Hey there. Your roving reporting is checking in. I am in the fair city of Chicago for a couple days, taking in the IGC Show. Several thousand gardening peeps will be here to discuss the latest and greatest innovations in the garden center business. I am not talking big box stores, I mean the independent folks. Tomorrow is a 14 hour bus tour of the finest, most innovative nurseries in the Chicagoland area. As if I could be any more exhausted. Nothing like being over stimulated for several days in a row. With all things gardening. And more gardening.

Of course, you know and I know, I dropped the trug on posting 365 on gardening. Would you believe me if I told you I never once stopped gardening and not a day has gone by that I have not been consumed by gardening in one way or another? Please, believe me. I’ll be able to ’splain later. Wait, let me show you now:
The Rocky Mountain Gardeners’ Resource Guide. 384 pages. Covering 600,000 square miles. THAT’S what I’ve been doing.

So, I owe you a few days of catching up. OK, it will be hard, but I’ll go to 12 garden centers tomorrow and report back to you. They are serving fresh pie at one. Yes, I’ll let you know how that goes.

BTW, I am here to present on the Top Five Hot Button Issues and Gardening in the Intermountain West:Goldilocks and the water issue: too much or not enough; hitting pay dirt; going native isn’t pretty (enough);the land of fruit and nuts; and I WANT IT NOW! I’ll elaborate later.

If you have a pressing concern you’d like me to take up, on your behalf, with these nursery folks, just say the word.

Gardening 365, and its the 227th day.

OK, I owe you posts for Gardening 365 – Days 162, 163, and 164. I was on the road traveling to Montana and North Dakota. I stopped in to check on the Tinsley House in Bozeman, you may recall, I was dazzled by it last August when it was in its glory. It’s just starting to show signs of life, be it the middle of June, but, hey, that’s what our weather has offered up. Here’s a peak from the second story window:

On the return trip, I notice the lilacs are still in full bloom as we left West Yellowstone and eastern Idaho. At Island Park, the roadside streams were swollen and full of camas and Wyethia (white Mule’s ears).

Nostalgia was the order of the day in Lefor, ND. For the first time in many many years, I saw a garden where all the tomato plants were protected by what appeared to be old rusted tomato juice cans. The metal lids were tipped open. My guide and scout, TG, said, “you’ve gotta do something to protect them from the hail.”

We scouted his family ranch for the rhubarb plants he remembered as a kid. They were there, surrounded by the shelter belt and the dame’s rocket. We even found one leaf stalk that was red ripe and ready.

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Big hoppers in the Dakotas

Our motto for the weekend: Let ‘er buck!

Hey out there in Garden Land! Looks like spring may actually decide to make an appearance in Boise, after all! ‘Bout damn time is all I have to say.

I am playing catch up w/y’all today. I was traveling since Saturday, I took a few vacay days to make a foray up to northern Idaho, the ever so humble yet breathtakingly beautiful Motherland of moi.

Friday, Day 107, I planted more greens and salad stuff: Amsterdam Seasoning celery (from Renee’s Seeds), Red Sails lettuce and more spicy salad blend.

Saturday ,Day 108, first day of the road trip, was all about wildflower and landscape observation and note-taking. We headed north, admiring the progress of blooms from 43 degrees north to above 45 degrees north. Above New Meadows a highway sign declares “45th parallel” – Halfway between the equator and the North Pole.” High low, high low, high so goes the drive to the northern Camas Prairie of Idaho and Grangeville. Great scenery and we caught the tail end of the jet boat races above Riggins. YeeHaw! New calves were everywhere. White blossomed wild pie cherry trees were in full bloom as were the wild plums. Note to self, remember the mile markers for those wild plums. Wild plum jam and liquor is on the agenda.

Sunday,Day 109, was the wildflower expedition on the hillsides above Orofino and Peck. Steep as a cow’s face, the mountainsides were warming up with showy wildflowers: the Balsamorhiza sagittata (Pursh) Nutt. (or arrowleaf balsamroot) gave the annual thumbs up “the range is ready.” My interpretation of this: “the cows are coming to dinner.” Balsamorhiza sagittata is the very first botanical latin I learned, and learn it I did from my charming and knowledgeable father in law, the late great forest ranger, Bob Newcomer. On the shady sides of the road cuts we found glacier lilies galore, two Indian paintbrush and a few wild larkspur.

Monday,Day 110, and my day to return to the high desert that is home, Boise. The ghastly funk cloud that hangs over the city is the first thing you notice when re-entering the valley. But it was warm and toasty and the ornamental pears and plums were responding to the first real heat of the season. The afternoon topped out at 82.

For my Friends and Gardeners, Dee and Carol, here’s my 2 cents of a report:

Finally, oh finally! My baby bok choi and mustard greens are making a show. The boks are big enough to eat as salad greens, the little “heads” haven’t come into their own yet. One big flower pot is FULL of baby arugula. At $5 a bag at the grocery store, if I harvest this carefully I can get about $15-$20 worth of arugula out of this over the next month or so. Not bad for the investment in a $2.29 seed packet. The onion seedlings are up too, but they need another week or two before harvesting. I can sow another couple dozen sets to keep the harvest coming. And that fellow veg gardeners, is the extent of my veg garden so far this season.

