Pizza Amore

Ideas are like pizza dough, made to be tossed around.

                                                                                          ~Ann Quindlan

You are invited to join us at our kitchen table for

great conversations and ideas.

Favorite recipes will be shared, too.

Today, David makes his favorite crust recipe for Pizza Amore! at Rose Cottage Cooks.

Rose Cottage Cooks is a collaborative journal

where we are sharing what’s cooking with friends and family.

Won’t you join the discussion at our kitchen table at Rose Cottage Cooks?

You are invited for a Sunday pizza supper!

You may also enjoy:

 Summer Diva {the heirloom tomato

Beautiful Berries and Brambles

 You don’t have to cook fancy or complicated masterpieces —

just good food from fresh ingredients.

                                                                                                           ~Julia Child

fresh and local

Ahh . . . the early weeks of autumn. The gardens and fields are exuberant. I am in heaven with all the fresh produce — either what we grow at Rose Cottage or what we are able to obtain from local growers and producers.

 The just-picked vegetable or fruit turns any meal into something fantastic! The fragrance, taste and texture of fresh produce truly shines in any recipe.

In the fall, the fabric of our lives are filled with gathering and preserving. It is incredibly difficult to exercise prudent restraint with the abundant produce — I have an insatiable desire to preserve it all. A few bushels never seems quite enough of one thing or another! The kitchen at Rose Cottage is bustling daily with various stages of preserving the plethera of fruits or vegetables.

lovely brambles

 While vegetables abound, the time is ripe for picking those precious little black nuggets — blackberries! The blackberries are about two weeks tardy in their appearance since it has been a bit cooler. Many of the brambles are still filled with gorgeous soft-pink blackberry flower buds and half-dollar sized five-petaled white flowers. Aren’t the blossoms simply lovely?

The rows of blackberries are all-a-buzz with hundreds and hundreds of bees dancing from flower-to-flower. The bees are growing quite dizzy in all the frenzy and merrymaking as they gather the blackberry flower nectar in the warm mid-morning sun.  Some bees are so overcome by the sweet nectar they nearly fall off the blossom.

gathering “black gold”

Aside for the boisterous bee chorus, all is quiet and peaceful as we start down the first row of blackberries . . . seeking the dark, beautiful berries. The unmistakeable sweet fragrance of just-mowed alfalfa lingers following each sporadic breeze coming from the southwest. The first row furthest to the north is just developing berries. It is fascinating to observe the berries from bud to blossom to blackberry on one bramble.

While many berries are still underripe, we find many gorgeous 1/2 to 1-inch berries on the south side of the rows. The darker berries are ripe. When ripe, they so sweet and luscious! My fingers become stained with the beautiful dark purple-red juice. One berry for the ice cream bucket . . . one to sample . . .Someone has to make sure they are perfectly ripe.

The effects of the warm September sun, the soothing music of the bees and nature’s aromatics are futile to resist. I look up from my intense berry gathering to find my Sweetie comfortably resting with his hands behind his head on the meadow grass between the berry rows. He looks so peaceful! Just a sneak peek into his ice cream bucket reveals there is barely enough to cover the bottom. I laugh, but am so glad he can rest! Back to picking berries, but not without first noticing my Sweetie’s quick wink and impish smile.

priceless treasures

We are both content and enjoy the amazing moments amongst the beautiful berries and brambles on a gorgeous September day. Time seems to stand still whilst picking berries. I think of nothing and everything all at once. What a day to treasure!

Soon, the two buckets of the beautiful black gems will be preserved as jam or frozen as whole berries to be enjoyed over the winter months.

And . . . the memories of a gorgeous day linger as brambles are added to a lovely bouquet of roses. Memories . . . just gathering some more roses for winter . . .  Love is a fruit in season at all times,

and within reach of every hand.

                                             ~Mother Teresa 

You may also . . .

Enjoy reading about Fall Nesting {Summer in a Jar and Antique Mason Jars {before and after.

Also posted on  Hooked on Houses,  The Inspired Room and Designs by Gollum.

 

Fall Nesting {summer in a jar

The late summer garden has a tranquility

found no other time of year.

                                                              ~William Longgood

time for change

September is my favorite time of the year . . . the air is crisp, clear and fresh . . . the early morning and evening lighting is more enhanced as the angle of the sun changes . . . and fall colors are starting to emerge on the trees. Just this week, glimmers of vibrant reds and golden yellows sporadically dot the sugar maples and sumacs along our river town. The colors are promising to be a gorgeous contrast to the vibrant greens enjoyed throughout the summer.

