Baking Cream Scones. Sharing a #recipe that takes me back in time

Cream Scones with recipe

Over the last few years, I’ve surprised myself with just how much more interested I am in the act of creating food. Sure, I grow herbs and veggies in my garden, and can cook chicken, beef dishes, heat up vegetables, and bake muffins or a cake out of a box, but something was lacking.

Maybe it’s just me, or maybe it’s because fast food is so accessible, and the fact that we live an ‘I want it now’ culture. In any case, I’ve found my food experiences inadequate of late.

What I’ve always cooked is edible and tastes fine, but upon reflection, shouldn’t the food we eat fully engage our senses? Shouldn’t there be less indifference and more attention given to what we put on the plate? Maybe we need to locate that enthusiasm again and fully participate in the act of creating food. These are the things I’ve been considering lately, along with this latent desire to mindfully enjoy each and every bite! And, does it take reaching middle age to find all of this out?!

Sometimes I think about my mom and how she valiantly tried to teach me how to cook. When I was younger, I just wanted to be outside, in the garden or in the pool, and as an admitted introvert, I preferred hanging out in my room listening to music or reading books. I was happy to eat what mom made, but not so big on the creating part! It seemed like a chore.

Fast forward to my thirties when my Mom died. Not only did I grieve for her, but as it turned out, for her cooking. That sounds outrageously selfish, and I do miss her, but I also miss her perfect Yorkshire pudding, scrumptious scalloped potatoes, oozing butter tarts full of plump raisins. I could go on. Really, I took her cooking and what she served us for granted. Maybe I thought I could learn by osmosis, and maybe that’s not far off because I have learned along the way how some of the things she taught or told me actually stuck.

So, not only do I miss my her presence, but I miss the smell of the kitchen when the aroma of the food wafted through the house. My dad and I were talking about her one day, and I brought this up. He felt the same way of course, and happily he’d kept all of her handwritten recipes and cookbooks.

He gave them to me, (probably thinking it was a futile effort, lol), several years ago, but in the interim, I discovered three more reasons to up the ante on my kitchen skills.

One is Pinterest. I don’t know about you, but I’ve noted how often I’m on that website when it’s getting close to dinner time and I’m hungry! All of those scrumptious recipes to save on my recipe pin board… It’s such a great place to find many a tantalizing food image, along with a link to the recipe. When I saw the breadth of choice out there, it was an epiphany. I’ve been persuaded to try cooking something new.

The second thing would be cooking shows, (and food blogs, too), but especially cooking shows, each hosted by many different personalities, because that host sets the flavour of the show, (pardon the pun), just like the food recipes they’re creating.

There’s a show about food for everyone. No wonder there’s a Food Network! Having said that, it was likely Anthony Bourdain’s show who first engaged my attention on CNN. I loved how he traveled the world, diving into different cultures and sharing their love of food. I still enjoy seeing the old Julia Child shows on PBS too, or Lidia’s Kitchen on the Telelatino channel. In their own way, each chef is so entertaining. Plus, you learn something new, and you get to eat!

The third is probably the most important reason. Along with my mom’s cook books, I now have in my possession the ones that belonged to my great-great grandmother. These books hail from the mid 1800’s into the early part of the 20th century.

This all hearkens back to my mom. Cooking or baking from a recipe passed down from our ancestors and people we love, but who are now lost to us, is a special way to visit them once in a while.

Back to the present. Today I baked my mom’s cream scones from her recipe. Talk about comfort food on a cold winter day!

Not only did they turn out really well, but boy, did I ever enjoy eating them again after so many years!

While they baked, I closed my eyes. The smell from my own oven took me right back to mom’s kitchen. It was truly wonderful, and the best part is that these scones are delicious, and so easy to make!

I’d like to share that recipe here.

Noreen’s Cream Scones

2 cups all purpose flour (I used unbleached)
4 tsp baking powder
1 tsp salt
3 tbsp sugar
2 tbsp butter
1 cup table cream (18%)

Mix dry ingredients, add butter, stir in cream, and knead

Roll into a pie shape, (on floured surface)

Bake on non-stick pan

10-12 minutes at 450 degrees

Enjoy! ~ Karen

The joys of container gardening – DIY tips and tricks of the trade

Many gardening enthusiasts may not have big yards, but they’re still keen to play in the dirt! Happily, flexing one’s green thumb is not out of reach for anyone!

