Tuesday, August 30, 2011


Beautiful graceful heads of dill were ripening in the garden several weeks ago. The soft feathery greens long gone but enjoyed earlier this summer in a variety of dishes. I let two volunteer dill plants grow in our plot and was rewarded with all of these seed heads. What to do with dill seeds, Onion Dill bread at Cooks.com looks like a great choice. I plan to try it this weekend when we have family home for the holiday. The other recipe that looks like a winner is the potato and yogurt dish with dill seed.

Monday, August 29, 2011

Braids and Bunches

If you have ever done French Braids the same technique applies to onions. We planted purple onions this year all along the edge of our 10'x10' plot. After harvesting and drying it was fun to make these beautiful braids.

Saturday, August 27, 2011



The honey from the community garden bee's was pressed recently. A marvelous gift from the hive. The honey is very light and sweet. Fresh market bread toasted with a drizzle of honey will be tomorrow's breakfast.

Friday, August 26, 2011


Sometimes nature seems in a rush and other times it is sooo slow. Anticipation makes that moment of ripeness all the more intense.

Wednesday, August 24, 2011

Saturday Pleasures-- Rose Mary's Garden


Rose Mary is one of my favorite vendors at the Clarkston Farm Market. I love the variety and fabulous color combinations.

Dividing Plants

Siberian iris are slimmer more refined than Dutch iris, like ballet dancers on point. These came from my grandparents yard to our yard where I grew up. Then they were divided and moved with my parents to a townhouse downtown. They were divided again when they moved to a suburban apartment. Another division occurred when mom bought a condo in a small neighboring town. Now I have divided them again and they are in my perennial border. This June I'll take a clump to the plant trade.

Tuesday, August 23, 2011

Illustration Friday--Influence

All the influences that we exert on each other.

Thursday, August 18, 2011

Eat More Kale

Raw kale lightly coated with olive oil
Right out of the oven Crisp and Delicious!

Eat More Kale is a command that I recently spotted on a circular car bumper sticker. Well I wasn't so sure I wanted to eat kale at all, let alone more. My gardening, farming son has been singing its praises to my very unreceptive ears. I always thought of kale as an interesting but certainly inedible garnish. Its other purpose I thought was to make interesting garden borders or accents. And that was it. On my son's last visit home he brought two gorgeous bunches of  kale grown at Eaters Guild Farm. It was time to confront my prejudices. He had mentioned something about making kale chips and that they were delicious. Since he claimed it was a simple recipe, easy and quick, I thought why not. A hasty internet search returned results from AllReciepes.com, Smitten Kitchen, and Epicurious to name a few. The basic preparation method is the same and each offers a special twist. A video how-to is even available on YouTube  I used the AllRecipes.com version for my first try. The resulting kale chips were fantastic. Crunchy, crispy and very flavorful, I plan to EAT MORE KALE.

Eaters Guild Farm is a Michigan supplier to Whole Foods. Everything you ever wanted to know about kale is available here. Whole Foods has an amazing section of kale recipes. Eaters Guild Farm has a CSA membership available and they sell at the Holland Farm Market and the South Haven Market. Get some kale.

Wednesday, August 17, 2011

Afternoon of the Fauns

A curse to some but a virtue to us is how quite a Prius is. Rounding a sharp turn into our community garden property we surprised these youngsters.
This faun was the more adventurous of the two.
Coming closer to check us out.
Keeping us in sight.
Then boredom on their part. We were enchanted.