Have you heard about the Washington Park Arboretum's Gifts and Greens Galore? I'm realizing that I'm going to have to live in Seattle a while, see each season's activities and note what I want to attend next year. I keep stumbling upon things a little late.
This really neat one-day event at the Washington Park Arboretum gift shop sells pre-bundled greens from the arboretum and members' gardens. Pricing is $5, $10 or $15 per bundle and is marked with colored zip ties. There wasn't much left when I arrived just before the sale closed, but I could get an idea of what they offered and I love it. I can see myself fashioning a wreath from these fresh greens or even a circle centerpiece to ring a large candle.
The arboretum has a terrific gift shop year-round. This event showcased a selection of nature-inspired jewelry, laser cut wood candle holders, felted ornaments, bird seed balls and packets as well the item that got my attention: honey!
This is honey collected from hives inside the Washington Park Arboretum! Isn't that interesting?
The countless blooms and blossoms of the season distilled into a natural wonder. I had to have a jar. I am so pleased that they use hexagonal jars in a nod to the honeycomb shape and I was interested to notice that the honey came in a variety of shades. No doubt due to when and where it was collected. I chose one that was darker, as most of my honey is pale amber in color.
Make note on your calendar that the Washington Park Arboretum's Gift and Greens Galore event will be early December next year - check their website next fall. I'll see you there!
A big part of "finding delight in every day life" is recognizing that timing is everything. So much of the wonder and delight of life is seasonal, so you have to be ready to seize the day and enjoy the moment when it arrives.
For example, marsh marigolds wait for no man. They are one of the first wildflowers to bloom in the Spring and when we notice clusters of yellow in the marshy areas near the cottage, my mom and I make tracks. I am usually only able to go "up north" a few times in the Spring and if I am lucky enough to be there when the marsh marigolds bloom, I'm not going to miss it! The plants may bloom for a few weeks, but there is only a short window when I am in town to capture it.
We always drive to this shallow stream (between Leland and Northport, Michigan) where my mom first started photographing marsh marigolds in the 1980's. The plants thrive in this marshy area and the clear shallow stream is the perfect visual foil to the healthy bushy plants.
I took this photo on May 23, 2009 and it was the last time I was up north for the bloom. Look at the glorious clusters winding their way up the riverbed. I am so glad that my mom and I had to the chance to spend a delightful afternoon taking pictures.
In terms of Spring occasions, it wasn't as romantic as a wedding, or momentous as graduation, but I wouldn't have missed it for the world.
Whenever you flip the calendar page to a new month, write the seasonal items you are looking forward to ("tulips" or "English peas") to remind yourself to get out and enjoy them when they are at their peak.
My new favorite thing to make is strawberry jam. Ball's No Cook Freezer Jam Fruit Pectin works perfectly - you simply blend the envelope of pectin with 1 1/2 cups sugar, then add 4 cups of crushed fresh strawberries and stir for 3 minutes.
Then ladle the jam into really cute jars and let stand for 30 minutes. I love these tulip jars by Weck's. I have made 2 batches in the last 10 days and between eating and gifting, they are almost gone! Go get yourself some beautiful June berries and give it a try. There is nothing quite like the taste of homemade jam on buttered toast in the morning. Enjoy!
I have the perfect Spring Risotto for you. It is an oven-baked variation, so the major challenge with risotto (stirring faithfully as the cups of liquid are absorbed) is eliminated. I think this recipe, which incorporates asparagus, fresh herbs and lemon, is simply delicious.
I cook this dish in a 2 quart Le Creuset round French oven. It moves from stove top, to oven, to table beautifully. Make sure to choose a pot that has a lid & can go from stove top to oven.
Anne's Spring Risotto
1 Tbsp. olive oil
1 Tbsp. butter
1/4 c. chopped onion
1 c. fresh asparagus, chopped 1 inch pieces
1 c. fresh red/orange bell peppers, chopped
3/4 c. arborio rice
2 c. vegetable stock
1/4 c. white wine
1 Tbsp. fresh lemon rind, grated
1 Tbsp. fresh rosemary, chopped fine
1 Tbsp. fresh parsley, chopped fine
1 Tbsp. fresh mint, chopped fine
1/4 tsp. ground coriander
1 squeeze of fresh lemon juice
2 Tbsp. butter
1/4 c. grated parmesan cheese
salt & pepper to taste
Preheat oven to 425 degrees. On stove top, place oven safe saucepan/stockpot on burner over med heat. Add oil & butter and melt. Add onions, asparagus & peppers - saute 2-3 min. Add rice and stir until coated - about 1-2 min. Add stock & wine. Stir in lemon zest, all the herbs and the coriander. Cover and place in the oven to bake for 25 minutes. When timer goes off, stir in a squeeze of lemon juice, remaining 2 Tbsp. of butter, parmesan cheese and salt & pepper to taste. Serve immediately.
