Traced Elements

Tag: meeshmoran

  • Sunny Sunny Days

    Sunny Sunny Days

    We are all ruled in someway or another by the big burning circle in the sky; we crave it after days go by with out it and we curse it away when it’s too hot. Sweltering days call for cool delicious foods high in water content – as beer and bubbles only keep us mildly hydrated no matter what we tell ourselves.

     

    Enter watermelon poke.

     

    If you eat at anyone of our amazing local sushi joints you will probably recognize the “poke” part as a dish commonly made with ahi tuna marinated in a sesame-soy dressing. (Personally, it’s one of my go to’s and I can easily crush an entire bowl to myself.) So when on a blistering hot day one of my favourite blog sites posted a recipe replicating this traditional Hawaiian dish using watermelon I was beyond excited. I immediately biked to the grocery store, bought a watermelon, got extremely sweaty in the process and ate the crap out of the final product… and so has everyone else I’ve fed it too.

     

    Here’s my take on 101 Cookbooks recipe: the link will take you to the actual recipe if you don’t like free balling like me. I also prefer to make it a day or few hours before consumption to allow the watermelon to marinade and soak up all the sauce.

     

    Step Uno: Deal with your watermelon.

     

    • Slice a bunch into small cubes ½“ – 1” cubes, I like a good variety of sizes. Use a small to medium sized melon depending on how many folks your feeding.

     

    Step Two: Make your sauce.

     

    • Combine the zest & juice of one lemon (or lime whatever is on hand), some ponzu, rice wine vinegar and sriracha (to taste) then whisk in some sesame oil and avocado oil.

     

    Step 3: Combine everything together and let sit in the refrigerator until you’re ready to eat!

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    Step Quatro: Dress it up.

     

    • Serve topped with green onions, sesame seeds and long ribbons of cucumber or daikon radish.

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    Don’t forget to save some slices of watermelon for the kids and the hound!

  • The Power of Rotation

    The Power of Rotation

    Sounds like a potential math write up but you’re wrong. (I would never do that to you or myself.) I will quickly remind you that I did well in said subject thanks to my dad but generally I don’t care for it… for the most part I’m a pocket calculator gal. So, let’s explore the awesomeness of rotation in a few other ways through a couple quick examples: the wheels on my bike rotate and take me to all sorts of cool places, my car takes me to work so I can afford a bike to take me to all these cool places and well, we all take a trip around the sun every year (whether we want to accept that it results in aging is a whole other conversation).

    Regardless on how you define rotation, the point is – it’s good: a chance to roll past the old and explore the new. Now, let’s apply this mentality to our garden.

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    When I moved into our current location all that existed was a greenhouse for garden space. From what I could tell the only items that had been planted in there were tomatoes, peppers, basil and cucumbers (basically, all the standard greenhouse lovers). However. Over the last couple years I began to realize that the greenhouse location was kind of shady due to the rise of the surrounding cottonwoods and things weren’t thriving as well as they should be.

    Then spider mites appeared last year… they even attacked my marigolds. I mean come on: marigolds! They are supposed to be the shit – indestructible. This led me to realize that change was mandatory. So, down came the plastic walls of the greenhouse late-ish last summer and a ton of Sea to Sky Soils compost added in the fall.

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    Long story short what I’m trying to get across is that planting the same thing time and time again in the same zone is no bueno. Enter the rotation factor here.

    There is a simple crop rotation scheme that follows; legumes-greens-roots-fruit. Of course there are tons of don’ts and cans and “rules” that apply to make it not so simple. For instance: potatoes are considered a root and tomatoes are fruit but because they are from the same family they shouldn’t follow each other, they could harbor similar disease and pest problems for the next crop. AND THEN, if you add in the companion planting aspect it can get real strange. Here is a simple plan I came up with for an assignment that demonstrates what a 6 crop rotation could look like.

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    My “greenhouse” is now the greenest it’s ever been thanks to my decision to open it up and plant a bunch of greens, roots and legumes. But I think the thing to remember is that well, any rotation is better then none and adding organic matter into your beds is a surefire way to add nutrients back in and no future plant is going to disagree to that.

     

    Stay thirsty for garden experimentation my friends!

  • Save Your Fork

    Save Your Fork

    My need to forage continues. This week’s victim: Saskatoon berries. Just try walking past the currently loaded bushes of perfectly plump, deep purple berries – I dare you. Even Shadow comes to a complete skid stop to forage on the lower quarters of these native shrubs. Our mission over the last week was to beat the bears to the berries around our place and hit up a few other spots I’d been scoping. We were more than successful; stained fingers, a full bucket and swelled bellies. I figured the best way to capture these jewels was by channeling my inner Julia Child and baking a pie. So, here we go!

