New “A Frame” Fencing Over Raised Beds

I started this potager or vegetable garden on the north perimeter of our property from virtually a blank slate. I enclosed it with willow fencing, planted a privacy Podicarpus landscape wall, built raised bed kits, created pathways, irrigated, and further planted climbing roses and tree topiaries. It faces a sunny south exposure, and it worked. I was able to grow a lot of wonderful seasonal vegetables.

Eventually the word got out amongst the squirrels, there was good eatin’ at the Manion potager. This year we have live-trapped and relocated 21 squirrels to better digs. It didn’t help. I love wildlife, and closely observe the little ecosystem around us with great pleasure. See below for a related post.

My husband, John, made these “A” Frames over our raised vegetable beds. Actually, this idea came from my uncle, on his property in upper Wisconsin. These “A” frames are time consuming, but really are protective of your vegetables. Each side is a 4’ x 8’ frame (for a 4’ x 8’ raised vegetable bed) with matching triangle ends and support. The screen is 1/2” wire hardware mesh, which is stapled onto the framework. Two hinges at the top of each side allow you to lift up the side and work on your vegetable beds when you need to. Hook and eyes on each end are further security from any bandits trying to get in. It is a pretty simple design that is very effective.

I have experienced different pests, insects, and wildlife through cycles in my garden. One year I experienced a lot of tomato worms. One year I saw a lot of delicate dragonflys. One year rabbits were really a problem. Right now it is squirrels. So I know this too shall pass.

In the meantime, I am securing everything I can with chicken wire, and hardware mesh. Please share if you are having trouble with wildlife in your garden.

Related Post:

Eyes on You

Bon Appétit et Bon Weekend…Bonnie

May 2022 South Garden Facing North. Poppy, Where Did You Come From?

Quite a few years ago I was given some oriental poppy seeds. Some were red, and some were purple. All were beautiful and delicate when they bloomed. Poppy seeds are very tiny like carrot seeds, and benefit before sowing, to mix them with sand. From that one sowing of poppy seeds, the poppies come back each year. However, it is always in a different spot, different number of poppies, and different blooming. It is a mystery of where they will spring up. This year one sole red poppy has sprung up and bloomed beautifully in my South Garden.

I said to myself, these poppies sure have a mind of their own. Then I thought, there are some life lessons and musings in the way these beguiling poppies conduct themselves. Maybe you will sport a smile and agree.

It is okay to stand out in a crowd. We are all very special and unique in this world. No one is exactly like us. Remember to be your best of who you are, and not anyone else. You will never be a “wallflower.”

Follow your bliss, and everything else will fall into place. We make our own everlasting joy and happiness, and it comes from within us, not from external circumstances or material things. Bloom because you are happy.

Make each and every year different, in what you do, what you experience, and where you go. Keep your life vibrant in trying new things, meeting new people, reading, and traveling. Bloom in a different spot each year.

Persistence is everything. Even if you don’t have optimum circumstances, sheer persistence and perseverance is on your side, and you will bloom.

Be authentic to yourself and others. Don’t try and be something that you simply are not. An oriental poppy will never be a groundcover verbena.

Life is fleeting. Enjoy each and every day. Live in the “now” and “present” as much as you possibly can. You may not have a tomorrow, but you bloomed in magnificent beauty today.

You might look different from others, but we are all part of, and connected to this beautiful universe. Be careful not to judge by appearances. Everyone is beautiful in their own right, and everyone has a reason they are part of this beautiful universe. Be a beautiful poppy.

Don’t take yourself too seriously. A little bit of humor goes a long way in easing tension, lifting one’s spirits, and creating moments. A red oriental poppy couldn’t be any further from the design of the South Garden. Red oriental poppy makes you stop and chuckle.

Stand up for yourself and what you believe in. No one else is going to take up your mantle. Be passionate, and make a difference. You might see red, but I am a strong and determined red oriental poppy.

Don’t be hard on yourself. “You are enough.” You might not understand the circumstances that allowed you to grow and bloom, but the fact that you did is a gift.

Embrace change. Life is all about change. Don’t worry. Don’t fight change, rather “go with the flow of change.” Everything seems to work out just about the way it is intended to, in the end. If there is only one beautiful red oriental poppy this year, maybe there will be more next year.

April 2019, South Garden Facing West

May 2019, Main Pathway, Purple Oriental Poppies

Bon Appétit et Bon Weekend….Bonnie

You Are In For A Treat When You Make This Banana Bread

A few years ago during the onset of covid, when all of us were in dire need of comfort food, this Cinnamon Crunch Banana Bread recipe by Bakesale Betty Bakery in Oakland, California was featured in The New York Times by Julia Moskin.

