Random Seeds

I have no trouble removing a plant from my garden when I grow tired of it and want to replace it with something more exciting. Part of my job was to dispose of extra plants when space was scarce or when we geared up for the next season. I also learned my most coveted plants either died or became infested with pests, resulting in me developing a sense of detachment early with my gardening world.

So why is it I can't get rid of seeds? Maybe because I can easily tuck them into the butter drawer of my fridge. They don't take up much space at all. What's the harm in keeping them?

What started as a small envelope a couple of years ago evolved into a small manila envelope--a little ridiculous. I forced myself to go through the extra seed I had. Even after trying to tell myself that any seed more than a year old should be tossed, I couldn't help holding onto the all the different marigolds I have.

I did sow a bunch of the leftovers. If I wasn't allowing myself to save them, might as well start them. I'm hoping I'm not too late like I was last year with my eggplant 'Diamond' from Adaptive Seeds. I had a few last year that didn't do well, but I think it was because my timing was off.

I also started the rest of 'Russian Hunger Gap' kale. This kale has a jagged, feathery leaf. I'm not growing it so much for the leaves as for when it bolts. The flower stalks can be harvested before it actually flowers for "kale raab." I tried this last year at the farmers' market and was kicking myself for not letting my kale bolt. This year, I'm prepared!

Another random seed packet I sowed a couple of weeks ago was from the Northwest Flower and Garden Show. The Seattle Times handed out packets of "mixed herbs" which include Italian Large Leaf' basil, sweet majoram, winter thyme, parsley, dill 'Bouquet,' and summer savory. It's amazing that these little seedlings are already so fragrant!

Meanwhile, it looks like the frost is gone for good. Time to sow all the seed that can be done directly in the garden.

Dilly dally

My dill 'Tetra' was pretty slow to start this season. My impatience got the better of me at the farmers' market and couldn't resist picking up a mini pack of pickling dill seedlings from Stoney Plains. Plus, I was able to share them with friends--the perfect excuse.

Now as these seedlings are starting to bolt, the 'Tetra' is ready. Plus, I have another random crop from a seed packet I picked up at Floriade (check out my other blog here). Plenty of dill to go around!

Herbs are an easy way to break into kitchen gardening. They don't require a lot of space or maintenance. And they're a great way to brighten up your recipes.

My sandwich with Loki lox and cream cheese garnished with freshly picked dill. Simple, easy, delish!

Lemon Verbena

I have fond memories of lemon verbena (Aloysia triphylla) from my first gardening internship at Filoli Gardens in Woodside, California. When I was there, a 4 foot shrub stood outside the northwest corner of the tea house. Brushing past it would release a fantastic calming scent similiar to lemongrass, but not as biting. The thin, light-green leaves in whorls of three (hence the species name) make up the airy branches. In late summer tiny sprays of white flowers graced their ends.

I'm lucky I saved some issues of Kitchen Gardener after a post-college paper purge. This little gem of a magazine by Tauton's when out of print in 2000. Boy was I bummed when an issue of Fine Gardening showed up in my mailbox instead.

One issue I still have features lemon verbena complete with recipes. I made the lemon verbena pound cake for a friend's birthday party and it was a hit. It's all about the fancy bundt pan I have--it can make a mix-cake from a box look elegant!

A bird's eye view of the cake.

You can take any pound cake recipe and add a couple tablespoons of lemon juice and zest to give it a lemon flavor. Before you pour the batter into the buttered bundt pan, take fresh lemon verbena leaves and arrange them in a pattern in the pan. The butter will help them stick to the sides.

Once the cake is baked, cooled, and transferred to a plate, you can make a sauce with more fresh lemon verbena leaves, sugar, butter, a touch of flour, and lemon juice. Strain out the leaves before pouring over the cake. Voila! A beautiful and refreshing dessert that will chase your winter blues away.


With the finishing touches--birthday candles!

Late fall is a good time to make this cake because it coincides with you bringing in your lemon verbena plant and taking a few cuttings. Unless you live in a more mild climate, you don't want your plant to take a hit by that first frost of the season.

Tarragon

French tarragon, Artemisia dracunculus 'Sativa', is related to absinthe, Artemisia absinthium, and both are considered wormwoods. The straight species originated in SE Russia and is unpleasantly pungent compared to the culinary cultivar. It's possible Arabs introduced it to Europe in the late 1600s, using it for its medicinal properties. Tarragon has numbing effects thus used to treat snakebites and its roots are gnarled which may be why Europeans considered it to be an herb of the dragons.

