Camassia quamash, Quamash, growing in the RISC roof garden
I don’t tend of think of myself as a trendsetter, but I can honestly say that you heard it here first – you need to grow Camassia. Apparently it’s one of the ‘hero’ plants of Chelsea 2015, a real stunner that will add to your garden. There’s a number of species of Camassia, but the article mentions C. quamash, which is edible as well as ornamental – an edimental, as my friend Stephen Barstow would say.
It’s also known as Quamash, which came in very handy when I was writing The Alternative Kitchen Garden: An A to Z, as Q is otherwise a difficult letter to fill! Here’s what I wrote in the book, way back in 2008:
Q is for… Quamash
Quamash (Camassia quamash, also known commonly as Camassia) is an edible bulb, a staple food of native Americans. I can’t now remember why I decided to try and grow it, but I do remember seeing some growing at the RISC roof garden in Reading. They have pretty blue flowers, a bit like bluebells.
The seeds need a period of winter cold to germinate, so I sowed mine in a pot last autumn and put it in the cold frame. It sat outside all winter, and the seeds burst into life in spring. The seedlings were tiny, single-leaved things.
Unfortunately I got a bit engrossed in other things in spring, and when I checked on them one day the quamash seedlings were dead. It’s a shame when something like that happens, because it’s a whole year before you get the chance to try again.
However, I have since read that it takes rather a lot of cooking to make the bulbs edible. They would have been cooked in large fire pits by the native Americans, something which few of us would be able to replicate today – even if we had enough bulbs to make it worth the effort. If I grow quamash again next year, it may well become one of the plants in the garden that – although technically edible – is grown for its interest and ornamental value.
Camassia and white alpine strawberry seeds
Clearly that entry in the book was about one of my failures, rather than my successes, but reviews suggested you all enjoyed reading about those ;)
If you do, and you have The Alternative Kitchen Garden: An A to Z on your wish list of books to read, then I suggest you get your hands on a copy now, because I believe it will shortly be out of print. If you’re in the UK then I can send you a signed copy for £10 inc. P&P, just drop me a line.
This is a chancy time for gardeners. Spring has arrived, and we’re getting some sunny days that can easily cook any seedlings that are left in an unopened cold frame for the day. But there’s still the risk of frost at night. Keeping an eye on the weather forecast is a necessity. If you tend to watch the tv news, or listen to the radio, then the weather forecast comes to you. If you rely on the internet, or an app, then you have to remember to check it. Would a personal weather station make life easier?
Ryan did the setting up, although it’s not complicated. The indoor unit has an easy-to-read display and shows the temperature and humidity inside, as well as the time. The outdoor sensor needs to be fixed in a suitable position and added as a channel, and then the indoor unit displays the outdoor temperature and humidity as well. You can add more sensors, so if you wanted to you could have a sensor in the greenhouse, or the shed.
The base unit also displays a local weather forecast, and if it’s going to get chilly it has an Ice Warning light that flashes – so you can pop outside and protect any plants that would be damaged by frost.
The unit I have also has bluetooth connectivity, so you can also access the information via an app on your smartphone when you’re in range. It has a history function that shows you the last week’s worth of weather data.
What it doesn’t have is internet connectivity, so you can’t check the weather when you’re away from home. And there’s no way of downloading your weather data, so you can’t keep records of your garden’s climate.
easy to operate
multiple channels (indoor/ outdoor/ greenhouse)
flashing ice/frost warning
no ability to collect data
no internet connectivity, to check remotely
Good for: checking the weather conditions and forecast Not good for: tracking the climate of your garden
Where have all the good builders gone?
Image credit: clement127
I would very much like to spend spring playing in my garden – but there’s not much point trying to do anything until the paving is down. It’s a big job, and not one that we can confidently do ourselves, and so we’re trying to hire a tradesperson to do it.
Last week I rang three different companies. I got through to one guy right away. For the other two I had to leave messages, and quite frankly I was surprised when they both rang me back later. Not only that, all three turned up when they said they would. I thought we were on a roll. I should have known better.
A week later, two of them have not yet supplied quotes. The third scribbled a figure on the back of his business card, which does not inspire confidence. Ryan has been trying to contact a fourth company, and they won’t return his calls.
Even when we finally choose a company, we’ll have to wait a few weeks, so it doesn’t look like my paving will be done this side of midsummer.
It’s not the first time I’ve had this problem. In fact, I have this problem almost every time I need work done. The only tradespeople who seem to be keen to work and show up when they say they will are plasterers. I don’t currently need a plasterer.
When I was trying to sell the last house, it needed some work (mainly redecoration). I called four companies. Two didn’t call back. The fourth yelled at me down the phone – he asked how many people I’d rung and I told him. Apparently it would have been completely acceptable for me to ask for two other quotes, but three was taking the p*ss. He refused to even quote for the job. So, in the end, only one of the four turned up and quoted. Fortunately he was pleasant, and competent, and so I could give him the job.
And before anyone mentions those websites that allow you to find local, ‘recommended’ tradesmen, we used one of those when we needed someone to fix the roof. And the less said about that tradesman, the better….