     

     

     

     

    Step Uno: make your crust. Use your favourite double crust recipe or try mine.

    2½ cups flour – tsp salt – 1 cup unsalted butter (frozen) – 6 to 8 tbsp ice cold water

    • Combine the flour and salt in a medium sized bowl. Then grate the butter into the flour. I cut the butter into two halves and grate one at a time, leaving the second in the freezer until I’m done the first. Once both blocks are done use your hands to combine the flour with the butter by gently rubbing it through your hands. It doesn’t need to be fully incorporated but what your looking for is a bunch of little “butter peas” coated in flour. I’m ghetto and don’t own a pastry cutter but if you have one then small cubed blocks of butter cut in will give you the same effect. I have found that grating the butter gives great distribution in the pastry with a very flaky end result – BINGO! Now add most of the water and blend until just combined. Turn the mixture out onto your working surface and bring together the dough by kneading it into a ball, using more water if needed. Separate the ball into two with one just a bit bigger then other and shape them both into flat-ish discs. Cover separately with plastic wrap and retire them to the fridge to rest for at least an hour.

     

    Step Two: the filling. (Plus turn on your oven to 425°F now to preheat it)

    5 cups Saskatoon berries – 3 tbsp flour – ⅓ cup sugar – zest of a lemon (optional)

    • Combine everything together, easy-peasy.

     

    Step 3: build your pie.

    • Take the smaller disc out of the fridge and place it on a floured surface. Grab your rolling pin and push the disc out to about a ¼“ thick and place into your pie plate. Pour those prepped Saskatoons in next! Scatter a few slivers of butter over the top of the berries. Grab the last disc and flatten it out to the same thickness as the bottom, re-flouring the surface if needed. The reason for the last dough disc being a bit bigger is that the filling of your pie usually makes a mini mountain and you want to ensure you’ve got plenty of dough to blanket the whole hill, and then some. Before layering on the dough topper, wet the edge of the bottom dough with water – this helps them stick together. Crimp, roll or pinch the dough layers together. Brush the top of the pie with a beaten egg and slice a few air holes into the top.

     

     

     

     

    Step Quatro: Bake and wait.

    • Place your pie on a baking sheet and into your preheated oven. Bake at the preheated 425°F for 15 minutes then lower the temperature to 350°F for an addition 45-60min or until the crust is golden brown. Cool on a wire rack.

     

    Step Five: eat now or freeze for later.

    • I chose to freeze my pie and savor it later this fall with friends when we’re craving a taste of summer. Luckily, I saved a bit of the filling and had just enough left over dough to make 4 mini tarts. They were consumed quite quickly.

     

     

     

     

    There is a CBC story that recalls a visit by the Duke of Edinburgh to a small town in the Yukon many moons ago. He stops for a meal at a local diner and as the waitress reaches to remove his dinner plate she warmly says to him, “Save your fork Duke, there’s pie”.

     

    Wives’ tale or not the phrase has stuck with us for generations… and this pie for sure warrants saving your fork.

  • RJ

    RJ

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    AKA Mr. Moran, Randal John, Miracs or simply – dad.

    My green thumb has been inherited through a long line of amazing gardeners. I am just barely starting to scratch the surface of my mom’s flower power, but I’ve been in deep with my dad’s veggie garden sense for longer then my subconscious knows. Most likely my conception is the root of my problem, this gardening obsession of mine.

    RJ, as he’s known to most, is a “retired” teacher: one of the best. His forte is math; a subject I grew up hating, which inevitably led to a few tears at the kitchen table over algebraic equations. Overall I did well at. It’s also not a coincidence that my initials are 3 M’s. He is full of dad jokes, he is an athlete, he is highly involved in the community, he landscapes on Lake of the Woods with his other “retired” friends during the summer and he’s always up for a good time.

    When it comes to gardening dad is a full experimenter.

    Like father, like daughter.

    Since being gifted a pocket calculator or I mean cell phone, RJ’s “we’ll see” experimental attitude has become even more evident and I love it every bit of it. (Small back-story; dad used to drill my brother, our friends and I with math problems because a calculator in our pocket was something we’d never have… so, this is a big HA! told you so moment that I’m taking full advantage of.) Really there is too much awesomeness to share and well… perhaps it’s best we keep some family secrets but allow me to enlighten you with a couple excerpts from text messages complete with photos.

     

     

    “Trying something new grinding egg shells and coffee grounds putting them in the tomato holes.”

    “Also tried some with an egg in the hole. Keeping track of which ones got what.”