Tarragon is a subtle plant. Its leaves are similar to lavender in shape, but a truer green. A pinch of its leaves reveals a scent similar to fennel bulb. Like most herbs, it likes quick draining soil and full sun. Seed-grown tarragon is not for cooking, but the not-so-tasty straight species. French tarragon is propagated by stem or root cuttings.

A bird's eye view of Artemisia dracunculus 'Sativa'.


Now for the recipes! Eldon and I loved the simple salad dressing at the Crepe Bistro when we were attending UC Davis. We claimed it was practically drinkable! He was able to figure out a close version. I don't have exact measurements. I leave it up to you to create the balance of ingredients that you like best. Be frugal with the vinegar and Dijon mustard as a little goes a long way.

French-style dressing:

Champagne vinegar--a good red wine vinegar is a fine substitute
1 clove garlic chopped
Dijon mustard (the easiest to find is Maille)
Salt
Fresh ground pepper
Chopped tarragon (~1/2 tsp--add more to taste)
Quality extra virgin olive oil

Combine all the ingredients except the olive oil in a small bowl. Taste and adjust ingredients if needed. Slowly add olive oil in a continuous stream while whisking, creating an emulsion. The amount you add will depend on the amount of ingredients you started with. Taste and add more oil if needed, or if there is too much oil, add more mustard and/or vinegar. Drizzle dressing over butter lettuce or your favorite salad mix.

A favorite summer meal is poached ling cod using white wine, salt and a few sprigs of tarragon. While the fish is poaching, I prepare a soft boiled egg and combine that with olive oil, lemon juice, salt and pepper, and chopped tarragon. Once the fish is ready, I remove it from the poaching liquid and place on a large plate. The egg mixture is poured over the fish and chilled for an hour. I will either serve it with water crackers or ficelle (skinnier than baguette). It's a light-tasting dish that is perfect on a warm summer day or evening.

Potato salad can be hum-drum and overly mayonnaisey. Try this the next time you have to make it for the company picnic. Prepare small red potatoes as you would for any potato salad. Instead of mayonnaise from the jar, make your own combining 2 egg yolks, a few tablespoons champagne vinegar (or white wine vinegar), 2 tablespoons Dijon mustard, salt and fresh ground pepper to taste, and 1-2 teaspoon lemon juice. Add olive oil to your liking in a steady stream while whisking to create an emulsion. Once you have your homemade mayonnaise, add it to the bowl of cooled, quartered potatoes, add a small shallot (peeled and minced), a few tablespoons of fresh tarragon, and salt and pepper to taste.

Give an old salad recipe or your pickling cucumbers some French flair by adding a little tarragon. Bon apetit!

Cutting Celery

This herb could be mistaken for flat-leafed parsley--the two are related and part of the carrot family (Apiaceae). The flavor gives itself away. Cutting celery has a more pungent flavor than grocery-store celery, and can be substituted for regular celery in most recipes. A few sprigs can replace one large celery stalk. The stalks are skinny, so you won't be able to use it for "ants-on-a-log." But honestly, eating celery from the grocery store is like eating crunchy, stringy water.

Growing your own pot of cutting celery is less wasteful than buying an entire bunch of grocery-store celery (and your fridge will now be free of rotten celery). I never fertilize mine. I grow them in potting soil and are watered only when they need it. Usually they are wilting a bit before I get to them, but they spring right back. My garden bakes in the sun, so I keep this pot in the shade to prevent my celery from bolting.



You can use the entire sprig, or use the stalk and leaves seperately. The stalks are more concentrated with flavor. I add cutting celery to my watermelon gazpacho (see previous entry); curry chicken salad; and seafood medley with fresh pineapple, zucchini, and tomatoes; or tuna sanwiches. Add it to pretty much anything that calls for a refreshing bite. Once the seasons change, I will use it in my mirepoix--the French combination of carrots, onion, and celery--for soups and other fall dishes. Hopefully my cutting celery will last until fall. In the meantime, I'll be making more curried chicken salad. Enjoy this easy-to-make recipe!

Curried Chicken Salad

1 pound cooked chicken (you can sub tofu for vegetarians)
3-4 sprigs cutting celery
1/2 cup diced red onion
1/2 cup currants (or 1/4 cup raisins chopped)
1/2 cup cashews or peanuts
1/4 cup mayonaise
1/2 cup sauce (recipe below)

Once cooked and cooled, cut chicken into bite-sized pieces. Mix remaining ingredients in a large bowl. Serve immediately or chill for later.

Sauce:

4 tablespoons madras curry powder
1/2 cup rice wine vinegar
1/3 cup sugar
2 teaspoons salt
2 cups canola oil

Toast the madras curry in a dry pan over medium heat. The curry will become more fragrant. Remove from heat and transfer to a blender with the remaining ingredients. Blend until thoroughly mixed.