Pretty Little Daffodils

Photo by Gayla Trail  All Rights Reserved

My friend Barry is growing these sweet and simple daffodils (Narcissus cantabricus) in his greenhouse and they’re currently in bloom.

I enjoy daffodils in a general way, much like I enjoy most flowers. However, I tend to be underwhelmed by their arrival as they come late when spring has already been around for a spell.

So over it.

It’s typically the early bloomers like snowdrops and crocus that perhaps get more hype from me than they’re worth since they are some of the first flowers to make an appearance. By the end of winter I am so gleefully giddy to see that spot of colour peering out from underneath the melting snow, I could throw myself onto the ground and cry with thankfulness.

We’re going to make it out ALIVE!

That grateful enthusiasm is a bit how I feel about these minute greenhouse daffodils. And they’re cuter than the big fluted type to boot.

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Caladium in the Lawn

Photo by Gayla Trail  All Rights Reserved

You know, I’ve never much cared for caladium. They’ve always been a “whatever” plant in my book, a humdrum bit of foliage most often seen crammed into decorative baskets and seasonal greenhouse exhibits. Who cares? (Perhaps many of you. In which case, I’m a monster and a tasteless fool. Sorry.)

In all honesty, my eyes pretty much just skimmed over them, even during desperate mid-winter greenhouse trips when I was literally scratching at the walls for some greenery. Even then they just barely registered on my visual radar.

I’d sooner cuddle up to a massive pachypodium with deadly spines or grow a circle of impatiens surrounded by ring of decorative plastic edging before I’d go for a caladium.

That’s just how it was for me back then.

But somehow all of that changes when you see one growing up through a lawn in St. Lucia. Suddenly, you find yourself exclaiming out loud, Hey, look at that!

The next thing you know, you see a small caladium with bright, variegated leaves growing between the rows of raised beds on an organic farm and you think to yourself, Gee, that’s kind of interesting. You mention it to other gardeners as if you’re the first person in the world to have discovered that caladiums sort-of, maybe aren’t that bad after all. You even consider for a moment whether it would be possible to smuggle one home in your suitcase, a distinction reserved for only the most exciting plants because face it, you don’t have the guts or wherewithal to pull that off.

(I’m one of those people who gets really sweaty, forgetful and nervous going through customs for no reason at.)

Photo by Gayla Trail  All Rights Reserved

Photo by Gayla Trail  All Rights Reserved

Before the trip is out you find yourself regretting all of the photos you DIDN’T take of caladiums, all the times you passed one over for a ginger or a poinsettia. Major oversight.

Photo by Gayla Trail  All Rights Reserved

And suddenly, without your consent, you don’t even seem to mind the most fakey fake, over-the-top, completely classless varieties with cheesy names like ‘Fantasy’, ‘Miss Muffett’, and ‘White Christmas.’

And you can’t help but wonder, Who have I become?

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Cup and Saucer Flower

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Cup and saucer (Holmskioldia sanguinea), a tropical flowering shrub I saw growing in Dominica.

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This Week’s Inspiration

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Yesterday I posed the question, What is inspiring your edible garden this year? I think it is only fair that I join in and divulge my current inspirations for the 2010 growing season.

I saw this book, Terrine by Stéphane Reynaud the other day but couldn’t justify the purchase. The next day I treated myself to a visit to a used bookstore I like for cookbooks and bam, there it was at a fraction of the cost. How’s that for timing?

Photo by Gayla Trail  All Rights Reserved

Let’s pause for a moment to enjoy the endpaper. Very nice.

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This recipe for Basil Coulis is what has me thinking about my garden for 2010. Basil. Lots and lots of fresh basil. Several different varieties of basil in all sorts of colours, shapes, and flavours. I can never have enough of it and even though we freeze it and dry it, nothing compares to the real deal fresh off the plant. Let’s hope for a summer that is dryer and hotter than last year’s, which was a total disaster for basil lover’s across Eastern North America.

Basil Coulis is really just basil in oil with lemon, but let’s call it coulis and be fancy.

Photo by Gayla Trail  All Rights Reserved

This recipe seems like a lot of work for what is essentially cooked veggies in a jar, but sure, let’s pretend I’m gonna make this. It does look awfully pretty in that jar. Bonus points if all of the ingredients come from my garden. My broccoli kicked ass last year, although I can’t really claim all of the credit. What sucked for basil was great for cool weather-loving brassicas.

Photo by Gayla Trail  All Rights Reserved

I also bought this book yesterday, Cook + Book: Memories and Recipes by Alain Coumont.

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First I’m going to make my own sourdough starter using the recipe in this book, and then I am gonna make my own bread and use it to make this tartine. The key ingredient: fresh herbs. Again with the fresh herbs. Growing herbs isn’t anything different from any other year. I always grow enough to feed an army. And still it’s not enough. However, I didn’t grow herbs indoors this winter because we went away for a month and now I’m craving the smell, sight, and taste of them.

I’m ready. Unfortunately the weather isn’t. There’s still snow on the ground and while I could probably head over to the community plot and find a leaf or two of parsley underneath the snow or start some small basil plants on the windowsill, the fact is that we’re not going to be enjoying those big fragrant bushes just yet. Patience.

p.s. Don’t forget to enter the giveaway for my new book, “Grow Great Grub: Organic Food from Small Spaces.”

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Zinnias (in the Caribbean)

Photo by Gayla Trail  All Rights Reserved

I really didn’t expect to see zinnias in the Caribbean. Anyone who has tried to grow them in a humid environment knows that zinnias + humidity = powdery mildew festival. And yet there they were, time and time again, completely powdery mildew free.

Maybe it’s the hot sun, the soil, or maybe the plants I saw just happened to have decent air circulation around the leaves. I don’t know. It’s a mystery.

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