Jennifer Rebecca Iris Blooming
Pink Cistus Rockrose
Happy Wisteria
Sally Holmes Rose Draped Over St. Francis
Flowering Herbs
Sunset Over A Spring Garden and Awakening Vineyard
Bon Appétit et Bon Weekend….Bonnie
The Kitchen Garden at Allt-y-bela in Wales, Garden Design 2012 Magazine
From my post last week, Down The Garden Path, followers were asking me where I got my willow fencing. I thought it might be fun to revisit the original post from June 2021, and my original kitchen garden inspiration from photos and the Garden Design article. I hunted “high’ and “low” to find willow products, and finally found them at Master Garden Products in the Pacific Northwest. I actually called them as I had several questions and needed more information to make my order. Master Garden Products couldn’t have been more helpful and so friendly. I highly recommend the company and their products.
Now is a great time to get your gardens plans in place, make an order, and enjoy the beauty of willow!
Bon Appétit et Bon Weekend…Bonnie
The inspiration for my kitchen garden, or potager, came from a Garden Design, Winter 2012 magazine article, Simplicity Rules, on well-known garden designer, Arne Maynard’s rustic and historic late medieval farm, Allt-y-bella. Located in Wales, much of the rustic gardens and garden structure remind me of Provence. I envisioned borrowing a lot of the main elements featured in the article and photos, creating the look of a rustic kitchen garden. Some of these elements that caught my interest were the wattle hazel fencing, arching fruit trees with a centered bench, raised beds for vegetables, obelisks for climbing vegetables, easy pathways around the raised beds, and select spots for larger perennial plants like rhubarb and artichokes.
Allt-y-bela Kitchen Garden Pathway, Arching Fruit Trees, and Bench, Garden Design 2012
In 2015, I started creating a kitchen garden space to the north of our vineyard, with 4’ x 8’ raised bed kits. I looked high and low for hazel or willow wattle fencing for enclosing the kitchen garden similar to Allt-y-bella. I couldn’t find any source at the time. I needed about 75’ total. However, I happened to find a large amount of rolled willow fencing at Rogers Gardens at 50% off in an obscure sale corner. My intention for fencing the perimeter was to keep our chickens out of the kitchen garden as well as any random critters.
Up until 2020, my kitchen garden was good, and a work in progress. Over time, with sun exposure and high winter winds the willow fencing began to come apart and break down. This is common. I started looking for what I call wattle or willow fencing again.
My Kitchen Garden, June 2020
Last month I found willow fence panels online at Master Garden Products. They offer a nice selection and sizes of willow fencing, panels, borders, obelisks, etc. They are out of the Seattle area, and will freight orders to you. I purchased 6’ L x 3’ H woven panels for my entire perimeter, and used the same anchoring rebar and metal stakes that were already in place. I am really pleased with the look, and the material overall. I also purchased three obelisks for climbing beans. The willow panels are stronger and sturdier than the rolled fencing, but will eventually break down over time.
My Kitchen Garden, May 2021
Fine tuning the willow fence, I will put put larger rocks around the bottom of the fencing, to discourage critters from burrowing under the fence.
Starting an Outside Row of Perennial Artichokes
For more information and musing on how I create garden rooms from garden magazines, photos, and design ideas, please go to my previous post, The Making of a Garden Room.
French Fabulous! On Netflix, there is a new French subtitled drama series, Lupin. It is like a modern day “Houdini” Thriller series. Lots of twists and turns. Not only does it keep you on the edge, it is filmed mainly in beautiful Paris. Once you watch an episode or two, it draws you like a magnet. With two series completed, I see there is a third one coming.
Bon Appétit and Bon Weekend….Bonnie
Nasturtium Spilling Onto the Garden Path
The best path is your path. Follow your own garden path.
Bon Appétit et Bon Weekend…Bonnie
De Niro Pasta
Yes, the name of this recipe is De Niro Pasta, just like brilliant actor, Robert De Niro. It is not his pasta recipe, only the names are similar. This recipe was found online at Cooking Professionally. In fact, I could also name this recipe, Pantry Pasta. It is so easy, so delicious, and most of the ingredients, except the lean ground beef can be in your pantry full time. It has a nice spice and flavor structure highlighted with saffron threads. One could even leave out the lean ground beef, and it still is a wonderfully delicious dish. Key here is, you have got to like olives and capers, or you are not going to enjoy it.
This is a perfect weekday dinner now, when spring is approaching and it is warm during the day, yet cool at night, and comfort food still beckons. Serve it with a nice mixed green vinaigrette salad and a generous slice of rustic bread. Enjoy!
