Posts by Risa Quade
When I was young, one of my mother’s close friends had a garden tucked with all sorts of interesting things, such as dill, horseradish, and strawflowers. But my favorite plant was her Lunaria because it yielded bouquets of silvery, translucent disks. Though named the “money plant” or the “silver dollar plant”, to me the seedpods looked like bundles of tiny moons tethered to the earth by slender but tenacious stems. The Latin name ‘Lunaria’ means “moonlike.”
Last year, my 7-year-old son discovered “money plant” seeds at the nursery and was instantly attracted to the idea of growing money. Lunaria is easy to grow, though we actually forgot we had planted it until this summer when the distinctive pods emerged. The Lunaria plant itself looks unremarkable in the garden, with broad, floppy leaves and clusters of shy, purple flowers. When the seedpods sprouted, they looked like flattened sugar peas. Then they turned a dirty brown that definitely looked unappealing (in fact, when I harvested a Lunariaplant this summer and left it on a patio table to dry, my husband tossed it on the compost pile). But peel back the dry husk and a shiny, papery moon reveals itself, ready to last for years in a dried flower arrangement or on its own.
My son, though, was a little disappointed he couldn’t spend the “money” we raised in our garden.
Lunaria, a member of the mustard (Brassicaceae) family, originated in Europe and migrated to America with early settlers. The plants are biennials, growing one year and flowering the next. The seeds sprout easily, making them a nuisance in tidy gardens. They bloom spring through early summer. In Zone 5, where I garden, the pods were dry and ready for cutting by early August.
How to Grow:
Direct sow Lunaria seeds in the spring and cover lightly with soil, then water.
Lunaria thrives in most soil types (even my clay!), prefer sunny sites but deal with partial sun. Fertilize once a year, if you’re into that sort of thing, and water if they seem droopy (but remember that Lunaria dislike consistently soggy soils). After the seedpods have turned brown, they are ready for harvesting. If not quite ready, you can hang upside down and dry for an additional week or two. Then simply peel off the brown layers on each side of the pearly “coin” and your Lunaria are ready for display.
In the Fall 2015 issue of Country Gardens® we feature a honey-themed party hosted by organic herb and vegetable farmer, Val Jorgensen, in Westerville, Ohio. Bees, integral to her farm, provided the central ingredient to the pulled pork piled atop corn cakes, ricotta sauce, figs drizzled with thyme-infused honey, and pumpkin tea bread served with honey butter. Enjoy the sweet and timeless flavor of honey yourself with Jorgensen’s scrumptious recipes.
Jerry’s Pulled Pork with Honey-Balsamic BBQ Sauce
COOK: 10 hours in slow cooker
1 3 to 4 pounds organic, boneless pork roast
1½ cups water
2 tsp. seasoned salt
2 tsp. garlic powder
1 tsp. smoked, Spanish paprika
1⅓ cup organic balsamic vinegar
1 cup organic ketchup
½ cup organic brown sugar
1 ½ Tbsp. organic Worcestershire sauce
¾ tsp. salt
⅛ tsp. freshly ground black pepper
1½ tsp. organic garlic, minced
½ cup local, raw honey
1. Add roast to slow cooker. Stir salt, garlic powder, and paprika into water and pour over roast. Cook on low for 10 hours or until meat falls apart.
2. After 9½ hours, combine vinegar, ketchup, brown sugar, Worcestershire sauce, salt, black pepper, and garlic in a medium saucepan and bring to boiling over medium heat. Continue gently boiling over medium heat for about 20 minutes. Let cool to about 130°F and then blend in honey. Mixture should be thick and syrupy.
3. Shred pork and stir in half of the prepared sauce. Serve remaining sauce alongside pork. Makes 12 servings.
Skillet-Toasted Cornmeal Corn Cakes
1 cup organic, all-purpose flour
¼ cup (generous) coarse-ground, organic grits
¼ cup (generous) organic cornmeal
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 large organic egg
3 Tbsp. local, raw honey
3 Tbsp. unsalted, organic butter, melted and cooled
1¾ cup plain, organic yogurt
1. Toast grits and cornmeal in a 10-inch skillet over medium heat for 8 minutes or until fragrant and a deeper yellow.
2. In a large bowl add flour, baking powder, baking soda, salt, toasted cornmeal and grits. Combine with a whisk. Set aside.
3. In another bowl blend one egg with honey and cooled butter. Add yogurt, and whisk until combined.
4. Pour yogurt mixture into dry ingredients. Blend with a whisk just until combined—do not overmix. Let mixture sit for 6 to 8 minutes.
5. While batter is resting, preheat a griddle to 375°F and coat with a thin layer of coconut oil or butter. Drop generous tablespoons of batter onto hot griddle and cook for 2 to 3 minutes. When underneath is golden, flip corn cake and cook for another 1 to 2 minutes. Repeat with remaining batter. Makes 12 medium corn cakes.
