In the very early years of writing this column, I attended a gardening function, meeting and speaking with other gardeners and exchanging information and ideas.
At one point in the afternoon, a woman approached and began conveying to me her appreciation for the writing of my predecessor in producing the column — my father. She admired his easy, personal way of presenting a topic.
As well as detailing how to grow a particular plant, for instance, he would delve into its history, its traditional uses and the plant’s place in contemporary gardens. She liked how he would often deal with plants and gardening projects in the context of a story, or an event that occurred in the family or the neighbourhood.
As the woman spoke, I began to get her gently presented message: Lady, give us a break.
The realization dawned that I had been approaching topics in the manner of a manic task-master, issuing an endless roster of onerous demands. Instead of inspiring fresh gardening adventures, I was exhausting readers enough to send them to the nearest comfy couch for a nap.
Over the years since, input from readers has continued to shape the nature and content of the columns, as useful suggestions and ideas have come my way in thousands of messages.
Your questions have sent me in directions I would otherwise never have considered. You have introduced me to your own favourite flower and vegetable varieties and shared your successes, disappointments and observations, along with inspiring photos from your gardens. The notes that arrive weekly have been year-round gifts.
Certain columns have elicited special interest, none more than those dealing with food from the garden. Every year, I get several requests to repeat the pumpkin pie recipe. Late in the summer, Brian Russell wrote to remind me of another recipe I had shared.
One happy gardener. Brian has been immersed in gardening bliss since retiring from running Russell Nursery in North Saanich.
“I have been enjoying absolutely every minute of every day of this long, splendid summer. This is the first time ever that I have had enough time to get my vegetable garden organized the way I like. It has been a great pleasure.”
A photo shows Brian, with a gleeful smile on his face, surrounded by pole beans, tomatoes, leeks and sunflowers, all looking as robustly content as their grower.
Green muffins. Brian described how he protects his beet greens, spinach and chard from the leaf miner with insect netting, then he reminded me of a recipe I’d shared in a column. “We especially enjoy beet greens. They work very well in a recipe I like very much, the quinoa-kale muffin recipe you had in a column a few years ago.
We double the recipe and bake it in pans or pie plates. It was a happy day that I saw that recipe and tried it. We have probably had it 50 times since then, and we never tire of it. It’s good with any greens you happen to have at the time. Chard and kale are good, and so are beet greens or spinach.”
I tried the recipe in tart form for a Christmas potluck gathering at my house, using a combination of spinach and kale. It was well received. For my son’s visit over Christmas, I’ll make the recipe as muffins again, topped with strips of red pepper for a green and red theme. They’ll make handy snacks.
Kale (or spinach) — Quinoa Muffins with Cheese
1/2 cup quinoa, rinsed, soaked in cold water for 20 minutes, then drained well
1 onion, thinly sliced
2 Tbsp olive oil
2 garlic cloves, minced
4 cups fresh baby spinach leaves, or kale, trimmed and cut finely
1 cup crumbled feta
1 cup shredded cheddar
1/4 cup chopped parsley
4 large eggs, beaten
Combine quinoa with 1 cup water. Boil, then lower heat to simmer. Cover and cook for 15 minutes. Remove from heat and cool. Cook onion until it’s translucent in olive oil. Add kale or spinach to onion with garlic. Season with salt and pepper. Cook till greens are wilted. Let cool.
In a large mixing bowl, combine kale or spinach mix and quinoa with feta, cheddar and parsley. Pour in beaten eggs. Mix well. Divide batter among paper muffin liners.
Bake 35 to 40 minutes at 375 F, or until tops are golden brown. Cool on rack.
A very happy and peaceful Christmas to all. May your holiday meals be celebrations of vital home-grown and local foods.
