Rhododendron Splendor

In a burst of pink my daughter and I began our trek through the rhododendron splendors of the Mendocino Botanical Garden forest yesterday. The magnificently beautiful journey was well beyond either of our expectations. We quickly found ourselves immersed in unspeakable flower power, the spirit of which emanated from all the regions through which we ventured, mouths agape, and cameras clicking. We gave thanks for having gotten ourselves there before the end of the peak season, which is month’s end, especially knowing the heavy recent rains had probably damaged some of the showy petals. We encountered a lovely woman named Christina who had been working in the gardens for ten years. “Yes, we had a lot of rain,” she smiled, “but there are always new blossoms.” Aw, yes, the renewing and refreshing and ongoing cycle of life upon which we were able to count. Lucky us!

Quietly we walked through the beauty, managing just barely to take in all we were beholding. A sheer three or four steps found us before yet another example of the glory of the rhododendron. That someone had actually assembled such a gathering of beauty in this moist forest setting, where they do well, is an incredible blessing. Might we kiss someone’s feet to have created such a place for us to visit! Christina explained that the rhododendrons were divided loosely into three large areas. The initial paths would take us to the hybrid rhodies; the inner more off the beaten track paths would put us among tender species rhodies, gathered from far and obscure places in the world and acclimated to the coasts of Mendocino; and that once we were past the Deer Gate, we would be walking among the large leaf rhododendrons. That was as much detail as I seemed to need for this trip. So, beginning our walk among the hybrids, here are some highlights from what we beheld.

If was fascinating to learn that the rhododendron is the national flower of Nepal.

The name rhododendron comes from the Greek rhodos, “rose” and dendron, “tree”. I think prior to this adventure I more thought of rhododendrons as shrubs rather than trees. Now I will more fully appreciate their place in a moist forest setting.

Moving into the interior we found these. I love the juxtaposition of the dark leaves framing this lovely dual colored rhodie.

And who would not be impressed by the spectacular color of this lovely offering?

Suddenly we arrived at what we realized was the “Deer Gate”. And what a memorable creation it was! I loved it!

What lay beyond this gate I am saving for another day, dear readers. Yes, I am. It was nothing I expected and deserves its own story. I will leave you instead with more wonderful images from our day among the lovely rhododendrons of the coastal botanical gardens that Mendocino so generously provides. I do hope you have enjoyed the journey and that you will take it yourselves one fine May day.

The configuration of the plant above gets me thinking it was created as the home of a gigantic red paper wasp and his companions, who live inside the large red combs. A girl can dream.

I was particularly charmed by this unexpected and unusual orangey rhododendron. I wonder where it began its journey before it found its way here?

Thank you, my dears, for joining me on this journey.

Love and many gardening blessings,
Kathryn xoxo

Drinks, anyone?

I have begun to notice a teeny pattern emerging in my current adventure bent. One post is almost leading to another. Visiting Love Farms was no exception. Shortly before I left the farm, Bibiana Love mentioned a man in town, Scott Beattie, who had written “a wonderful book about drinks” called Artisanal Cocktails. Hmmm. Not really a drinker, I might have passed until she revealed this man had a passion for using only the freshest ingredients and included all sorts of spices and flowers in his recipes. With this additional information I recognized this to be the next step in my blogging journey. I returned home, contacted the publisher, Ten Speed Press in Berkeley, and was on my way. Days later I had the book and an appointment to meet Scott in person.

My daughter and I drove down the next afternoon to the charming town of Healdsburg and met Scott on the local square and followed him back up to his home close by the local river. How special and how fun!

Arriving in Scott’s back yard, he graciously answered all my naive questions about mixing drinks. I was thrilled when he jumped up and offered to show me the basic tools one needed to have on hand in the kitchen to make basic drinks. Here you go. Look at this. Do you have these? I do not.

Boston shaker, Hawthorne strainer, juicer, bar spoon, zester, three jiggers

I love the word jigger. I think I have to have one simply so I have a good excuse to say it. Jigger, jigger, jigger. I bet it’s a very old word.

What I love about Scott’s book is that whether one uses alcohol in one’s drinks or not, one can benefit from Artisanal Cocktails. Scott gave me this wonderful tip: for any drink that contains gin, rum or vodka, one might eliminate the alcohol by simply replacing every 1 1/2 oz. of alcohol with 1/2 oz. of simple syrup and 1 oz. of water or soda water. Now we’re talking. Something for everyone. Scott emphasized that regardless of anything else it is imperative that we measure perfectly and that we always use fresh juices and flowers and spices. Scott had some special little trees growing in pots out back and the most fascinating one he called “Buddha’s Hand.” You could tell he especially treasured that one.

Here are two tricks I’m really grateful to have learned from Artisanal Cocktails.

Simple Syrup

1. Combine equal parts boiling water and superfine granulated sugar. (Note: the final yield of simple syrup is the same as the starting measurement of the water.)

2. Stir well until the sugar is completely dissolved.

3. You may store in an airtight container in the frig for up to one month.

Simple syrups may be infused with toasted spices or essential oils.

The other trick I am grateful to have learned is this.

Salted and Sugared Rims

1. Pour a 1/4″ layer of salt or sugar onto a flat plate.

2. Cut a lemon or other citrus fruit in half and run one piece of citrus around the rim of the glass. Shake off any excess juice.

3. Turn the glass upside down and dip the wet rim into the salt or sugar. Lift the glass straight up and gently shake off any excess.

I love these simple procedures in the kitchen that lend charm and interest to our servings. Imagine that the sheer adding of salt or sugar on a rim of a glass leaves one’s guests feeling so much more appreciated. And drinks are so much more fun.