Pumpkin Honey Bread
1 cup local, raw honey
½ cup unsalted, organic butter, softened
1 can (16-oz.) organic, solid-pack pumpkin
4 large, organic eggs
4 cups organic, all-purpose flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. cloves
1. Preheat oven to 350°F.
2. In a large bowl cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until completely incorporated.
3. Sift together remaining dry ingredients. Stir into pumpkin mixture, blending thoroughly without overmixing.
4. Divide mixture equally between two well-greased 9x5x3-inch loaf pans. Bake on middle rack for 1 hour or until wooden pick inserted in the center comes out clean. Let loaves cool in the pan for 10 minutes; invert pans to remove bread and to finish cooling on racks. Makes two 9x5x3-inch loaves.
Dorothy Mae’s Honey and Lavender Biscotti
2¼ cups unbleached, organic, all-purpose flour
½ tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
⅔ cup granulated sugar
3 large, organic eggs
3 Tbsp. lavender and rose petal-infused honey
½ tsp. vanilla extract
2 Tbsp. minced zest from one large organic orange
1 Tbsp. dried, organic lavender
1. Adjust oven rack to middle position and heat oven to 350°F. Oil baking sheet and cover with parchment.
2. Sift first four ingredients together in a small bowl.
3. Whisk sugar and eggs in a large bowl to a light, lemon color. Stir in next four ingredients. Sift dry ingredients over egg mixture. Fold into dough until just combined. Do not overmix.
3. Divide dough in half and transfer each portion onto parchment-lined baking sheet. Using floured hands and working quickly, shape each portion of dough into a log shape, roughly 13×2-inches. Allow about 3 inches in between the two portions on baking sheet. Smooth each shape by patting gently.
4. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
5. Let cool for 10 minutes. Reduce oven temperature to 325°F.
6. Using a serrated knife, cut each loaf diagonally into 3/8 -inch slices. Lay the slices about a ½ inch apart on baking sheet, cut side up, and return them to the oven. Bake, turning over each piece halfway through baking, about 15 minutes or until crisp and golden brown on both sides.
7. Transfer biscotti to wire rack and let cool completely. Store in an airtight container for a least a month. Makes approximately 4 dozen.
6 oz. (1½ stick) unsalted butter, softened
¼ cup local, raw honey
¾ tsp. salt
Combine all ingredients in a small bowl by hand or with a mixer. Makes about one cup.
1 cup Dijon mustard
½-¾ cup local, raw honey
Salt and pepper, to taste
Mix honey and mustard together until smooth. Add salt and pepper. Refrigerate leftovers. Makes about 1½ cups.
Honey and Herb Ricotta Spread
3 cups fresh ricotta cheese
¼ cup local, raw honey
1 tsp. fresh, whole thyme leaves
2 Tbsp. good-quality olive oil
Coarse sea salt and coarsely ground black pepper, to taste
1. Warm honey and thyme gently in a heat-proof bowl set over a saucepan of simmering water (the bottom should not touch the water). Do not heat the honey above 100°F.
2. Place ricotta in a shallow bowl. Pour honey mixture over ricotta. Drizzle with olive oil and season with salt and pepper. Makes 10 servings.
Figs ’n Honey Topping
12 ounces dried figs, chopped
¼ cup local, raw, thyme-infused honey
3 Tbsp. extra-virgin olive oil
3 Tbsp. water
Juice of 1 organic lemon
Combine dried figs with honey, olive oil, water, and lemon juice. Warm gently in a heat-proof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Warm thoroughly and continue heating for 10 to 15 minutes or until figs swell up. Serve warm. Refrigerate leftovers and use within a week. Makes 1 cup.
Every once in a while, you see something in someone’s garden that hits a chord. The Tanner garden in Napa, California, which we featured in the summer issue of Country Gardens, struck me not for the verdant plantings but for the innovative use of old garden tools, hoses, sprinklers and other cast-off items from gardens of the past. In the Tanner garden, spades and pitchforks became a garden gate; metal flower frogs became wall art; old faded hoses were braided together to make garlands or used as stems for antique sprinkler “flowers”.
It’s always endearing to me to see castoffs refreshed with new life.
And for me, as Father’s Day approaches, the Tanner garden reminds me of my dad, who collected old tools. He spent years going to farm and house sales, buying boxes of old hammers and saws, bundles of rakes and wide brooms. Dad owned a large brick building, and he would take all his treasures to his “shop,” clean and fix them, and arrange them in patterns across the walls and along display shelves through the center. Dad has been gone for many years now—his collection sold to other collectors.
He would have thoroughly enjoyed the Tanner garden. I know a lot of people who combine nostalgia with functionality and art, which extends to most of our Country Gardens audience as well.
Sometimes, the do-it-yourself projects we attempt do not turn out exactly as seen on the internet or television. At least in my experience.
