ve been traveling for awhile? That is how I feel when the sun comes out after a stretch of overcast days. Of course this doesn’t mean that I don’t miss the glowing, golden orb. Oh, quite the contrary. I do miss the warm sunlight on cold, cloudy afternoons. In fact, that’s when I usually end up cooking something with orange colored winter squash, bold, yellow bell peppers or better yet – red tomatoes! Oh my, sun dried tomatoes… Of course! Sun dried tomatoes are the perfect way to bring a bit of warmth and color to the table on a cloudy day!
Fresh Tomatoes From My Garden
Tomatoes Drying on a Screen in the Sun
During the long stretch of hot, sunny weather in August and September, I decided to make sun dried tomatoes the old-fashioned way: in the sun! If you live in a hot, dry climate, sun drying fruits and vegetables is easy. But if you live in the northern reaches of the world, regular periods of sunny weather are very unusual, and can be a bit hard to predict. I took full advantage of our unusual hot-spell to dry as many tomatoes as possible in the sun. But tomatoes can also be dried in other ways —in an oven, a dehydrator or even on shelves above a hot, wood stove— with excellent results.
The process is really quite simple. I made both my seeded and seedless sun dried tomatoes the Mediterranean way. Leaving the skins on, I cored and sliced the tomatoes in half lengthwise (I cut in quarters for thinner strips, and remove seeds from those strips, as shown above), sprinkled them with sea salt, sandwiched them between two screens and placed them out on my sunny terrace to dry (I brought the trays in each night to thwart critters). One week later: presto, sun dried, leathery goodness! I put all of the dried tomatoes up in ziplock storage bags and set them in the pantry to enjoy in pasta, on pizza and in appetizers. I also enjoy sun dried tomatoes in olive oil. To make them, I just put a handful in a canning jar, add herbs like dried basil and oregano, and fill the jar to the top with good quality, extra virgin olive oil. Then, I place them in the refrigerator to use as needed. You can add garlic too, but it’s important to always store these mixes in the refrigerator for safety, and use them within a week or so.
Sun Dried Tomatoes are Great Eaten As-Is, and They Add Intense Tomato-Flavor to Appetizers, Pasta, Pizza and Many Other Dishes…
If you would like to make sun dried tomatoes, but can’t get a break in the weather, try drying them in your oven instead. They taste just as good and the process is much faster (you can also buy or borrow a dehydrator). Preheat an oven to 200 degrees fahrenheit (approximately 93.33 celsius) and prepare the tomatoes as described above. Roma tomatoes do work well, but you can use any kind, including heirloom and cherry tomatoes. If you like, you can remove the seeds, or leave them in (I prepare them both ways, depending on how I am going to use the dried tomatoes). Spread the salted tomatoes out on wire-mesh racks if you have them (or on cookie sheets if you don’t). Be sure they aren’t touching. Roast them in the oven at 200 degrees fahrenheit (or around 93.33 celsius) for about 6 hours, maybe longer if the tomatoes are extra juicy (if the tomatoes are super wet, I usually remove most of the seeds and pulp and/or cut them into wedges). Check the tomatoes frequently toward the end of roasting time. The strips should be completely dry and leathery, but not crisp. Remove the tomatoes to cool, and then seal them in ziplock bags, or store them as described above in olive oil (be sure to refrigerate to prevent botulism).
This Small Plate of Sun Dried Tomatoes Represents Approximately 6 Large Roma Tomatoes After Drying for One Week in The Sun. The Pretty Plate is by California Artist, Aletha Soule.
Article and photographs ⓒ 2010 Michaela at TGE
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March 19th, 2010 § § permalink
Salix discolor: North American native pussy willow © 2010 Michaela at TGE
Salix discolor, North American native pussy willow – Pitcher by Aletha Soulé. Photo © Michaela TGE
Welcome! Oh welcome sweet, silver-tipped harbinger of springtime. Is there anything that makes a heart race faster than the sight of the first pussy willow catkins in March? I should probably install a blinking sign on the back of my vehicle; “Warning: I break for pussy willow”. Yes, it’s true. I am quite the springtime roadside hazard. Fortunately, the mud-slicked trails I travel in search of Salix discolor, (as our North American native pussywillow is formally called), are usually avoided by traffic at this time of year. Yesterday afternoon, after a bit of swampy adventure, I returned home with a flush in my cheeks and armfuls of downy-budded branches. I love the beautiful, soft texture and the sculptural quality of pussy willow arrangements.
