Grief & the Garden

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hellebores are first to greet me

Hitting the proverbial wall. It is that time of year. Just like that stopped in my tracks. Has it ever happened to you? I kind of anticipated it, but after 6 years I wanted to think it would be easier. How to battle back and cross the bridge? It’s April. A double edged sword. Maybe it is a blessing that I hit the wall only once a year since his birthday and death day are just 6 days apart.

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pulmonaria breathes new life into the garden

The weather has been cold and wet, but I find my place in the garden. Pulling weeds, spreading 6 yards of mulch and planting seeds is good for what ails me. It’s physically hard work. Like my heart, my back is aching. It reminds me I don’t really act my age, but down on the ground there are signs of new life. It’s worth it. If a plant that looked completely dead a month ago can make a come back so can I. That is the dirt. It has healing powers and as I wash it away from my hands so goes the anguish down the drain. Another day forward.

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Garden Tour & Cream of the Crop

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thank you slateplate for this beautiful serving tray

Good morning dear followers. Not exactly sure what the weather is like in your neck of the woods, but the mid-Atlantic feels like spring this winter. Bulbs are pushing their bright green shoots through the dirt already with temperatures climbing into the 70’s. Warm and loud thunderstorms are replacing snow. Will it stay this way? Doubtful, but hopeful.

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speckled trout lettuce in a cold frame

The fear of winter’s return hasn’t stopped me from getting into the garden and finishing  some clean-up. The north wind has a nasty habit of burying the landscape in leaves and riddling the yard with sticks. Being in the garden is as much therapy as cooking, so I don’t mind the dirty work. It’s the best distraction thinking March winds and April showers are just around the corner.

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hoping for some fresh asparagus in a month or two

Good Grief Cook thought throughout the gardening/growing season it might be interesting to take you on a good, the bad and the ugly of the garden. It’s February. All looks dark and dead right now, or maybe it’s just asleep. Anyway, this will be your first glance of the winter garden. Should be fun to watch it transform month to month. Let the tour begin.

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protecting the fig trees-unveiling come May

Hope you have enjoyed these few photos today. In addition to the garden I am working on improving my photography and food styling. Isn’t that black slate tray beneath the creme brûlée a natural beauty? It’s made in the USA. You will be seeing a lot of it. Thank you, Garmon for this gift.

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sleeping raised bed

Let’s make some creme brûlée. It seems to be the cream of the dessert crop. I posted this photo on instagram and was surprised to learn how many people consider creme brûlée their favorite dessert. A simple, but rich and creamy vanilla custard topped with crispy caramelized sugar….okay I get why people love it so much. Plus it involves fire.This recipe is adapted from Christopher Kimball’s Dessert Bible.

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Crème Brûlée

1 cup heavy cream

1 cup light cream

3 eggs

½ cup sugar, divided

1/8 teaspoon fine salt

1 ½ teaspoons vanilla

Heat oven 300F. Place a cloth napkin over the bottom of a roasting pan. Place 4 (5-inch) brulee dishes or 6 ( 6 oz) ramekins in the roasting pan leaving space between each dish. Boil water in a tea kettle or a pan with a spout. In a saucepan, bring the heavy cream and light cream just to a simmer. (you should see whisps of steam). In a medium bowl, whisk eggs, ¼ cup sugar, salt and vanilla. While gently whisking, very slowly pour hot cream mixture into the egg mixture until combined. Strain mixture into a large measuring up or bowl with a spout. Divide mixture evenly among brulee dishes or ramekins. Pour hot water into roasting pan until it comes up half way the sides of the dishes. Bake 25 to 35 minutes or until custards are set but still quiver in center. Remove from water bath and cool. Chill in the refrigerator for at least 2 hours. Can be made 2 or 3 days in advance at this point. Just before serving sprinkle tops evenly with remaining sugar. Using a kitchen torch melt the sugar. Serves 4 to 6

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my little jelly bean dressed for some garden work