Fabulous Bareroot Selection of Fruit Trees and Roses

From time to time I write about “Places to Know” around San Diego. This time of year with bare root season in full swing for garden roses and backyard fruit trees, Green Thumb Nursery in San Marcos is a great place to know. Prices are reasonable. Garden product is well marked and organized. Nursery staff is very helpful.

Recently, I picked up a couple of my favorite climbing rose—Eden, for $24.99 each. That is a very reasonable price for that rose. Besides climbing roses, you can find all kinds of rose varieties for $24.99 up to $39.99.

The fruit tree selection is incredible with many varieties you don’t often see. I splurged on a bare root Chocolate Persimmon, which is a little smaller tree in size than the more well known Fuyu. Chocolate Persimmons are known for their brownish flesh and outstanding flavor.

Besides roses and fruit trees, Green Thumb Nursery offers many varieties of bare root berries, wisteria, nut trees, and a great selection of vegetables and herbs. If there is something you are looking for to plant in your garden now, chances Green Thumb Nursery has it.

Sign up for the weekly Green Thumb Nursery newsletter on their homepage website. Most weeks there is a nice coupon at the bottom.

Bon Appétit et Bon Weekend….Bonnie

Incredible Holiday Beauty And Photo Opportunities At Longwood Gardens

In 1906, at the age of 36, Pierre S. du Pont bought the Pierce Farm and its surrounding forest outside of Kennett Square, Pennsylvania, saving it from an impending sale of trees for lumber. These were no ordinary trees, but a collection of magnificent heritage trees planted and carefully tended to for decades. He confided in a letter to a friend that he had a moment of insanity buying this property, but he couldn’t stand the thought of the trees being cut down for lumber. As with many rescue situations the rescuer is the one that is saved back. This property which eventually became Longwood Gardens and part of the du Pont family legacy, became a spot for du Pont and his family to relax, entertain, and step back from his successful business world.

Starting small, and with no initial plan, du Pont began adding and and creating areas on the property heavily influenced by his world travels, and love of beauty. Many generations have helped create Longwood Gardens, but du Pont made the most enduring contribution, and ensured its future through the Longwood Foundation created in 1946 to handle his charitable giving, operating it “for the sole use of the public for purposes of exhibition, instruction, education, and enjoyment.” It is a fascinating history story, past, present, and moving into the future.

Topiary Garden Walking Up To The Conservatory

Recently, I visited Longwood Gardens during their “Longwood Christmas” December festivities program with indoor and outdoor lights, decorations, and flowers in full swing. Here are a few photos from my visit that I thought you might enjoy. If you have the opportunity to visit Longwood Gardens, you will be astounded, and absolutely love it. Longwood Gardens is worth a visit, no matter what the season.

Entrance to Longwood Gardens Conservatory

I enjoyed seeing the different floral designs, color combinations, and ideas used this year. A great way to gain new ideas, and stimulate your senses. Would this work in my garden? Could I make this display for my holiday home? How do the floral designers do this?

Close Up Of Conservatory Entrance

Mass plantings and repetition, one of my design mottos, create this wintry wonderland.

Ballroom With Christmas Trees Decorated By Children

Rows of Christmas trees decorated with ornaments made by children groups filled the elegant ballroom in the Conservatory. I was thinking—if these walls could talk. There is a massive pipe organ in this room where a lot of concerts were held. I loved the how the original wall sconces were decorated so elegantly.

Decorating with Purple Orchids, Christmas Trees, Lemon Cypress and Ferns

A sensational vignette of Christmas trees decorated with silver, gold, and purple orchids, softened by a base of more purple orchids, tiny lemon cypress trees, and ferns. Alice du Pont, wife of Pierre du Pont loved orchids.

One of My Favorite Spots in the Conservatory, Acacia Passage

I loved these living holiday orbs, made with dried grapevines, white moth orchids, textured Tillandsia, and Spanish moss. Cinnamon Wattle Trees, or Acacia leprosa, are trained to arch and drape over the walkway.

It Wouldn’t Be Christmas Without Poinsettias

Longwood Gardens grows over 1,000 poinsettias each year for their Christmas displays. Incredible sizes, varieties, and colors—not just red.

Close Up in the Orangerie

In the end, it is all about the details. Poinsettia-decorated Christmas trees hold court with Grapefruit trees in the Orangerie.

At Sunset The Holiday Lights Begin To Appear

At sunset, dusk, and into evening, Longwood Gardens becomes dressed in outdoor holiday color. You can sense how massive these trees are in relation to the people walking through them. So beautiful!

The Moon And Red Holiday Lights Reflecting On The Water

Seeing “red” was ruby beautiful with the moon joining in and all reflecting on the water.