Salix discolor is a North American native shrub or small, understory tree, (5-15′ tall and perhaps 8′ wide). Often found beside brooks and forest streams, or in low-lying thickets and swamps from Canada to Georgia, the pussy willow is hardy to USDA zones 4-7. Stands of Salix discolor form important wetland habitat for nesting birds and other creatures. Mindful of this, I have been carefully harvesting where shrubs are plentiful, and making clean cuts with my Felco pruners.
Pussy willow are easy to propagate from springtime cuttings, (this is a good project to try with kids!). Simply harvest pliant, year-old branches, (approximately 18-24″ long), and keep stems in a vase of water in a sunny spot. Plant whips outside when roots have formed, right after the last frost date in your area. This year I harvested some branches to use in everlasting arrangements, and some to propagate for my garden. Pussy willow make wonderful, textural-interst shrubs for wetland transition areas in the naturalized landscape. I hope to propagate enough for future cutting as well as for enjoying in the permanent landscape. Remember, these native shrubs are fantastic cover for small birds in the garden too. If you harvest pussy willow for arrangements, and would like the catkins to remain in their silvery, bud-like state, place them in a vase without water to halt development. The preserved twigs and branches can be used in wreaths or other decorations, and will remain beautiful throughout the year. If placed in water, the catkins will slowly develop a greenish cast or “bloom” and eventually, alternate, oval-shaped leaves will spout along the branches. Plant Salix discolor in a garden low spot, where it will catch spring run-off and moisture throughout the seasons…
Salix discolor, North American native pussy willow © Michaela at TGE
Salix discolor – vase by Aletha Soulé. Photo © Michaela at TGE
Article and photographs copyright 2010, Michaela at The Gardener’s Eden. All rights reserved. All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used or reproduced without written consent. Inspired by something you see here? Please give credit where credit is due. It’s a small world and link-love makes for fond friendships. Stealing makes for bad dreams…
Do you enjoy visiting The Gardener’s Eden? You can help support this site by shopping through the affiliate-links here. A small percentage of each sale will be paid to The Gardener’s Eden, and will help with site maintenance and web hosting costs. Thank you!
November 20th, 2009 § § permalink
Winterberry branches, in a modern glass vase, beside my painting studio door
One of my favorite ways to prepare for the Thanksgiving holiday is to decorate my home and studio with natural remnants from my garden. At the end of my day yesterday afternoon, I stopped along the bank of the Connecticut river and gathered some native bittersweet vine, (Celastrus scandens), for wreaths and table arrangements. Over the past couple of weeks, I have also been collecting pine cones, berry covered twigs and fruit tree branches from around my property. These autumn remnants will fill vases, urns and baskets around my home. Later I will add some berries and pine cones to my wreaths and door swags, setting aside a few extra decorations to give as gifts. When the holidays have passed, I will recycle my decorations by bringing the berry branches back outdoors to provide food for birds. The pine cones will remain indoors, where I will use them to start fires in my wood stove…
Gathered winterberry branches, (Ilex verticillata), from the garden
I started decorating this morning by filling vases with berry branches and baskets with pine cones. Just adding a little bit of color and texture from the garden really brightened the house and lifted my spirits. I thought I would share some photos of my dried table and floor arrangements as I get ready for the holidays. This weekend I plan to continue making simple, decorative baskets and wreaths – so there will be more ideas coming next week. The best part? All of these decorations came from my garden or nature; the only costs are time and energy – both well spent…
Pine cones, dried and arranged in a basket on my kitchen table
Bittersweet, in an Aletha Soule gunmetal-glaze pitcher, on a table in my studio
Crabapple branches in a Richard Foye raku vase in my bedroom
Winterberry branch, (Ilex verticillata)
Winterberry, placed in an urn on the second floor landing of my studio
Article and photographs copyright 2009, Michaela at The Gardener’s Eden
Please do not use or reproduce my photographs, for any reason, without permission
All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used or reproduced for any reason without express written permission. Inspired by something you see here? Please give credit where credit is due. It’s a small world and link-love makes for fond friendships. Stealing makes for bad dreams…
October 30th, 2009 § § permalink
Dried flower heads from a field of Queen Anne’s lace sparkle against frosted glass…
The last days of October have arrived and the natural world outside my door is slowly bleaching, bronzing and browning to a warm patina. Gorgeous distractions demand my attention at every corner. Still, there is much work to be done in the garden before winter arrives – so I wander about the flower beds daily, preparing for next season’s long slumber. As I gather up pots, toss spent annuals, and attend to various autumn gardening tasks, warm rays of sunlight illuminate ornamental grass and dried flowers, highlighting their texture and form. The stark and skeletal remains of Queen Anne’s Lace and the honey colored needles of Amsonia hubrichtii seem to call out for individual attention. As I work I often collect some of nature’s gifts for indoor display. Placed in delicate vases without water, these bits of frilly, feathery foliage will last for weeks on table and desk tops, where they sparkle in the late afternoon sun as I write. Larger souvenirs from my garden, (such as Hydrangea paniculata and Miscanthus sinensis), fill Aletha Soule’s vases, Richard Foye’s vessels and various old, terracotta urns placed near brightly lit windows and doors where they catch the long, golden light.
