It was our last day in Paris and there were two things we had not done yet, gone to the Eiffel Tower and visit my high school friend, now living in Paris, Elise Peirce, who also happens to be known as the Cowgirl Chef at www.cowgirlchef.com.
having a rural experience in an urban setting
It was our last day in Paris and there were two things we had not done yet, gone to the Eiffel Tower and visit my high school friend, now living in Paris, Elise Peirce, who also happens to be known as the Cowgirl Chef at www.cowgirlchef.com.
Spending a week or so in France has introduced me to the Madeleine. It’s not as if I did not know that she existed. I had seen plastic containers on the shelf in Whole Foods. But, it wasn’t until I tasted a homemade Madeleine in France that I decided I must really know her.
While staying with my niece, Dey, in Mercurey, a tiny village in the Burgundy region of France, I decided to whip up a batch with her requisite Madeline pan. We had most of the ingredients and only needed to substitute a lime for the lemon. However, we had only one liquid measure marked in pints and cups that she had just recently bought as she had become frustrated with converting American recipes into European measurements.
I found an American recipe online and began measuring out the ingredients. First the sugar and eggs, vanilla, lime and salt. It wasn’t until the flour that I realized that I had not exactly read the measuring cup properly. I had read the pints for cups and added way too much sugar. Not knowing how to make up for it I said, “what the heck,” and just kept going. I’m not real sure that the butter was exact measurement either, since it called for 10 tablespoons and the French beurre did not have the familiar tablespoons markings on it. So, I just guessed.
Well the first batch came out a bit…well done; maybe the degrees were off in Celsius since the recipe was in Fahrenheit. We cooled the cookies the specified 5 minutes. Stuck in the pan, though I buttered and floured, they came out a bit broken. The second batch in a cooler oven was only a bit less brown and crunchy. Of course, none of this mattered in the end, since they disappeared by early the next morning.
The cookies did not have the soft and moist consistency of their homemade French woman’s counterparts, but I am not discouraged. I’ve already priced a pan online and will have it waiting in the mail for me when I return. Since then, I’ve talked to my Denton high school friend, Ellise Pierce of www.cowgirlchef.com
turned Parisian ex-pat and she promised to send me a fool proof, American measured, Madeleine recipe so I can discover the delightfulness of this truly French cookie.
I can't hardly wait...but it will mean that I have to leave France. And that, will be a sad day all too soon.
I sure do like that fall/winter growing season and the veggies that thrive during those months – greens of all kinds, lettuce, spinach, broccoli, cauliflower, cabbage, beets, carrots. Having more than a month’s supply of fresh lettuce and spinach is heaven. I have decided to leave the Swiss Chard in the ground for as long as it can stand the heat. I haven’t found a summer green yet that can be planted in the heat of the summer, so I’ll just see how the Chard does.
Summer in Texas is brutal and this year promises to be drought dry. Even now in the first days of June we have seen the high 90’s almost daily for the past few weeks. I have planted eggplant, okra, jalapenos, tomatoes and basil. In the vertical garden, I have cucumbers, cantaloupe (a volunteer plant from the compost), and watermelon, for the first time. Watering daily is the only chance for survival in this sweltering climate.
For far, the eggplant looks wonderful, some okra to harvest and the first cucumber to be eaten…for lunch.
Generally speaking, Square Foot Gardening consists of dividing a 1' x 1' garden space up and figuring how many plants you can put in that space. For example in a 1' x 1' space, sixteen radishes or nine spinach or one eggplant could fit. He has carefully planned everything out and it really does work! It saves space, water and weeding.
Vertical gardening is an extension of his space saving ideas. Peas and beans are natural climbers and everybody trellises them or stakes them. But how about cucumbers and melons? Anything that grows on a vine can grow vertically. I have had better luck with my cucumbers since they stay off the ground and get more sunshine. I can also see them better and can determine when they are ready to harvest. The ones on the ground tend to hide out longer and get a scaly appearance and some don't get enough sun and are yellowish instead of dark green.
My vertical cukes could win a county fair ribbon, but not the ones on the ground. Everybody asks if it damages the veggies. You can see from my pictures that it doesn't. They seem to be growing perfectly fine. One suggestion, if you are growing melons, find a knee high hose and put the melon in it and tie it up so the melon has some support, but can grow as large as it needs. I did this and it also kept the bugs off of the fruit. If you look really hard in the center of the picture below you can see a cantaloupe hanging in a knee high hose!
I set up my vertical garden with stakes and 2” x 4” fencing wire. I built the garden on a u-shape with the stakes in the center of a 18” wide space. I plant on both sides, alternating the seeds as I plant. During winter and early spring I plant snap peas and in the summer, cukes and melons. It has been tremendous satisfying this summer.
Mel's support frames in his vertical garden is made of electrical conduit. He uses string to trellis his plants but also mentions netting. I have seen snow drift or construction netting which is bright orange used too.
If you have any interest in creating square foot gardens or vertical beds, I highly suggest buying this book. You can easily find it used for under $10 and it is worth every penny. Happy Vertical Gardening!