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Garden metamorphasis: The end of an era at the Urban Cabin

July 9, 2013 by Beth Shepherd

A garden is always a series of losses set against a few triumphs,

like life itself.

 – May Sarton, novelist and poet, 1912-1995

Poplars and the sun

Faithful readers of my blog will remember that Big Papa and I fondly refer to our house as the Urban Cabin. And for good reason: our small, humble home was built in 1898.

When Big Papa and I first started dating, one of our early dates (date #3?) was an afternoon spent raking leaves, copious amounts of leaves from the two giant Poplar trees that a previous owner planted in the tiny back yard behind our house. This owner did not like looking at the imposing pink (yes, pink!) apartment building that borders the south end of the property, so she chose trees that would grow very quickly to camouflage the view, emphasis on very quickly. These two trees are now 60 feet tall.

Poplars are a poor choice for an urban lot for many reasons: they grow very tall; they have large, shallow and potentially invasive roots; they are prone to a host of diseases; and, they are rather short-lived (15 years on average). Our trees are now showing signs of all of these aforementioned problems and we decided it was time to take them down.

In addition to the Poplars, the right third of our 18 by 40-foot yard had three Greengage plum trees and one apple tree. If you do the math, you’ll arrive at the sum of six trees crammed into approximately 225 square feet of yard space. That’s a lot of trees for a little yard.

In the eight years since Big Papa and I first met, our yard has undergone an amazing metamorphosis. Together, we planted the shade section (where the trees are located): bleeding heart, hostas, ferns, hellebore and heuchera were tucked here and there to give this part of the yard a woodland appearance.

Then, after the remodel of the back of our house, we dug up the remaining two-thirds of the yard and redesigned it entirely to be a potager (kitchen) garden, with four planting beds, brick paths, a fence of espaliered apples, two herb beds and a birdbath ringed with thyme in the center of it all.

We enjoyed the (literal) fruits of our labor for four years, until this past weekend when we started a new project, one which will change our landscape in ways it hasn’t changed in at least a decade. Five of our six trees are coming down.

Two Poplars and a plum tree

Minus one plum tree

One of the three plum trees went first. It was difficult to see it go but it was growing in between the two 60-foot Poplars and if we didn’t take it down ourselves, it would come down with the big trees.

Next we took down the old apple tree. We’ve both bemoaned the poor job of pruning by previous owners. What little of the tree was still leafing out, hung over our fence into the neighbor’s yard, and its skeletal shape resembled a scarecrow more than an apple tree.

Big Papa and I spent the better part of an afternoon, chopping, sawing, and discarding. We filled our yard waste bin and two yard waste bags to their very brims. Smaller ground plants were transplanted into a temporary bed to await their new home when we rebuild that corner of our yard.

Around 6:00 in the evening we noticed the strangest thing: sunlight—SUNLIGHT—streaming in from the west side of our yard. Our “shade garden” was no longer in the shade. We both stood there and marveled at the sight.

On Friday, a tree company will come and take down the Poplar trees. On Saturday we’ll remove another sickly plum, which will leave only one of the six original trees, a Greengage plum.

In a few weeks, we’ll plant a new tree, a Stewertia, where the Poplars once stood. We’ll find different plants to fill in the gaps where the apple and pear trees were. And, once again, our garden will be transformed.

Two small trees down and lots of light

Take the road less traveled,

Beth

 

Filed Under: Garden Tagged With: apple, Greengage plum, Poplar, trees, yard

Corn, tomato, and fresh pea salsa recipe

June 12, 2013 by Beth Shepherd

Corn, tomato and fresh pea salsa‘Tis the season: garden-fresh vegetables are here! Whether they’re harvested from your own backyard or found at the local farmers market, there is nothing like the flavor of vine-ripened tomatoes, peas straight from the pod and newly husked corn.

Corn, tomato and peas—some variation of this vegetable trifecta always finds its way to our table. Last night I served Corn, tomato and fresh pea salsa along with steamed rice and pan-cooked Tilapia. Summer in a salsa!