I think about September as a time of change. It is a time of change in that new creative ideas and goals for the months ahead can be made. One way of change is to decorate for fall — simple ideas that make a home feel welcoming, warm and cozy. Jenny Wren needs a little update to celebrate fall around one of her many houses at Rose Cottage. Don’t you think her nest looks quite autumnal bedecked with broom corn?

What fall decorations are you adding to welcome friends and family to your front door?

time of preparation

September is also a time of preparing and preserving the summer garden produce for the months ahead. I really feel that I am “nesting” as I put fresh vegetables and fruit in jars to be enjoyed in the months ahead or give as gifts with family and friends.

Marybeth shared a few of her antique canning jars with me — some are from 1858! I think about all the women (and men) who “put food up” for the winter months in these amazing hand-blown glass jars. I wonder what their lives were like as they began their fall nesting . . .

While the dark olive green Ball is perfectly beautiful and rare, and the Canadian Jewel is a real treasure, I still am quite drawn to the lovely blue canning jars — all in various shades from a robin’s egg blue to cobalt. 

 

While preserving and “putting food by” is a bit of work, it is immensely satisfying to see the glimmering jars of golden peaches, red tomatoes, perfectly sliced pickles, and an array of  jeweled jams and jellies lining the pantry shelves.

Sometimes, I go down to the pantry cellar, turn on the overhead light and just admire the gifts of summer. 

For me, canning or preserving is like putting summer in a jar to enjoy when the north winds howl and temperatures are well-below zero — just a few months away!

Do you put a bit of summer in a jar? Do you have a favorite to preserve?

You may also enjoy reading Beautiful Berries and Brambles and Antique Mason Jars {before and after.

This is also posted at Twice Remembered,  The Inspired Room,  A Southern Daydreamer and Designs by Gollum.

Market Fresh Treasures

It’s difficult to think

anything but pleasant thoughts

when eating a homegrown tomato!

                                              ~Lewis Grizzard

saturday morning ritual

The first glimmering rays of the early morning sun filter through the pines and ancient maples — the sun is just rising over the river valley. The cool morning mist lingers a bit, but is slowly lifting across the meadow below Rose Cottage. I look out a bedroom window. A doe and her offspring — a fawn still with mottled spots — are laying in the dewy meadow grass under the cedar trees. The chickadees, gold finches and cardinals are eating breakfast seeds at the feeders outside the kitchen windows. Boisterous Bob The Rooster proclaims to the world that it is another new day, and “it’s the early bird that catches the worm — so get out of bed you sleepy head!”

saturday morning

In the summertime, it is off to the farmers market in the capitol city — truly a highlight of each Saturday. My Favorite Son, recovering at home following his surgery, joins me on the early morning market adventure to gather the freshest, local produce. How sweet it is! Soon the sights of covered market stalls come into view.

The market growers stalls are filled with a plethera of seasonal produce — brillant green romano beans, purple and yellow onions, perfect green peppers, aubergine and soft pink eggplant, lush red raspberries, golden corn with the silk still fresh and tender, heirloom Italian zucchini, yellow and green pattypan squash, crisp English cuccumbers . . . the fragrance of fresh produce is envigorating and fills the early morning air. Superb aromatherapy.

 

Friendly “good mornings’” are exchanged as the market bustles with liveliness. The rays of the early morning sun brings some of the vegetable offerings to center stage — as if under spotlights. Ah, the tomatoes!

The aroma of freshly-brewed peace coffee calls to the Favorite Son. The steamy dark roast brew fills his mug . . . a sip . . . a smile . . . and his eyes are opened! Now, we can continue on to visit some of our favorite market growers.

a few favorites

Mark Christopher brings outstanding produce and product from the Maple Leaf Orchard to the market each Saturday. In March, Mark and Sue produce gorgeous amber maple syrup in their sugarbush when the sap starts to flow in their maples just across the river. “I have the dark, full-bodied syrup this morning — your favorite,” Mark says. A half-gallon goes into the market basket . . . Who can resist?

 

Mark reminds us it will be a good late afternoon for picking pie (sour) cherries at his orchard across the river. I ask, “will your new cherry pitter from Michigan’s Upper Pennisula be working?” Mark replies wholeheartedly and is confident we will shave hours off of the hand-pitting alternative. I am eager for the cherry picking later today, and cherry jam and jelly making tomorrow.

aromatherapy

Next stop is at Dan and Meryl’s herbs. Rub and sniff the distinctive fragrance of thyme, rosemary and lemon verbena. The yellow and red flowering maples are in this week. Sniff some more aromatic herbs.

