My love for my garden comes to me in the most natural of ways - from my Mum. I grew up on a ranch in the Okanagan Valley, in the interior of British Columbia, about a four hour drive from my current home in Vancouver. It was there that I would spend a good part of my summers, riding my horse, goofing around with my three sisters, and helping in the garden with Mum.
Hours and HOURS were spent weeding. It was bloody hot as I meticulously pulled weed after weed, being careful to "get those roots". When I wasn't weeding, I was somewhere else in the garden deadheading, digging or turning the compost. I honestly don't remember finding anything in the garden to be a chore. I learned what a delphinium was, and that it was happiest with a little dappled shade in the afternoon. I knew that marigolds planted at the base of a tomato plant was a natural way to keep the bugs away, while basil planted nearby gave those tomatoes an unmistakable sweet flavour like no other. Before I left home, I knew how and when to prune an apple tree and learned how NOT to prune a hydrangea (I still feel a pang of guilt for the lack of those gorgeous periwinkle paper-thin blooms one particular Spring.)
But it is the intrinsic value of time spent in the garden that I most cherished. Life at home for me, like most of us, was not always perfect. When things were not so idyllic inside at home, I was drawn outside. Sometimes the simple task of weeding, deadheading, staking, or hoeing is all it would take to make the world alright again. To take a step back and see things beautiful and orderly was pure therapy for me. To contemplate the beauty of a black Hollyhock, knowing that it was the product of seeds passed from a young man from Holland to his sweetheart - my Grandmother - 70 years later, to my Mum and next to me; or to breathe in the intoxicating scent of a heritage tea rose, was all pure magic to me.
Today I find my garden to be a veritable temple. This where I seek solace and strength when need be. Last spring, I wandered around my dewey garden feeling numb. My very dear friends had just lost their sweet little one, that was only days old. It is impossible to make sense of such a loss. But, perhaps as a sign from the spirit of that very young soul, I found this perfect peony. It's scent was perhaps the redolent I had ever smelled. It was the first peony bloom of the season in my garden. I will always now think of the brief blessing of that brave little soul whenever I enjoy the pure grace a peony's beauty.
Diva In The Garden
Urban organic agriculturalist. . . farmer. . . creating gourmet feasts for family and friends from my garden's bounty.
Friday, February 4, 2011
Thursday, January 20, 2011
Gluten-Free Pumpkin Ginger Loaf
This loaf is moist and delish! Using rice flour rather than wheat flour makes it a fabulous treat for those of you having to avoid gluten. The candied ginger along with orange glaze give it a little extra zing. This is a large recipe - you can freeze half for a later date. A slice of this is perfect in a bag lunch!
1 cup oil
2 cups sugar
4 eggs
1 16 oz. can pumpkin
2/3 cup water
3 1/2 cup rice flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon allspice
1 teaspoon nutmeg (fresh grated if you have it)
1 teaspoon cinnamon
2 tablespoons finely chopped candied ginger
1. Cream together sugar and oil in a large bowl until light and fluffy. Beat in eggs and pumpkin.
2. Combine dry ingredients as well as ginger in a separate bowl. Stir to blend. Add dry ingredients
to pumpkin mixture alternately with water and mix well.
3. Pour batter into two 9' X 5' loaf pans or on large bundt pan. Bake at 350 degrees for about 90 minutes or until toothpick inserted into middle of loaf comes out clean. When still slightly warm, poke several fork holes on top of loaf and then drizzle with Orange Glaze.
Orange Glaze:
2 tablespoons butter
2 cups confectioner's sugar
juice and zest from one orange.
Over a double boiler, melt butter, add sugar, juice and zest. Stir constantly with whisk, removing all lumps. Remove from heat when all sugar is dissolved.
1 cup oil
2 cups sugar
4 eggs
1 16 oz. can pumpkin
2/3 cup water
3 1/2 cup rice flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon allspice
1 teaspoon nutmeg (fresh grated if you have it)
1 teaspoon cinnamon
2 tablespoons finely chopped candied ginger
1. Cream together sugar and oil in a large bowl until light and fluffy. Beat in eggs and pumpkin.
2. Combine dry ingredients as well as ginger in a separate bowl. Stir to blend. Add dry ingredients
to pumpkin mixture alternately with water and mix well.
3. Pour batter into two 9' X 5' loaf pans or on large bundt pan. Bake at 350 degrees for about 90 minutes or until toothpick inserted into middle of loaf comes out clean. When still slightly warm, poke several fork holes on top of loaf and then drizzle with Orange Glaze.
Orange Glaze:
2 tablespoons butter
2 cups confectioner's sugar
juice and zest from one orange.
Over a double boiler, melt butter, add sugar, juice and zest. Stir constantly with whisk, removing all lumps. Remove from heat when all sugar is dissolved.
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