De Niro Pasta
Ingredients
8 ounces thin spaghetti
1 tablespoon olive oil
2 cups onion, chopped
2 teaspoons garlic, minced
1 teaspoon dried oregano
1/2 teaspoon celery salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon saffron threads, optional, crushed
8 ounces extra-lean ground beef
1 2/3 cups low-sodium marinara sauce
2 ounces pimiento-stuffed olives, sliced
1/4 cup dry sherry
1 tablespoon capers
4 tablespoons fresh parsley, chopped
Directions
Step 1 -In a large pot of salted water, cook the pasta to al dente according to the package directions.
Step 2 -In a large skillet over medium-high heat, warm the oil.
Step 3 -Add the onion to the oil and sauté until tender, about 4 minutes.
Step 4 -Add the garlic to the onion and sauté until fragrant, about 1 minute.
Step 5 -Stir the oregano, the celery salt, the red pepper, the black pepper, and the saffron into the onion mixture.
Step 6 -Add the beef to the onion mixture and cook, stirring to crumble, until the meat is no longer pink, about 5-7 minutes.
Step 7 -Stir the marinara sauce, the olives, the sherry, the capers, and 3 tablespoons of the parsley into the meat mixture.
Step 8 -Bring the sauce to a boil, reduce the heat, and simmer for 15 minutes.
Step 9 -Add the cooked pasta to the sauce mixture and cook until heated through, about 2 minutes.
Step 10 -Sprinkle with the remaining parsley and serve.
A Great Moro Blood Orange Harvest
I absolutely love growing my food, and cooking from the garden. It gives me so much satisfaction, besides tasting so divine and eating seasonally. I still have a long way to go, or more I can do, but I am getting there.
Vineyards and citrus don’t really mix. I was taught that in my vineyard management classes. Citrus can carry a lot of pests that are pests for a vineyard as well. Consequently, to support the health of our backyard Syrah vineyard, I have planted only a few citrus trees. I do have a lemon and lime tree, and a few years ago, I planted a Moro Blood Orange. If you are going to have one orange tree, make it a special one.
The Moro Blood Orange tree is special, and the most popular of blood orange trees. It is a beautiful self-fertile ornamental orange tree that reaches 12’ to 15’ high when planted in the ground. Blood Orange trees need a warm temperate climate. They can be grown in containers in cooler climates, and moved indoors as the temperature drops. Once planted it takes 3 to 5 years to for the blood orange tree to bear it’s crimson fruit. This year is the first real harvest for me. It was worth the wait.
The fruit is spectacular in appearance—round, medium in size, and has a red tinge color skin. To me it tastes much sweeter than a regular orange, and maybe a bit more acidic. There are only 1 or 2 seeds to each orange, and the juice is a deep beautiful crimson color. When traveling in Italy, it is common to see Blood Orange juice served with breakfast.
Simple Moro Blood Orange Beauty
Eating a freshly harvested Moro Blood Orange is a treat by itself. However, the crimson flesh and juice lends itself to many types of dishes— baked goods, sauces, salads. In fact, where ever your creativity in the kitchen takes you. it reminds me of love, hearts, and Valentine’s Day. A perfect food for February.
Please share if you grow blood orange trees.
Bon Appétit et Bon Weekend….Bonnie
Ripe Moro Blood Oranges in the Orchard
There are a few spots left in this class, if anyone is interested in joining the fun.
I’ve been inspired to create a Winter Citrus Cooking Class for you, using ripe citrus from the orchard. Citrus is bright and refreshing to look at, in dishes especially this time of year, as well as adding valuable acidity, brightness, and flavor in recipes.
The menu I created has a delicious Mexican theme. The soup by Alice Waters has a homemade salsa as a garnish. The salad recipe was inspired by a fabulous salad I had at the restaurant, Marsala’s, last fall in San Miguel de Allende (Marsala Bolaño was on Top Chef Mexico and the chef behind Marsala’s). The dressing comes from the renown Rancho La Puerta hotel and spa, outside of Tecate. Finely ground polenta is one of the ingredients in the dessert cake.
Winter Citrus Cooking Class
Hosted at Domaine de Manion, Encinitas, California
Saturday, February 25, 2023 at 11am to 3pm
$195.00 per person
Class Size is Limited to First 8 Guests
Le Menu
Carrot and Cilantro Soup by Alice Waters
Mixed Greens Salad with Avocado, Blood Orange, and Goat Cheese
Rancho La Puerta Salad Dressing
Blood Orange Polenta Cake
Mixed Green Salad with Avocado, Blood Orange, and Goat Cheese
Contact
To Sign Up, and for Further Details
Please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600
This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held.
A portion of your class fee will be donated to Alice Waters’ Edible Schoolyard Project. The Edible Schoolyard Project is a nonprofit organization dedicated to the transformation of public education by using organic school gardens, kitchens, and cafeterias to teach both academic subjects and the values of nourishment, stewardship, and community.