Meryl learns that the Favorite Son wants to plant another pot of herbs for his house. She excitedly asks, “how do you want to use them?” A few quick recipes are exchanged between the two. Dan shows me a few treasured culinary lavender he brought in for us from last week’s request. Rub and sniff some more. . .  sweet memories of dream trip to France return . Several of the lavender are placed in my market basket. The Favorite Son proudly carries his tray of herbs to the car.

more favorites 

We visit Otis Family Farms market stall down the same aisle for a few fresh cuts of pasture-feed meats. This stall is also one of the highlights with the flavored honey sticks — especially for those with a sweet tooth. Usually, a long line forms.

bountiful gifts

More visits to other favorite vendors. The produce is gorgeous and bountiful . . . I am a little girl in a candy store! What would you like to take home in your market basket?

 

jeweled bouquets

The crowds start to arrive. We are finished with our weekly gathering of fresh treasures. One last item on the list — a bouquet of golden jewels. Aren’t they spectacular? Which bouquet shall we take home? I think all of them would be quite lovely, don’t you?

Flowers always make people better,

happier, and more helpful; they are

sunshine, food and medicine to the soul.

                                                         ~Luther Burbank

Rose Cottage Cooks! is coming soon

We are creating some fabulous cooking adventures at Rose Cottage Gardens and Farm using mainly locally produced and seasonal foods. Watch for our first batches of “Cheery Cherry Jam” from cherries picked this afternoon at Maple Leaf Orchard. The Favorite Son will be sharing his fabulous home made pizza and other baked goods.

Hope you will like some of these tasty treats . . .and will share your recipes, joy of cooking and the fun in sharing meals with others, too! Stop by in a few days for a link to the new site.

What is your favorite recipe using market or garden fresh produce? 

We would be delighted if you shared a recipe in the comments section below.

Post note: Special thanks to the Favorite Son for all the photography at the market this morning!

Be sure to visit A Southern Daydreamer for more outdoor musings.

See what other’s are “hooked on” at Julia’s Hooked on Houses, and find out more about Melissa’s inspiring beauty at The Inspired Home.

Bon Appetit!

Find something you are passionate about and

keep tremendously interested in it.

                                                   ~ Julia Child 

(Note: There are many spectacular images capturing the amazing beauty of Chateau Dumas and surrounding villages. Please allow time for your computer to load the images so that you don’t miss any. This is the seventh in the series on a millinery masterclass held in southwest France. Won’t you follow along?)

artisan samplings

In the true Mediterrean style, dining al fresco prevails at Chateau Dumas. The polished terra cotta terrace just off the chateau’s dining room is perfect foil for leisurely watching the interplay of summer light and color as the sun quietly sets over the tapestry of the French countryside. The simplicity of the centuries-old terrace allows the dramatic beauty of this Mediterrean region to take center stage.

In celebration of some of southwest France’s finest offerings, sommelier Laurent Zimmerman presents a cheese, bread and wine tasting. Ah, what can be more lovely than the bread and the freshest cheeses of the region?  The warm bread aroma is amazing.

Laurent welcomes the Chateau’s guests with warm French enthusiasm, and tells of the sampling process for the evening. The goat cheese samples are served with the white wine. The red wine is accompanied by the cheese from cow’s milk. The charming Chatelaine de Dumas effortlessly provides interpretation for those of us less fluent in French. I am quite grateful.

The tasting is quite an International event amongst our tiny band of travelers. Laurent’s stories are translated from French to English by the adept Chatelaine Lizzie. Then, a generous traveler translates into Spanish, and another traveler translates into German. A five nation tasting–quite amazing! Laurent pauses and listens attentively… to English … to Spanish … to German. Travelers ask questions. The questions are translated from Spanish or German to English — then to French. Laurent responds in French . . . Yes! it is rather lively and colorful!

The regional goat cheeses are featured first. Each of the hand-crafted artisan cheeses are to be eaten in a specific order ranging from mild to more pungent. The delicious cheese variety samples are quite unique in flavor and vary in texture from one another.  Most of the cheese varieties have edible rinds, including one excellent cheese with an splendid ash rind. In particular, the Chevre du Quercy is an outstanding local artisan variety, and is a favorite of our merry band of travelers.