The Italian Garden Showing Off

“Longwood Gardens is the living legacy of Pierre S. du Pont bringing joy and inspiration to everyone through the beauty of nature, conservation, and learning.” —Visitor Center Lobby, Longwood Gardens

Bon Appétit et Bon Weekend…..Bonnie

An Avocado Stump Becomes a Statuary Pedestal

I love to repurpose things for other functions than they were originally intended. Usually it is vintage or antique pieces, but in this case a tree stump. I love trees, and try and nourish and manage them as best I can. Sometimes severe weather, a tree planted in the wrong place, or maybe just “the end of a life cycle” for a tree dictates that it must come down.

Such was the case with a few of our avocado trees on our property. Originally, I believe, our property was a working orchard with rows of avocado and macadamia trees. We still have our incredible macadamia trees, but the avocado trees were on their last legs when we bought our property. After a few years, I realized these avocado trees were never making a comeback.

Rather than cutting the tree at the soil level, I thought to use it as a base for a high boy table at first, and left a tall stump. This goes along with the intertwining “beauty and function” philosophy of French Country living. “It must be beautiful, and also functional.” The high boy table idea, didn’t work out for me, but ultimately it provided the perfect pedestal for my “life like” horse statuary. A tree stump is beautiful, timeless, and functional in many creative directions. I began to landscape around the horse and pedestal, planting three Italian cypress in 15 gallon pots in the ground to keep them somewhat small, and adding a climbing rose that now has support. It became a small vignette.

A Tree Stump Provides a Perfect Spot for a Resting French Lapin

With another nearby failing avocado tree, I was going to create a little garden chair with a stump, but ultimately decided it was a perfect spot to nestle and elevate a peaceful statuary French lapin. There again it provides beauty and function and a nice focal spot for this particular garden room. All timeless.

If you have a tree that has to come down, think first about what you could creatively make using its stump. It has had a history on your property, and it can continue repurposed in a different way and function. I have seen beautiful wood bars and/or furniture made from felled trees. I mentioned a few ideas, but the possibilities are endless.

My point here is not really about tree stumps, it is suggesting to you to keep an open mind about repurposing objects and things, and keep your creative mind flexed about possibilities all around you in your world. In other words, keep the concept “lemons into lemonade” flowing. You never know what wonderful unique piece or solution could evolve for you with your home and garden.

Bon Appétit et Bon Weekend….Bonnie

Open Your Eyes to the Eyes on You

Working in the garden is my zen time. The garden pulls me in, and I can spend hours before I know it. Yes, I do listen to audiobooks, podcasts, and music, but I also listen to nothing but the thoughts that come in my head and live in the present. It is such a gift. Living in the now, or present is where you are suppose to live, as hard or as easy as it is for you. So many good, good things come your way when you live in the present. One of them is heightened awareness, which is another special gift.

I can be busy in the garden, and suddenly I feel like there are eyes on me. An uncanny awareness of being watched. Sure enough, if I follow that feeling quickly I soon experience whose eyes are gazing upon me, and I am surprised. Sometimes it is a lazy lizard, a little bird, my favorite hawk, or tracks that are only left behind. The wonderful creatures in my garden watch me, as I watch and am aware of them. There are many, many creatures large and small who call my garden “home.” Here are a few.

My imagination creates personifications for the treasured wildlife and their roles in my garden. The songbirds are the musicians singing so sweetly in the morning and into the day. The lizards are the comedians, lazily lounging in the funniest spots and often displaying territory muscle with their “push ups.” The hawks are reigning royalty soaring high above it all. The squirrels are pirates unabashedly eating my young vegetable seedlings and stealing away treasured macadamia nuts. The gophers and rabbits are just “sneaky” troublemakers and are forever challenging, keeping me on my toes. The coyotes and gopher snakes are policemen, keeping a good “check and balance” in the garden. The night owls serenade me to sleep, and remind me of a day well lived.

St. Francis Watching Over the Wildlife, the Garden, and Mother Earth

My Favorite Hawk Always Perches Atop the Torrey Pine

Coyote Tracks and Gardener Boots in Our Sandy Soil

Lizard On Top of Stone Toad, Real Life Mirroring Imaginary Life

Open your eyes to the creatures in your garden, and you will be rewarded!

Bon Appétit et Bon Weekend…Bonnie

Past Related Blog Posts:

Welcome To My Garden (2009)

Follow the French

Sweet Peas On New Trellis

I always love making seasonal garden bouquets for my home, and maybe some to share. It means so much that they come from my garden, grown with love and care, but also the beauty and happiness they resonate. They also are such a big part of seasonal living which I love!