Last summer I had turned to my own garden and to the borage I had inherited when I moved here.

It is in abundance most of the year round. Researching I had learned that women used to freeze the small blue exquisite flowers inside ice cubes, enhancing drinks served to guests in summer. I tried it and it worked! This opened my curiosity to including more flowers in my recipes, so I was particularly delighted to find this photo in Scott’s book, taken by photographer Sara Remington.

Frondsong

Fortunately the index of Artisanal Cocktails allowed me to find a lengthy invaluable list of edible flowers Scott uses in his culinary wizardry, and I shall be exploring how I might incorporate in my kitchen as well. His list includes the tiny flowers of basil and rosemary, the petals of dianthus and marigold, cosmos, hollyhock, lavender, roses and black-eyed Susans, always considering colors, sizes, aroma and tastes. An entire world to explore in a new context! I love it!

Imagine serving these drinks to your family and guests this summer!


rhubarbarella

Gin Kimchi

Says Scott, “I’m constantly experimenting with new ingredients, and I encourage you to do the same. The cocktails in this book embrace my philosophy of using peak-of-the-season, locally produced ingredients.” I can’t wait to see what else Artisanal Cocktails reveals as I follow its inspirational directive in my kitchen!

Love and gardening blessings,
Kathryn

Love Farms


Sheila

I must confess that though I’d happily made arrangements to visit local Love Farms, there was a teeny holdout part of me (the flower fiend, no doubt) that was second guessing opting for a tour of a vegetable farm, even though it is organic. As soon as I emerged from the car those last doubts vanished as I was greeted and completely enchanted by Sheila, an enormous ostrich who was nibbling greens at the edge of a very very large strawberry bed. Hi, Sheila! What a wowzer! [Click on Sheila link to learn of her adventure arriving at Love Farms!]

One of the gardeners in the strawberry bed let me know my host, Bibiana Love, would soon be down from the main house, and sure enough, along she came with a warm welcome.

Apparently I’d arrived at a very opportune moment, as the various gardeners were assembling boxes of freshly harvested vegetables to be trucked into town to the small produce market Love Farms runs, where locals who have signed up for a weekly box would be picking up the week’s produce. Each week the box is different, depending on what is in season. I have seen co-op’s do this in the past, but had never heard of a farm that provided this weekly handy service. What a luxury, and how fun to go through your box and see what was freshest this week for your weekly food calendar!

Locavores will be glad to know that Love Farms only serves their own small town of Healdsburg. So the lucky citizens of this town have access to farm fresh organic produce on a weekly basis, always at the height of season, delivered with minimal energy output. Wow. Not only that, within minutes of my time with Bibiana, I was well assured that Love is not simply the last name of the owners of this wonderful farm. It’s in the produce!

Cucumber and melon seedlings

Bibiana walked me around the various sections of the farm, pointing out the many different crops that were planted, all at various stages of growth. The cucumbers and melons above had just recently been planted from seedlings they had grown in their large greenhouse. Further on was this wonderful stretch of garlic. I found that section to be a very peaceful, lovely corner of the farm.

Right about then a dog, clearly part Border Collie bounded up with half a yellow frisbee in her mouth, and headed straight for me. There is always room in my heart for a Border Collie and I welcomed Tiller’s bouncy good company on our walk.

Tiller–isn’t she cute?

One thing that struck me was the numbers of “weeds” or wildflowers that abounded in between the rows. Some I was well familiar with: mustards in yellow and purple; foxtail (yikes). But one caught my attention as particularly pretty and found myself thinking, “Why can’t I have a pretty weed like that in my garden?” Bibiana must have noticed. She pulled one out of the ground and commented on how beautiful the lamb’s quarter is, and explained to me that people ate this plant as a green during the depression. Fascinating.

We talked, then, about what the top priorities were on Love Farms–to grow expansive, healthy, beautiful plants, and to not fret about weeds or bugs, but to put the focus on good practices, good intentions, and good results. We spoke briefly of biodynamic farming and of Rudolf Steiner, whom her husband reads, and about whom I know a bit, having been involved in Waldorf Schools here and in Europe. I knew I could learn much from these farmers.

“…it is possible after all to come to an understanding of the experience of the spiritual world through one’s soul only if one’s process of thinking has reached such a form that it can attain to the reality of being which is in the phenomena of nature.”
–Rudolf Steiner


Spring mix

Everywhere I turned rows of beautiful vegetables stretched out before me. It was uplifting to be there. The energy emanating from these plants is exquisite. What a great food source! And how inspiring to do the same! Where to start? Most likely with preparation of the earth.

One tactic being used by Bibiana to enhance the earth on which she is living her wonderful life is through her mobile chicken coop, about which I had read several years ago when I had chickens and was researching their living options. As the earth becomes saturated with the chicken droppings the entire coop is moved to a new location where they continue to enhance the earth. I love this!

As we wrapped up our walk together I reflected on how smart the folks at Love Farms are, and how creative they are at handling their business. They have a retail nursery at the front of the property, along the roadside, where seedlings from their greenhouses as well as large plants are available.

Siobhan selling plants to a customer

And they have the boxes of veges and loose veges available in town at their produce market, reaching out to downtown customers. Smart!

farm fresh produce (for real!) from Love Farms


luscious, organic strawberries!

I have great respect for Bibiana and Ron Love and Love Farms. They have a fan and a good customer in this blogger, and I hope to learn more from them in the future.

Love and gardening blessings,
Kathryn xoxo

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