The Vintage Rose: A Valentine’s Cocktail

February 11th, 2018 § Comments Off on The Vintage Rose: A Valentine’s Cocktail § permalink

The Vintage Rose Cocktail: Perfect for Valentine’s Day (or any day!)

Valentine’s Day is coming up, and with Rosalind Creasy’s The Edible Flower Garden still on my mind, how could I resist sharing a romantic rose-cocktail made with real rose petals and homemade rose syrup? Long time readers may recall this recipe from nearly a decade ago, when The Gardener’s Eden was just getting started. Time to revive a long-standing favorite in the name of love and flowers!

Although it’s easier to locate fresh, organic rose petals in June, many florists now offer organically grown flowers year round. Request imperfect roses —or bags of fresh, organic rose petals— since you will be dismantling them. Be sure to ask for organic roses, making certain that no pesticides have been sprayed on your blossoms. Remember, you will be making syrup and sipping wine soaked in these petals! I make my own rose syrup for this recipe (best made 24 hours ahead, to steep). Some recipes simply use water, sugar and rose petals, however, I like to add food grade rose water and sprigs of French lavender, plus a few drops of organic red food coloring for a pretty pink hue.

Vintage Rose Cocktail

Adapted from The Bubbly Girl, Maria Hunt

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Ingredients (makes one cocktail):

¾ oz      Rose syrup (see recipe below)

5 oz      Chilled, brut prosecco, cava or champagne

Twist     Meyer lemon

6           Organic rose petals

Method:

Add the rose syrup* to a chilled champagne flute. Top with sparkling wine or champagne. Twist the lemon peel over the glass to release the oils and then drop it into the flute. Garnish with fresh, organic rose petals.

Cheers !

*You can buy rose syrup at many specialty stores, however we made our own:

Rose Syrup

(Adapted from versions by Bubbly Girl, Maria Hunt & Rosalind Creasy)

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Ingredients:

2      Cups Organic Rose Petals (Rugosa, English and Heirloom Roses are best!)

1/2   Cup Water

1/2   Cup Rose Flower Water (or sub water if unavailable)

3       Sprigs French Lavender

2/3   Cup Granulated Sugar (use up to 1 cup of sugar for thicker syrup)

2       Drops Organic Red Food Coloring (optional)

Method:

Mix water and rose flower water (if using) in a medium saucepan and bring the mixture to a slow boil. Immediately add the sugar, stirring constantly. Once the sugar has melted, reduce the heat to a simmer. Slowly stir in the rose petals and lavender. Stir for a few minutes to thicken. Remove saucepan from heat and allow to cool. You may add a couple of drops of organic red food coloring at this point, if you so desire.

Pour the syrup mixture into a bowl with a tight fitting lid and allow to steep and cool overnight in the refrigerator. Remove lavender sprigs and seal the rose syrup in a small bottle. The syrup will keep fresh in the refrigerator for approximately 2 weeks. Freeze rose syrup for longer storage. Rose syrup can be used in many recipes —including cocktails, desserts and even main course entrees— so it’s very worth keeping some on hand, with your emergency stash of ice cream!

Heirloom & English Rose Petals are Especially Large and Fragrant 

Heirloom & English Roses from my Summertime Garden

Article 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.

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Designing Spring’s Prettiest Potager & Rosalind Creasy’s ‘Edible Flower Garden’

February 8th, 2018 § Comments Off on Designing Spring’s Prettiest Potager & Rosalind Creasy’s ‘Edible Flower Garden’ § permalink

Rosalind Creasy’s The Edible Flower Garden

When you begin plotting out your spring vegetable garden, do you include space for edible flowers in your planting plan? Wait, did I just say edible flowers? Indeed I did. Gourmet gardeners will already be familiar with the delicious flavor of stuffed squash blossoms and the zing of spicy nasturtiums, but there are many, many more flavorful flowers to consider when drawing up your potager design. Looking for fresh inspiration while designing a long-time client’s 2018 vegetable plot, I pulled out Rosalind Creasy’s The Edible Flower Garden and found myself dreaming of candied flowers, lavender ice cream, rose petal syrup and beds filled with Johnny Jump-Ups, Violets, Begonias, Calendula and Hyssop. What great wintertime reading for a gardener, and a perfect Valentine’s Day gift for your favorite flower lover.Image: Rosalind Creasy’s The Edible Flower Garden

