Monday, November 29, 2010

Potpourri #9 - Saffron Mix

This special mix took courage to muster, awaiting the combination to arrive like an epiphany, I worked around the Saffron Crocus petals, cleaning the other areas of the table until I could avoid it no longer.

This mix is mint based. It needed something to lighten the base so I went with a pale gray eucalyptus. It contains both Apple mint and Spear mint, Eucalyptus leaves, Saffron petals, Statis Flowers, and a few Hummingbird Bush flowers as dots of orange for a wild note. The last two mixes have been my absolute favorites because of the rich colors that are so pure and stellar!

Thank you Leslie for the Saffron!

To all of my gardening friends, carry on and hurry back!

All Put Up

The holidays are filled with lots of food. It was time to make some room in the refrigerator and get this Harvest thing rolling. I finally got around to slicing all of the Bell Peppers that Leslie gave me, and put them in a large freezer bag and stuffed them into the freezer.
So then it was time to do something with the bags on the table. Diamond, (don't you love her name?) gave out tomatillos at the last Boulder City Community Garden meeting, and I ended up with a bag full. So I went online to find a good tomatillo recipe. I had to get on the scales holding the bag of tomatillos in order to follow the recipe for Tomatillo Enchilada Sauce, so I ended up with apparently about 8 lbs. from the looks of it......Actually 3 lbs. tomatillos, and about 5 lbs. of what we will consider for now "Layers of Extra Clothing in order to stay warm"........ Time to get a food scale. Anyway the sauce was simple. Tomatillos, onions, garlic, salt. I added extra hot New Mexico roasted green chile to spike up the heat. Yum! I am thinking about making Turkey Enchiladas wth the Thanksgiving left overs!

So then there was the Kale that I harvested from Boulder City Community Gardens that was taking up a refrigerator shelf and I again went online and found lots of recipes, but opted for the no vinegar recipe of Kale Chips. Wash, tear, coat with olive oil, spread out on pan, 300° for 10 min (+-) then lightly sprinkle with Sea Salt.

Here they are ready to eat. Dark green and crisp. When they are brown they are burnt. I walked them down to my neighbor Julie who gave me two different varieties of Sea Salt. I really liked the Redman's the best, too btw. Thanks Julie!
I love the Harvest! Don't you love to put it all away!
Thanks for visiting! To all of my gardening friends, carry on and hurry back!

Sunday, November 28, 2010

Potpourri #8

We are having the Christmas Party at my house so I have to clean up the formal dining room table for once and for all! So it is once again time for potpourri. I jump in where the Mint and Bay leaves have been spilled onto the pizza box setting the foundation for Potpourri #8. Atop this mixture goes my favorite Blue Salvia, which I have been savoring for just the perfect blend.

Next come the blue Hawthorn berries, and their sticks are interesting as I ponder the roughness and diverting energy that the pointing sticks create.

I like the contrast of the rosy colored sticks, and the weight of the wood lowers the energy of the blend so it is not so "airy". So it is "shorten the sticks themselves" and see it that improves the overall appearance.

It's difficult to improve on perfection! This is a simple mix of Blue Salvia flowers, Hawthorn berries, Apple Mint, Spearmint, and Bay leaves.
I hope you are enjoying the harvest!
Thanks for visiting! To all of my gardening friends, Harvest On and hurry back!