It’s always special, but right now Stonecrop is special double, because there are 500 extra markers, telling you the botanical names of particularly striking plants. 
The markers will start coming down on Tuesday, so those who hesitate miss out.
The cimicifuga under the apple tree has beautiful big dark purple-green leaves all summer, then in late August and September a host of 6 foot purple stems topped with purple buds that open to plumes of sweetly fragrant white flowers. Completely hardy in Maine, bigger and bigger every year – and deer munch the apples under it without showing any interest in cimicifuga salad.
This passionflower is one of about 30 blossoms (if you count the buds), on a vine at least 15 long, woven through the blue border’s sand cherry, lilac and golden elder. Very soon – before frost comes – it will have to be cut back, untangled, dug up and taken from Maine to NY where it will be repotted and put in the greenhouse for winter. It is 3 years old. Every year the same story, twice, if you count bringing it up in spring. Not difficult, but not fun.
Dedicated garden shoppers can find great bargains long about now, and I’m not talking end-of-season clearances…
at least not in the usual sense. These are more the kind of clearance you get when somebody notices that no one has seen the back wall of the garage for over a decade. Translation: we’re into the last few weekends of genuine yard sales, where treasures for gardeners can lie buried in the piles of plastic kitchenware, overpriced ” antique” furniture and franchise-branded toys of the sort that make you fear for the future of the republic.
Among other things, yard sales are the last great repository of neat flower frogs, now alas “collectible” and going for ever larger and larger bucks wherever collectibles are sold.
My own weakness is for pin cups, the flower-arranger’s best friend, but there are beauts galore if you only look.
Among the tools:
I got my favorite trowel at a yard sale: wide blade, wide wooden handle with a waist that just comfortably fits my hand. Also an old ham knife that’s great for sawing out potbound plants. Also my favorite sprayer – I asked to try it and they let me; always a good idea with items that may work and may not and while we’re on the subject , beware of scissoring tools like hedge shears unless you know how to judge “blades, reparability of. ”
Hoes, shovels and garden forks are good bets; assuming there aren’t obvious defects like nicks in the metal, all you need to check for is funny angles – those tines are HARD to straighten out – and tired wood. If the collar area looks frayed there’s likely to be trouble before long.
No denying – in fact no escaping – it’s basil and tomato season. The combo is everywhere, at every level of splendor. Amazingly, even in August there are restaurants awash in styrofoam agribusiness tomatoes, leathery, soap-flavored basil and mozzarella the texture of something vulcanized, but in most cases you can count on getting something pretty good, and often you get something pretty great: a combination of dead ripe, sweet home grown tomato and tender young sun-kissed basil, one of gastronomy’s finest pairings, an all time winner –
just not all the time, dammit!
Let’s consider giving it a rest, and not only because this marvy duo is less than fun when it shows up for the 10th time in a week. Time apart is also a boon to the tomatoes, which always end up playing second fiddle to their minty/musky friend.
But that doesn’t mean basil should be neglected, not when it’s so good with snap beans, summer squash, grilled fish , pasta – pesto! (recipe follows) – and if you are feeling nouvelle, nectarines.
Basil that’s ready to cut back right now. ( 3 or 4 days ago, actually) .See below for details.
* Harvesting. It’s best to gather basil at the end of the day. Flavor is strongest and sweetest then, and evening-cut stems last longer. Just be sure to get out there before the dew falls; wet leaves muck up recipes and rot fast in storage.
* Storing. Basil and the refrigerator are not friends; the cold turns the leaves black in very short order. It does pay to keep the stems in water, and since there’s nothing like having the inspiration right in front of you when you’re cooking, I usually keep a bouquet of basil (along with other tender herbs such as parsley, dill, summer savory, and cilantro) in a jar of water near the prep area. Just strip all leaves that would be below the water line before you submerge the stems; change the water daily; and keep the jar out of the sun.
* Plant maintenance and multiplication. Basil gets grassy flavored and leathery as soon as it starts forming flowers. It also stops making green growth. So don’t let it bloom.
As soon as you see the slightest indication that flower stems are about to start, cut plants back, at least 2 or 3 branches down and even farther is better. Pruned plants will rebound quickly, sending out tender stems and tender leaves. As a plus, pruned-off stems with several leaf nodes can often be persuaded to send out roots.