Corn, tomato, and fresh pea salsa recipe

Ingredients:

  • 3 ears corn
  • 1 pint cherry or grape tomatoes
  • ½ cup shelled peas (frozen peas can be substituted)
  • ½ sweet onion, like Vidalia
  • 1 jalapeno
  • A few tablespoons fresh herbs: basil, parsley and chives are my favorites for this recipe
  • 1 lime
  • Olive oil
  • Sherry vinegar
  • Salt

How to:

  1. Cut the kernels off of the three corn cobs.
  2. Cut the cherry tomatoes in half.
  3. Shell peas.
  4. Mince sweet onion.
  5. Cut jalapeno in half and scoop out the seeds. Mince jalapeno and use half to all of it depending on how much of a kick you want in your salsa.
  6. Finely chop herbs (you can use a single herb, like basil or combine several together).
  7. Put 2 tablespoons of oil in a skillet and when the oil is hot, sauté the corn kernels until slightly browned (this is optional but I like the flavor). Cool.
  8. When cool mix together: corn, cut tomatoes, peas, minced onion, herbs and and the juice from one lime.
  9. Drizzle with olive oil and a few splashes of sherry vinegar.

Note: There are infinite variations to this recipe. Omit the jalapeno. Use balsamic vinegar instead of sherry vinegar. Mix in chopped arugula instead of herbs.

Want to check out a medley of more deliciousness? Check out Wanderfood Wednesday!

Filed Under: Garden, Recipes Tagged With: corn, pea, salsa, tomato, Vidalia, Walla Walla onions

Gluten-free Pizza Recipe – with caramelized onions, pear and herbed goat cheese

June 5, 2013 by Beth Shepherd

Udi's gluten-free pizza Gluten-free pizza with caramelized Walla Walla onions, pear and herbed goat cheese

After our recent trip to Walla Walla, I’ve got onions on my mind. And, in keeping with my gluten-free experimentation phase, I decided to give pizza a whirl. Okay, I didn’t make the crust. Udi’s did. However, the Walla Walla sweet onions and the herbs used in the herbed goat cheese were grown right outside my back door. Now all I need is a goat.

Take the road less traveled,

Beth

Gluten-free pizza with caramelized Walla Walla Onions, pear and herbed goat cheese recipe

Note: This pizza crust is very thin.

Ingredients:

  • One Udi’s gluten-free pizza crust (they come in a package of two), defrosted
  • 1/2 cup caramelized onions (recipe below)*
  • 1/2 cup herbed goat cheese (recipe below)*
  • 1/2 pear, thinly sliced
  • Olive oil
  • Optional: drizzle of aged Balsamic vinegar
  • Optional: chive blossoms

*Amounts can be varied to suit  your taste

How to construct your pizza:

  1. Preheat oven to 375 (per Udi’s directions).
  2. Line a baking sheet with parchment paper and place the crust on top.
  3. Brush crust with olive oil.
  4. Spoon caramelized onion onto the pizza crust and spread it out evenly.
  5. Place pear slices in a circle on top of the caramelized onions.
  6. Drop small spoonfuls of herbed goat cheese all over the pizza.
  7. Bake for 7-10 minutes until crust is golden.
  8. Before serving, sprinkle a handful of chive blossoms on top.
  9. Slide onto cutting board and slice.

Walla Walla onions and herbed goat cheese

Caramelized Onions* (Note: This recipe makes enough caramelized onions for one small pizza. If you want to make a bigger pizza, or two pizzas, double the recipe)

Ingredients:

  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil* (You can also use 2 T oil and skip the butter)
  • 1/2 pound of Walla Walla or sweet Vidalia onions (roughly 1 medium onion; my garden Walla Wallas were much smaller so I used more)
  • 1 teaspoon brown sugar
  • 1 tablespoon water

How to Caramelize Onions:

  1. Cut the Walla Walla onions into thin slices. I personally like to cut my onions into rings.
  2. Add the butter and oil to a cold non-stick skillet; melt butter over high heat.
  3. Once the butter melts, stir in the onions and brown sugar.
  4. Let the onions cook; stir on occasion until the onion soften down and are slightly wilted. This should take about 5 minutes.
  5. Reduce the heat to medium and cook. Stir often until the onions turn deep brown in color. Depending on the amount of onions you use, it can take up to 50 minutes to cook down and caramelize onions. Patience is a virtue.
  6.  Once the onions are caramelized and you achieve the color you are looking for take it off the heat. I like mine mahogany colored.

Note: Don’t stare at the clock. Instead, pay close attention to the pan. If you want caramelized onions, not burnt onions (which I have made on occasion), stir often and check to make sure the onions are not getting burnt. I can’t stress this enough. Once the onions start to brown, they can burn quickly. You’ve been warned.

Herbed Goat Cheese

Ingredients:

  • Log of goat cheese
  • Olive oil
  • Herbs (assortment that might include any/all of the following: thyme, basil, rosemary, chives, sage, parsley), a few tablespoons chopped.

