Getting Down to Earth in the Garden…

April 3rd, 2011 § 1 comment § permalink

First Flowers: Glory-of-the-Snow (Chionodoxa luciliae ‘Gigantea’)

What a difference a day makes! Yesterday, my hilltop was nearly invisible; blurred grey and white by snow squalls, sleet and driving rain. But today, all of the new snow has melted, the sun is shining and the sky is clear blue. Ah, New England. As they say: if you don’t like the weather here, wait a minute. Things change quickly at this time of year, and it looks like I may be getting down to earth about gardening soon…

Buds of Viburnum bodnantense ‘Dawn’. Read more about this beautifully fragrant shrub by clicking here.

Meltwater in a Steel Bowl on My Terrace

Crocus tommasinianus against the warm stone wall

I decided to take advantage of the warm temperatures today, and headed out to the potager to sow some more early season crops beneath the protection of the hoop house cold frames. After wading through the melting snow-drifts (still more than two feet high in places), I checked on soil temperatures in the vegetable garden. The IRT plastic-covered earth (infrared transmitting plastic was placed last fall to warm the soil) along my kitchen garden fence is nearly ready to work, so I’ll be sowing snow and snap peas in a few days. Many gardeners rush to plant peas as early-as-possible, but I find that crops planted a bit later catch up and produce just as quickly as those hastened into the earth. The optimal soil temperature for sowing peas is around 50 – 70° F (a soil thermometer is a handy and inexpensive device to keep in your tool bag or tote at the beginning and end of the gardening season).

I keep my early crops organized by planting date and plan –ready to go & close at hand— in wire baskets. Here peas, beets, radishes, carrots and greens are ready to go when the opportunity arises.

Succession Planting Continues in the Hoop Houses (Repeat Sowing of Seed to Continue Harvest of Quick-to-Mature Crops, like arugula, spinach, beets, radishes, lettuce & other roots ‘n greens)

And I’ve pulled out my favorite clean-up tool, an inexpensive and endlessly useful Adjustable Steel Rake, in hopes of beginning a bit of garden clean-up later on this week!

It’s hard to believe how much things can change in only one day. Sure, snow may fly again tomorrow, but it certainly feels like spring is making progress. Today the sun is shining brightly on the first, pastel-colored bulbs and yesterday’s silly snow-woman has completely melted away…

It’s hard to believe that a gardening snow-woman stood here just a day ago!

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Article and photographs are copyright 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, reproduced or reposted elsewhere without written consent. Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links here. 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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Mimosa Pour Moi? Oui, Oui, Oui. Sunday Afternoon Delights in the Early Spring Garden…

April 4th, 2010 § 6 comments § permalink

La Mimosa de Minneola de Michaela

Could there possibly be a more lovely weekend for Easter Egg hunts, Sunday brunches, garden strolls and chilled mimosas? I think not. Here in New England the weather is simply spectacular, and swollen flower buds are bursting open to greet the glorious day. The pink bodnant viburnum ‘Dawn’ at my Secret Garden door perfumes the air, and a carpet of starry blue Chionodoxa sparkles upon the path. Finally, the sleepy Narcissus are awakening and the early Crocus and Galanthus are blooming their pretty little heads off.

It’s a perfect day for a leisurely mid-day meal on a sunny stone terrace. And for a refreshing accompaniment, what could be more appropriate for Sunday brunch than a classic Mimosa? By now it’s no secret that I love sparkling wine and champagne. However, I dislike sticky-sweet cocktails -and until recently the perfect Mimosa has always eluded me. Named for the famously fragrant blossoms of the tropical Acacia, this popular champagne cocktail is rumored to have been invented at the Ritz Hotel in Paris circa 1925. The original concoction contained Grand Marnier, (orange flavored cognac), French champagne and fresh squeezed orange juice. The key to getting a good balance of floral aroma, pleasing effervescence and a clean finish is using the freshest juice, dry sparkling wine, and tasting your ingredients in advance.

After experimenting with a few different Mimosa recipes, I have decided that although it isn’t an orange at all, the Minneola tangelo, (a Dancy tangerine x Duncan grapefruit hybrid dating back to the 1930s), makes the perfect juice for this cocktail. Minneola are plentiful in markets at this time of the year, so although I can not grow a tree of my own here in Vermont, I have easy access to the fruit for this special treat. In addition to substituting fresh squeezed Minneola juice for the traditional orange, I’ve made a few more modifications to the classic recipe, (which follows below). If you too have been searching for a more satisfying Mimosa, give this version a try. I think it is a garden-strolling, flower-lover’s fantasy…

Crocus Petals Unfolding © 2010 Michaela at The Gardener’s Eden

Narcissus ‘Rijnveld’s Early Sensation’ © 2010 Michaela at TGE

Striped Crocus © 2010 Michaela at TGE

Viburnum bodnantense ‘Dawn’ in Early April © Michaela at TGE

The Fragrant Viburnum bodnantense ‘Dawn’ © 2010 Michaela at TGE

Chionodoxa luciliae (gigantea) – Glory of the Snow © 2010 Michaela at TGE

Crocus in the Dried Grass © 2010 Michaela at TGE

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The Making of a Fresh Squeezed Minneola Mimosa

La Mimosa de Minneola de Michaela


Ingredients for one cocktail, (multiply for many):

Fresh Squeezed Juice of one Minneola Tangelo

2 dashes of Cointreau

Chilled Maschio Prosecco Brut (Italian sparkling white wine)

Directions:

In a full sized champagne flute, add the fresh squeezed Minneola juice, (this should be about 1/3 of a glass). Add a couple of dashes of Cointreau, (some prefer Grand Marnier, a cognac, which is sweeter. I prefer the slightly bitter taste of Cointreau). Fill the glass with Maschio Prosecco. This sparkling wine has an aroma of orange blossoms and tastes lightly of fruit, without adding extra sweetness. However you can of course substitute any brut champagne or sparkling wine.

Garnish with a wedge of Minneola and serve chilled with brunch or as a lovely afternoon surprise in the garden…

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Fresh Minneola tangelo

Mimosa Pour Moi? Oui, Oui, Oui !

Crocus © 2010 Michaela at TGE

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Words and Pictures copyright 2010 Michaela at The Gardener’s Eden. All Rights Reserved.

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