Now is the perfect time to collect ornamental grass and dried flowers by the armful. Gathered garden remnants can be hung upside down from attic beams and garage rafters to be used later for wreaths and table displays throughout the winter months…
Golden Amsonia hubrichtii sings in blue blown-glass…
Deschampsia flexuosa, (Common hair grass), from the meadow catches light in my kitchen on a late afternoon. Raku vessel by Richard Foye.
Hydrangea paniculata ‘Limelight’ in an Aletha Soule gunmetal glaze pitcher…
Miscanthus sinensis ‘Strictus’, (Porcupine grass), in a urn by the studio door…
Miscanthus sinensis ‘Purpurascens’, (Flame grass), in a Richard Foye urn beside the patio door…
Article and photographs copyright 2009, Michaela at The Gardener’s Eden
All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used or reproduced without express written consent. Inspired by something you see here? Please give credit where credit is due. It’s a small world and link-love makes for fond friendships. Stealing makes for bad dreams…
August 11th, 2009 § § permalink
~ A bouquet of dahlia and calendula brightens my windowsill ~
One of the great pleasures of successful flower gardening is, of course, the access to seasonal, fresh cut flowers for the dinner table, desk and elsewhere in the home. I also really enjoy bringing an exotic bouquet to my host or hostess when I am invited to a dinner party, or to a friend as a surprise. Earlier this summer, in my posts about designing a potager and companion planting in the vegetable garden, I mentioned the horticultural benefits of growing flowers in a kitchen garden. But as an artist, I have many reasons, way beyond the practical, for a cutting garden. Flowers are a great inspiration; the extraordinary colors and amazing geometric forms can shift a mood, spark a creative impulse, or simply add a touch of beauty to the day. Know someone with a bland office cubicle, or sterile waiting room? Imagine what a few colorful zinnias would do to change the atmosphere. It’s amazing really. That old 1960’s slogan “Flower Power” couldn’t be more accurate.
Zinnia and Dahlia ~ copyright 2009 ~ Tim Geiss
Growing annuals for cutting can be as simple as sowing seed or planting six packs in the vegetable garden in spring. I grow my cutting garden in well drained soil enriched with compost, and I fertilize with Neptune’s Harvest or whatever fish emulsion I have on hand. My own cutting garden varies in size each year depending upon my available time, space and budget. This year, I purchased common annuals in six packs from Walker Farm and a few of the specialty annuals they are known for. I chose dahlia, zinnia, cleome, cosmos, verbena bonariensis, specialty calendula, (French marigold), and moluccella laevis, (Bells of Ireland), among others. I also grow some perennials in and around my vegetable garden, including early bloomers like bulbs and peonies and late-season favorites such as coreopsis tripteris, physostegia virginiana, liatris ‘Kobold’, veronica ‘Goodness grows’, rudbeckia, echinacea and solidago, (golden rod), to name but a few. Native goldenrod is a great addition to flower arrangements. Sadly, although solidago is a prized perennial in much of Europe, this native flower is shunned by many North American gardeners who mistakenly believe it to be a cause of hay fever, (ambrosia artmisiifolia, or common ragweed, is usually the culprit). I always buy my annuals locally in spring. But you can also find bulbs and plants through online retailers, including my two of my favorite sources for summer bulbs, Swan Island Dahlias and Brent and Becky’s Bulbs.
Combining perennials and annuals in casual arrangements is one of my favorite ways to bring the garden indoors, (see photo below). I like to play with contrasting colors like orangey-yellow and purple, or bright blue and reddish-orange to enliven my kitchen table. When creating bouquets for the bedroom or bath, I often soften the mood a bit, and combine flowers in more complimentary hues; using tones of blue and green, or shades of lavender and rose. Whatever I create with flowers from my garden, the arrangements have a way of making the whole house look brighter.