I recently started a project close to my potager. I created a dedicated trellis row for growing more flowers, and perhaps a few other things like extra tomato plants. It is a more focused attention to growing flowers for cutting, which can be rotated season to season. Think planting sweet peas and ranunculus in the fall, sunflowers in the spring, pumpkins and gourds in the summer.

Impromptu Winter Garden Bouquet, Narcissus and Viburnum ‘Spring Bouquet’

I really owe this to the talented flower farmers, floral designers, garden stylemakers, and garden enthusiasts that share their flower passion online and on social media. There are so many, and it seems everyday a new person pops up. Here are a few of some that I follow and in no particular order. Some have their own websites, and most are on Instagram.

Slow Flowers Society. Founded by Debra Prinzing in 2013, after writing her book Slow Flowers. A Who’s Who of American Floral Farmers, Slow Flower Florists and a branding platform that promotes, connects consumers with farmers, florists, designers and retailers.

Floret Flowers Erin Benzakein heads up her family run flower farm and seed company that specializes in unique, uncommon and heirloom flowers.

Menagerie Flower Felicia Alvarez with her beloved garden rose production farm offers bare root and potted roses, and educational workshops. She has a new book rose book coming out, Growing Wonder, for all rose lovers.

Willow Crossley Willow Crossley is a fabulous UK floral designer who offers floral design, and much more, including online floral workshops.

B-Side Farm Lennie Larkin is an incredible Sonoma flower farmer and florist with great entrepreneurial spirit.

Claus Dalby. A mild-mannered Danish gardener, photographer, broadcaster, and YouTuber who is simply amazing. On Instagram.

My French Country Home Sharon Santoni in Normandy, France, gives you glimpses of fantastic gardens all over France, as well as her flowers, floral bouquets, and potager from her own garden.

Potted Vintage Container with Purple Pansies and Ornamental Cabbage

I haven’t even touched on flowers and vintage container design you can create at home like the simple design I did above. That merits a whole category on its own!

Bon Appétit, Bon Weekend, et Happy Valentine’s Day…..Bonnie

Home-Grown Butternut Squash

Here is a recipe to herald in fall, Roasted Butternut Squash Salad. Butternut squash is one of my favorites, and I use it a lot in the fall. I have been composting with my kitchen scraps for years, adding my finished compost to my soil and my plantings. A fringe benefit of this each year, is many happy volunteer butternut squash vines that sprout, flower, and yield tasty butternut squash for my fall menus.

Butternut Squash Ready for the Oven

The beauty of this recipe is roasting your peeled and sliced squash with a sherry vinaigrette and finely chopped shallots until caramelized, and then tossing the remainder of your vinaigrette over your salad greens repeating the delicate flavors.

Ingredients:

1/4 cup extra virgin olive oil

1/4 cup sherry vinegar (preferably Spanish Jerez), or apple cider vinegar

1 small shallot, finely diced

2 teaspoons chopped fresh oregano, or 1 teaspoon dry oregano

1 teaspoon fennel seeds, crushed in a mortar & pestle

1 teaspoon honey

1/2 to 1 whole medium butternut squash, peeled and sliced into 1” slices, or cubed, depending on how much squash you would like to use.

12-14 ounces of fresh baby spinach, or mixed fall greens

1/2 cup crumbled French feta cheese, or more if desired

1/4 cup toasted chopped pecans (optional)

Roasted Butternut Squash from the Oven

Directions:

1) Preheat your oven to 400 degrees F. Make vinaigrette in a small bowl whisking together olive oil, vinegar, shallot, oregano, fennel seeds, honey, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

2) Place parchment paper on a large baking pan or tray. Toss squash in a bowl with 2-3 tablespoons vinaigrette. Bake squash uncovered, 25 to 30 minutes until it browns and begins to soften. Flip squash once or twice while baking. When finished, let cool.

3) Place spinach or greens in a large bowl. Add squash. Toss with remaining vinaigrette. Plate your salad with greens and squash. Top salads with crumbled feta cheese and toasted pecans. Makes 6 to 8 servings. Enjoy!

Composed Salad Ready for Topping with French Feta Cheese and Toasted Pecans

Please let me know if you make this salad, and how you liked it. I would love to hear from you.

Bon Appétit et Bon Weekend…..Bonnie

Worthwhile to Read or Listen To!

I recently listened to the the audiobook, We Are What We Eat by Alice Waters. It is available in book form in stores, online, and audible apps like Libby, “the award-winning much-loved app for libraries.” Back in June 2021, there were quite a few articles written about Alice Waters and her new book, We Are What We Eat, as it was being released. With the popularity of her new book, I had to wait a few months to borrow the audiobook on Libby read by Alice Waters herself. Once I was able to borrow and listen, I breezed through the approximate six hours of her book, absorbed by her straightforward candor on the state of our food industry, agriculture, culture, food practices, climate change, and more. You may think of her as a successful restaurateur, but she is really so much more—able to speak history, science, politics, philosophies, etc. at a drop of a hat, or should I say a drop of a spoon.