Edible education provides hands-on experiences that connect students to food, nature, and each other; and it systematically addresses the crises of climate change, public health, and social inequality. At its heart is a dynamic and joyful learning experience for every child.
Blood Orange Polenta Cake
Ripe Moro Blood Oranges in the Orchard
I’ve been inspired to create a Winter Citrus Cooking Class for you, using ripe citrus from the orchard. Citrus is bright and refreshing to look at, in dishes especially this time of year, as well as adding valuable acidity, brightness, and flavor in recipes.
The menu I created has a delicious Mexican theme. The soup by Alice Waters has a homemade salsa as a garnish. The salad recipe was inspired by a fabulous salad I had at the restaurant, Marsala’s, last fall in San Miguel de Allende (Marsala Bolaño was on Top Chef Mexico and the chef behind Marsala’s). The dressing comes from the renown Rancho La Puerta hotel and spa, outside of Tecate. Finely ground polenta is one of the ingredients in the dessert cake.
Winter Citrus Cooking Class
Hosted at Domaine de Manion, Encinitas, California
Saturday, February 25, 2023 at 11am to 3pm
$195.00 per person
Class Size is Limited to First 8 Guests
Le Menu
Carrot and Cilantro Soup by Alice Waters
Mixed Greens Salad with Avocado, Blood Orange, and Goat Cheese
Rancho La Puerta Salad Dressing
Blood Orange Polenta Cake
Mixed Green Salad with Avocado, Blood Orange, and Goat Cheese
Contact
To Sign Up, and for Further Details
Please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600
This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held.
A portion of your class fee will be donated to Alice Waters’ Edible Schoolyard Project. The Edible Schoolyard Project is a nonprofit organization dedicated to the transformation of public education by using organic school gardens, kitchens, and cafeterias to teach both academic subjects and the values of nourishment, stewardship, and community.
Edible education provides hands-on experiences that connect students to food, nature, and each other; and it systematically addresses the crises of climate change, public health, and social inequality. At its heart is a dynamic and joyful learning experience for every child.
Blood Orange Polenta Cake
Winter Morning Sun over Domaine de Manion
Even though it is wintertime, and not much seems to be happening in the garden—there is. The garden may be somewhat dormant, but it is not. It is resting and storing up energy for the great burst of growth and flowering in spring, and the long growing season ahead.
Structure is prevalent in the garden, and the bones of the garden much more easily seen. Are there changes you would like to do in your garden moving forward, or are you happy with your garden as it is. Now is a good time to take a good, close look at your garden.
Pruning is really important in the winter garden, while plants and trees are dormant. I pruned all of my roses in one day. I went from one garden room to the next garden room, and powered it out. I tipped and lightly pruned some of my Crape Myrtle trees, and a few of my fruit trees.
Newly Planted Sweet Peas on Willow Obelisks
I have added more bare root climbing roses this winter, and bare root roses for my cutting garden. Now is the perfect time to plant roses, water well, and apply compost around them. Apply a dormant spray within a week of your pruning (check with your local nursery for exact recommendations). Your roses will do all the work, until they need a little rose food/fertilizer at Easter.
I added a Chocolate Persimmon fruit tree, and a dwarf climbing Mulberry vine to my berry room. I planted dwarf sweet peas in containers, and climbing mammoth sweet peas for my willow obelisks.
In the potager I have Swiss Chard doing well. I planted some gourmet lettuce, and soon it will be time to germinate heirloom tomato seeds and other heirloom vegetables.
Viburnum ‘Spring Bouquet’ Happy After Our Rains
Although the garden is dormant, there are many surprising plants blooming now in February at Domaine de Manion. Most of them have been planted for a while.
Arctosis (Many Varieties)
Cherokee Rose
Eleanor Roosevelt Iris (Intermediate Bearded Purple Iris)
Landscape Geraniums
Magnolia ‘Black Tulip’
Narcissus Bulbs (Many Varieties)
New Zealand Tea Tree
Rosemary (Many varieties)
Verbena
Viburnum ‘Spring Bouquet’ (Great for using in floral designs)
Domaine de Manion Vineyard Anxiously Waiting To Be Pruned
The winter rains have benefited our Syrah vines which are now approaching 17 years old. We have had to mow knee-high weeds, and cover crop between the rows already. Our date to prune each year is usually around Super Bowl time.
Last year we had a record high yield of 1400 pounds, which was unbelievable to us. It was an intense emergency Labor Day morning harvest, because of the intense end of summer heat. Every year is different, and every harvest, and every vintage different. We are hopeful this will be a great growing season, harvest, and vintage.
Even though it might be cool, overcast, sometimes damp, and even rainy, I urge you to get out in your garden now and observe. Make note of any changes you want to make, new plants to plant, or a list of things to do for spring. Your garden awaits you.
Bon Appétit et Bon Weekend…Bonnie