Tuesday, Day 111, I am back in the saddle. Working on garden projects, watered the salad greens, admired the tulips and sea thrift, noticed the fat blossoms on my apple espalier and counted as a loss, my 11 year old Royal Sunset climbing rose. I have no real idea what did it in, although rumor has it our unseasonably warm fall, way into November, came to an abrupt ending with a hard hard frost. Many plants had not gone dormant and suffered dramatically. Apparently I lost a newly planted purple smoke bush and a new red currant bush. Oh well. C’est la vie. That’s the way it grows sometimes.

I will endeavor to keep up with my 365 days from here on out.

Last night, Gardens of the Wild Wild West’s Undergardener, Flyboy, had an epiphany. It is so remarkable I am sharing it with you whilst he runs out to file a trademark and copyright on it. Here it is:

I need to give you what you ask for – not what I want to give you.

This, my gentle readers, comes to him after being married to yours truly for almost 28 years. No, really.

(file this under stuff kind of related to gardening)

I love this store. Love it. Anthropologie. It is so beautifully merchandised, with beautiful merchandise, groovy merchandise, the hip stuff, bitchin music (Be Good Tanyas doing Prince’s When the Doves Cry), and displays that leave me with my inner child partyin’ down. What is it about this place that stirs my soul? That so appeals to me and makes me want to touch everything in the store (yes, I am a tactile junkie and a cowgirl junkie). There is a very strong thread of the natural world running through the fabric of Anthropologie’s displays. It’s the flora that rocked me. In every form: chopped wood, paper flowers, cotton bolls, you name it.

The cotton boll as art. Matted on burlap and framed.

Burn after sleeping?

everyday items ARE a form of the natural history of man

I'm a sucker for these. Yes. I am.

The definition of Anthropolog-y with a Y is the social science that studies the origins and social relationships of human beings. In keeping with our material world (sadly), it is our stuff that often tells who we are. Anthropolog-IE got that right and nailed it in merchandise display. I fell for it hook, line and sinker. And keep going back for more.

So, the other day, when I was in the store and found myself face to face with a larger than life ostrich made of paper, I decided I had to talk to someone about how all this coolness came to be.I did not chat up the ostrich.

Cecil

He’s made out of newspaper without the news. Nobody seemed to miss the words.

I had a nice long chat with Lisa Arnold, the Display Manager, the gal in charge of all this creativity. The store teams are actually divided up into sales and visual teams. This allows for great execution of duties and ideas, particularly when they pull in talented designers like Lisa. Display concepts are developed in the main office, with merchandise buyers and display artists working together to brainstorm the concepts. They are encouraged to put their own local riffs on the displays they create. Lisa and her team receive photos of the prototypes, step by step instructions and go from there. All this is created in the workshop/basement of the store. Yes, they get paid to create.

Anthropologie is in fact, a very hip Cabinet of Curiosities.

Here’s more reading about their Director of Design/Executive@ Strange Closets.

As promised, here is a better look at the incredible Tinsley House, on the campus of Montana State U in Bozeman. The home was moved to this site about a decade ago and the gardens were planted with the appropriate heirloom varieties. Its all part of the Museum of the Rockies.

To see the slides in a bigger format, just click on the show. Also, you can see the captions by hovering your mouse over the slide.

This is my all time fave outdoor kitchen. We call it the Cabana Kitchen.

It is steps away from the Pacific Ocean. Steps. Maybe 25 steps. I have seen the Pacific Ocean wash into this kitchen during one particularly high tide and storm. Yes, I was scared spitless.

It was built as an outdoor cooking spot for some friends who used to park their motor home a few feet away. Over the years, we have made several, um, improvements. For instance: party lights. We always have a string of party lights ’round the roof. A few weeks ago, we put a new string up, all white. I can tell you now, this is NOT going to work. All white is NOwhere near as festive as the multicolored Christmas lights we have come to adore. (Note to self, take several strings of multicolored party lights to beach next time you go.)

There’s plenty of hot water. Yes, Virginia, HOT water and running water. There is a hot water tank under the sink. We have a sink. It drains into the shrubs. So, of course, we use biodegradable dishsoap. We have a two burner camp stove and propane tanks to keep the fire going. We have a campfire ring because we accept no substitutes when it comes to making ’smores. We have power so you can fire up the blender or cook under the lights or sizzle up an electric frypan. We have pots and pans and dishes. No Wolf or Viking or Aga here. No Subzero. Ever.

At the right time of year, you can catch Dungeness crabs in the surf and cook them in the pot on the stove. Campfire grilled oysters and clam chowder, anyone?

I share this kitchen with you because I love outdoor cooking. I have seen a lot of outdoor kitchens the last few years, and yet I know of none better used or loved than this one. You need a roof to keep you safe from the elements, rain or too much sun (this cook can be a delicate little flower), some running water (garden hose will do), a big ol’ dishpan/washtub for cleaning up, a place to chop, fire and power. Oh, and people to feed.

