Paint Your Garden with Plants -- Two Classes at the Chicago Botanic Garden

I like to think of my garden as part coloring book, part laboratory.  Each year, I play with annuals and perennials to create new color combinations -- with plants that benefit insects and birds.

 

On Saturday, March 29, I'll be teaching a 2-part class, "Paint Your Garden with Plants," at the Chicago Botanic Garden in Glencoe:

Designing the Sunny Perennial Garden 10 a.m. – noon and

Designing the Shade Garden 1 – 3 p.m.
Linnaeus Room
$52/$65 for both sessions at 10 percent discount

 

 

 

The classes are filling up fast.  For more information, visit www.chicagobotanic.org or call (847) 835-5440. 

From an English Garden: Revisiting Great Dixter with Fergus Garrett

At some point in a gardener’s life, he or she will likely come across the writings and photographs of the renowned gardener and garden writer Christopher Lloyd (1921-2006). Lloyd gardened at his family’s estate, Great Dixter, in Northiam, East Sussex, in the south of England. The wonderfully atmospheric and picturesque garden surrounds a rambling fifteenth-century Tudor-style manor house that continues to draw thousands of visitors each year. 

A charismatic and highly opinionated gardener, Lloyd was capable of inspiring others through his written and spoken word. His head gardener and renowned plantsman, Fergus Garrett, carries on Lloyd’s unique gardens. Garrett will be at the Chicago Botanic Garden on Monday, March 24 from 2 to 4 p.m. to discuss the thought process involved in creating vibrant plant combinations where colors are used to maximum effect. Great Dixter’s beds and borders paint a powerful, vibrant and adventurous picture, one that is sure to inspire you as you think about planting your own garden this year.  After the presentation, he’ll be joined by local plantsman Roy Diblik to continue the discussion. 

The fee is $37 for nonmembers; (members receive 20% discount).  To register, visit chicagobotanic.org/school or call 847-835-8261

A winter's tale of birds and beans

The 2.9 inches of snow we had this weekend brought many more birds to the feeders outside our kitchen window.  A lone starling was joined by sparrows, house finches, downy woodpeckers, 7 cardinals, goldfinches, which are beginning to show faint yellow feathers as they lose their winter plumage, mourning doves and the occasional Cooper's hawk, which sends the small birds scattering. It's a good time to be indoors cooking and sowing seeds of tomato and pepper plants.  As soon as the snow melts, I'll get my soil thermometer and when the top inch of soil reaches to 52 degrees or so, I'll begin sowing kale seeds.  Kale is the current darling of foodies and cooks.  It's rich in nutrients, it provides fiber and it's tasty.  

Red Russian has smooth red leaves and you can harvest them in about 25 days.  I like the curly varieties like Redbor, Toscano (the "dinosaur" type), and curly Scotch or Dwarf Blue Curled Vates with their blue leaves.  Kale is a member of the Brassica (cabbage) family, but even if you don't like cabbage, you may enjoy this leafy green, which can be steamed, sauteed, used in omelets and in soup.

Here's a winter kale recipe that's easy to make. 

Kale with Cannellini Beans

2 pounds of curly kale (2-3 large bunches)

Salt and pepper

1 medium onion, diced

1 1/2 T olive oil (I like basil-infused oil, but you can use any good olive oil)

2 large garlic cloves, minced

1/4 tsp red pepper flakes

2 tsp chopped fresh rosemary

1/2 cup dry white wine

15 oz can of cooked cannellini beans, rinsed well

Freshly grated Parmesan or Parmigiano reggiano cheese

Curly leaved kales have tough ribs and stems. Fold the leaves in half and remove the entire stem/rib before cooking.

Put a quart of water in a deep pan and add 1 tsp salt. Bring to a simmer and add the kale. Simmer for about 10 minutes until tender.  Drain the kale (and reserve the water for another use--you can drink it or add it to soup). Heat the oil in a large skillet and add the onion, garlic, red pepper flakes and rosemary and saute for about 3 or 4 minutes. 



Add the wine and continue cooking for another 4 minutes. 

Chop the kale into small pieces. Add the beans and kale and cook a few more minutes to heat. Place in a bowl and sprinkle parmesan on top.  Good as a side dish or enjoy as a warm salad with some fresh French or pumpernickel bread.