Long time followers of this blog will recall many posts on potager design and edible gardens; including those featuring the use of herbs and flowers. The addition of flowers —especially edible buds and blossoms— to a vegetable garden is beneficial in so many ways. Not only do colorful flowers make an edible landscape more beautiful, they also provide sustenance to pollinators, beneficial insects, birds and yes, even the gardeners themselves. Designing a pretty potager is not only desirable, it also makes good gardening sense!Nasturtium Tangle in My Own, Summertime Potager

When it comes to selecting seed for your spring planting, The Edible Flower Garden is filled with great information about flower flavors and textures as well as advice on how to grow and prepare your blossoms. From easy-to-cultivate annuals to long-lived perennials and investment shrubs, The Edible Flower Garden will help you decide what to grow.Most Tuberous Begonias have a crisp texture and pleasantly light, lemony flavor. Image: Rosalind Creasy, The Edible Flower Garden

One of the best parts of this book, as well as others in Rosalind Creasy’s edible gardening series, is the recipe section. From simple sauces and salads to delicious-looking main courses and desserts, there’s something for everyone. Spring dreaming? May visions of Edible Flower Canapés and Rose Petal Sorbet dance in your head ’til springtime. Gather your seed packets and tubers, I’ll meet you in the garden come May!

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A copy of this book was provided by Tuttle Publishing in exchange for independent, un-biased review. No other compensation was received. The Gardener’s Eden is not an affiliate of Tuttle Publishing, but is an affiliate of Amazon.com.

Article 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 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!

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Kitchen Garden Planning, Part One: Designing a Pretty & Productive Potager

April 7th, 2013 § 12 comments § permalink

Potager_Planning_michaelamedinaharlow_thegardenerseden I like to design kitchen gardens with both beauty & bounty in mind. Why does beauty matter in a vegetable garden? I’ve noticed that the prettier the garden, the more time I want to spend in it. Usually, the more time you spend in your potager, the more time you spend on your plants and the better they produce

There’s still snow in my vegetable garden, but with sunny days and drying wind, it’s melting quickly. I try to stay in the moment and enjoy the season as it unfolds. But I must confess that I can hardly wait to get back into my garden and sink my hands down into the rich, dark, fragrant earth. April through late November, I spend a great deal of time working in my kitchen garden. So, I’ve made the space welcoming and comfortable by adding room to relax; placing comfortable chairs here and there, and conveniently positioning a table to set down my coffee cup or indulge in a late afternoon snack. In fact, I treat my edible garden as I would any other outdoor room; enclosing the cozy space with a rustic, sapling fence and decorating with hand-woven teepees for climbers, pots for edible flowers and wicker baskets for weeding. I can’t imagine a more pleasant place  to spend my weekend hours. Tending the beds in my pretty potager never feels like a chore.

I’ll be talking more about kitchen garden design next Saturday (April 13th – 10am with Jack Manix), at Walker Farm’s first spring seminar, The Art and Science of Vegetable GardeningFor those of you too far away to attend this free event, I will be posting notes on the topic of edible gardens both before and after the seminar. Whether you grow a few pots of veggies on your terrace or have an entire acre devoted to culinary delights, there’s nothing more important to your success than properly planning and regularly tending your garden.

Potager_Planting_michaela_medina_harlow_thegardenerseden A handmade sapling fence is pretty to look, but it’s also practical for growing vertical produce like peas, melons, cucumbers. A tall fence also keeps out the white tailed deer, and green, coated chicken wire —extending from lower bar, below ground level— keeps out rabbits and burrowing rodents. The paths of my garden were lined with a weed-barrier of old cardboard and rug scraps. Of course no one ever notices my thrifty recycling with the pretty top layer of golden straw mulch.

