Showing posts with label Long Island. Show all posts
Showing posts with label Long Island. Show all posts

Tuesday, October 12, 2010

Bees in the Morning and Fine Gardening and Vegetables


I am still waking up bees in the morning.

Here in the metropolitan Northeast, we’re enjoying a return to warmer weather after nearly two weeks of dreary, but much-needed rain.  I don’t think it’s Indian summer yet, but it feels a little bit like it.

The warm mornings find dozens of snoozing carpenter bees that’ve settled on the sedum and even the chaise lounge.  Given their unwieldy flying aerodynamics I hate to rustle them awake, thinking they need more power sleep.  But we all must get on with the day’s work.  I am gentle…

Yesterday we were able to do outdoor fine gardening, after a series of cancelled Monday’s, “called on account of rain.”  

I picked up Hal, the Edward Scissorhands student from the New York Botanical Garden’s School of Professional Horticulture who came to the Garden State by ferry.  We met Sarah, professional horticulturist and graduate from Ontario Canada school of horticulture. 

We had lots to do.  Remove “squatter” plants from the pool beds.  I refer to the plants who take up residence in beds and places they don’t belong as squatters. I don’t blame them though.  The designed beds are too seductive.  Whether they arrived on the wind or from what has been called the bird’s “poo factor” it was time to rid the beds of these unwelcome guests.
We also had to weed, trim, and prune.  Especially the espalier.  In addition, two of the lines had come undone a bit and the top line had to be established.  Hal worked all day snipping and cutting and tying.  We still have the last quadrant to get right, but the look is vastly improved and almost back to textbook perfect.



I don’t know why espalier isn’t employed more often, especially in urban and tight sub-suburban gardens.  In the European and Asian tradition, one learned how to grow fruit is small spaces.  Who needed a grove when you could put an apple tree on the side of the building? 
Perhaps few people practice espalier when they saw the elaborate, twisted espalier from the Japanese and French culture where they seemingly love to torture their plants into intense designs -- finding the whole affair too “fancy.” 
And espalier is a lot of work, even if the lines are rather straightforward. 
But it’s worth it.
This espalier I designed is pyracantha or firethorn, so it has four-season interest: spring with the bridal veil of white flowers, late summer and autumn with its pumpkin orange berries, (which contrasts so Mediterranean-like with the purple of the caryopteris and the blue lyme grass in front of that.).  Often later, there are reddish berries. And it’s evergreen.  This provides beauty and the ideal real estate for bird’s nests, it seems!  We love checking out who’s taken up residence every spring.

We also had a very special on-site insect visitor checking out Hal Scissorhands.  It is the curious, prehistoric-looking praying mantis!  Sarah tells me she sees him (or her) with some frequency. 

As he runs for his fancy digital camera, Hall tells me that praying mantis eat themselves!  

Huh?!
Why do they do that?  This provokes some spirited lunchtime conversation.  I’ve heard of the black widow spider that eats her partner after mating.  Hal says praying mantis will do that too.  (Talk about loving and leaving them!)  And he says they will also do that if they are hungry enough.   This seems too sad to me. That seems like powerful hunger that could readily be ameliorated with all the plenty found in a garden…
I tell them I remember my father admonishing us never to harm a praying mantis or a dogwood tree.  They were both protected and it was against the law in the Garden State to kill them.  I honestly don’t know if that was really true, but it worked for me.

I potted up the containers with seasonal mums – here it is orange and yellow, with matching colored pumpkins of contorted shapes, stripes, and bumps.  This color combination set off the orange and yellow lantana that thrive right up till frost in the front western-facing borders on either side of the entrance.
I left the ornamental wine-colored pepper plants and the chartreuse potato vines in the pots. 

We also planted white mums, Shasta daisies and white ornamental pepper plants in another garden.  As the ferns were still luxuriant in the urns, I just removed the limp-looking caladiums and inserted the pepper plants for height and color.  The white mums were dropped into the smallish box garden to the left of the entrance, making for a happy, eye-catching seasonal garden spot to enjoy coming and going.
I was also able to get those elegant looking silvery pumpkins that look for all the world to me like Cinderella’s carriage pumpkin!  I put these at the feet of the urns for a pretty entrance composition.

The whimsical “ghost pumpkins” are huddled at the feet of the cast iron containers, keeping watch for the topiaries there.  Who has the most curious shape I’m guessing they are giggling.
The great white pumpkin sites directly opposite the door in the liriope garden to be seen upon leaving the house or driving in from either side of the circular driveway. 
A few years ago, I did a series of white pumpkins, positioned at various heights in the liriope grass garden.  I punched out the holes a la Martha Stewart design.  They looked like white lace with the twinkling lights from inside peeping out at night.
Very glamorous.

And while it remains warm, and the season extended, we are necessarily looking back…
This year’s gardens in the northeast were marked by extreme, record-breaking heat and lack of rain.  Very stressful for the plants and gardeners.
Great for the vineyards of Long Island though.  When I visited for the photo shoot for my book, Long Island Homegrown, the growers there told me how great this year was.

Thanks to my husband’s diligent research and best-gardening practices, our home garden was a banner year for tomatoes, potatoes, and shisito peppers, and yellow cucumbers in particular.  