Small spaces like balconies, decks, and windowsills are itching for a pretty pot of flowers.

Great gardening pleasures can be had by any gardener, even in the smallest spaces. As a former apartment dweller, I can say for the record that anyone who is keen to grow something, can have their own little piece of paradise, too.

Choice of container and design is limited only by the imagination, and of course the amount one is willing to shell out for it!

Containers range in size, shape, and substance. Clay pots, wooden barrels, wire wall/hanging baskets, and plastic urns, are just some examples. However, with limited space, one might want to keep in mind that some containers need to be stored in a sheltered site over the winter, especially clay pots which may crack in really cold climates like mine.

Not unlike a ‘conventional’ garden plot, container plantings require suitable preparation.

Space, light, soil, water access, plant food, and of course weather, should all be taken into account. By seeking suitable plant material for these conditions, one can ensure a bountiful show, so all that effort and investment going into those planters doesn’t go to waste.

Restricted root space may add constraints to plant preferences, too. Over the course of a growing season some varieties (like asparagus fern) are more prolific with their root multiplication than others.

Good drainage is key for successful container gardening. Nobody wants soggy plant roots that inevitably drown. Nothing kills a plant like kindness! (Take it from me, I know, lol.) This is easily avoided by making sure the container has holes in the bottom. With the addition of broken clay pot shards, pebbles, or even Styrofoam chips lining the bottom of the pot, excess water has somewhere else to go.

Along with begonias, geraniums, herbs, or flowing foliage plant bulbs, seeds, and yes, even veggies will thrive in a container!

Just think of the fabulous fresh basil, (plus other herbs), and even cherry tomatoes, all of which can be grown in a very small space. In fact, one year I grew a container full of ornamental corn!

Succulents are perfect for patios, and for on the wall, too! Most of all they’re drought tolerant and as a vertical garden, take up no floor or table space at all.

I like to use unusual containers, for example a bunt pan, which can go on the patio table with the big umbrella right through the hole in the middle. It’s a great way to save space! These can be picked up cheap at most second hand stores! Violets in spring would look nice in them, too.

Tropical plants love the heat and humidity. All of my houseplants go outside for the summer, with the added benefit of making my house seem a lot more spacious during the growing season! Some don’t like too much sun, and there is a downside… when I bring them back in, once again I have to determine who gets the best sunny spots for the winter, (as there’s only so much window space), make sure there are no pests clinging about, (yuck), and our house seems once again, a little less spacious! But that’s okay!

In the past, I’ve layered the two big whiskey barrel containers, (since replaced with cement pots) from our porch with flowering bulbs. Simply plant them beneath the roots of any other plants that are dug in for the rest of the growing season. Tulips, daffodils, or crocus will shoot up and offer a lovely, early spring display! I let bulb foliage die back naturally. Other plants growing around them cover that up, and the bulbs can be planted in the ground, if you have a space, for the next year. It’s a great way to offer seasonal interest!

It’s also fun to experiment with different plant combinations, colours, textures, and foliage every year. Or not, because if you find a planting package that works for you, by all means, go for it!

Do keep in mind that many tender plants may not over-winter in containers, which are exposed to really cold temperatures that gets at their roots, unlike perennials that are insulated from frost by growing directly in the ground.

Unfortunately, most annuals aren’t hardy enough to get through a Haliburton Highlands winter. (However, I’ve had good luck overwintering parsley and kale in our raised beds). But, most annual plants grown in containers are cultivated for one season only and composted.

Geraniums might be the exception to this for me. I do over-winter a few of my favourites by bringing them in the house. Out they go again in late spring once any chance of frost damage is long gone.

In any case, there’s something to be said about gardening in containers!

Imagine a beautiful show without the aggravation of maintaining a big lawn or weeding flowerbeds!

Personally, I’m quite happy to mow a bit of lawn, and weed the garden too, which I find relaxing, though the size of our lawn shrinks every year because my garden keeps expanding, lol, (funny how that happens!) but in this, I may be an exception to the rule.

Happy Gardening!

The flower power of Nasturtiums – More than just a pretty face! Edible flower gardening

Nasturtium – A real power flower!

Did you know? Edible flowers contain many vitamins and minerals. They’re rich in nectar and pollen, too.

When I was a little girl, I remember quite clearly a time when my Mom grabbed a daffodil away from my hand (that I’d just picked from her garden), and was about to shove in my mouth to eat. I have two points to make about this little flashback.