Choose stems that do not have flowers. Store in jars of water as described above. Pot ’em up when roots are about ½ inch long and you’ll have plenty of young plants to tide you over the swing season (frosty nights; warm days; pots of basil in the sun, sheltered from frost by the porch roof). Be warned that if you root stems that have flower nodes you will not have young plants. You’ll have new old plants, which will promptly make tough flowering stems instead of tender growth.
PISTACHIO PESTO
(from The Modern Country Cook )
This is actually more a pistachio sauce with basil than anything that could legitimately be called pesto, but it’s a nice change from the usual, for which everyone already has a favorite recipe. I used to be of the opinion that this mixture did not freeze well but I’ve changed my mind – it’s fine. Just be sure to wrap air-tight and freeze in small quantities.
For about 1 ½ cups, 4 to 6 servings:
1 large clove of garlic, minced fine
3 tbl. freshly grated Parmesan
4 oz. unsalted , shelled roasted pistachios
2 lightly packed cups basil leaves
1/3 to ½ cup light cream ( or ¼ cup whipping cream and some milk)
salt
Put the garlic , cheese and nuts in a food processor and grind until the nut chunks are a bit smaller than those in chunky peanut butter. Add basil, stir to get it under the blades and grind again, freeing the leaves with a knife from time to time, until you have a homogenous paste. Whirr in enough dairy to turn the sauce the consistency of mayo. Salt to taste that’s it.
You have to grow the lettuce in the shade (of the tomato plants, for instance) but other than that, August and September are glory time for one of the greatest food items ever assembled, that lunch of lunches, the BLT.
Can’t really say there’s only one recipe. Say rather there’s only one correct set of components .
One ingredient here is a ringer – can you spot it? Read on.
A Proper BLT:
the Bacon: Local pork. No nitrates. Put slices in a single layer in a heavy cast-iron skillet . Cook slowly, turning often, until most of the fat is rendered and the bacon is well-browned and crisp. Drain. Save fat for cornbread, fried green tomatoes and other baconfat-needy items.
( For a while there I was doing the bacon in the microwave, sandwiching it between unbleached paper towels according to micro directions. It got very crisp and was notably ungreasy, but all that lovely bacon fat was lost and the crispness of the bacon was an oddly dry, industrial crispness reminiscent of fake bacon bits. )
the Lettuce: Preferably from the garden. Crisp but not agribusiness-romaine crisp; it has to play well with others while adding a light, fresh note to the ensemble.
the Tomatoes: Ripe on the edge of falling apart but not falling over it. The ones in the picture are, clockwise from top: Aunt Ruby’s German Green, one of the sweetest heirlooms available; Japanese Trifele, a high-yielding, deep-flavored “black” ; and the unfortunately-named Sophie’s Choice, a new, supposedly early variety trialed this year and not destined for repeat although it tastes pretty good ( plants are small, low-yielding, and not significantly earlier than main crop tomatoes).
the Mayonnaise: Homemade mayonnaise is all very well, but NOT on a BLT, which should be made with Hellmann’s. period. The jar in the picture contains a version made with lime juice for the Latino market and alas not available everywhere. Good though.
And thus we come to the ringer,
the Bread: That’s a ciabatta in the picture and it did make a tasty sandwich, but a naturally-leavened bread full of big holes in the European style is not right for a BLT. What’s wanted is old fashioned Pullman bread, aka pain de mie, the bread that got debased into wonderbread. Properly made, the square, soft-crusted loaf has a very tight, even crumb and just a tiny touch of sweetness to go with the blended flavors of milk and yeasted wheat.
supposedly comes from the fact that cucumber skin is cool to the touch, even when the weather is hot – a gift from the fruits’ water content and from the vines’ sheltering leaves. The analogy first shows up in print in 1732, meaning pretty much what it means today.
Not quite that much antiquity for my favorite cucumber, but Boothby’s Blonde does go back a while, too, somewhere around 5 generations in the Boothby family of Livermore, Maine.
a baby Boothby Blonde, spines still too young to color
It’s short and blocky like a pickling cuke, and it does make excellent sweet cucumber pickles ( assuming you like sweet cucumber pickles), but the great thing is that unlike every other cucumber in creation it doesn’t get nasty when it starts to get ripe.
The flesh stays flavorful and crisp even when seeds are well developed, and the seeds themselves are almost sweet in all stages of development. This is useful to know, because like alas all too many vegetables they tend to arrive at the farmers market only when they are way bigger than they should be.