While there are individual crops suited to a wide variety of situations, most vegetables prefer full sun, good soil, excellent drainage and room to grow. Choose your vegetable garden’s site accordingly. Shady yard? Consider growing leafy greens and herbs suited to filtered sunlight and head to the farmer’s market for your tomatoes. Poor soil or water-logged location? Raised beds or containers are the simplest solution. In fact raised beds —either natural, earthen mounds where drainage is good or constructed soil retainers built from rot-resistant wood or stone where it isn’t— are my preferred planting style for vegetable gardening in any location. The soil in raised beds tends to warm up faster in my cold climate and I like wide, deep beds —enriched with well-rotted manure and/or homemade compost— for growing a wide variety of crops. Always test your soil’s pH as well as N,P,K and amend accordingly with organic supplements. Read more about basic soil testing here.

Soil-Sample-for-Testing_MichaelaMedinaHarlow_thegardenerseden Testing your soil with a kit is quick and easy, and I recommend you do it at least once a year. Click here for details. If you think you need more information, you can send soil samples out to your local university extension service for more detailed analysis.

Compost-in-Hands-Heart-Shape-michaela-medina-thegardenerseden Making and using your own compost from kitchen scraps, lawn clippings and other organic debris is one of the easiest ways to improve garden soil. New to composting? You don’t need to spend a fortune on bins and tumblers, click here and travel back to my previous post on composting basics to learn or review the simple steps.

Chives_in_the_Potager_michaelamedinaharlow_thegardenerseden Flowers are attractive to beneficial birds and insects, as well as to our own eyes. Draw pollinators into your garden by adding flowering plants to your potager. If you grow edible blossoms, you’ll be able to enjoy both the sight and the taste of your blooms. Learn more about edible flowers in my previous post, here.

In addition to providing room-to-grow, wide beds provide extra growing space for pretty edging plants like herbs, edible flowers and tiny, alpine strawberries. More than merely decorative, herbs and edible flowers make great companion plants; attracting beneficial insects like bees and butterflies, and deterring or distracting a few of the less-than-desirables. I like to include annual flowers for cutting in my vegetable garden, where I can easily harvest a bunch for the dinner table while collecting produce.

Zinnia-in-Basket--michaela-medina-thegardenerseden Zinnia, planted in a wicker basket, decorate an old, worn-out garden chair in the corner of my potager

No room to plant flowers in your vegetable garden beds? Consider scattering flower pots here and there at the ends of rows, the edges of pathways, or hang them from your garden fence or balcony rail with hooks. Drawing bees, hummingbirds and other pollinators to your garden will help your garden and the environment. If you grow edible blossoms, you’ll be able to enjoy both the sight and the taste of your blooms, but be sure to do your research before consuming any flower, as some are quite toxic. A few particularly colorful and safely edible additions for small spaces include pansies, marigold, nasturtiums and chives. Read more about edible flowers in my previous post, here.

Heirloom-Potato-Harvest-ⓒ-michaela-medina-thegardenersedenI love the flavor of homegrown potatoes, so I plant a pound or two of many different varieties; trying new introductions and long-forgotten favorites each year. This method allows me to have potatoes of all shapes, colors and sizes throughout the season while also providing a fall crop for root cellaring. Consider how you will use your produce —immediately, for storage or both— before you plan your garden and order your seed or shop for vegetable starts. Planting too many vegetables leads to over-crowding and smaller yields. Read more about potato varieties here.

Before the gardening season moves into full swing, I like to consult last season’s journal before I layout this season’s planting plan on grid paper. Crop rotation in vegetable gardens helps to deter pests and diseases and can help to build and protect your soil. I avoid planting the same vegetables —or those within the same groups; such as those in the tomato family like eggplant, pepper, tomatillo and potato— in the same beds year after year. When rotating crops and planning this season’s garden, consider the plant family, height (for sun and shade considerations) and the nutrient demands of each crop. Avoid planting your tomatoes in the shade of cornstalks and in order to prolong the fertility of your soil, avoid planting heavy feeder crops —such as brassicas and tomatoes— in the same position year after year. Rotate crops that require high fertility with legumes —such as peas and beans— or light feeders such as herbs and potatoes, or other root vegetables. If you are building a smaller garden this year, and a vegetable bed or two fall out of use for a season, try to plant a green manure cover crop like buckwheat, alfalfa or winter rye to help build the soil and keep down weeds. You can turn the green manure crop over with a hoe and replant the space with veggies or flowers next year.