 Next, stories about the cheeses made from cow’s milk are presented. Some of the cheeses are both beloved and reviled for their earthy aroma. They are all outstanding. Mais, j’adore le fromage.

The evening’s sampling includes tastes of three speciality breads of the region–multi-grain, walnut and whole grain fig. While all are delicious, the fig bread is amazing and is made from fresh figs gathered locally. I consider how to slip a few loaves of the fig bread into my luggage for the return trip–the bread is spectacular! Alas, maybe some for breakfast tomorrow? A quest for a fig bread recipe lies ahead. Ideas?

 

sweet endings

It is nearly 9:00 p.m. — time for the evening meal following a brief intermezzo from the superb tastings on this picturesque summer eve. A plethora of fresh seasonal fruits and vegetables are offered for the evening meal. Mediterrean cooking is quite wonderful — I feel so healthy.  The finale of tonight’s meal is an amazing fruit creation.

The adorable and incredibly talented MamaJo creates feasts befitting of kings and queens! This well-versed and former British university professor, prepares daily masterpieces at Chateau Dumas. Her beautiful desserts are steller using local fresh fruits. I consider whether or not she may enjoy an eager apprentice?!

What gorgeous edible “gifts” the talented  MammaJo serves-up  to guests at Chateau Dumas each day! The little packages are almost too pretty to eat tonight. I decide to look for one of her cookbooks she authored. . .

everything

A beautiful evening shared with travelers from around the world is ending. As I begin to slumber, the simple — yet lovely — artwork on a wine bottle from the tastings comes to mind. It is rather intriguing. It simply says, “tout ce qu’il faut” — all that is needed or necessary.

My thoughts in the wee morning hours become quite contemplative . . . there is so much wisdom in the lovely little art adhered to the side of  the dark brown glass. I am so thankful for all that I have been given — it is all I need. My eyes are heavy. It is futile to resist the soothing effects of French lavender fragrances finding their way to my second story windows. Bon soir et rêves doux! [Good night and sweet dreams!]

The final lovely sights of  a once-in-lifetime dream trip to France are just around the corner.

à bientôt mes amis!

Won’t you journey with me awhile on this amazing trip in a gorgeous countryside chateau? Other adventures are at: 

 French Dreams at Chateau Dumas.

 Inspiring Beauty at Chateau Dumas.

 Estivales du Chapeau {hat festival in France

 Creativity at Chateau Dumas

Heavenly French Lavender

Fabulous French Hat

See what other’s are “hooked on” at Julia’s Hooked on Houses, and find out more about Melissa’s inspiring beauty at The Inspired Home.

Read about how everyone is enjoying the outdoors at A Southern Daydreamer.

Market-fresh Morels

The greatest gift of a garden is the restoration of the five senses.

                                                                                                                              ~Hanna Rion

farmer’s market {Seattle-style

Rise and Shine! It is early Saturday morning, and not difficult to jump out of bed. One of my favorite days of the week–the Saturday outdoor farmer’s market! All week, I anticipate how my senses come alive with the tantalizing aromas of fresh herbs and  flowers mingled with the melange of color, form and texture of fresh-from-the-grower vegetables and fruit. I enjoy getting a few things that we don’t grow in the Rose Cottage kitchen garden.

This particular Saturday market is different–we are visiting our Darling Girl and her sweet hubby in Seattle. The four of us load-up in the Jeep, our market baskets at-hand, and head off to the local market. We want to arrive at the market “before the crowd”–the sun is just barely up. In the back seat of the Jeep, Darling Girl and I are quite animated as we chat about the fresh produce that is likely available at the market, and share ideas of amazing menus for the upcoming week. The guys in the front seat are unusally quite and stare off into the distance. They need a little more java.

We arrive at the market. Some vendors are just finishing unloading their trucks–they were up at 2 a.m. to cross over the mountain passes to the Seattle market.

Soon, we are dazzled by the offerings at each vendor/grower’s stall that are not seen at the markets near Rose Cottage–freshly pulled ramps, just-off-the -boat salmon and oysters, wooley pig sausages and meats, tender fiddleheads, ground hazelnut flour, wooden crates of the rosy-golden Mt. Rainer cherries and the brillant red bing cherries… and more. 