    “Planted some corn and am experimenting with Epson salts on every second row – again, we’ll see…”

    “And finally my parsnips from last year that I leave in all winter – so yummy!!!”

     

    Of course, there are the show-off photos. Dad and I have been firing pictures back and forth of what we’re growing and what’s ready to eat regularly. Rj’s last photo was of what he collected for a TRUE garden salad for dinner, claiming that icicle radishes might be his favourite at the moment but he’d like to try growing the spicy purple daikon variety I‘ve got in my plot. I’ve even been able to share video walkthroughs of my garden. Basically, we each get to live what’s in our respective gardens in a matter of seconds even though we are 2,427km away from each other: technology is very cool.

     

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    RJ’s TRUE garden salad

     

    Perhaps the best part of RJ’s massive garden is that it’s always open for foraging to neighbors and friends. Growing more then he and mom can eat really goes to show that when you’re passionate about something and you can share it with others you get the best of both worlds.

    I already know that I’ll have a lot of vegetables to share this summer as I have planted more than two of us can eat, but I’m happy to carry on this family tradition out west.

    After all, I’ve been taught by the best.

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  • Nootka Rose Jelly

    Nootka Rose Jelly

    For me the art of slowing down and smelling the roses has turned into taking advantage of the surplus of this native shrub behind my house, plucking their petals and creating something delicious. As it is in my garden where I rarely follow my planting plans the same holds true to my style of cooking; recipes are but a base. I’ll admit my first batch, from a recipe I followed, did not set. This led me to taking matters into my own hands, going with the flow and trusting my strong sense of jamming. So, queue up some Bob Marley as I guide you to making your very own wild rose jelly.

    INGREDIENTS

    ≈4 cups wild rose petals, lightly packed

    4½ cups boiling water

    ¼ cup fresh lemon juice

    5½ cups sugar

    2 pkgs liquid pectin

    Other: cheesecloth, jars, lids, tops, a big pot & lots of love

    Start by foraging for rose petals: try to pick in areas away from the roadside and pick higher then a dog may pee! Give them a small bath in the sink to get rid of the majority of bigger bugs and pick out any of the greens. Don’t stress too much about getting everything, as you’ll end up straining the lot later. Place them in a nonreactive bowl, cover with the boiling water and allow steep for 1-2hrs. The petals will lose their colour and look quite dull but patience is key here.

     

    While your petals are steeping prepare your jelly vessels. This recipe makes approximately 8-9 cups of liquid gold; I use a mishmash of 125ml and 250ml jars and usually prepare a few more then what’s needed, just incase. Wash every thing then put the lids and tops in a pot submerged in water and place on the stove over medium-high heat. Jars can go on a cookie sheet in the oven at 250°F. You want these to sit in their respective mediums for at least an hour.

    When you’re satisfied with how long the petals have steeped or you can’t wait any longer get ready for some magic. Add the lemon juice and watch the water go from blah to vibrant pink! It’s science.

     

    Pour the petals and water through a strainer lined with cheesecloth straight into a big pot squeezing all the liquid out that you can. You want 4 cups of rose water; if you’re a bit short just add a bit of filtered water. I found this recipe made the right amount of water so you should be fine but feel free to measure if you’re not sure. I like to wing things. Add the sugar and bring up to a boil, stirring to ensure all the sugar incorporates into the rose water. Once at a  hard boil keep it here for 2 minutes skimming any foam off the top. After the time has elapsed remove from the heat, add the pectin and stir to combine for 5-6 minutes – no less – more is okay but no less.

    Now you’re ready to put your creation into jars and await the sweet satisfying sound of popping lids. Some recipes call for a water bath to finish the canning process but I’ve never done that. I just go with what my mom taught me, which is what’s outlined here, and it’s never failed me just like her.

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    This simple tasty treat can be enjoyed may ways but my favourite thus far is on coconut ice cream or straight out of the jar… Happy jammin’!

  • May Two-Four

    May Two-Four

    There are essentially a couple groups you would’ve fallen into this past weekend: camping, working or planting your garden (ideally a combo). No doubt in my younger years I was way more into packing the truck with a tent, sleeping material, coolers full of beer, sausages, buns, ketchup, cans of beans and chips – lots of chips – and getting the hell outta of Dodge. Now as I age “gracefully” my focus has changed or maybe temporarily wandered and there is also that work thing. The exception is chips; there will always be lots of chips.

    But let’s focus on gardening… What is it about the May long weekend, no matter where you are in Canada, it’s viewed as “the time to plant your garden”? Surely it’s some sort of phenomenon or maybe a myth.