Garden-Journal-Keeping-ⓒ-Michaela-at-TGE Keeping a record of my kitchen garden is more than just an excuse to buy a pretty, handmade journal. Taking notes on successes and failures as well as the position of various crops, provides essential information for my planting plan in following years. Read more about garden journaling here.

To find out more about Rosalind Creasy’s Edible Landscaping or purchase a copy, click here

In addition to the regular posts you will find here on the topic of potager design and planning, I have a few beautiful and inspirational books on edible gardening to recommend. Rosalind Creasy’s Edible Landscaping (pictured above) is a great book, just chock full of gorgeous garden design photos and practical, inspirational ideas. I mentioned it in this post (here), and I still highly recommend it. And Jennifer Bartley, author of one of my favorite potager design books, Designing the New Kitchen Garden, recently released another beautiful and informative title, The Kitchen Gardener’s Handbook, from Timber Press. If you are looking for inspiration, these titles will really get you going!

Jennifer Bartley’s The Kitchen Gardener’s Handbook

I’ll be writing much more about creating enchanting edible gardens in the coming weeks. And, if beautiful and productive vegetable gardens appeal to your senses, you may want to revisit my potager page at the left (click here) and past-posts; including The Art of French Vegetable Gardening (click here) and Dreaming of Springtime’s Sweet Veggies: Planning a Lush, Welcoming Potager.

Photography and 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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A Visual Feast: Beautiful, Edible Flowers

May 23rd, 2011 § 1 comment § permalink

Pansies (Viola × wittrockiana) are lovely atop cakes, in salads and especially when floating in cocktails…

Or Cocktails, Like this Sunset Mangotini (click here for recipe)

(Viola × wittrockiana ‘Matrix Purple’)

Candied rose petals, lavender ice cream, hibiscus tea, chocolate cupcakes laced with violets; some flowers are more than a visual feast, they’re actually good enough to eat. It’s fun to decorate food with colorful blossoms, and it always feels a bit naughty too —eating something so pretty— when I pull the tiny flowers off a slice of cake and gobble them down. “Don’t eat the daisies“, they say… But that’s part of the fun, now isn’t it?

I grow flowers in my potager for a wide variety of reasons —to support pollinators, provide fresh bouquets for the table, and add beauty to the vegetable patch— but one of the best reasons to grow flowers in the kitchen garden, is to eat them! I enjoy spicy nasturtium and chive blossoms in salads, scarlet runner bean and rosemary flowers in soup, and many other blooming beauties as both ingredient and garnish to dishes from spring to fall…

Bright Orange Calendula Brightens this Garlic Scape Pesto (click here for recipe)

Nasturtiums Add Bold Color and Spicy Flavor to Salads

Fresh From the Potager: Nasturtium, Lettuce and Radishes Make a Colorful Salad with Zing

Never tried eating a flower? Think again. Broccoli and cauliflower are two of the most popular edible buds! Some other, commonly consumed edible flowers include nasturtium, dandelion, violets and pansies, geranium (Pelargonium spp), daylily, squash blossoms, calendula, chamomile, lavender, chive, mint, sage blossoms and of course rose petals. But many other flowers can be grown and used in a wide variety of dishes. Try citrusy bee balm (Monarda didyma), fruity red bud (Cercis canadensis) and apple blossoms, spicy anise hyssop (Agastache foeniculum), fresh red clover and scarlet runner beans.

Thinking of adding a row of potager posies to your backyard garden? If you’ve never grown edible flowers before, I’d recommend stopping at an organic nursery or farm stand in your area to shop for plants. Do a bit of research before you collect your six packs and ask a knowledgable staff member at your local garden center for a bit of guidance. Two of my favorite edible flower gardening resources in print —by Cathy Wilkinson Barash and Rosalind Creasy— are listed below. Both books contain great cultural and culinary information; including recipes and tips for storage!