We enjoyed a variety of tomatoes; cherry and full size right up to beefsteak. I Love the shishito peppers in place of almonds with a martini at cocktail time.  Munching the peppers grilled or pan roasted with fresh sea salt is a true luxury.

















And Hot Peppers!

Tuesday, September 28, 2010

Could Mulch Be Any Sexier? Or Nuttier?

There are few if any things more elegant and distinctive than a hazelnut.
And perhaps none more mysterious.

Sure, if prompted, most of us can identify the flavor hazelnut when paired with oh, let’s say, chocolate. 
Then there is the European-influenced spread, Nutella
And I’ve always put them out with mixed nuts at Thanksgiving.  Nothing solo.

But how many can identify a hazelnut as a biennial with their frilly, gorgeous caramel-coat clusters that look like a fancy collar Tilda Swinton could regally pull off wearing? 

Not me.  Not until I was walking in Chef Keith Luce’s brand new potager kitchen garden behind his newly restored and reopened, Jedediah Hawkins Inn in Jamesport, Long Island.  (www.jedediahhawkinsinn.com)



Chef Keith is a celebrated master chef in my upcoming book, “Long Island Homegrown.”  (www.celebritychefsandtheirgardens.blogspot.com)

Recently, we were photographing this amazing farmer/chef in his beautiful and well-kept garden where he grows herbs and vegetables for the food served in the restaurant.





I was keen to learn about Chef Keith’s story about how the garden came to be -- he comes from a North Fork family whose farming roots go back generations.

Chef Keith is a former White House sous chef by the way

I was charmed by the garden layout and his choice of herbs and vegetables.   Increasingly I found myself being wooed by what was underfoot. 
I couldn’t help but notice the fascinating gems that were scrunch, scrunch, scrunching with a decided syncopation along with my every step.    It was a musical "hello-Look at me."
The mulch had my attention.  


I scooped a handful of this most curious bounty.
“What is this? “I ask turning the collection of light brown shells in my palm.
Without breaking stride or stopping to see what I was holding, Chef Keith explains it is hazel nuts.  
He goes on to explain they are the sweeter, French hazelnut variety, DuChilly. 
As I scramble to write it down while juggling an umbrella, I ask again, “What is that you say?”
Chef Keith explains the mulch is spent hazelnuts from Holmquist Orchards in Washington State.
http://www.holmquisthazelnuts.com/aboutus.asp

I furiously jot down the name.

Chef explains that at the time he worked at the acclaimed Herbfarm Restaurant in Washington State, he partnered with the Holmquist owners and hazelnut growers extraordinaire to purchase the hazelnuts to use in his creative recipes. 
After moving back to his home in the heart of wine country in Long Island’s North Fork, the siren song of the hazelnut must have wooed Chef too, as he not only continues to use the hazelnuts in his menu offerings, but he asked Holmquist to send him the spent shells they have left over after harvesting and shelling the hazelnuts, before they are gently roasted to use as his garden mulch. 

The family story: this is the 5th generation to grow DuChilly nuts at Holmquist Orchards, the hazelnut growing and processing was all so fascinating. Especially as I just hadn’t ever thought about hazelnuts all that much. 
To learn of this glamorous use of this charming little nut was a delightful discovery.  I felt I had uncovered a treasure tale.

Imagine my surprise when I opened the October issue of Martha Stewart Living magazine – the one with the pretty, lacy pumpkin on the front cover. Included in the issue is a feature article titled, “A Harvest of Hazelnuts” that showcases an outstanding photo essay on the proud heritage of the Foulke family from start-up through success -- and especially the hazelnut harvest. (www.marthastewart.com)

Holmquist Orchards I later learn after research, was featured in a 2008 Martha Stewart story. You can buy the hazelnuts directly from their web site too.

The recent article details how the rains shake the nuts from the trees, harvester vacuums up the nuts and blows about debris leaving clean nuts to bobble into a bin. 
The nuts ride a conveyor belt into the cracker. The bins that hold the nuts drops them one by one into the cracker for shelling. 
This is the mulch: the spent shells!
The nuts go on to the roasting line and then to quality control…

Chef repurposes the DuChilly hazelnut shells from Holmquist Orchards in the Jedediah Hawkins garden with great purpose and success. 
It is too-perfect compost and mulch.
Spread along the garden paths and in the beds it is beautiful to look at! 
It  seemed a bit fragrant, too. 
And they make that lovely crunching come-hither sound when you walk on them.
What a curiously brilliant addition to the garden.

I looked up hazelnuts to learn more and found out they are grown in Mediterranean countries including Turkey (the largest producer) and Italy and here in the United States in Oregon and Washington State. 
The nuts are used in confectionary to make praline. I also learned they are rich in protein and unsaturated fat and are a good source of Vitamin B. 

I’ve always been fascinated with the quick-change, chameleon artist almond, and how it can sweetly romance almost anything from beauty products like cream or oil to food like cakes and candy and beans to candles and oh so many things.

Now, it seems the flirty little hazelnut just might steal the spotlight. 

I learned from Martha’s feature story that hazelnuts can also be used to create not only delicious desserts, but also pizza dough, oil, and pesto.
This is crazy good!

Or just plain nutty J