    Firstly, I’d like to draw your attention to a key fact. Our growing zone here in Pemberton is radically different from that of my family in Kenora, Ontario and those in Nova Scotia and Newfoundland. Yet, we all assume it’s totally kosher to plant tomatoes and basically everything else outside the same weekend. We can all also agree that one of our garden’s biggest nemeses is frost. So really, by accepting this planting time frame we are all pretty much assuming that frost is off the plate as of May long weekend. Hereby committing our plants to a life outside producing us a bountiful harvest.

    It’s as if the universe is giving us a chance to all exist on the same plane for a mere moment in time; I’ll take it.

    Here in Pemberton the mercury levels on our thermometers have been reading higher then normal for May. Which has made it easy to get crazy and just start sowing things. And, of course, I am all for this and 100% participated. It speaks to that whole experimental element in gardening that I love. You just have to be ready to face the fact that some things may not survive. Like a game of Monopoly; sometime you pass go and collect $200 and sometime you go to jail. I’m willing to bet the vegetables that prefer the cooler growing season of spring are probably wondering this year like the rest of us why it’s July’ing in May.

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    Early direct sow experiment with Borage… Status: alive & thriving. Stoked to have this gem in my garden this season.

    Don’t get me wrong, I’m not complaining about the sunshine and the extra early lake dips but I am hot and bothered that my garden already needs to be watered twice a day… I genuinely miss Spring – She was super cool.

  • Garden Shadow

    Garden Shadow

    I am not a scientist (although my current course on soils may turn me into one). Nor am I a psychologist; at best I’d classify myself as a horticulturalist. There is one thing I have come to acknowledge more then ever over the last few weeks… my dog’s intuition is more on point then most people I know. She came with the name Shadow and it suits her to a T – LITERALLY.

    So, allow me to introduce you to #shadowruffruff.

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    (Need a laugh? Follow this Hosta lover’s hashtag on Instagram for guaranteed good times.)

    Here’s the skinny. Shadow was surrendered to the SPCA in Prince George where her puppy life was basically non-existent; she was quickly moved to the West Vancouver division for rehabilitation. We fell in love with her photo on their website and promptly pinned it down Hwy 99 from Squamish to meet the then 2½ year old Black Lab x Boarder Collie. Instantly we knew she’d be a perfect fit for us and she’s been melting hearts ever since.

    She is not stick or ball obsessed (thankfully). She didn’t swim until she was 4 and it’s only because there was a duck to chase. Her ability to find food and crumb around is so good she should be paid for cleaning the floor. She is extremely smart and loves to tell stories. She took up minnowing at age 10 and has been a pro field mouser for years. She is nearing 13 now and still loves to come on biking, ski touring and hiking adventures. She is showing minimal signs of slowing down. Maybe she’s stubborn like me. Grey hairs you ask? Nope. Only a few visible on her chin but most are hidden on the bottom of her paws. A lady never tells or really shows her age.

    (Minnowing obsession, recovery biking, Chief Pascal ski tour & Rohr Mt. summit)

    You might be wondering how this plays into gardening but be worried not for this hound loves veggies as much as the rest of us. When I crack my container snack vegetables she’s usually at my feet before the lid is off. I have to pack extra knowing she’ll eat half of what I brought. But don’t try to feed her kale unless it’s been massaged because she’ll look at you like you’re crazy! Smart dog. You have to watch her around the blueberry bushes, raspberries, strawberries and cherry tomatoes; anything at her level is fair game. She is a phenomenal forager. And, of course, all the thinned out carrots rightfully belong to her dirt and all.

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    Since my bike crash I have been tripping over her even more times then I can count. A friend gave her the nickname “Underfoot” for good reason. I have been spending most of my time in my garden healing my concussed brain because that’s what feels good and Shadow has been there every step of the way. Therapy dog. Keeping the cats out, barking at the deer and warning me when the bears are close long before I actually see them. Again, her intuition is impeccable on all levels. She is the keeper of my garden, paid in full with vegetables.

    Besides, someone has to test out the fresh raked dirt to ensure its level.

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  • Blank Canvas

    Blank Canvas

    The summer I turned 11, my family packed our camper and set off on a massive adventure that lasted over a month. The leg of our trip that resonated the most with me was the coast of BC. There was something about the mountains and ocean that spoke to me – it made me feel free. I vowed right then that I would return to live in this place.

    Life on the west coast became a reality when my art skills got me into the University of Victoria. However, I quickly discovered I was not like my classmates and had zero desire to become any entity that encompassed being an artist. I lasted 2 years before I bought a car, learned to drive standard in a mall parking lot and set forth for Whistler because it seemed like a cool place to go and get lost.

