Violets Galore

The new yard came with violets… lots and lots of violets. They’re blooming now and even though the yard continues to look like the excavation site of a dead body on a television police procedural…

I’m in heaven.

I have longed to have the space to grow enough violets to make cheerful springtime jellies. A few years ago I set about making this dream real by installing white and purple violet plants into a shady corner of my community garden plot. I began growing them in a large trough on the roof, too. Then we moved here and I inherited a yard of them.

Between all of these locations I should have more than enough to candy, make my jellies, and eat fresh in salads. I like the young leaves, too. Of course, we are currently in the process of digging up the yard, but I’ve been careful to dig around the violets and set each one (barring a few casualties) for replanting. I plan to carefully extract the plants from the grass that is growing around them, and replant them into their own swath along with the three other colour varieties I have collected over the last few years. You think I’m crazy for taking so much care with a plant that spreads like a weed, but I can’t wait for you to see it.

Man, do I ever love having a yard.

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Thrifting the Garden

I grew up in a household that frequented thrift shops out of necessity, and like many kids in that economic bracket I was deeply embarrassed by our sorely out-of-date second hand outfits and household goods. Somehow between ages 14 and 16 and I did a mental 180° and found myself embracing thrifting as a lifestyle and a thrill rather than a cross to bear. Buying my clothes used meant that I didn’t show up at school wearing the same shirt or dress as every one else… being different was suddenly a good thing. When I moved away from home at 17, I began buying my home goods there as well, and for a time, thrifts stores became my answer to one-stop shopping and cheap afternoon entertainment rolled into one. Where else can you see the bizarre, discarded detritus of decade’s past?

Thrift stores are magic.

I still love thrifting, but my frequency reduced significantly over the last 10 years as our urban shops became more and more picked over and filled up with completely useless garbage. We recently moved into a new neighbourhood and I don’t know what it is about this area, but the stores are pretty good. As a result I’ve starting looking in the shops again, pretty much weekly.

Scouring the stores for items that I can transform or use in the garden this spring has been one way that I’ve made it through the grim days of winter when I was practically scratching at the walls with the urge to get outside and get started making my scrappy yard into something.

I’ve picked up an assortment of obvious garden items including an assortment of high quality terracotta pots, a well-made orange metal watering can for just a dollar, a number of plates to be used as saucers, glassware for terrariums, a cloche, a vintage windowsill herb gardening set (complete with very old seeds), and several very good canning supplies that aren’t really for gardening but it’s all one and the same to me.

The two items shown above are my most recent acquisitions. I garbage picked the wooden fruit crate from my therapist’s neighbour’s garbage. I’m probably crossing some kind of therapist-client personal boundary there, and if I am, I don’t want to know about it as the box is not the first thing I’ve dragged home from their curb side discards! Recently, there have been other items that I wanted to take, but didn’t because I “didn’t want to be too weirdly inappropriate”.

I’m planning to use the crate as a box for holding transplants. Although, it would make an excellent box for starting outdoor seedlings, I’ve decided against that use as I don’t want to damage its integrity. Those plastic trays that come free from the garden shops are flimsy and often don’t hold a tray full of transplants well.

The larger item on the left that looks like a doll crib is actually a small shelving unit. I bought it the other day for $5.99. The plan is to line the insides with landscaping fabric or screening and use it as a planter. It looks crappy now, but just you wait and see.

What crazy items are you upcycling for use in the garden this spring?

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File Under: Weird Food

Earlier this year I discovered that the fruit from the Kousa Dogwood tree (Cornus kousa) are edible and I’ve been waiting until the end of summer to get a taste.

The first fruit on my friend Barry’s tree are starting to ripen and I managed, over the weekend, to collect a few from out of the clutches of the neighborhood squirrels. The fruit are ripe and optimal eating when they turn from green to bright red, and from hard to squishy. You should be able to squish the orange fruit from the centre easily. That happens to be just how I ate my bounty. The skin is unpleasant tasting. It looks like a lychee, with the texture of some of my favourite tropicals, sugar apple and sour sop. The insides are bright orange and soft, with a couple of hard pits. It tastes like papaya.

I’ve read that there is a lot of variation between trees and varieties, so if you have the chance, I’d suggest trying fruit from a sampling of trees. The fruit I ate are small but tasty. They are from a landscape tree that is bred for the flowers, not the fruit. But there are varieties with much larger fruit that are worth searching out if you’re looking for more than a light snack.