Edible Flowers: Desserts & Drinks by Cathy Wilkinson Barash

The Edible Flower Garden by Rosalind Creasy

And although it should be common sense, I must emphasize that not all blossoms and buds should be consumed. In fact, some flowers —and many berries, leaves, roots and sometimes entire plants— are quite toxic. So, never eat a flower or any plant unless you can positively identify —with 100% certainty— that it’s safe for human consumption. If you have very small children frequenting your garden, or as members of your family or household, never grow anything toxic in your potager. In fact, I recommend  that all gardening adults keep a copy of the Handbook of Poisonous and Injurious Plants in an easy to locate place. If you are growing your own food, it’s always a good idea to become familiar with both edible and inedible plants, and it’s never wise to grow anything poisonous around small children.

The Handbook of Poisonous and Injurious Plants

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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.

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August Abundance: Notes from the Kitchen Garden…

August 12th, 2010 § 3 comments § permalink

My Summertime Kitchen

Mid August is always a busy month in the kitchen garden. Abundant cucumbers, summer squash, beans, tomatoes, peppers, herbs and onions must be harvested and put up —frozen, dried, pickled and/or canned— at the peak of freshness. Late summer chores in the potager include watering —especially during this extended dry spell we are experiencing in New England— weeding, monitoring and managing pests, succession sowing for short-season fall crops, and of course, daily harvests. Some of my stand-out crops this year include cippolini and sweet onions, garlic, shiitake mushrooms, romanesco broccoli, arugula, cucumbers, and finally —after last season’s meager crop and fears about late blight— gorgeous, fruitful tomatoes. Read more about the highlighted crops by clicking on each to return to a previous blog-post.

If you haven’t already done so, it’s a good idea to make notes for next year; jotting down harvest dates, this season’s plant successes and failures, troublesome pests and current plant family locations to assist you with next year’s crop rotation. Carrots look stunted or forked? Maybe it’s a good time to raise your beds, giving them more root-room. Lush growth in your garden but little or no produce? It could be time to test your soil pH and fertility. Plants petering out? Sow some quick turn-around crops like lettuce, arugula, beets, peas and beans for a fall harvest. If you live in a cold climate, now may be a good time to begin constructing hoop-houses to protect your crops from frost and extend the growing season (see post on hoop house construction here). If you are making your own compost, be sure to turn it regularly, keeping content balanced with layers of fresh ‘green’ kitchen scraps and pulled garden plants, dry (such as straw and paper) and brown (mature compost).

And busy as we gardeners tend to be in August, I like to slow myself down by pulling out the camera and taking a close look at the beautiful colors, textures and shapes in my late summer potager. Here are some highlights from my morning garden walk and daily harvest…

Romanesco Broccoli in the Potager

Sungold Cherry Tomatoes Ripening in the Garden

The Beautiful Edibles – Nasturtium and Pansies in the Potager

Ripening Butternut Squash Along the Kitchen Garden Fence

Cippolini Onions at Harvest

Yellow Summer Squash and Haricots Verts

Red Hot Chili Peppers in August

Morning Glories Along the Potager Fence

Orange Blossom and Early Girl Tomatoes in August

Basically Beautiful – Orange Blossom and Basil Salad

Garlic Harvest – Hard Neck Music, Continental & Doc’s German Garlic Drying on the Terrace

Haricots Verts, Calendula, Tomatoes, Arugula, Nasturtiums and Alpine Strawberries Bask in the Late Summer Sun

Blanching and Freezing Haricots Verts from the Kitchen Garden

Shiitake Mushrooms Harvested from the Mushroom Garden in my Forest (See Tutorial Post Here)

Ruby Red Chard in the Potager

Summertime Herb Harvest – Rosemary, Thyme, Sage and Mint

An Armful of Fresh-Cut Flowers Makes for a Different Kind of Treat in the Jar

Late Summer Abundance in the Potager

Late Summer Chaos in My Kitchen (read about building this homemade kitchen island here)

Gourmet Potatoes, Chard, Cucumbers, and Nasturtiums in the Potager

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Article and photographs ⓒ 2010 Michaela at TGE

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