Garden

Leslie Mann Land, 1947-2013

Leslie Land Leslie’s obituary in the New York Times was written by her longtime friend in the publishing world, Denise Martin, with assistance by Charles Klaveness, her favorite editor at the Times and can be found here »

The obituary prepared for the Camden Herald in Maine was written by Nancy Harmon Jenkins with assistance from Sandy Oliver, two thirds of The Penobscot Bay Lady food Writers Association and can be viewed here »

At the time of this writing two articles of her passing have been published:
Here »
and here »

At least one other is being prepared for the Camden Herald/Village Soup.

In response to the Press Herald blog post, the root above, I responded with the following:

Indeed Leslie did live more in a day than even I, her husband, was aware. Together, for a quarter century, we shared the daily rituals of food, gardening, mushrooming, philosophy, politics, taxonomy, struggles with the various illnesses which have plagued our bees, our tomatoes, and crops in general. And yet, she continually surprised even me. Life with her was profoundly rich.

She was luxuriant, perhaps even extravagant with her approach to both food and gardening. She always wanted enough in the garden and refrigerator so that she could experiment, plan, compare and develop beyond the ordinary. Just as Americans in general have the most expensive pee in the world, thanks to our copious vitamin intake, I think Leslie may have had the most expensive compost.

There was an abundance to her life which filled our houses and lives to the fullest. In our New York (winter) home we have two freezers, two refrigerators, a cold room, greenhouse and several pantries which overflow with food that she has gathered from the garden, collected from the forest and field, or purchased from local and exotic purveyors. These ingredients are, of course, the raw materials and colors from which she created the ever increasing richness of her preparations. And yet, at base, it was always fresh, pure, and simply satisfying. I believe it was Edgar Alan Bean, another food writer who years ago described Leslie as having ‘perfect taste’, comparing her to musicians who had ‘perfect pitch’.

Even now that she has passed our houses and gardens overflow with her presence. In one distant corner of our NY garden , for example, are three tomato plants grown from seed which for the past three years has been collected and grown out from the best of the ‘long keeper’s’ of one particular and tasty variety. This is but one of the 30 or more varieties of tomatoes she grows and tests every year, both in New York’s Hudson Valley and Coastal Maine – so that she can compare the interactions of micro-climate and variety on taste, texture, and overall plant health.

As it was with food and gardening, Leslie applied the same lawyerly analytics and tender sensibilities to everything she approached and, as Sharon so accurately captured she filled the pages of her books and blog with wit, wisdom and insight. She was always a hard act to follow. Bright, honest, caring, loyal, the brightest person I have ever met and best friend one could ever have.

She will be missed by many.

Leslie LandThis Website and Blog will be maintained for the resource that Leslie intended it to be. In time I will attempt in some minimal way to learn enough to ‘manage’ it, although I will never know enough to do it with the richness you have come to expect.

Between here and there, however, there are her gardens in the Hudson Valley and Coastal Maine to see through to harvest; weeds to be pulled, tomatoes picked, savored and processed, corn to be guarded, flowers dead-headed, mushrooms gathered, records kept.

With her passing, the words of the poet W.S. Merwin* flood my being:

Your absence has gone through me
Like thread through a needle.
Everything I do is stitched with its color.

* Separation

— Bill Bakaitis August 18, 2013


Eric’s Pet Plant: ‘Hally Jolivette’ Cherry (Prunus x ‘Hally Jolivette’)

hally jolivette cherry blossoms

‘Hally Jolivette’ flowering cherry. The deep pink buds open pure white in some flowers, pink throated in others, making it especially striking up close. The bloom can go on for two weeks or a bit more, if the weather is right.

As you may have noticed, we’re deep in the season  for going on about the Lovliest of Trees, even though these days most flowering cherries appear to be hung with something that looks more like cotton candy than the snow that so moved Housman.  Our friend Eric is not immune, and not surprisingly, he has a favorite.

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You CAN grow fragrant jasmine in the North!

In spite of what some people say. I’ve done it before and am about (with luck) to do it again, even though I keep swearing up and down I’ve had it with plants that have to be brought in for the winter.

carolina jessamine flower (gelsimium sempervirens)

Carolina jessamine, Gelsemium sempervirens. Not really a jasmine at all. But it IS the Southern fragrance that inspired my current bout of jasmine lust.

 

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Ta Daaa! Winners of Margaret Roach’s The Backyard Parables

new england aster and cardoon

If you’re planning to grow cardoons, it’s time to start the seeds.

 

Please see update at end of post

We have just concluded our first contest!   (Announced on February 2nd, at the end of an interview with my friend Margaret Roach about her new book, The Backyard Parables, a very Margaret melange of memoir, garden philosophy and practical garden advice.)