Then, at the end of the far aisle is a vendor in a small stall with several wooden boxes of wild morels–just forged from a forest floor in an undisclosed location! In front of each box is a hand-written description about morels. Also gathered, are gorgeous spring-green fiddleheads and lovely sea beans that taste like the ocean.

Be still my heart! My mind starts whirling about a possible dish or two using the morels to celebrate our time spent with the newlyweds. The coral-like morels are a distinctly unique mushroom. The elusive spongy fungi are so earthy looking with their odd textured caps. The aroma is lovely and their flavor is quite delicate, inspite of the funny appearance of the fungi. The biggest benefit of morels are the nutritional value–reportedly high in fiber, minerals, vitamins and anti-oxidants, and are low calorie, too.

I sort through the cavernous morels and place them in a brown paper lunch bag–weighing the bag periodically to monitor how much the little gems are costing. Joining in the search of the perfectly-sized fungi is another morel fancier. We start chatting as we sort through the wooden boxes. I learn that Ty and his wife, Gail, are quite the connaisseurs of these earthly delights. Recipes are soon swapped as are email addresses with the promise to send additional mouth-watering favorites.

pike place market

Next stop–fresh, whole salmon from the legendary Pike Place Market. We are looking for the fabulous short-seasoned Copper River Salmon. In our quest, we frequently duck to avoid the flying fish tossed by the fishmongers wearing bright orange hip waders.

The final stop  is for a lovely market bouquet. The fresh-cut flowers are absolutely gorgeous at Pike Place Market. Who can resist a bouquet or two for the dinner table?

 

a feast fit for queens and kings 

Once back at the 1920’s bungalow, we gather fresh garlic, shallots and herbs from my Darling Girl’s garden in preparation for the celebration dinner. Amazingly, the rosemary is cut (nearly chopped!) from a rosemary bush that is over eight feet tall and nearly as wide! We will be using the rosemary with the grilled Copper River salmon. The pungent rosemary fragrance fills the kitchen, and lingers on our fingers as we mince, chop and dice garlic, shallots, Italian parsley and rosemary.

 

Just before we start to make the stuffing for the salmon, we trim ends of morel stalks. Wash them carefully to remove any debris from the forest floor or any little critters hidding out in the morel caverns. Then, the morels are dried.

The morels are sauteed in extra virgin Italian olive oil. The amazing fragrance fills the kitchen. Then, we add minced shallots and saute a little longer. And finally, the minced fresh garlic and is sauteed for 30 seconds. Generous handfuls of Parmigiano-Reggiano, finely minced herbs, sea salt and freshly cracked pepper are tossed with the sauteed mixture. The salmon is stuffed with the mushroom, shallot, garlic, herb and cheese mixture. Sliced lemons and oranges are placed on top of the salmon. Then,  it is drizzled in unsalted butter and wrapped tightly in foil. It is ready to be grilled.

The aromas from the grill tease us for45 minutes. We are so eager for our celebration dinner with the darling newlyweds. We soon feel like kings and queens, and are so thankful for the generous gifts from the earth and the sea!

What are your favorite outdoor farmer’s markets this year? How do you prepare your morels or other market finds?

You may want to stroll over to The Southern Daydreamer for more Outdoor Wednesday posts.

Enjoying the simple pleasures of the gifts of the garden and awakening all the senses is one of my favorite ways to help create a beautiful life. What are yours? For more about creating a beautiful life, visit Melissa at The Inspired Room.

 

Vintage Artisan Bread Bags {les sacs de pain

If thou tastest a crust of bread,

thou tastest all the stars and all the heavens.

                                                               ~Robert Browning

tasteful simplicity

Frequently, the most satisfying meal features a simple loaf of freshly-baked bread.  What says “welcome home” or “I am so glad you are here for dinner” more than the heart-warming aroma of  bread that greets your family and friends at the door? Sharing a freshly-baked loaf of artisan bread is a wonderful and honorable hostess gift, too.

what is vintage is fresh

It is the end of a very busy day and I stop at a  favorite shop to visit with my dear friend. Knowing it was a long day, Mi graciously invites My Best Sweetie and me to her home for a serendipitous meal. A quick call home and it is all arranged. The aroma of a home-cooked dinner and fresh-baked bread warmly welcomes us at the door just 20 minutes later.

After a lovely dinner, our creative spirits are refreshed and we start designing in Mi’s well-stocked studio. Her studio is bursting with amazing inspiration–including one of my favorites–vintage millinery and trims. The guys discuss the latest projects in the woodworking shop–they are deep in conversation. 