How to:

  1. Put a log of goat cheese in a bowl; add a healthy drizzle of olive oil and mix in a few tablespoons of minced, fresh herbs.

Want to drool over more deliciousness? Check out Wanderfood Wednesday!

Filed Under: Garden, Recipes Tagged With: chive blossoms, Gluten-free, goat cheese, pears, pizza, Udi's gluten-free pizza, Walla Walla, Walla Walla sweet onions

Emerald City Pesto Recipe: Mint, Pistachio and Lime

May 15, 2013 by Beth Shepherd

Mint in the gardenOutside my window, the world is a sea of green. They don’t call Seattle the Emerald City for nothing!  And inside my kitchen, freshly snipped mint waits for its symphony partners: pistachio and lime. This green trio is perfectly accompanied by–just about anything: drizzled over roasted vegetables; mixed into pasta, rice, or tabouli; plopped on top of potatoes; spread on a sandwich; or, slathered inside an omelet loaded with fresh garden peas.

Fresh mintEmerald City Pesto

Ingredients

  • 1 cup mint leaves
  • 1/3 cup roasted, salted, shelled pistachios
  • 1 small clove garlic, peeled
  • 1/4 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • juice of 1/4 lime

How to

Put the mint leaves, pistachios, garlic and salt into a small food processor or into a mortar. Process or crush until coarsely ground. In a steady stream, add the oil and lime juice until the consistency is of your liking.  Yep, that’s all there is to it.

Take the road less traveled,

Beth

Want to put more green in your life? Check out Wanderfood Wednesday!

Filed Under: Garden, Recipes Tagged With: Emerald City, lime, mint, pesto, pistachio

Rare bird

December 7, 2012 by Beth Shepherd

Big Papa was looking out the window into our little back yard when I heard him call: Come see this bird! He (or she) was standing on a branch in our Greengage plum tree next to another bird who looked just like him…except that he was a shade of cream and the other bird was covered in brown stripes.

At first I thought it might be an albino bird, but after doing a bit of research in my bird book I figured out he was a leucistic bird. Leucism is a genetic mutation that prevents melanin from being deposited normally on feathers, whereas albinism is a genetic mutation that prevents any production of melanin in the body. Some leucistic birds have white patches on their body and others, like the bird in our yard, are a light cream color. Leucistic birds have dark eyes and legs but albino birds have pink eyes because without melanin, the only color in the eyes comes from the blood vessels behind the eyes.

Leucism is relatively unusual in birds (and albinism is very rare). From 2000-2006, Cornell University’s Project FeederWatch reported 5.5 million birds per season and fewer than 1000 leucistic birds which means only 1 out of 33,000 birds is leucistic! Our bird was one rare bird indeed.

leucistic bird on branchLeucistic Pine Siskin

Want to see more rare shots? Check out Delicious Baby Photo Friday!

Filed Under: Garden Tagged With: leucistic, melanin, Pne Siskin

When you wish upon a star

November 21, 2012 by Beth Shepherd

Sitting by the lakeThis morning I read Baby Bird a new book, Olivia and the Fairy Princess. She loves the original Olivia and I’d heard great reports about this book too. In this book, Olivia is having an identity crisis. There are too many ruffled, sparkly princesses around. She wants to do more than just fit in. She wants to stand out. At the end of the story, as Olivia lies in bed unable to sleep, she starts imagining who she could be.

I read aloud to my daughter:

Maybe I could be a nurse and devote myself to the sick and elderly. I could use my brothers to practice bandaging and various other treatments.

Then I turned the page and continued:

Or maybe adopt orphans from all over the world.

I stopped, took a deep breath, and finished reading the book.

As the day went along I found that I couldn’t stop thinking about this one sentence.  I had a something else in mind to post today, but now I feel compelled to write about this.

There are many fairy tales with an adoptee in the storyline: Cinderella, Snow White, Pinocchio, and Bambi; the list goes on and on. And, as we all know, there is always a happy ending with the protagonist fulfilling his or her dreams, securing a warm home (if not a castle), finding true love, everlasting happiness, and being accepted as part of a healthy, loving family.