I am sure all of you already have a favorite “go to” banana bread recipe, but this one is worth baking and sharing with others. It always guarantees compliments, and is instrumental in locals forming a line outside Bakesale Betty’s before they open.

A simple recipe to whip up easily and quickly for family and friends, the secret to this recipe is using honey in the batter, and a yummy hard-to-resist cinnamon-sugar topping. This recipe requires no mixer, and can be made in about one and half hours plus cooling.

Although I haven’t tried it yet, I think this recipe would work well made into standard size muffins. Use a standard muffin tin pan. Line with muffin papers. Fill with batter each muffin indentation half way. Sprinkle the topping over each muffin batter. Bake at 350 degrees F. for 30-35 minutes (start checking your muffins at 20 minutes) until a toothpick comes out clean in center of the muffin. Enjoy!

Cinnamon Crunch Banana Bread

Lovingly Adapted from Julia Moskin, The New York Times

Ingredients for Batter:

Unsalted butter, for greasing

1-1/2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon kosher salt

1/2 cup vegetable oil

2 large eggs

1/4 cup honey

1 cup mashed ripe bananas (2 to 3 medium bananas)

1/4 cup warm water

Ingredients for Topping:

1/4 cup brown sugar

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

Directions:

Heat oven to 350 degrees F. Butter a 9-by-5-inch loaf pan and line it with parchment paper, leaving enough paper hanging over the sides to lift the cake out after baking. This is important because it will prevent the topping from breaking when removing the bread from the pan.

Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda, and salt. In a large bowl, using a large whisk, beat together the oil, eggs, and honey until smooth. Stir in bananas and warm water. Add the dry ingredients to the egg-oil mixture, and stir to blend. Pour the batter into the prepared loaf pan.

Make the topping: In a small bowl, mix brown sugar, granulated sugar, and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.

Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees F.

Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the parchment paper on) and let cool before slicing and serving.

Bon Appétit et Bon Weekend…Bonnie

Vines Now Nearly Hiding “Coop de Manion”

The last time I mentioned our vineyard, Prepping the Vineyard, it was March and pruning had just finished. In a few months time, the vines have exploded in growth. In fact, you can hardly see the chicken coop through the vigor of the vines.

Vines Before In Spring After Pruning

I often joke that grapevines are like weeds, and they are. Besides all this growth vigor, the vines are flowering and tiny grape clusters are forming. It looks like it is a good fruit set for this year.

Grapevines Flowering

I really enjoy how the vineyard looks in the spring. The vines are a lush vibrant green, full in canopy, stretching for the sky, and basically happily unbridled.

Rows of Happy Grapevines at Domaine de Manion

Now as the vineyard marches toward harvest, the grapevines get down to business further maturing in canopy, growing the grape clusters, verasion or coloring of the grapes, and the ultimate ripening of the grapes in sugar brix for harvest.

It has been fun sharing the vigor of our vineyard. Is there something in your garden that explodes with vigor that you look forward to each year?

Bon Appétit et Bon Weekend….Bonnie

Courtyard Iceberg Roses at Domaine de Manion

It is hard to believe we are almost through the first half of 2022. Soon it will be summer time, and life seems to switch gears. Take some time, to pause, and appreciate all that is in your life this year. Have you already accomplished some of your intentions you composed when 2022 was just days old? Are you on track to do the things you want to do? Have your priorities changed? Do you need to make a course correction? Are there things that need to be eliminated, or added? Are your days filled with joy?

All good questions to ask yourself now, so the last half of 2022 is everything you want it to be.

Bon Appétit et Bon Weekend….Bonnie

Mom’s Lasagne Ready for the Oven

This is my Mom’s delicious Lasagne recipe that she has been making for our family since the 1960’s. Actually, it originally came from an authentic New York Italian restaurant who shared it with her, so you know it has to be great! I have often made this recipe for holidays, birthdays, or a special dinner party. You can make it ahead for convenience, and even freeze it for a later time.

With Mom’s Lasagne, my menu suggestion is to serve a tossed vinaigrette green salad, warm garlic bread, and a simple dessert like lemon walnut biscotti accompanied by scoops of limoncello gelato. Simple, but satisfying, this creates a nice menu for any special occasion.

In honor of Mother’s Day, I am sharing my Mom’s Lasagne recipe with all of you! I bet she will be very surprised! Enjoy!

Mom’s Lasagne

Makes 8-10 Servings

This recipe is made up of several different layers. Make your meatballs. Make your sauce. Shred your cheese. Once your prep work, and layers are made, assembling your lasagne goes quickly.

