The season has continued to be wet & mostly too cool for my preference, yet with enough warmth to encourage growth & blooms when most flora are aware of the shortening days. The garden has been a bit confused, along with the rest of us! This viburnum is blossoming a second time even as its leaves are turning…
My camera has been challenged to catch images inside that lowering light. I’ve made some images forgetting that I’d bumped the the film speed up, rendering a grainy quality I would have tried to avoid, while giving some quality of mood which I rationalize as apropos.
One big joy has been the bounty of food available to my chef, although I am loath to harvest from the pink kale “roses” above. It has become trendy to make & share images of “food porn” on the Internet. As will become evident, I am not impervious to that notion, but my gardener would prefer to begin with food more truly “in the raw“!
Here in the north garden, which is in its third year being wrested from a steep dense clay slope, the purple cardoon blooms can be seen with the yellow umbels of bronze fennel
Cardoon is a thistle-cousin to artichoke, which it resembles. Its bud is inedible, but in France the stems are braised as a vegetable. Several have started from seed which survived composting in a bed of other greens seen beyond the smoke bush…. I’ll transplant those cardoon to a drier border next spring. A couple of acorn squash volunteered rather too late in the foreground… they are involved in an improbable race to ripen!
But the Brussels sprouts are beginning to find their way from the garden to our table. I’ve been experimenting with a recipe I found on the web for a salad of those buds raw, finely shaved with mint, dressed with a vinaigrette enriched & mellowed with toasted almond butter.
Not having room for an orchard, we buy fruit. Pears are favorites for dessert. Here I paired one with champagne grapes & an excess of shaved chocolate. One of my mottoes has long been “Excess is best!”
A second version was grilled with a wonderful Gorgonzola & some pine nuts, plated with a puddle of warm marscapone softening chunks of dark chocolate… Armagnac to sip with. I wish I’d used the erection of the brass figure of Bes as the knife holder it was made to be. Playful friends sent us a pair from Istanbul & we use them with great amusement
A final pear joined the mushroom pies I made for dinner just a couple days ago. The crust was my first experiment using gluten-free flour. Each had a different base to the filling: one of curried lentil Dal, the other of sweet potato seasoned with smoked paprika & finely minced cedar needles, which my palate has been loving to dance with of late. Shitake mushrooms have been abundant, onions caramelized with garlic are constants, both pies were topped with these plus dollops of marscapone.
I made a special pastie for Stephen’s flight to Mexico the next day, packed with a frond of that cedar.
Salmon is another favorite local food… perhaps caught in this net being hauled in below the Prow deck.
The reflection which inspired this post to begin with, before I got lost in the kitchen garden, was first seen, but missed as I hunted for my camera. The next day I was quicker & better prepared, anticipating the fleeting opportune moments of a freighter catching raking light of approaching sunset. I didn’t plan the fulsome moon getting involved…
As the ship sailed through our view across the shipping lanes of the south Puget Sound, looking toward the city, that brilliant light caught the plates of the hull, turning them into gem facets of topaz… or the scales of a golden fish…
Meanwhile, back in the studio…
my birthday orchid has been joined by dahlias from the garden.
In this spell of solitude, I predictably find myself
seasonally settling inward…