When you wish upon a star
Makes no difference who you are
Anything your heart desires
Will come to you

If your heart is in your dream
No request is too extreme
When you wish upon a star
As dreamers do

Fate is kind
She brings to those who love
The sweet fulfillment of
Their secret longing

 

 

 

Like a bolt out of the blue
Fate steps in and sees you through
When you wish upon a star
Your dreams come true

But the truth is that life—for many– is quite unlike the Disney fantasy. It does make a difference who you are, anything your heart desires may not come to you, and fate is frequently unkind. And there are millions of people, not just orphans, who are unable to find a place to lay their head at night, a meal to fill their belly, and family and friends to love and care for them.

Sometimes, I feel selfish that we chose to shower time, money and attention on making a difference for one, when there are so many in need.  It was truly heartbreaking to spend a great deal of time in several orphanages, and see children whose lives are never going to be filled with the opportunities our daughter will have.

For whatever challenges I’ve had or might face, my life is indeed blessed. I live in a beautiful city, inside a cute house with a lovely garden filled with color and nature. Each night I fall asleep in my own bed beside my wonderful husband. While I have lost several friends and family members who were dear to me, I have many incredible friends who sustain me and a family who loves me. I am healthy and fit and eat delicious meals on most nights. I’m able to indulge my interests in photography, gardening, cooking, and writing. I have been able to fulfill some of my dreams: to travel, to marry and to become a mom.

I am one lucky girl.

Happy Thanksgiving to my family, my friends and those of you who faithfully read my blog.

To Big Papa: There are no words to really say how deeply grateful I am to share my life with you.

To Baby Bird: May this, your first Thanksgiving, be the foundation for a life with many more.

 

For each new morning with its light, for rest and shelter of the night, for health and food, for love and friends, for everything Thy goodness sends.

~Ralph Waldo Emerson

Filed Under: Family, Food, Friendship, Garden, Holiday, Travel Tagged With: Olivia and the Fairy Princesses, orphans, Thanksgiving

Tooting our tubers: Potatoes in a garbage can 2012

October 3, 2012 by Beth Shepherd

Four years running, Big Papa and I have grown potatoes in a plastic garbage can. This year, our crop of rose fingerlings produced 62 fine looking potatoes. I get so jazzed when we are about to dump the can, because you never know how many potatoes you’ll get. The whole tuber process seems magical: seed potatoes go in the can, soil goes on top, a green plant grows, flowers and dies. And then, in the depth of the deep, dark dirt…POTATOES!

In my 2010 post, I wrote about how I looked forward to [one day] sharing future potato harvests with our kiddo. Well, guess what? Baby Bird got her hands dirty and helped. She’s already a potato fan, where eating them is concerned. I’m willing to bet she’ll enjoy being involved in potato harvests for years to come!

Here are some shots from this year’s potato festivities:

Potatoes growing in the garbage pailPotatoes growing in a plastic garbage can. Kinda pretty, huh? The flowers are cool too.

Dumping the potatoesDumping the potatoes onto a tarp. See how much the stalks died back. Not so pretty anymore.

Here's our potato cropHere’s our potato crop. Look at them! Earthy jewels.

2012 rose fingerling potatoes2012 Rose Fingerling potatoes. 62 in this year’s crop…a few biggins’ too.

First time with home grown potatoesBaby Bird’s first home grown potatoes!

Dumping the potato soilBecause the potato plant is a member of the nightshade family, it’s not a good idea to reuse the soil to plant potatoes, tomatoes, peppers or eggplant because the soil may harbor insects or disease from this season’s crop (remember the Irish potato famine). We dump ours in the recycle bin but I’ve heard you can reuse the soil in flower gardens.

Rose fingerlings ready for eatingRoasted and ready!

Wanna grow your own? Here’s a link to my how-to post: One potato, two potatoes, three potatoes, four

And if you want to find more food to toot about, check out Wanderfood Wednesday!

Filed Under: Food, Garden Tagged With: plastic garbage can, potatoes, rose fingerlings

Dilly Dahlia: Volunteer Park Dahlia Garden

September 6, 2012 by Beth Shepherd

For many reasons, dahlias hold a special place in my heart.  On Tuesday, Baby Bird and I headed to Volunteer Park to lounge in the sunshine. Of course we couldn’t resist walking through the rows of beautiful blooms in the dahlia garden, created by the  Puget Sound Dahlia Society.

Dahlia petals, Volunteer Park Dahlia Garden

Orange dahlia, Volunteer Park Dahlia Garden

Pink dahlia, Volunteer Park Dahlia Garden

Dueling bees on dahlias, Volunteer Park Dahlia Garden

Baby Bird in the dahlias

Want to dally over more beauty? Check out Delicious Baby Photo Friday!

