This month’s Food Safari is short and sweet…because there’s so much to do! With the extravagant rains Maine has experienced, the weeds are growing well…like weeds!
Business is picking up, kids are back from college, summer folk are returning and it feels like turning on a spigot.
We enjoy Air B and B guests, so I keep my culinary gardens for my use and theirs.
Gardens give back so much. Here’s to summer! Don’t you want to have a catered party?
I remember the sheer delight of seeing my first violet in the woods.
We were lucky enough to grow up in a wooded area with a large backyard that sloped down to a lively creek. As kids, we love to sail leaves on the stream and generally play in the dappled shade near the water. So the trips down the slope were many and one spring day I spotted the jewel-like tone of deep violet blue in the shade. It was a moment of simple gladness that such beauty would freely exist for the picking.
I still feel that way when April showers bring forth the first violet blooms of early May. I’m so smitten with violets that I have a collection of them growing on my land….reddish Canadian Labrador toilets, pure whites one, a tiny white violet that has a different shaped flower, Dog toothed violets, a simple yellow violet, fragrant violets. Spy much beauty
I love collecting them for a miniature bouquet , I have made simple syrup for refreshing beverages , drank the tincture in moments of heartache, candied them for cupcake garnishes, eaten them in salads along with their leaves …and garnished a million bridal dishes with their blossoms and heart shaped leaves( which happen to be rich in vitamins A and C). Said to gladden the heart, I say,” let the violet eating begin!”
Luckily, there are many! The Viola genus is over 600 species strong, growing largely in North America. Not especially fussy, violets grow in a variety of conditions , from deep shade to semi- sunny fields, and spread freely.
Over the centuries, pansies were created from the humble violet.
THANK A WOODLAND VOILET WHEN YOU PUT IN YOUR SPRING PANSIES!
If you’ve got horseradish growing on your land, you will always have horseradish. Like comfrey, it’s often found around old farmsteads and the distinctive plants tend to thrive forever!
The good news, or further good news ,is that once the ground is soft ( we also call this MUD SEASON in Maine) you can dig some of it up, wash it and bring it into your kitchen to grind. If you haven’t any on your property, it can be found as an early offering at a farm stand.
Preparing fresh horseradish is easy. I prefer to make it in small quantities and more often. Using fresh horseradish will improve so many things you already love. Trust me.
INGREDIENTS
4 OZ HORSERADISH ROOT.
2 TB. WATER, OR AS NEEDED
1 TB WHITE VINEGAR, MORE AS NEEDED
A PINCH OF SEA SALT
METHOD with food processor
SCRUB THE ROOT AND DRY IT.
USE A PEELER TO PEEL THE ROOT.
DICE INTO LARGE PIECES.
PULSE, ADDING WATER TO PROCESS, UNTIL WELL GROUND. ( KEEP THIS AWAY FROM YOUR EYES!)
ADD THE VINEGAR AND SALT AND MIX WELL.
STORE IN A TIGHTLY COVERED CONTAINER . THIS WILL KEEP A LONG WHILE.
TIPS: WHEN USING, I OFTEN SQUEEZE SOME OF THE WATER OUT THROUGH A SIEVE SO AS NOT TO GET WATERY COCKTAIL SAUCE, FOR EXAMPLE.
This fresh horseradish will take your Sunday Bloody to the next level….Enjoy responsibly!
The snow has melted and the streams are swollen. The grass is greening , and tiny flowers are showing their little faces.
We love April in Maine, and in part because of snowdrops!
Thank goodness for snowdrops, the most dependably early flower! Galanthus, the scientific name, is a bulbous member of the Amarylidaceae family.
Its name literally means “milk flower” and there are 2,500 varieties in existence today. They are often naturalized in woodland gardens or by streams. They’re really a lovely sight planted en masse.
Do you ever wonder how they can bloom in freezing conditions?
Well, they contain a natural antifreeze , which is a surprise, as well as sword-like leaves that allow the plant to pierce through frozen ground!
They tend to open at the same time as the first bumblebees wake up from hibernation for spring. So their blooms feed the first hungry awakening bees.
I haven’t yet had the pleasure of traveling to Ireland, but Wanderwoman® Tours has!
Headed up by the incomperable and knowledgable Erja Lipponen, Wanderwoman® Tours ,operating out of Camden, Maine, are are exclusively designed for women, specializing in groups of no more than ten.
Wanderwoman® has led tours on nearly every continent and for this trip Erja has really put together a compelling itinerary balancing history, local lore and pleasure in all things local.
This tour of Ireland is based on the life of Grace O Malley, a fierce warrior who commanded an army of over 200 men. She became powerful by her fierceness in battle, ability to lead in combat …. and her prowess in bed. Great way to acquire real estate! So, they’ll visit some of those castles.
Erja chooses historic accommodations and smaller hotels or B and Bs, dripping with charm,and known for superior wine and dining. Yes, Ireland is also known for fine wine and horses. Try riding an Irish Sport Horse or Connemara pony! The pace of this tour is comfortable, yet as challenging as you prefer, with time to ride horseback, walk a beach, visit important archeological sites or go to a market.
Whether you’ve travelled to Ireland before or are a first timer, taking the trip in June with Wanderwoman Tours may be the best travel decision you’ve made in ages!
SAVOY TRUFFLE “you’ll have to have them all pulled out after the Savoy truffle” the Beatles
Truffles are easy and decadent.
Simply, melted chocolate ( choose the best!) mixed with cream and butter. Chill, roll and coat.
THIS RECIPE CAN BE MADE IN THE MICROWAVE
MAKES 24 TRUFFLES
10 OZ DARK CHOCOLATE ( COOKING chocolate, not baking chocolate)
2 TB UNSALTED BUTTER
1/2 CUP CREAM
Combine in a non metallic bowl. Cover and micro wave in several short bursts. Stir until smooth, this is called a GANACHE.
Let it cool in the refrigerator for a few hours.
When cool, roll into bite sized balls and place back in the fridge while you assemble the coatings: cocoa or powdered sugar are popular, I use cocoa with a bit of chili!
Keep the mixture super cold while coating, then place immediately back into the fridge until time to serve…..share and enjoy!
Where can you go to get Moxie filled chocolates for your sweetie?
Artisanal chocolates, hand crafted and filled with locally sourced goodies from suppliers the state of Maine over?
Why, Dean’s Sweets! Run by Dean and Kristen Bingham since 2004, they now have two Portland locations and began their business at home for the love of making chocolates.
With over 30 varieties, I have several favorites and make it a point to drop into their Old Port location when I am shopping in Portland.
This month’s Food Safari is short and sweet…because there’s so much to do! With the extravagant rains Maine has experienced, the weeds are growing well…like weeds!
VIOLET SIMPLE SYRUP/ MAKES A PINT
I remember the sheer delight of seeing my first violet in the woods.
IRELAND