Related:

  • Paw Paw (Asimina triloba): A local and unusual tree fruit that is also coming into season.
  • Search this site by the tag, Weird Edibles to find out about other unusual vegetables, herbs, and fruit to grow or forage.
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Elderberries

Photo by Gayla Trail  All Rights Reserved

My friend Barry has an elderberry tree in his yard. Last summer he offered up the harvest in exchange for a sampling of the end product. I collected a lot of berries and was a bit unsure about what to do with them. Raw elderberries have a somewhat unpleasant scent and are not edible so it was difficult to commit to a usage without a clear understanding of what I was getting into.

Photo by Gayla Trail  All Rights Reserved

[Please note that while there are elderberries leaves shown in this photo, you should not eat them. They are poisonous!]

In the end, I made cordial. It was pretty good. The berries have an earthy taste. That’s all I can come up with as a descriptor. Earthy. Perhaps a bit pungent. It does taste like berries, I just can’t place a finger on which berries exactly. We dripped it on pancakes, poured a little onto granola and yogurt, and added it to sparkling water on occasion. Elderberries are very high in vitamin C and potassium. Many people use the cordial as a cold and flu elixir, instead of store-bought pharmaceutical cough remedies.

Photo by Gayla Trail  All Rights Reserved

This year I wanted to try using the flowers so I harvested about two thirds of the tree back in June, when the flowers were in season, and left the remainder to develop berries. I had enough to make two batches, so I tried two different methods. Unfortunately, I no longer remember the second (preferred) method nor can I recall what it was that I did or didn’t do that made it better. However, if you’re interested, the first, less preferred method came from the River Cottage Handbook No.2: Preserves, by Pam Corbin.

Photo by Gayla Trail  All Rights Reserved

Photo by Gayla Trail  All Rights Reserved

This year, with only 1/3 the harvest, I made a much smaller batch of cordial, which is fine by me because I think we prefer the elderflower flavor. I have no memory of how I made it last year, but this year I used this recipe from David Lebovitz’s website. Within the notes he makes a remark about straining the cordial a second time through a fine sieve. I’ve found that step to be essential and not overly attentive. Otherwise you end up with a very seedy, crunchy syrup. I didn’t have enough to can so I just sterilized two jars on a low heat in the oven before filling, gave one to Barry, and refrigerated the other.

I also made a quick, single jar batch of mixed berry jam last weekend (pictured). But that’s another story.

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p.s. The site will be down this weekend while we switch over to a new design and work out all of the inevitable kinks. It’s going to be a bit manic, but I’m so excited! A big change has been a long time coming.

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First Lunch Courtesy of the Garden

Photo by Gayla Trail  All Rights Reserved

Recently, our meals have been peppered with ingredients gleaned from the gardens; however, today’s lunch is the first that is all garden grown.

Here’s the breakdown:

  • Chive Blossoms: A hardy perennial that has been growing for about a decade in a big container on the roof.
  • Lemon Balm: Eat the fresh leaves in the spring. This is a hardy perennial that self seeds all over the community garden.
  • Parsley: From the roof.
  • Pansy petals: Also from the roof.
  • Three types of lettuce: All of which self-seeded in various containers on the roof. I didn’t have to do a thing, although I did transplant a few to the community garden plot.
  • ‘Egyptian Walking Onion’: Just the greens.
  • Borage sprouts: I got this idea from Julianna, who brought a salad to our Saturday afternoon transplant trade/potluck that included borage from her garden. Borage self-seeds like nobody’s business and is coming up like mad right now. why not use the tender, fresh sprouts rather than tossing them in the compost? The first set of true leaves are prickly but the cotyledon leaves are smooth, with a fresh cucumbery taste.
  • Baby kale
  • Purple Mizuna: More on this soon. This is my new favourite edible!
  • Assorted mustard greens
  • Violet leaves and flowers: I have a small patch over at the community garden that is going to expand this year once I add the three additional varieties I have acquired this spring. Eat the young, new leaves and the flowers.
  • Bloody Dock: If you’d like to know more, I wrote an article on spring greens including bloody dock, for Garden Making magazine.

Photo by Gayla Trail  All Rights Reserved

For identification purposes, here’s what the borage seedlings look like. You can also identify them by their cucumber scent. The seedling in the top left corner is anise-hyssop. You can eat that too.

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