Partial Ingredients:

1 pound Ricotta cheese

1 pound Mozzarella cheese

4 ounces Parmesan cheese

1 pound Lasagne (pre-cooked) curly edge noodles

1 pound Italian Pork sausage

Make the Meatballs:

Take one 1 pound ground beef and mix with Italian bread crumbs. Shape into small 3/4” balls. Brown in a skillet. When cooked, set aside, until ready to add to the sauce.

Make the Sauce:

Remove skin from italian pork sausage, brown in skillet. until cooked. Add 1 clove garlic cut fine, a little chopped parsley, and 1/2 teaspoon sweet basil. Add 1 large can tomato paste, along with 1 large can tomatoes (run through a sieve). Simmer sauce for 15 minutes. Add cooked meatballs to the sauce.

Make Layers:

In a 9” x 13” baking pan make layers of sauce, lasagne noodles, ricotta, mozzarella, and parmesan. Repeat your layers. Bake at 350 degrees F. for 40 minutes our until bubbly and cheese is melted and slightly browned on top. Let cool a few minutes out of the oven. Cut into squares for serving. If you froze your pre-made Lasagne, bring to room temperature before baking.

I heard from many of you who made the recent Pasta with Sausage, Lemon and Peas recipe. Thank you for your comments and raves!

Wishing all Mom’s a very Happy Mother’s Day!

May you be surrounded by your loved ones and a day of joy and blessings…Bonnie

Perfect Spring Pasta

I made recently one of my favorite recipes, Pasta with Sausage, Lemon, and Peas. What prompted me to dig up this almost forgotten recipe was I had all the ingredients at my fingertips—a new tub of crème fraîche, links of hot Italian chicken sausage, whole grain Dijon mustard, and frozen peas in the freezer. I thought what a great spring pasta recipe, especially if you are growing peas and fresh basil in the garden, and have ripe lemons from your trees.

Such a nice spring flavor pasta recipe, using asparagus comes to mind too. You could easily substitute fat fresh asparagus for peas too, blanching diagonally cut asparagus pieces for two minutes in pasta boiling water, straining them in a large scoop, and plunging pieces in an ice water bath to drain, cool, and pat dry. Ready to add to the recipe.

The recipe calls for half-fat or reduced crème fraîche, which I have never seen in the United States but is probably readily available in the UK. I use regular crème fraîche, and consider it a real treat. Adding the crème fraîche to the warm cooked pasta creates a light almost “alfredo-like” sauce, perfect for blending with all of the other ingredients, and without the heaviness and cheese.

This recipe is from BBC Good Food Magazine, Christmas 2001. BBC Good Food is the UK’s number one monthly food magazine that is packed with brand new recipes for everyday meals. I can’t remember how I came upon the magazine recipe, but I know I was taking a wine course at Mira Costa College in the evening, and quickly jotted this recipe down in class on notebook paper. Maybe I borrowed the magazine from a fellow classmate. I sure am glad I did, because I really like the simple combination of flavors that make this recipe a great one, and have enjoyed it over the years.

The recipe calls for 200 ml of crème fraîche which is about 3/4 of a cup minus 2 tablespoons. It serves four people and takes about 25 minutes to make. Vegetarians can use sliced mushrooms instead of sausages.

Pasta with Sausage, Lemon, and Peas

Makes Four Servings

BBC Good Food Magazine, Christmas 2001

Ingredients:

10 oz. dried pasta, such as penne

3/4 pound of quality pork sausage, or sausage of your choice

1 tablespoon olive oil

8 ounces frozen peas, or fresh peas, or blanched asparagus pieces

Pinch of chili flakes

Grated zest of one lemon

1 tablespoon whole grain Dijon mustard

200 ml. tub half-fat crème fraîche

Handful of fresh basil leaves torn

Directions:

1) Cook the pasta, throw in a teaspoon of salt. Three minutes before the pasta is ready, add in the frozen peas and cook with pasta.

2) Meanwhile, fry the sausages. Split open sausages into bite size pieces to cook. Heat oil in frying pan, and stir fry the sausages for 3-4 minutes or until cooked through.

3) Add the seasonings. Add the chili flakes and lemon zest to the sausages and cook 1 minute. Stir in the mustard and crème fraîche and simmer for 1-2 minutes. Drain the pasta and peas, and stir into the sausage meat mixture. Season well with salt and pepper, stir in the fresh basil leaves and serve. Enjoy!

Jotting Down the Initial Recipe

Please share if you have a favorite spring recipe you enjoy making over the years.

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