One winner  was chosen by random  drawing  from the names of everyone who asked to be included. The other went to the person who was best able, in my sole judgment, to write without being cloying, predictable or religious about a happy garden experience. The Happy Story winner was chosen first, so the names of all the runners-up  could be added to the random drawing list.

And the winners are:

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Margaret Roach on Garden Writing and The Backyard Parables, plus Inkitchen’s First Contest

As garden blogger, I owe Margaret Roach a lot, and have already thanked her for being such an ongoing inspiration.

But it’s more than time to thank her again, and not just for A Way to Garden, blog extraordinaire.  Although she’s working more than full time to build A Way into what I’m sure will soon be a horticultural empire (look out P.W.; there are people as enterprising as you are who can actually write, to say nothing of taking better photographs), she has continued to be a generous friend to all her fellow members of  the plant-besotted community.

That being the case, it’s no surprise that dozens of us who’ve  been given the chance have joined the “ blog book tour” for her latest book, The Backyard Parables.

the backyard parables, margaret roach, cover

Seldom have I seen a book’s cover more in tune with its content: One part ephemeral, beautiful, slightly funny gift from nature; two or more parts eternal, beautiful, serious-but-non-judgmental more or less Buddhist philosophy.

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Sweet Basil: Choosing, Growing, Storing and Recipes

basil 'Green Ruffles' (Ocimum basilicum

‘Green Ruffles’ makes a good bouquet filler after it’s gone to flower. Leaves are a bit larger than this at what might be called best edible stage.

 

“Write more about growing basil” has been on the do list for some time – years, actually, ever since the  basil harvest tips post that appeared back in 2006. (Nothing hasty, that’s my motto.)

But filling out this year’s seed orders has finally given me the requisite nudge. In catalogue after catalogue, Occimum basilicum and its close relatives are available in a far wider assortment than any other culinary herb (at least among annuals; thyme is another matter). This year we’ll be planting eight varieties and that’s just a small sampling.

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Starting Seeds

tashkent marigold

Tashkent Marigold, from one of my favorite seed companies, Southern Exposure Seed Exchange.

Well, I’ve wasted another perfectly good hour, as the Car Guys would say, going through the umpty-millionth seed catalog, marking every tempting vegetable, herb and flower.

Have I checked which seeds I’ve already ordered? No. Have I checked which seeds I already have? Also no. Were any of these markings made with an eye to the limits of the garden, or for that matter the limits of me?

Of course not, because the truth is the hour wasn’t wasted, it was used as a tranquilizer. Locally, it’s too cold to work in the garden; globally, it’s too hot for the world as we know it to endure. Both of these facts have the potential to be depressing, but just thinking about planting seeds pushes all gloom away.

No matter what else is happening, a seed would rather grow. What could be more wonderful than that?

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Securing Special Seeds (Martian Jewels Corn, for instance)

martian jewels corn

An ear of Martian Jewels on the stalk – note the rich color of the stem and husk. (See end of post for useful tips on choosing and ordering vegetable seeds).

As far as I’m concerned, this time of year is already plenty busy enough. Had I my druthers, I’d just let the seed catalogs pile up until that lovely lull between Christmas and New Years when most of the baking is safely done but it’s not yet time to go see the accountant.

However. Thanks to the ballooning assortment of esoteric goodies for which not even the largest company has sufficient room, waiting is not an option. Between “last chance” and “limited supply” something unique is going to get sold out soon, and she who hesitates is going to be

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The Leftover Turkey List – Lucky Thirteen

Dr. Huey rose

This is rosa ‘Dr. Huey.’ He has absolutely nothing to do with turkey, leftover or otherwise. I’ve just had it with looking at food for a while.

These suggestions are offered just in case you are like me and turn out to still have some left. Eternity is famously “two people and a ham,” but turkey is even more so, in my opinion. This may have something to do with the fact that Bill is strictly a ham sandwich man, so I can’t count on lunch for help. (A bit about Dr. Huey follows.)

Thirteen Things to do with Leftover Turkey

shortcuts included

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Maple Pecan Pumpkin Pie – a Recipe from a Friend

maple pecan pumpkin pie

Maple Pecan Pumpkin Pie – what is there to say but read on?

As I was saying only a moment ago, here comes Thanksgiving. Time for the Turkey Roundup. Time also for the pumpkin pie – but the Squash Roundup, while rich in recipes (see end of post) does not contain this necessary part of the finale.

Enter my dear friend Sandy Oliver, food writer, culinary historian and vegetable grower supreme, who just happens to have a great recipe for pumpkin pie in her new book, Maine Home Cooking, published, fittingly, by Downeast Books

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