 

Mi has a new collection of vintage linens. We start brainstorming projects with the new finds. One thing leads to another…soon the idea of creating bread bags for storing artisan breads or for gift-giving a warm loaf of bread to a friend emerges–les sacs de pain. I think we are inspired by Bob’s artisan bread served during dinner!

We select several embroidered and vintage printed linens. I scour the fabulous old-fashioned wood and glass front drawers in a tall, wood cupboard that was re-claimed from a shop in England. The well-organized drawers are filled with millinery from around the world. Dreamy…

Our imagainations are bubbling over with an endless succession of ideas! Soon, two les sacs de pain are created–one is perfect for a baguette and the other a boule loaf. The designs for several other bread bags are laid out ready for assembly on another day. I am reminded of the five-word acceptance speech at the recent Webby Awards given by Biz Stone:  “Creativity is a renewable resource.” Are spirits are renewed with all of our creativity. Do you have those moments when the more you create the more you are inspired?

fresh is best

When I bake bread, I hear Mom’s voice saying, “It is only good when it is fresh!” This saying is particulary relevant for artisan breads–crusty breads are best eaten fresh–usually within a day. Breads baked at Rose Cottage usually don’t last beyond 24 hours!

Often, we bake several loaves of bread at one time so that we can share with others. It gives us great joy to bring a still-warm crusty loaf as a “thank you” for dinner hosts or to share a loaf with a neighbor or two. What fun it will be to share some fresh artisan bread with another in one of the vintage les sacs de pain like the ones Mi and I made!

No matter how large or small it is, sharing is one way that helps to create a beautiful life at Rose Cottage. How do you create a beautiful life? For more ideas about creating a beautiful life, visit The Inspired Room.

Don’t miss all the fun! Julia is hosting a hooked on Fridays post party — visit Hooked on Houses.

(Thanks, Mi, for sharing the photos!)

What is your favorite kind of bread that makes you feel like you are tasting “all the stars?”

Dreaming in a Kitchen Garden

One of the most delightful things about a garden

is the anticipation it provides.

                                                                                                                                                                                                             ~W.E. Johns

the early bird gets the worm

Bob the Rooster starts his wake-up call about 4 a.m. at Rose Cottage.  Usually, it is fairly easy to think about an early start to the day when the morning is clear and fresh, the sky is starting to brighten with the first hints of sun and the song birds are warming up their voices for the “Sunrise Chorus.”

This morning, it is different. It’s about 40 degrees with a high probability the mercury won’t budge much, and the needed rain is expected about 8 a.m. Knowing there is a lot to accomplish, I decide to get up when Bob the Rooster sounds the alarm… in hopes of staying ahead of the rainfall.

In spite of weather predictions, my walk up the hill to the kitchen garden is full of energy and enthusiasm. Jenny Wren twitters away that I am disrupting her sleep as I bring the hoe, rake, cultivator, spade and pruners into the garden.  It’s just not spring and summer without several families of wrens in the birdhouses. Jenny Wren intermittantly peeks out of the old gnarly gourd birdhouse hanging from one of the rustic cedar arbors between the 4 x 8 raised beds. She scolds me for nearly an hour, and finally gives up and goes back to her cozy little nest…leaving me to my early morning folly and dreams. Ah, the dreams…the hopes…the optimism…

I bring out a few packets of garden seeds–a source of inspiration, I suppose. Adding compost and other magical organic nutrients to the raised beds, I have visions of exuberant lushness in just another month or so. I frequent sideway glances at the basket filled with some of the magical seeds that will make my garden dreams come true. What are your garden dreams? What do you like to grow in your kitchen or vegetable garden?

first fruits

The rhubarb plants (Canada Red and Victoria) are exceptionally lush this year–inspite of the the near-record drought conditions in May. The leaves are supersized–as if on steriods over the winter months. Most are over three feet long, and as much again as wide. I notice a lot of pollen from the white pines on the rhubarb leaves. The rains later this morning will wash all the pollen off. The rhubarb stalks are red and seem quite tender–perfect for a rhubarb dessert. The plants have not yet developed a seed head. Although, it can seem as if the seed head can shoot up well-past the plant in just one day. This time of year, I watch for seedheads and remove them until July 4th or a bit longer depending on the growing year.

Wouldn’t some fresh, warm rhubarb crisp be delicious? Or maybe, rhubarb cake or rhubarb sauce? I am reminded to look for the refreshing rhubarb punch recipe received from a dear neighbor almost 30 years ago. What is your favorite rhubarb recipe?