If you have followed this blog for a while, you know first hand how I revere Waters and her philosophy, books, teaching, activism, and Edible Schoolyard Program. It is the same message she has preached for decades, and she doesn’t back down.

Now 77, Waters has decades of material and stories to draw from her childhood, well known Chez Panisse 50-year-old restaurant, and food experiences and events revolving around the globe. Waters wisely uses these stories to illustrate her points from chapter to chapter.

While the first part of the book focuses on explaining our fast food culture with chapters called Convenience, Uniformity, Availability, Truth in Advertising, Cheapness, and Speed. The second half of the book focuses on explaining slow food culture with chapters called Beauty, Biodiversity, Seasonality, Stewardship, Simplicity, and Interconnectedness. I particularly like how she shares her time in France, and how deeply influenced she was through their food culture, markets, and the people she met to understand these now called slow food principles.

I can relate. These are all principles I try to live and eat by, and what I talk so much about in my cooking classes and presentations. Less is really more, and within simplicity there is so much golden, so much elegance. I highly recommend reading or listening to this book.

“Tell me what you eat, and I will tell you who you are.” —French Proverb

Bon Appétit et Bon Weekend….Bonnie

Melissa Clark’s Grilled Vegetables with Burrata Recipe

Are you “knee deep” in zucchini from your garden about now, and have exhausted your zucchini recipes? Melissa Clark’s Sweet and Spicy Grilled Vegetables with Burrata featured last May in The New York Times, might be a delicious solution. The beauty of this recipe is you can use just about any seasonal vegetable you like. Fresh green zucchini and yellow crookneck zucchini sliced diagonally is an excellent choice, as well as fresh asparagus, carrots, cherry tomatoes, and eggplant. Recipe Note: If using a dense vegetable such as carrots or corn, be prepared to grill them longer than your other softer vegetables. I chose to leave out the corn on the cob, mushrooms, and red peppers, and made my own medley of seasonal vegetables on hand.

What makes this recipe extra fabulous is not only all the lightly grilled fresh vegetables, but the “Sweet and Spicy Sauce.” Looking at the sauce ingredients you might think, wow, this is a potent sauce with chopped raisins, honey, apple cider, fish sauce, and red pepper flakes. The beauty of this sauce is that it really cuts the vegetables, and really adds a nice acidic accent and brightness to your vegetables. The complementary cheese on the side, also cuts the spicy sauce well. I have made this recipe using burrata and also mozzarella. Both worked equally well with the grilled vegetables. Enjoy!

Sweet and Spicy Grilled Vegetables with Burrata

Lovingly Adapted from Melissa Clark, The New York Times

Makes 6-8 Servings

Sauce Ingredients:

1/4 cup chopped raisins, preferably golden, or substitute dried apricots

2/3 cup white wine vinegar or cider vinegar (I prefer a combination of both)

2 tablespoons honey, plus more to taste

1 tablespoon fish sauce or colatura (optional)

1/4 teaspoon red pepper flakes

Pinch of fine sea salt

For The Vegetables (Use Any Or All):

Extra virgin olive oil

2 to 3 bell peppers, quartered, stems, and seeds removed

1 to 2 zucchini or crookneck yellow squash sliced diagonally 1/2-inch thick

1 small eggplant, sliced diagonally 1/2-inch thick

2 to 4 ears yellow corn, shucked

8 ounces mushrooms, washed, dried, trimmed and halved, or quartered.

1 bunch thick asparagus, ends snapped

8 ounces cherry tomatoes preferably still on the vine, ( I put the tomatoes on a wooden skewer).

For Serving:

2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta

Flaky sea salt and freshly ground black pepper

Basil or mint leaves, for serving

Crusty bread slices

Directions:

1) Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red pepper flakes, and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator).

2) Prepare the vegetables. Lightly brush olive oil on boths sides of sliced and other vegetables. Have a serving platter ready.

3) Grill the vegetables directly on the grate of the grill, in batches if necessary, and turning them as needed. Move them around the grates so they cook evenly. Cook until lightly charred, watching them carefully, 5 to 12 minutes or more depending on what vegetables you use. If necessary, use a grilling basket for the asparagus and mushrooms. Cherry tomatoes grill 1 to 2 minutes, and will start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.

4) Add the the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt, pepper, and scatter the herbs generously on top. Serve the extra sauce on the side, and the bread for making crostini with some of the vegetables.

Bon Appétit et Bon Weekend…..Bonnie