In order to get the most life from cut flower arrangements, I try to harvest the blooms in early morning, before the heat of the day, or in the cool of the evening after the sun has set. I choose flowers with swollen buds or petals just opening. With sharp scissors, I cut the stems long and at a slight angle. Immediately, I place them in a bucket of lukewarm water kept in the shade while I make my other selections. Certain flowers, such as poppies, will need to have their stalks seared with a match in order to seal the stem. And most early bulbs, such as daffodils, prefer cool vase water. Cut flowers will stay fresh longer when you add a couple of tablespoons of lemon juice, about a tablespoon of sugar and 1/2 teaspoon of bleach to each quart of vase-water. Changing the vase-water every couple of days will extend the life of your bouquet and keep the flowers looking fresh longer. Bacteria is responsible for that nasty flower-water slime and smell when you forget to change the water for a week. I try to avoid that olfactory experience at all costs!
Annual Cosmos ‘Candy Stripe’, Calendula ‘Pacific Beauty Mix’, Rudbeckia hirta ‘Becky Mixed’ here with perennial Veronica ‘Goodness Grows, Liatris ‘Kobold’, Echinacea purpurea and Solidago Canadensis Gunmetal Glazed Pitcher by artist Aletha Soule
Rudbeckia hirta ‘Goldilocks’ produces 18″-24″ stems with 4″ double orange blossoms… perfect for late summer bouquets
To add a little something extra to my bouquets, I often add ornamental grasses, (such as miscanthus), foliage plants, (including ferns and perennial plant leaves), vines, (such as bittersweet), and branches from trees and shrubs. Shrubs with darker foliage, including physocarpus ‘Diablo’ or ‘Summer Wine’, and weigela ‘Java Red’, among the many choices, add a nice contrast to floral arrangements in complimentary hues. When adding woody plants like these, as well as flowering hydrangea and lilac to an arrangement, it ‘s important to “smash” the woody stems with a mallet in order for the cut branch to absorb water, (see center photo below). In addition to beautiful color and texture, woody plants add structure to a vase, and can help support both delicate flowers and heavy blooms, especially those with a tendency to flop.
White cleome, zebra grass and weigela florida ‘Java Red’ foliage in a vase by Aletha Soule
Flowers harvested from shrubs with woody stems must be ‘smashed’ as shown, to help them absorb water
~ A beautiful raku vase by Vermont artist Richard Foye ~
And from the garden: Ninebark, (Physocarpus), ‘Diablo’, False indigo foliage, (Baptisia), Foxglove, (Digitalis davisiana), Queen Anne’s Lace, (Anthriscus sylvestris), and Bells of Ireland, (Moluccella laevis)
~ Hydrangea paniculata ‘Limelight’ in a small vase by artist Aletha Soule ~
When it comes to choosing vases, I am a big believer in experimentation. Although I have a nice collection of vases from Vermont artisan Richard Foye and California’s Aletha Soule, I do not limit myself to traditional vessels for holding fresh flowers. I am just as likely to stick a bouquet into a rusty tin can when the orange-brown contrast strikes my fancy. Old mason jars, drinking glasses, perfume and liquor bottles, beach buckets, cookie tins, soda bottles and milk cartons have all served as vases in my household. In fact, pretty much anything that holds water is fair game. Floating flowers in a shallow bowl with candles makes for a memorable center piece at a dinner party, and the low display draws attention to the structure of larger flowers such as dahlia and sunflower. I also like the look of one spectacular blossom filling the top of a thick glass, as photographed by artist Tim Geiss below.
As the seasons change, I like to bring autumn leaves and bare branches into the house for my larger urns. And early autumn vegetables, such as kale and cabbage, make dramatic additions to flower arrangements as well. When November and December come ’round, I will bring in winterberry, (Ilex verticillata), and dried grasses from the garden by the armful. Do you have any favorite additions to your floral arrangements? I will be featuring more articles like this one in the future, but for now, please feel free to share your ideas and add comments for others here on the forum. In a world filled with chaos, stress, uncertainty and pressure, we could all use a little beauty to brighten our day. Sometimes, even a milk carton of roadside daisies will do!
~ Freshly cut Zinnia, copyright 2009, Tim Geiss ~
~ Special thanks to Tim Geiss for his beautiful flower photographs as noted ~
~ Article and other photos copyright 2009 Michaela at The Gardener’s Eden ~