Filed Under: Garden, Photography, Seattle Tagged With: dahlias, Puget Sound Dahlia Association, Volunteer Park Dahlia Garden

Visualize whirled peas: Pea-mint risotto recipe

July 18, 2012 by Beth Shepherd

Pea pod

Peas are plentiful at the Urban Cabin. And so is mint.Visualize all that gorgeous greenness in a bowl and you have pea-mint risotto, the perfect summer meal for Seattle, aka the Emerald City, a green-filled city if there every was one.

A lovely local fume blanc (thank you Facelli Winery!) to sip on, and herbed goat cheese stuffed squash blossoms (my recipe linked here) on top. Mmm….fresh, minty, delicious. Green.

Pea-mint risotto

Facelli Winery fume blancIngredients

  • 1 tablespoon extra-virgin oil
  • 1 large garlic clove, halved
  • 1 medium-sized Walla Walla onion (or sweet onion), minced
  • 1-1/2 cups arborio rice (~10 ounces)
  • 4-1/2 cups stock (I used turkey stock that I’d frozen at Christmas), chicken or vegetable, warmed
  • Salt and ground pepper
  • 3 cups peas (I used freshly shelled English peas, but you can use one 16-ounce bag of frozen peas, thawed)
  • 1/2 cup grated Parmesan cheese
  • 1 cup finely shredded mint leaves
  • splash or three of dry sherry (optional)

How to:

Heat stock on the stove. Then, in a large saucepan, heat the oil. Add the garlic, Walla Walla onions, cover and cook moderately over low heat until softened (about 3 minutes). Add the arborio rice and stir over moderately low heat until the grains are slightly translucent (about 2 minutes). Add 1 cup of the warmed stock and cook, stirring, until nearly absorbed. Continue adding stock, about 1 cup at a time, stirring until the stock is absorbed before adding more. Cook, stirring until the rice is al dente and suspended in a thick, creamy liquid (about 15-20 minutes total). Season with salt and pepper; discard the garlic halves. Add the peas and until just heated through (I added a couple splashes of fino sherry at this point). Stir in the Parmesan cheese and mint. Serve.

Pea-mint risotto

Want to visualize more deliciousness? Check out Wanderfood Wednesday!

Filed Under: Garden, Recipes Tagged With: Facelli Winery, fume blanc, mint, peas, whirled peas

One leaf is all it takes

June 13, 2012 by Beth Shepherd

Arugula

I love vegetables. When I was a little girl my father had an enormous garden behind our home in upstate New York. He grew it all: carrots, corn, asparagus, raspberries, tomatoes, lettuce, onions, cabbage, cucumbers, radishes, dill, peas, beans, squash, pumpkins, rhubarb, apples, pears. And we ate it all.

Some of my earliest memories are of accompanying him to the garden, plucking berries warmed by the sun and eating them right then and there. My sister and I would always sneak five into our mouths for every one that made it’s way into the basket.

As a gardener myself, I imagined introducing Baby Bird to the magical world of edible greenery. We would nibble our way from one end of the yard to the other.

So imagine my chagrin upon observing her reluctance to eat anything green. Squash, pumpkin and most things in the orange category were fine, as long as they came in the unrecognizable form of baby mush. Anything green? Spinach, peas, kale? NA-NA-NA-NA-WAAAA [baby speak for no freakin’ way].

Which is why I was supremely delighted when Rand, my favorite farmer at the Friday Madrona Farmers Market, offered Baby Bird an arugula leaf. And…she ate it.

Eating arugulaBaby Bird’s first fresh greenery was arugula. Arugula from One Leaf Farm.

Thankfully, I had my phone (albeit a Blackberry with less than stellar camera capability) with me to capture proof! Here she is chomping happily on a leaf. First one and then another and another.

I will say–sadly–it’s been a challenge to repeat this performance at home. But it happened once so I know it can happen again.

I have hope. One leaf is all it takes.

Want to munch on more deliciousness? Check out Wanderfood Wednesday!

Filed Under: Food, Garden Tagged With: arugula, Farmers Market, One Leaf Farm, Rand

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Some might fend off a mid-life crisis by leaving the comforts of their corporate salary to jet off to a deserted island. Others might buy a Jaguar. I’ve chosen to dive head-long into my 50s and beyond by becoming a first-time parent. At any given moment you might find me holding a camera, a spade, a spatula or a suitcase. Or my little girl's hand. Adopted from Armenia, she puts the Pampers and Paklava into my life.

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