For my pal Cindy, in smokin’ hot Katy, Texas: girl, you need this to cool yourself down!

I am not even gonna lie about it, this recipe is straight from page 69 of Jamie Oliver’s Jamie at Home: Cook Your Way to the Good Life. Thank you for sharing, JO.

Rhubarb bellini
makes 6

300 g rhubarb, trimmed and finely sliced (this is equal to about 1 and a half cups)
75 g sugar (equals 1/3 cup sugar)
a bottle of bubbly, such as Champagne or Prosecco

Get yourself a small pan and throw in the rhubarb, sugar and a couple tablespoons of water. Put a lid on top, bring to the boil and simmer for a couple of minutes. Remove the lid and simmer for a few more minutes, stirring occasionally, until you get a thick compote consistency. Whiz up with a hand blender or regular blender until you have a lovely smooth puree. Leave to cool, then stire again and divide the puree between six glasses. Pour over your Prosecco or Champagne, stirring as you pour, with a long spoon or something similar, until the glass is three-quarters full. Top it up with bubbles and you’re done/ Cheers!

I know, I know! How boring is that post title? It is SO NOT me.

When I went to Amazon.com in search of the best vegetable garden cookbooks, I could pull up more than 200 and sometimes 600 matches. There’s a new one for sale about every other day. I should know, I own a few dozen cookbooks in this category ALONE. I decided to look no further than my own cookbook shelf. Here’s are my absolute faves:

“The Mother of all Vegetable Garden Cookbooks!” Hubba Hubba Bubba, now we are cooking. I am talking about the original Victory Garden Cookbook, by Marian Morash, published in 1982. Take a look:

If you wanna know how loved that book is, try picking up my copy. Use both hands, please. The cover is no longer attached, it just has to go along with the book. The binding glue is cracking and falling all over the place. The book itself is trying to break into two or three booklets.

The Victory Garden Cookbook was a companion piece to the television program, the original Crockett’s Victory Garden, produced by Russell Morash. Turns out, Russ’s wife, author Marian Morash was executive chef on the Julia Child and More Company show. Russ is credited with discovering Julia Child in the 60’s and putting her on the tube. A star is born. So, having been clever enough to link together the Victory Garden Cookbook and Julia Child just days before the movie, Julie and Julia makes its nationwide debut, I best be sharing with the reasons I love this book.

It covers 37 vegetables. Anytime you have a pile of fresh zukes, eggplants, kohlrabi or leeks, open this book. The simplest of preparations are laid out for you, as well as a dozen or more straight forward delicious recipes for each veg. Under “Finishing Touches for Hot Snap Beans” is our all time favorite …”With Warm Salad Dressing.”

You will find page 111 all puckered with dashes of olive oil, red wine vinegar and the no doubt the juice of fresh tomatoes. This is the page for our beloved Caponata, a cold eggplant salad that is also fantastic over hot pasta. Fresh cold tomato basil sauce for pasta is a 15 minute wonder. The page with “Tabbouleh with Tomatoes” is also dog-eared. Corn? If you find yourself with a bushel of corn, this is the book for you. Dressings for raw celeriac? Right here. I discovered I loved fresh celeriac salad 15 years ago, in Los Angeles. I could get celeriac in Boise, but how to make it into a salad? This was before Google was a household word. I turned to Marian.

Second on my list, or the brother from another motha, is Jamie at Home, Cook Your Way to the Good Life. Yes, I have the DVD as well and probably the last season or two spooled up on TIVO. I like to drink and watch him cook mushrooms on a bed of straw in the forest. As many times as I have seen this episode, I am – every time – convinced he is going to set the woods on fire. I covet his handmade stone oven and his gardener Brian. At least he confessed to having a gardener. And that little garden hut, where he cooks up a storm? I want one of those, too. A blob, a mash, a nob, some lashings and gobsmack me right on over to the dinner table.

I am taking the fixin’s for Jamie’s (we are on a first name basis whether he knows it or not) Rhubarb Bellinis to a party tomorrow. Rhubarb juice, champagne, sugar and mint. Regular readers know my passion for rhubarb, and I have a nice batch of rhubarb juice all made up and resting in the freezer. If any rhubarb survives my penchant for reducing it to juice for cocktails, I might try making rhubarb and sticky stem ginger crumble. Someday. Maybe.

This cookbook is all about the seasons. It includes recipes for fresh spring lamb, chickens raised at home (or elsewhere if you must), preparations of fresh fruit and pickles. Make the Ultimate Mushroom Bruschetta, Amazing pickled and marinated veg, and someday, if it ever cools down, Italian bread and cabbage soup with sage butter. Promise me you’ll try the bread and cabbage soup. Its all about the good life.

Start with these two books. You’ll be glad you did.

ps, the idea for this blog template was borrowed from Jamie Oliver’s TV show. I love the notebook paper background he uses for his handwritten recipes.