I have a job I need doing, and the money to pay for it. I’d like to hire someone to do the work, and there are people out there who advertise this service – why don’t any of them actually want the job?
It will be a while yet before the paving is sorted out, but we’re making progress in the garden. A sunny weekend allowed us to put the arbor back up, although it can’t yet sit in its final location:
The arbor will have to wait a while to be covered in climbing plants
And we may not have our fire pit yet, but a cheap BBQ bucket meant we could have the first BBQ of the year:
It was a bit cold and windy, but Ryan still managed to cook dinner outside :)
The fold-away washing line has been up for a week or so, and makes a big difference:
Our new washing line, in action
The birds are ravenous, and keep eating all the food we put out in the feeders. I put up a nesting spiral for them as well, full of wool and feathers and straw. To begin with I thought it might be too late – there was no interest. But I have seen a blue tit tugging away and flying off with a beak full of wool :)
Interior decorating supplies for our feathered friends
And I have jumped the gun a little, and bought some new plants. My new Ice Peach is acclimatising in the cold frame:
Spring has arrived, and the natural world has started to appear in colour, rather than monochrome. My garden isn’t much of a garden yet, but it does still have its charms. Including a lawn that is not weedy, but rather a species-rich environment.
Hairy bittercress is everywhere, although you have to be looking for it to see it
White violets have sprung up under the bird table
As have blue ones. I will have to save them – their location will soon be under the patio
Dead nettles are pretty (and have no sting)
The daisies are in clover in the front garden
And even the dandelions are pretty in the sunshine
This is our garden plan for the front garden and the ‘back’ garden (which is at the side of the house, strictly speaking). The red areas are paving – a garden path, a wide patio and enough hardstanding to go underneath two sheds (one of which may turn out to be a greenhouse).
The idea behind the patio is that it runs the length of the garden from the patio doors, enticing you out of the house and down to where we’ll put the arbor and some sort of fire pit. As you walk down the patio you’ll be surrounded by the long edge of the raised beds, which will be planted with pretty/scented plants. The ‘E’ shape of the raised beds means that I can get round the back and reach into any spot to do my gardening.
Our initial thought was that we’d like block paving for the patio, in a mixture of colours. Slightly unconventional, perhaps, but I’m after fun and quirky rather than stylish perfection.
This week I started the process of finding someone do to the paving. The first guy came round on Thursday evening, and was pleasant enough. He wasn’t a big fan of the block paving idea, though, saying he “didn’t think it would look nice”. Faced with a number of online paving catalogues with small pictures, and no real idea of what I wanted, we choose a couple of paving slab designs and sent them off to him so that he can provide us with a quote.
And then I gave it some more thought, and looked at the catalogues a bit more, and decided that we’d picked some of the most conventional paving slabs out there. They’re nice enough, but they’re a bit… meh. And whilst we of course value an expert’s opinion on what would be the best sort of paving for our garden, we don’t need to take on board his personal opinion on what would look nice or not. It’s not his garden, and I certainly don’t want to be looking at boring paving with regret for the next twenty years. If block paving turns out to be a mistake, that’s fair enough – but at least it would be our mistake.
I’m still behind on my Tea Club tastings, as it’s hard to find the time to settle down and go through the process of getting all the tea things out and making a proper cup of tea. Plus, you have to be in the mood to try something new. We were last night, and so Ryan and I tried Twinings Lotus Leaf Tuo Cha, which comes in individually-wrapped little bricks of tea.
To make the tea you unwrap it, rinse it with some boiling water and then let it brew in the tea pot. I thought it might unfurl like a flower tea – there’s a lotus leaf in there somewhere – but it doesn’t. What it does do is start off the most amazing peach colour, and gradually darken to burnt orange.
Aroma-wise, the first thought I had was ‘smoked fish’, which I think is simply because I don’t eat a lot of smoky foods (but I do like a bit of smoked fish!) and so it was the first place my brain went.
The tasting notes (see video below) suggest you taste the tea regularly through its five minute brewing time, to see at which point you like it most. It’s a Pu-erh black tea, and can get quite strong.
We dutifully did that, sipping hot tea every couple of minutes, and then pouring the rest after the five minutes are up. At that point the smoky flavour really does come out, but there are also hay\honey notes that are particularly pleasant. It sounds daft, but it brought to mind our visit last year to Butser ancient farm. This tea smells like life in a roundhouse – all thatched roof and open fires :)
Ryan and I paid a lovely visit to Butser in February last year. It was a painfully cold day, but we fed the sheep and the goats (they keep ancient breeds), looked around the Iron Age roundhouses and grain stores, and stepped into the Roman villa to see how the Romans kept warm. I want to go back during the summer – they grow ancient crops in their field. They wouldn’t have had any tea though!
I have been a tea drinker for as much of my life as I can remember, but for most of that time tea has been a part of the background of my life – ever present, but not something I took much notice of. In the last few months that has changed, and I have been exploring new blends and flavours of tea, and I am looking forward to growing some of my own tea plants in my new garden this summer.