Ideal size is about 4 inches long and a bit more than an inch in diameter, at which stage the skin is white to very pale primrose and the black spines are barely there. Boothbys you see at the market tend to be more like 6×2, with golden skin ( and bumps where the spines were, the spines having been rubbed off). Of course, that’s only insofar as you see them at all, they’re one of those heirlooms that’s poised on the brink but hasn’t yet become a marketing clichaé.
In addition to their other merits, they’re madly prolific, and reasonably quick to bear – about 60 days from seed to first bite. That means it’s a bit late to start a fall crop in the Northeast, but if you garden in a sheltered spot, or anywhere south of New Jersey; there’s still time to give ’em a try.
Lots of specialty seed companies carry Boothby’s Blonde, but why not buy from the outfit that has done so much to keep heirlooms alive: Seed Savers Exchange.
in a cast iron urn on garden tour day.
Thunbergia grandiflora is the blue flowered vine, Melianthus major ‘Purple Haze’ is the plant with the toothy leaves. Please scroll down or hit coming attractions for a plant list –and write if you’re curious about something you saw that’s not there.
It’s little. It’s weedy-looking. The simple 4-petaled flowers are a washed out purple-pink and they close when the sun shines on them.
The beauty part is a night fragrance as strong as any in the garden and a great deal more refined than most. Instead of the heavy tropical spice of brugmansia or the decadent perfume of lilies, night scented stock offers a combination of vanilla and new mown hay.
Its botanical name is Matthiola longipetala, aka M. bicornis, genus name pronounced Mat-ee-O-la because it’s named for Pierandrea Mattioli, a 16th century Italian botanist who knew a good thing when he smelled one.
Seeds are widely available. Plant some next spring ( you could try it even now and get lucky if it’s a long fall).
(Please scroll down or hit coming attractions for the Garden Tour Plant List)
With garlic, it’s almost impossible to fail completely. Plant one clove, get one multi-clove bulb, pretty much no matter what. The catch is that it’s quite easy to fail partially. I did for years, simply because I kept planting softneck garlic, the most common kind, even though I was in Maine and the garlic wanted to be in Southern California. Over and over, I got small bulbs filled with small cloves that were very tedious to peel, a defect slightly mitigated by the fact that the garlic was so incredibly strong and hot you didn’t need (or want) much.
What I’ve learned since:
* If you live in the North, plant hardneck garlic, the kind with the stiff stem running up the middle. It’s much hardier than softneck garlic. Bigger and sweeter, too. ( it doesn’t store as well, but it stores well enough).
* Big cloves make big bulbs. When you get your seed garlic, either at the farmers’ market or from a source like Filaree Farm; plant only the large outer cloves. Eat the smaller cloves at the center or plant them in the perennial border and let them stay there indefinitely, making larger and larger clumps of their gorgeous, twirly stems.
* Plant in well-drained, fertile, weed-free soil, in late September or early October. Goal is to have good strong roots but only short green shoots when hard frost puts growth on hold until spring.
* Garlic comes up early. So do weeds. Mulch helps, but you’ll probably still have to pull a few. The plants are too narrow to shade anything out and they have small, shallow roots that do not compete well.
* The combo of increasing warmth and lengthening days tells the plants to stop making leaves and start making bulbs. Energy to do this comes from those leaves, so the goal is to have them get as big as possible as soon as possible. ( A little fish emulsion at intervals never hurt anybody).
* Bulbs keep putting on size until mature and must be mature to store well, but if they stay in the ground after they’re ready, they split and spoil quickly. Generally speaking, it’s time to harvest when about half of the leaves have fallen over or turned brown or both. Dig on a dry day, brush off dirt, then spread the plants on racks ( screens on bricks, for instance) to dry. Ideal spot is a barn or shed that’s warm, dry and dark. Let the bulbs cure for about a month, then cut off the tops; hardneck is not braid material.
* Eat lots. No matter how you store it, it will start sprouting by February. We like:
Garlic Roasted With Olive oil and Potatoes: several head’s worth of peeled cloves for about 2 pounds of small , new potatoes. Big splash of oil in a jellyroll pan. Be sure potatoes are thoroughly dry, so they don’t stick. Roll everything around to coat well, then bake in the upper third of a 400 degree oven until interiors are soft and outsides have lots of crisp brown spots, about 45 minutes. Stir with a flat spatula from time to time. Malden salt at the half hour mark or at the end but not at the start.
