Foodie Tuesday: I Could Just Eat You Up

It’s springtime, and that means I look at my yard with an especially keen eye. Toward eating, of course.

Photo: Parsley

Of course, the herbs—which I inter-plant with the other bedding plants because they’re all pretty together—are an obvious place to start. The parsley, coming into its own in its first full season, leads the way. And that goes with practically any food. If you eat green things, which I do.

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Sometimes, of course, I just let green things do their own thing, because that can lead to *other* green things when they go to seed and have babies. Nice of them to keep on feeding me, all the while looking interesting in new and different ways as the seasons go. Kale: great texture and color as a leafy plant, great food as a picked or cut bunch of leaves, great branching, spiky verticality as a flowering and pod-producing biennial.

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The rosemary out by the road is thriving and makes not only a lovely shrub but great perfume, too, when I walk by and can’t resist drawing my hand through it in passing. And there’s *plenty* for flavoring and garnishing everything I like.

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Mint. Of *course* the place where money is produced should be named after this valuable herb. One of the best, most deliciously versatile green things around. Grows like a literal weed back in the northwest, where I grew up, but it’s a little harder to get going here in my Texas garden, so I’m thrilled this little colony is getting itself established under the backyard pear tree. Hurray for refreshing mint!

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Many of the plants I’m nursing along in my nursery won’t pay off for a while. Some, maybe not until I’m not living here anymore. A baby grapevine is happily starting its way twining up the pruned-back holly I use as a support for the hummingbirds’ trumpet vine, too. Hope they’ll play well together as co-attractants for honeybees, lovely leafy, blooming, and fruiting plants when they grow up a bit more.

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This little figgy went to market…as a feeble looking $4 stick in a pot on the discount rack. That was a couple of years ago, and the little fella has had a couple of rough years since being rescued. But it’s determined to live. See? Once again, leafing out from its tiny, twiggy stem. *Someday* it’ll bear fruit, I very much hope. But for now, it’s symbol of determination and a little spot of green, and that’s good enough to eat.

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Even the front corner, out by the road, is a good place to put some high-contrast, shapely stuff that’ll be edible extroverted one day as well. Salvias, fringe flowers, irises and…rhubarb? Why not!

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And of course there’s a rhubarb doppelgänger that is beautiful in the garden any old time, too, and is about as versatile as they come, a milder-flavored version, I suppose of the parsley and kale back in the first photos. Salad, cooked greens, garnish: chard. Silverbeet. Oh, yeah, and snazzy looking in the flowerbeds, too.

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Food for me, yes, but gardening is also for the birds. No, literally. Sunflowers getting ready to bud for flowering joins sorghum grass that will seed for the avians in the late summer and fall. And below, those decorative squashes and pumpkins I piled up in the fall are not only leafing out profusely but bursting into flower to set up more fruits. The squashes and pumpkins will be nice, I’m sure, but I’ll probably indulge in eating some of the yummy blossoms as well.

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And while we’re on the subject of edible blooms, there *are* some that are delicious (Hemerocallis/daylilies, which taste to me a bit like snow peas) might escape my jaws unless they bloom really prolifically. But of course, I do think they’re tasty…so perhaps…. Time for a sunny floral salad again?

 

6 thoughts on “Foodie Tuesday: I Could Just Eat You Up

  1. Absolutely love how you have planted all your edibles around the garden. Our edibles have diminished to around well nothing this autumn. I have some wonderful ideas for the Spring, so a while to wait and to change my mind on what I wan’t to do and where I want to put everything. I have just started transforming our lapa area into a colourful winter section so that when I look out my kitchen window on a cold dreary day I can see pretty flowering plants throughout winter. Well, I hops so.
    Have a splendid and happy day dear Kath.
    Love and hugs to you from a sunny SA.
    🙂 Mandy xo

    • I agree that an attractive landscape (however large or small) outside the winter windows is one of the best things to plan for a happy demeanor! Here, I’m accustomed to trying to get lots of different textural things going, because normally it’s too hot for a whole lot of blooms, but with the strangely wet winter and springtime, much more color is happening, and lasting longer. Does this mean more for the future, too? No idea. But for now, it’s special that we’ve had so much bloom, and today, a few hours of sunny break from the storms! Whatever tomorrow brings, I *am* glad my little play-meadow out back has had a chance to get more of a toe-hold than before, so I expect we’ll have some lovely winter grasses.

      Warmest hugs from here!
      Kath

  2. Hooray for the yummy goodness of spring! We’ve been enjoying it too. I envy your chard. Ours isn’t quite there yet. 🙂

    • The only reason I have such a head start with the chard is because I keep the plant going from year to year and just do the cut-and-come-again thing with it. I’ll bet yours will be mighty happy, since you no doubt feed it richly (or your beast friends on the farm do!!) and the season is in full swing by now.
      Cheers to good green eating!
      Kath

  3. Day lilies are a treat to eat! I like sautéing them in butter and garlic or tempera. Mmmmm!
    Intermixing your flowers and edibles is always a fun way to have a great variety of foods and raises the survivability of many as they are spread out.

    • Ooh, sautéed daylilies! Haven’t cooked them before, only eaten them raw. Ideas, ideas…thanks! Just reminded me of a long-ago favorite of squash blossoms stuffed with cooked couscous and other stuff and then steamed, kind of like stuffed grape leaves, as a side dish. Must get back to playing with that. Hmmm. Company coming in a few days. 😀

      Yes, I like the mixture of highly varied stuff both for practical and visual purposes, when it comes to planting. You know best how wonderful that is! Hope your weather is treating your plantings and you kindly these days!!

      xo,
      Kath

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