    Fast forward to my years in landscape construction and maintenance where I learned design and plant knowledge and in time I was let loose to create spaces for clients. These playful experiences naturally paired well with my understanding colour and sense of flow. Eventually I realized that I was still creating; it was just a different type of medium.

    Now I spend countless hours every year drafting my garden plans for the following season. Notes on notes on notes as to what was great, what was horrible, where to plant what, what not to plant, what I want more of. Lots of mindless staring out the window at my plot fantasizing its potential; then scavenging bits of wood and rocks to add into the landscape. And, like clockwork when it comes to planting time, the plans that have come to fruition are loosely used and I stuff seeds and starters in the beds as I see fit.

    Maybe it’s the old artist in me coming out to play and wanting to just be free to experiment with what feels good at the last minute. This is an integral part of the learning process in gardening and I highly encourage it. Sure we can read books and learn what we should or shouldn’t do but at the end of the day if we are satisfied with the results then, who gives a shit.

    Feel it out. Plant what makes sense. Plant what you love. Look at your space and see it as a blank canvas in which to create your sanctuary. It can be whatever you want it to be. Let it evolve. You can always return to your canvas and paint over something you don’t love.

    Eighteen year later since arriving home in the Sea to Sky I have finally accepted that I’m a gardener and a landscaper: an artist after all.

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    Photo notes – The main photo (above) was taken out the window when I moved into our current residence from where I sit every day drinking coffee. The picture below was taken this morning and I can guarantee in a month it will look even different. Stay tuned! IMG_3346

  • Honor Thy Weeding

    Honor Thy Weeding

    It’s funny how life can throw us curveballs when we least expect. Call it coincidence that I have struck out during a season that literally celebrates rebirth and renewal. But as the saying goes; everything happens for a reason. What has kept me sane is my garden.

    When you’re forced to slow down in a life that is typically robust it’s truly hard to cope – every day brings new challenges. Many of which I am not comfortable with and have had a hard time accepting.

    So, what does an active gal do when forced to step outside of her skin and just be?

    She sits with her garlic. She weeds. She envisions where all the little seedling starters will eventually go and thrive. She checks on these seedlings at least 20 times a day. She walks and appreciates the revival of the forest after a long winter. She watches the ants. She buys plants (retail therapy for the win).

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    A calming sensation genuinely lifts me up when I’m gardening. It’s my therapy. No stress involved – just the dirt and me. It has always been this way: before I was concussed, now while I’m concussed, and indefinitely when I’m past it.

    There is something to be said about stopping to smell the roses. Going back to the simpler things gives us a greater appreciation of the bigger picture. Through my minor setback I have learned the importance of this phrase and will celebrate it beyond my recovery. Gardening has an effortless way of healing.

    Spring. I surrender my ego to you… and the weeds in my garden.

  • Passion Prevails

    Passion Prevails

    My childhood subconscious began manifesting my green thumb life long before I understood the benefit of my compost chore or using the excuse, “I’m thinning them out” when caught eating baby carrots. When you grow up surrounded by gardeners you’re bound to inherit some level of love for the same hobby.

    Basically, I’m a full pledged geek when it comes to everything plant related.

    For example… I have pulled illegal U-turns moments after spotting a nursery. I carry pruners in my car to pluck wild flowers bouquets from ditches. I save plants from becoming garbage and give them new homes. I take pictures while traveling of unrecognizable vegetation so I can come home and identify them… and so on.

    (Insert crazy garden lady photo here.)

    It was during my years as an on again off again landscaper that solidified my love affair with horticulture. The jobs I held in between seasons never really satisfied my soul. I genuinely missed cleaning dirt out of my nails.

    One instance that really stands out in my head happened while emptying my pockets after a day of work in the city. Out came my keys, my wallet and a whole bunch of deadheaded flowers. A big smile graced my face upon seeing the blossoms. I had visited a nursery on my way home but for the life of me could not remember committing the act. No doubt it was my subconscious giving me a little nudge. I gave my two weeks notice the next day and promptly returned to my happy place slinging dirt.

    Now I’ve really come to realize that I glow when I talk about gardening. I mean I get giddy like a little schoolgirl talking about this shit. (Giggity)! The other side of my coin is that I love to cook and preserve all the wonderful things that come out of my backyard and our bountiful valley but I’ll save that for later.

    In January I figured there was no point in fighting the feelings anymore. Time to take my passion by the reins and just go for it! And although I’m not exactly sure what will grow from this adventure one thing is for sure: I want to share my love of gardening with people, inspire them to grow their own food and experience the simple pleasures that come with the failures and the successes along the way.

    Welcome to my journey back to dirt.