1) NEVER eat anything from the garden unless you know it’s okay! (Daffodils are NOT okay, and your Mom will agree).

2) For some reason, I’ve always looked at flowers in a way that some people look at a big juicy steak!

Years later, now with a garden of my own, (and a bit of knowledge thankfully), I grow flowers that not only attract pollinators, but some I can eat, and so can you!

Rose hips & Lavender

For the rose connoisseur, rose hips are particularly high in vitamin C and may contain up to 50 times more of this vitamin than you’d find in an orange. In this post however, I’d like to talk about Nasturtiums.

I’ve grown these pretty, eye-catching flowers for many years so they’ll trail along the front of my garden border. But the best part is that this plant is edible.

It’s fairly well known that the flower can be used in salads and stir fry’s. With a slight peppery flavour, it reminds me of watercress. More than just tasty, nasturtium flowers are high in vitamin C., (about the same amount you’d find in parsley), and in addition, they contain the highest amount of lutein found in any edible plant.

Lutein is a natural carotenoid found in orange-yellow fruits/flowers, leafy vegetables like kale, (carrots of course), and egg yolk. (A flamingo’s diet is rich in carotenoids which gives them the pink plumage that makes them so beautiful!)

In our eyes, carotenoids are present in macular pigments, where their importance in aiding against ocular disease is currently under clinical research. So eat your plants. 🙂

Saving Nasturtium seeds

I save nasturtium seeds to plant more next year, but I also harvest some unripe pods to create condiments, especially spiced herbal vinegars.

For this recipe, simply steep them in a jar of vinegar for a week or two, along with any other herbs you like for additional flavour, (shake daily), then strain and bottle. It’s really that easy!

The leaves are also rich in vitamin C, and in addition, they contain a sulphur compound that apparently offers an excellent anti-fungal, antiseptic, and antibiotic source when eaten.

Nasturtiums, Hollyhocks, Scarlet Runner beans

Edible flowers should be picked in late morning after the dew has gone, but before the sun is high in the sky. Pick the fully open flowers.

Never eat any flower that’s been in contact with chemicals or other poisons such as pesticides or herbicides. Organic is always the way to go! If you grow it yourself, you know it’s safe for your family. Otherwise, the local farmers’ market is another great source to find healthy food.

Much like growing grapes for making wine, flowers of the same variety, but grown in different locations, will have a slightly different taste.

This ‘terroir‘ as it’s called, (and I just love this word!) 🙂 is pronounced tĕr-wär′. It offers the complete set of local conditions where a particular fruit, vegetable, or herb, (cheese & other hand crafted food), is produced, including the soil-type, weather conditions, topography, obtains its individual character.

Flowers and foliage may taste a little different at the end of the growing season too, and can vary from year to year. Think of dandelion leaves which for me, always taste best in spring.

And, the best part you ask? Flowers are mostly free of calories!

Once more

Do NOT eat ANYTHING from the garden if you aren’t absolutely sure you know what it is first! – Thank you!

More edible flowers

Bee balm
Borage
Calendula
Chamomile
Chive flowers
Dandelion
Daylily
Lavender
Lilac
Marigold
Mint
Nasturtium
Pansy
Rose hips
Sage
Squash blossom
Violet

Have fun experimenting, and happy gardening! ~ Karen

If I knew you were coming I’d have baked a cake! – Here’s a recipe instead!

The title of this post refers to a tune my Mother-in-law used to sing to my son.

In this case, I was actually going somewhere. I baked this cake to take and share at our family Christmas dinner.

-> But, I forgot to take it!

After kicking myself over this memory lapse, we ate it when we got home. (Which wasn’t such a bad thing, either.)

I took a couple photos before we ate it, but do wish I’d taken photos during the baking process. Next time for sure…

In any case, I’d like to share the recipe. It’s somewhat based on a recipe of my Mother’s that I found in an old cookbook of hers from 1959, called ‘Nellie Lyle Pattinson’s Canadian Cook Book’, by the Ryerson Press.

The recipe is called ‘Orange Cake’, but I put my own twist on the recipe and turned it into a ‘Lemon Cardamom Cake’.

With no oranges at home, I subbed it with lemons instead, and added cardamom too, which blends perfectly with citrus.

Without further ado, here you go!