 

The ever-hardy chives are already showing off their lavender-colored flowerheads. The garlic chives have a pungent fragrance as I brush past them while working around the garden beds. The chive bloosoms, along with minced Italian parsley and green onions wintered over, will make a nice addition to the spring greens salad for supper tonight.

and the bells toll

It seems like I have only been in the kitchen garden an hour or so. The distant chimes of the carillon from the Lutheran church just down the hill from Rose Cottage tells a different story–it has been over five hours! Time for a  cup of tea.  Walking back towards our cottage, I notice that more flowers are blooming. One of the favorites–the white bleeding heart–is blooming near one of the bird baths and hostas. They are so beautiful with their nodding blossoms! I am reminded that there are probably 50 or more pink and white bleeding heart on the woodland path to le palais de poulet (Bob’s house) that should be moved. So many things to be thankful for this morning.

The sweetly fragrant white alyssums are quite romantic as a border flower, and are filling out beautifully near the bleeding heart and hostas. The alyssum will be so fragrant on warm summer evenings.

After a cup of tea and some dry clothes, it is time for more day dreaming in the kitchen garden while gently working the soil for planting. I decide to walk around the other side of Rose Cottage to see if the pink lilac is finally blooming. Though not as fragrant as the white and lavender lilacs, it has a soft, lovely fragrance all it’s own.

There is a welcome surprise in the next garden bed on the way up to the kitchen garden–blooms on the Frau Dagmar Harstropp! While simple and no bother at all–Frau Dagmar Harstropp produces the first roses of the season and signals the beginning of the best season of all–that of roses! The heady rose fragrance of this rugosa fills the June air, and will have almost continuous bloom throughout the summer. The rugosas are perfect landscape roses that can tolerate our severe climate changes. Now, time for more dreaming…

 What are your garden dreams this year?

You may want to talk a morning walk over at The Southern Daydreamer for more Outdoor Wednesday posts.

Gorgeous Greens {lightly dressed

Let first the onion flourish there,
Rose among the roots, the maiden-fair
Wine scented and poetic soul
of the capacious salad bowl.
                        ~Robert Louis Stevenson

perfect in every way!

What a morning! The azure blue sky is spectacular, the leaves on the trees are a vibrant spring green and the flowers growing at Rose Cottage are strong and healthy. The earth is alive with excitement and enthusiasm for the day. It is the kind of morning that sings to me, “come out and play in the garden with us!” 

The sweet pansies are still taking my breath away with their happy pansy faces . I remove the “spent” pansy blossoms–not wanting them to go to seed, yet. I pause for a minute or two to admire their cheerfulness in the mixed planters and window boxes. Who can resist a smile when you see their faces? Aren’t the soft rosey-cream ruffles of the pansies (Antique Shades) heavenly in the early morning sunrise?

The bridal wreath is spectacular this morning, too. Each bridal wreath shrub (Vanhoutte Spirea) is like a  fountain with it’s white spray of thousands of tiny white flowers cascading more than eight to ten feet. These shrubs grow with very little attention, and are so lovely in the late spring.

After it is done blooming, we cut the old wood back by about one-third on the dozen or more shrubs at Rose Cottage. This encourages healthy growth and abundant blooms for next year.  The bridal wreath is just beaming in the morning light next to the east arbor, don’t you think?

 

a saturday field trip

It is such a lovely day, Mom and I decide to take a little “field trip.” Up the hill–just a mile or two out of the river valley west from Rose Cottage–lies a hidden treasure that I love to visit. Little Foot Farm and Greenhouse is a jewel box filled with the most vigorous, organically-grown annuals and vegetables imaginable! Started from seeds when the thermometer has dipped well-below zero, we are not disappointed again today–the green house is filled with the delicious fragrances of amazing plants dressed in their finest! We pick out some lovely gems to dazzle our gardens at home. I wish I could linger a bit longer among Karen and Sally’s symphony of beautiful flowers…

Just as we are leaving, Karen reaches into the cooler and presents me with a bag generously filled with gorgeous freshly-picked spring greens–at least ten salad varieties–sprinkled with lovely culinary pansies and violas! What a gift…the greens will have a starring role at dinner tonight!

gorgeous and delicious spring green salad

The dressing for the spring salad is light so not to overwhelm the delicate flavor and texture of the beautiful greens.

