PRICELESS PRECIOUS PEELS !!

Pursuant to my suggestion to put tea leaves and coffee grounds on your hydrangeas, of course I mean after you have used them (!), there’s one more thing I want to share. It’s also about composting, but not exactly. At the moment, I haven’t taken the time nor the effort to properly compost although I greatly admire those of you who do. There is a simpler solution which I embrace……and with a certain amount of passion. It’s about the latent magical promise contained in fruit and vegetable peelings!

Years ago, I lived near an older lady who would walk to her garden almost everyday to empty a bowl of raw peelings around the roots of her bushes, shrubs, trees and things which in her garden grew exceptionally well. It was a long time later that I began imitating her example. It takes almost no effort, this contribution to nature decomposes quickly and if there is a bunny or two around, they also profit. I have too many bunnies to count!

One year ago, I planted a small orchard, apples, plums, pears and a cherry tree. It is my experience that fruit does not set after just one year, but there is fruit on every one of my little trees! I give all the credit to the peelings that go unfailingly from my kitchen to the base of the trees except when sometimes to rose bushes and other such stuff. 

                                                                         

One more issue which needs a brief nod: we all know about the “give back” policy which probably has its roots in ancient Hebrew tithing laws. Whatever, it’s a principle and it works and it works wonderfully well when organic matter is given back to the earth. Have a look at my little fruit trees

                                And thanks for listening!

HYDRANGEAS….101 !

Despite that Hydrangeas are held in rather low esteem in certain circles, I absolutely love them. Mine are blooming, and I fill the house with their bouquet. Giant blooms lend a lush, sumptuous feel to the surroundings and their rich jewel tones feel luxurious on my eyes. When the plants are spent, I dry them. (more about that later) I can’t imagine a day without some sort of Hydrangea brightening it.

                                             Beautiful even by candlelight!

They sweeten the garden now and surely, if they could be tasted, these magnificent blooms would be as cool on the tongue as sprays of blue snow. When out of doors, I am stopped by their gorgeous and uncomplaining beauty. I cut them for me and I cut them for friends; a perfect gift.

They are like the bowl of Chinese noodles: no matter how much you eat the bowl seems to remain full

Hydrangeas are easy to grow, just position them on the north side of the house as they do not require much sun. Picture above is the northside of my house. Water when needed, as with all plants. If you want to tweak the color, it is simply an adjustment of the pH of the soil. I am speaking of going from pink to blue or from blue to a more intense hue. The pH needs to be lowered to a level of 5.2 to 5.5. This can be done by adding aluminum sulfate, but be sure to water the plants well before this application or the roots of the plant will be in risk of being burnt. Much more sensible to me is to lower the pH by adding organic matter: shredded leaves, coffee grounds, tea leaves, fruit and vegetable peels….all easily had and all benevolent additions to the soil.

In the fall, hydrangeas dry easily and put a charming touch on things throughout the winter months. Actually, if dried with a minimum of care, they can last for years, but why, if there is always a new crop to dry for a new season? Hydrangeas almost dry themselves and there are options. Water drying is my favorite. Cut the blossoms toward the end of the season leaving long stems, say 15” to 18”. Put them in a vase with fresh water covering at least half of the stem. Allow the water to evaporate naturally and the flowers will naturally and gradually dry in like manner. When the water is gone, the flowers should be dry and ready to adorn any surround.

Dried Hydrangeas.........18 months old!

Another drying option is to hang the hydrangea stems upside down, but not in a bunch. Separate the individual stems. Hydrangeas can also be left to dry on the plant and of course, if not the most reliable results, it is certainly the easiest!

This may be becoming redundant but are you surprised that Hydrangeas, those billowing turquoise clouds of fairy flowers are fast out pacing the Rose as the favorite flower in bridal bouquets?

                                                                                                     

I simply love them..........and I bet I'm not the only one!

FRESH HERBS TO YOUR HEALTH !!

Like most of you, over the years, I’ve entertained a fascination with using fresh herbs and even have grown some in my kitchen window from time to time.......as you can see!

Yesterday, I thought to investigate the subject using my friend Google which resulted in some amazingly fantastic information! There are potentially tremendous health benefits from eating fresh herbs and it seems that almost all herbs are mildly to wildly beneficial to health in some way! Used in the following recipe are parsley and dill. I’ve also added fresh chopped garlic. Here are the great things to consider:

Parsley: contains more vitamin C than almost any vegetable you can name, three times that of oranges, twice the iron of spinach. It also contains significant amounts of potassium, manganese, calcium and is a definite antioxidant. Parsley can lower the risks of atherosclerosis and diabetes. It helps to cleanse the blood and deposits in veins and if that isn’t enough, eating raw parsley will prevent bad breath!

Dill: In a nutshell, dill has anti-bacterial, anti-fungal and anti-inflammatory qualities

Fresh Garlic: Get ready…for those who will brave it, fresh garlic is a miracle worker! It has verified claims to being anti-inflammatory, containing anti-cancer properties, being useful in management of diabetes, lung disorders, body detoxification and helping prevent toxic build up in the body. Garlic naturally lowers cholesterol and blood pressure and fights bacterial and fungal infections.

If this has sharpened your interest, all is easily verified and there remain volumes of additional herbal benefits. I am totally convinced and going to begin today to grow herbs in quantities and EAT THEM!

The Recipe is actually no recipe at all but hopefully can serve as to inspire; prepare as much as you and your family can eat. The vegetables can be varied, tomatoes and cucumbers happen to be my favorites.

Growing and weighing tomatoes at the house in Spain.........

           TOMATO, CUCUMBER
       &  FRESH HERB SALAD

Fresh Tomatoes cut into wedges

Fresh Cucumber peeled if you like and cut into chunks

Fresh Garlic, peel and finely chop then sprinkle over tomatoes and cucumbers

Fresh herbs, used here are flat leaf parsley and dill

Sea salt and freshly ground pepper to taste

A sprinkle of olive oil and a splash of vinegar over it all and it's done!

……………………and it is delicious.

                         To your health!