Ingredients

3/4 cup shortening
1 & 1/2 cup sugar
3 eggs
grated rind of 1 lemon
3 cups pastry flour
3/4 tsp salt
4 tsp baking powder
1/2 cup lemon juice (freshly squeezed if you can!)
3/4 cup of milk
1/2 tsp vanilla extract
1/2 tsp finely ground cardamom pods

Preheat oven to 350, grease a 9″ round pan. (You’ll likely have more batter than you need, so make some cupcakes, too. I used an pie pan to create a more decorative edge, purchased on Etsy.)
Cream shortening thoroughly until light and fluffy – add vanilla extract & grated lemon
Add sugar gradually, mixing well after each addition
Add eggs, one at a time, mix in milk. Beat until mixture is smooth
Sift flour, measure, mix.
Sift baking powder, salt, and cardamom
Add all dry ingredients, & mix until smooth
Pour batter into prepared pans
Bake at 350 for about 30 minutes (up to 45 for square pan) Stick a toothpick in. If it’s clean, the cake is ready
Let cool on rack

In addition to that, I slathered on some store bought whip cream, then added some blueberries and raspberries. It gave it a nice colour! Then some confectioner’s sugar sifted on top. Yum!

If you decide to make it, I’d love to hear how it turns out. Happy baking! ~ Karen

Saving Seeds – Food and gardening biodiversity

Everyone can save seeds!

Beginners and experienced gardeners can easily learn how.

I’d like to offer a few reasons on why we should save our seeds.

1) Saving seeds appeals to my motto of “waste not want not”.

I hate to see anything good go unused, and the economical reasons alone, especially in today’s financial climate, makes a ton of sense.
Seed savers knows that by gathering up seeds and storing them carefully away for next year’s garden is preservation for next year’s crop, and less money to fork out.

2) Personal selection.

I like the thought of developing my own vigorous strains over several seasons of selective seed saving. By saving seeds from the plants with the qualities you most prize, you will soon have varieties that are ideally adapted to your garden and growing conditions.

3) Maintain biodiversity.

This is likely the most important reason.

Fewer and fewer old varieties of food crops are available, so seed saving keeps the vegetable world’s food choices diversified.
Today many of the world’s food plants are disappearing, including vegetables, grains and fruit varieties.

Approx. 70 % of the world’s major food plants have already been lost. This is because modern agriculture practices require high yield, uniform plants, so the genetic base of the world’s food plants has been greatly reduced. This has left the world dependent on a few, closely related varieties of each crop.

4) Historical value.
Many plant varieties we save or trade are living links to the past.
Seed saving is a way to link with our ancestors. As gardeners, this is a responsibility and opportunity to pass these wonderful heirlooms to future generations.

5) Sustainability.

Many big companies sell varieties that are tasteless, but travel well. That’s not a good enough reason for me. Self reliance is very satisfying. It is our right to save seeds and make sure that there is enough variety on the planet which makes for biodiversity. It’s the cycle of life.

The thing is, we don’t need gigantic corporate conglomerates holding all the cards, or whittling down our choice of food or flowers.

These big companies, (I don’t have to mention names here), make most of their money, (their sole goal), selling toxic chemicals to spray produce with, on food that we ingest.

I’ll never be convinced this aim of theirs benefits us or any other form of life on earth, including the smallest microbes in soil.

Consider shopping locally if you can! Farmers’ markets & local festivals are a great place to start. Many locally based businesses carry organically sourced goods from small producers in their region, and of course almost anything can be acquired online.

For more information visit:

Seeds Of Diversity

Canada’s Heritage Seed Program – A non-profit group of gardeners who save seeds from rare and unusual garden plants for the purpose of preserving varieties – Purchase the manual – “How to Save Seeds” from their website!

Navdanya

Vandana Shiva on Seed Saving – “The desire to save seeds comes from an ethical urge to defend life’s evolution” says Vandana Shiva, activist, author and scholar.

150,000 farmers in India have committed suicide in areas where seed has been destroyed…where they have to buy the seed every year from Monsanto at a very high cost.

Saving seeds is crucial now for our farmers, for the plant varieties and species that will otherwise be extinct, for the health of the land and ourselves.

Seed Savers (U.S.A.)

“Since 1975, we have grown, saved, and shared heirloom seeds and led a movement to protect biodiversity and preserve heirloom varieties. At the heart of our organization is a seed bank that houses a collection of 20,000+ rare, open-pollinated varieties.”