A simple dressing is one My Sweet Girl loves to whip up when she is at Rose Cottage–it will be perfect on the greens from Little Foot Farm! I make a modified version of her dressing for the lovely greens.

Rose Cottage Spring Green Salad Dressing 

 1 tablespoon of champagne vinegar (or white wine vinegar)

1/4 teaspoon of honey dijon mustard

Pinch of sea salt

Freshly cracked Madagascar pepper or other whole black peppercorn to taste

(The pepper is a perfect compliment to the peppery flavor of pansies!)

1 tablespoon of finely-minced Italian parsley (optional)

3 tablespoons of high-quality extra-virgin olive oil

(I prefer the milder flavored Italian olive oil from Liguria on spring greens, but any light-flavored olive oil will be perfect.)

Whisk together the vinegar, mustard, salt and pepper. Slowly whisk in the olive oil. Put the salad greens and culinary flowers in a bowl. Just before serving, lightly add the whisked dressing to the greens and toss gently. A touch of the vinaigrette is all that is needed to dress up the spring greens. Garnish with crumbled, fresh goat cheese and fresh raspberries or blackberries.

“He that sups upon salad, goes not to bed fasting”
                                                   ~Thomas Fuller (1608-1661)

The gorgeous lightly dressed spring greens salad is a perfect ending to a perfect late spring day at Rose Cottage. Tomorrow…promises to be another. We are filled with gratefulness for the beauty of the day, and gift from our lovely neighbors at Little Foot Farm!

What is your favorite way to serve spring greens? Do you have a special salad dressing you like to make?

You may want to talk a morning walk over at The Southern Daydreamer for more Outdoor Wednesday posts.

For more ideas about creating a beautiful life, visit Melissa at The Inspired Room.

Savoring Violets {la partie deux

Hath the pearl less whiteness because of its birth;

Hath the violet less brightness for growing near the earth?

                                                                                                       ~Thomas Moore

second thoughts on day two

What was I thinking when I decided to make jelly using a simple spring flower?  Oh, modest violet–what kind of flavor do your azure blue blossoms impart to a jelly?

My taste buds and mind can’t quite grasp the flavor, even though I cook with a lot of fresh herbs and culinary flowers. Is violet jelly a novelty or is it something that I would really serve our guests at Rose Cottage? 

jelly making

Yesterday, I spent a fair amount of time preparing for jelly making — picking enough dainty, sweet blossoms (all chemical free!) to nearly fill the English trug, and then removing the blossoms from each stem while struggling against wind gusts. So, I resolve to not give up on making violet jelly. (Read more about getting started on making violet jelly on yesterday’s Savoring Violets post.)

After, 24 hours of “steeping” in the refrigerator, I strain the infusion using a fine mesh strainer into a glass measuring cup . The result is crystal clear light turquoise-colored violet water.

One Meyer lemon is squeezed–decidedly, to preserve the gorgeous color and fresh delicate flavor.

Next, the juice of the lemon is strained using the fine mesh strainer. The 1/4-cup of lemon juice is added to the turquoise-colored violet water. Viola!

Look at this! Isn’t it remarkable how the violet water turns to the most gorgeous rose color within seconds after adding the lemon juice?

Then, in a large stainless steel pan, I pour in the rosey violet water and add one box of powdered pectin. The mixture is brought to a boil, and 4-cups of granulated sugar is added. This mixture is brought to a boil again, while stirring constantly. It is kept at a full-rolling boil for one minute, then removed from the heat. One-tablespoon of raspberry liquor is added for an extra depth of flavor; although, this could be entirely optional.

The violet jelly is quickly ladled into sterilized jars and sealed with lids and rings. It is then processed for five-minutes in boiling water bath.

This recipe results in nearly five half-pint jars of beautiful rose-colored jelly.

But how does it taste?

refreshing violets

Now, my dear friends, would you want to know what was that most amazing jelly you just savored along side a sliver of triple cream Brie, fresh-picked raspberries and a still-warm baguette? Or that you just had as accompaniment to your tea and scones? Would you try it if you knew what it was in advance?

You will be absolutely befuddled with the simple brightness and amazing delicateness of the jelly– you will never guess it is the low-growing, sweet violet providing such refreshment!

Oh, yes! My dear sweetie is still swooning over his sampling of the spring nectar from the unassuming violet–you will, too! But, I might not tell you what it is until you are done raving about it and begging me for a jar of the amazing jelly to take home!