While editing the 2015 issue of Easy Garden Projects, I watched dozens of DIY ideas materialize into useful and interesting garden improvements under the expert hands of our contributing editors. I vowed to tackle a handful of the projects featured in the magazine to see if my skills matched those of our experts. To start, I picked a project my kids could assist with – plant markers made of polymer clay.
My three elementary-school-aged boys helped me select the colors of polymer clay at the craft store. They also helped roll out the clay (once I kneaded it to soften) and cut out the markers using a template. After arguing over letter stamps and puzzling over the correct spelling of “thyme” they also stamped herb names into the clay. According to the teeny-tiny print on the clay packaging, I baked the finished markers at a low temperature until hard.
The kids were thrilled with the finished product. It doesn’t quite look as perfect as the ones made by Marty Ross and her husband for the Easy Garden Projects photo shoot, but my kids were thrilled with the results.
For detailed instructions and other inspiring ideas, check out Easy Garden Projects, on sale this summer at newsstands across the nation.
Nothing has served as a better “welcome home” greeting this spring than my Suncatcher tulips. The tulips began blooming in mid-April and continue to dazzle my slowly-waking front yard with petals of brilliant yellow and cherry red. They are the first thing I see as I return home, sparking life into the southwest corner of my front yard where all passers-by stop to admire their rather optimistic cheerfulness projecting above the brown pine needles and hesitant green spikes of new spiderwort.
Last fall, when I hastily poked a dozen holes into the slope of my front garden, I gave little thought to the fat tulip bulbs that had just arrived from Longfield Gardens. Pressed for time, I covered the bulbs with soil and promptly forgot all about them until pops of color announced that winter was over. Even my young sons noticed the tulips after they first bloomed. “They should have named these ‘Rainbow Tulips’” decided my 8-year-old. “Because these tulips have the first three colors of the rainbow – red, orange, yellow.”
For those who live in the colder climes, where months of gray and brown prevail, a clutch of tulips planted along driveways or front entrances makes an ideal greeting. Returning from work at the end of the day seems like arriving at a little spring party (and shouldn’t it be that way this time of year?).
Nature-themed books (along with positive outdoor experiences) can initiate a child’s life-long appreciation of nature. Whether employing alluring illustrations or placing wildlife in humorous situations, books can take the outdoors from the mundane into the magical.
Here a few of the titles, some old, some new, that appealed to my three elementary-school aged sons and helped them gain a new consciousness of what lies outside.
I Am a Bunny
By Ole Rissom, illustrated by Richard Scarry
(Random House, 1963)
All three of my boys dearly loved this book when they were toddlers and still regard it with tenderness. The story follows a small brown rabbit in red overalls as he experiences a year in nature. He picks daffodils in spring, reclines in the summer sun to watch the birds, and curls up in his hole in the tree while snow cascades outside. The book sets a charming rhythm to the seasons and the illustrations by Richard Scarry make this book timeless. My sons always lingered on the back of the book, where the bunny is depicted laying in green grass and gazing at a cricket while a variety of other insects gaze down on the bunny.
Children of the Forest
By Elsa Beskow
(Floris Books, 2001)
Though first published in Sweden in 1910, Children of the Forest seems very contemporary (especially considering the popularity of fairy gardens). The sweetly illustrated forest floor hosts a tiny family who live under the curling roots of an old pine tree. The father sports a pinecone cap and mother and children wear white-speckled red caps (so they can pretend to be mushrooms if in danger). This story follows the family through the seasons, richly illustrated with flowers and mosses and ferns. Drama occurs as the children taunt ants (and get stung) and the father battles a snake – the boys loved that scene. But mostly the family as they interact peacefully with the squirrels, bats, frogs, and owls who share their world.
By Paige Braddock
(Andrews McMeel Publishing, 2015)
Cecil the toad spends his days with his amphibian friends (and a reincarnating fly) at the pond until he discovers a freeway construction project aimed right at their homes. The creatures band together to try and thwart the project and save their pond in hilariously doomed attempts. My kids laughed out loud when the toad released his stinky self-defense mechanism and when the hawk swooped and dropped pebbles on the bulldozer. All three boys were thoroughly entertained by this comic book-style comedy of endangered wildlife who ultimately win.
Flowers Are Calling
By Rita Gray, Illustrated by Kenard Pak
(Houghton Mifflin Harcourt, 2015)
Gorgeous watercolors depict the symbiotic relationship between flower design and the insects, birds, and bats that collect pollen. It invites appreciation for how plants lure their pollinators with a gentle rhyming text that gave my boys the “Aha!” moment, opening their minds to understanding why flowers look the way they do to attract certain insects and birds. The blooms on the cardon cactus, which are pollinated by nectar bats, particularly intrigued my boys, as did the moonflowers that “called” to the sphinx moths at night.