Memories…

Over the last few days I’ve been slowly working my way through thousands of posts, tagging them and fixing problems as I go along. I’ve rediscovered several interesting and forgotten posts through this exercise, and I thought I would share some of them here with you.

Colchicum - Photo by Gayla Trail

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One Day in Barbados

It’s about as hot as the Caribbean out there this week, if not hotter, so I thought I’d dip back into the pool of photos I took on the first real day of our month long journey through the Caribbean this past December. I still remember the giddiness we felt knowing that we had over 30 days without hardcore work or serious responsibility ahead of us. FREEDOM.

We began the trip in Barbados, staying in Christ Church for 4 days before heading to Dominica, our primary destination. There are no International flights to Dominica, so traveling there means flying to another island and transferring via a local airline such as Liat. Since we had to go somewhere else anyways, I suggested flying into Barbados and staying there a few days since it is where my mother is from and where my maternal relatives (aunts, uncle, grandmother, cousins) emigrated from to Canada. We didn’t stay long because it is a very high-traffic touristy place that would easily eat into our budget. I also had personal reasons against staying there long and was most eager to get to Dominica. Now that I’ve been, I regret that we didn’t stay longer and I would like to go back. Barbados and Dominica are very different places in more ways than just population and traffic. Barbados is a coral island, while Dominica is volcanic.The landscape is very flat and the heat incredibly dry compared to Dominica, which is entirely mountainous and predominantly covered in rain forest.


Davin waiting for the bus somewhere in Christ Church.

We started the first day of our trip hoping to walk from our hotel in Christ Church, through the countryside, and into Oistens, a fishing town that was listed at about 2 miles away. Of course, we got started just before noon, the hottest part of the day. The hotel receptionist looked appalled when we asked for a map or directions. Surely these winter-white Canadians do not think they can make it all that way through the heat! And we didn’t, but we put in a good effort and did continue walking past Oistens later in the day after we gave up and hitched a ride with a local van-bus.

Oh how I LOVED the public bus system in Barbados. The rides were often too fast and furious, the wait for buses unbearably slow, and at times we were packed in like sardines (Was it 20 people in a van one night, Davin?). And yet it turned out to be the very best way to see the island and connect with people. I had as much fun riding the buses as I did swimming in the ocean and discovering tropical plants. Dominica has a similar bus system but with a much, much smaller ridership, which made for an incredibly frustrating and impossible system to navigate. I am not exaggerating when I say that it took several hair-pulling attempts and the entire three weeks of our stay before we finally cracked the secret code that dictates where to catch buses and when. And that was with a lot of help from locals!! No one wants to give bad news, so time and time again we’d be told “Soon come” or “You’re alright, man!” as a reply to when the bus was coming and if we were waiting in the right spot… only to discover later on that there were no more buses that day and we were NOT waiting in the right spot for any bus!


This was before I REALLY started to worry about the no-show bus.

In Barbados there were bus signs everywhere, buses constantly honked to ask if you wanted on, and it always cost exactly $1.50. On only one occasion did I truly worry about catching a bus when we sat on the side of the road WAYYYY on the other side of the island for almost 2 hours at dusk hoping to god that a bus would come before dark so we wouldn’t be stuck in the middle of nowhere without cash, maps, bank machines, food, or a sense of direction.

But I digress. Tangent, tangent, tangent. What I really set out to do today was show a few pictures of plants and gardens we saw one day in Barbados…

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That (Almost) Fresh Feeling

Welcome to the freshly updated You Grow Girl website!

You’ll notice right away that the design has changed. Other than colour, pattern, and layout changes the most obvious difference is the way the posts appear on the homepage. They now appear as full posts — you will only need to click through to the permanent page if you want to add a comment. Yay!

[Update: I have since changed this so that long, image-heavy posts do cut off after a certain point so that we can keep the index page loading quickly. We've also reduce the number of posts showing on the index page to help that along. It should load much faster now than it was.]

Speaking of comments, you can now add an image via Gravatar.com. My comments appear in a different colour, which should make it easier to spot when I am responding to a question.

Another new addition are tags as a third level of archiving and searching the site. The bad news is that there is ten plus years of content to tag and additional old-school articles that we haven’t had a chance to reintroduce to the site. And I’m developing a repetitive stress condition in my right arm from the incessant clicking and typing. So for the time being, searching by tags will be incomplete. On the plus side of things, it’s so much easier to find relevant information! To recap, you can now use the search bar, the top navigation bar, categories, and tags to access information.

At the top of each page, you’ll notice a link to the newly improved archives page. The contents of the site can be accessed via that page and is arranged by date, category, and tag. So much easier!

What else is new? The About page is all new and includes a short piece about my gardening background and a quick tour of my gardens. It also includes links to posts that cover these topics. You can now search the site by garden, although there is probably still some older content that needs to be properly archived.

I’m currently working on a Resources page. It’s still in progress, but I’ve added quite a bit to it thus far so you can get the idea. Basically, it’s an updated version of a very, very old page that was embarrassingly out-of-date. It also acts as an FAQ of sorts, answering some of the common questions I receive via email about the products I use.

Another feature I love is the “hardworking” footer at the bottom of ever page. Now you can follow my Flickr updates and inane ramblings on Twitter via the site. Ummm…. yay?

The Forums have also experienced a major technical overhaul but we are still working on the visual face-lift. This is where we expect to see the most growing pains over the coming days. Please bear with us as we work through the kinks. You’ll notice the header has been changed to “Talk” in the upper navigation bar.

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Spotlight on ‘Trionfo Violetto’ Pole Beans

Photo by Gayla Trail  All Rights Reserved

Back in June I wrote in my Globe & Mail column about growing beans. Within the piece I mentioned a favorite pole variety ‘Trionfo Violetto.’ It’s been years since I have grown this particular variety and now that the plants are in full swing and producing a little crop of beans daily, I can’t understand why I had set it aside and turned to other, inferior varieties for so long.

Photo by Gayla Trail  All Rights Reserved

First are the dark, pinky-purple flowers depicted in the photo, above. And the way they are set off against the green foliage with a hint of burgundy that almost seems to be applied with a water-color brush.

Photo by Gayla Trail  All Rights Reserved

All of this accented against slender, dark stems, and long, thin, purple beans that are delicious fresh off the vine. I can buy all manner of green beans at my local Farmers’ Market, but the French fillet-style beans are less popular and cost a small fortune.

Stunning, prolific, and delicious. Next year I will double my planting efforts and stop trying with other less interesting varieties.

Photo by Gayla Trail  All Rights Reserved

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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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