It may seem to be a logical next step to include tea in food recipes, but it is not an idea that had occurred to me until I encountered matcha – the green tea powder that makes it makes its way into everything from smoothies and muffins to porridge and tiramisu.
In Steeped: recipes infused with tea, Annalies Zijderveld explores much further the idea of cooking with tea, exploring the potential of tea to be used more as a herb or spice (a source of flavour) than as a drink.
The beginning of the book looks at some of the ways in which tea is drunk around the world. Apparently, 85% of tea drunk in the United States is served iced. Brrrr. Regular blog readers will recall my recent experiments with Tibetan Butter tea; in Russia, we’re told, smoky black tea is likely to be sweetened with a spoonful of jam – which does lead to delightful flights of fancy in which you mix and match tea blends and jam flavours.
With so many different flavours of tea on offer, the recipe possibilities must be nearly endless. Steeped limits itself to recipes using 10 ‘classic’ teas – 4 black, 4 green and 2 herbal brews. Once you’ve stocked your cupboard, it walks you through the basics of cooking with tea, including the different methods for brewing used in the recipes later.
The recipes themselves are arranged chronologically, under ‘Morning tea’, ‘Midday tea’, ‘Afternoon tea’, ‘High tea’ and ‘Sweet tea’. Each one is clearly laid out and easy to read; only some are accompanied by colour photos of the finished dish.
Some of the ones that caught my eye are:
Blueberry scones with Rooibos honey butter, Green tea vinegar, Tea crackers with herbed labneh, and Mint pea soup, but there’s plenty more here that I think I might try – I like the way that Steeped zooms between different cuisines and has been put together with thoughts of flavour, rather than simply trying to insert tea into everyday recipes that are fine without it.
You could use Steeped as the kind of recipe book that you pull off the shelf, choose one thing to make and then put it back until next time. But I think it’s also the kind of book that could pull you in, and encourage you to stock up on a few more teas and really get in to using tea as a source of flavour. With the Green tea vinegar, for example, you’re making something that’s not intended for immediate use, but which improves with age. And there’s even a recipe that makes use of the tea leaves once you’ve got to the bottom of the bottle.
So… using tea as a herb is an intriguing concept, and Steeped is an intriguing book. And now, if you’ll excuse me, it’s time for tea. I have my eye on the Green tea coconut rice :)
The paperback version of Jade Pearls and Alien Eyeballs will be out later this month. It’s a jaunt into the world of unusual edible plants, and the people who grow them, touching on topics such as forgotten vegetables, perennial pleasures, unusual herbs and Andean crops.
Heritage/ heirloom varieties are discussed in the book, but so too are the new varieties that result from ongoing breeding efforts, so it seems like a good time to introduce you to Lubera, who are breeding and developing varieties of edible plants that thrive in cooler climates.
Markus Kobelt founded Lubera in the Rhine valley, in the middle of the Swiss Alps, in 1993 with his aunt Anni Grässli-Gasenzer. Their family has been growing fruit trees for three generations, and in the last 10 years Lubera has bred and introduced more than 80 new varieties to the market.
Although the name of the company many not be familiar to you, you may have seen some of their introductions on offer through well-known seed and plant companies – including the red-fleshed Red Love apples, pink blueberries and the Fourberry.
Lubera’s DeliDahlia Hapet Kennedy
Now they’re selling their full range of plants directly to UK customers through their new website, and you can have them delivered right to your door. A trawl through their online catalogue will bring up something suitable for every space (it goes beyond fruit trees into herbs and vegetables, and even ornamental plants).
One of their new ranges this year is ‘DeliDahlias’ – varieties of dahlias bred for their edible tubers. They’ve taken the guess work out of growing edible dahlias from seed, and each of their varieties has a distinctive flavour – from asparagus and kohl rabi, through fresh parsley to fennel and celery. They can even be grown in containers, although you’ll get a larger yield of tubers if you can give them a larger pot. An exciting new root crop with a show of flowers – what could be better?
Goji berry ‘Instant Success’ in flower
If, like me, you’ve tried to grow your own goji superfruits, you may have been disappointed. The plants are large and spiny, with a tendency to be thuggish. A bit on the temperamental side, they need full sun and fruit on old wood – which makes pruning them to keep them under control a little tricky. It’s generally not worth the effort in a small garden.
But Lubera have a goji variety that they say solves all of those problems. ‘Instant Success’ is compact, and fruits in its first year. Not only that, it can be pruned every year, making it infinitely more manageable and more worthy of inclusion. Gojis are actually pretty plants, with their purple star-shaped flowers (they’re in the Solanum family, so you’ll see the resemblance to pepper and aubergine flowers) followed by strings of fruit that ripen from green to bright red and look like Christmas lights.
Goji berry ‘Instant Success’ in fruit
There are many more exciting things I could unearth from the Lubera catalogue for you, but in the spirit of Jade Pearls and Alien Eyeballs I’m going to leave it there and let you explore for yourself :)
To start you on your adventure, Lubera are offering us an exclusive discount code (ECBUK-1504-01), which will save you 20% on any order placed via their website during April 2015. If you use it, do come back and let me know what caught your eye!