'SPRING VIOLETS UNDER THE SNOW' ~ SONG OF THE VIOLET (FEBRUARY FLOWER of the MONTH)

"Surely as cometh the Winter, I know

There are Spring violets under the snow."

~ Robert Henry Newell (used pseudonym Orpheus C. Kerr)

(Spring Violets Under the Snow)

SONG OF THE VIOLET

A humble flower long time I pined

Upon the solitary plain,

And trembled at the angry wind,

And shrunk before the bitter rain.

And oh! 'twas in a blessed hour

A passing wanderer chanced to see,

And, pitying the lonely flower

To stoop and gather me.

~ William Makepeace Thackeray

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The VIOLET

Violet scientific classification:
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Malpighiales
Family: Violaceae
Genus: ViolaSpecies
List of Viola species

Violets (Viola) are a genus of flowering plants in the family Violaceae, with around 400-500 species throughout the world, mainly in the temperate Northern Hemisphere but also in Hawaii, Australasia, and the Andes in South America. They are typically found in moist and slightly shaded conditions such as hedgerows.

Most violets are small perennial plants, but a few are annual plants and some are small shrubs. They typically have heart-shaped leaves, and asymmetrical flowers with four upswept or fan-shaped petals, two each side, and one broad, lobed lower petal pointing downward. The shape of the petals defines many species, for example, some violets have a "spur" on the end of each petal. Flower colours vary in the genus; many are violet as their name suggests, and some are blue, some yellow, some white, some cream; some are bicolored, often blue and yellow.

Flowering is often profuse, and may last for much of the spring and summer.
One quirk of some violets is the elusive scent of their flowers; along with terpenes, a major component of the scent is a ketone compound called ionone, which temporarily desensitises the receptors in the nose; sniff all you like, you won't get any more smell from the flower.

Violets.com

AS THE GARDEN GROWS ... MID-MAY MARVELS

"How fair is a garden amid the toils and passions of existence."

~ Benjamin Disraeli

~ Jack-in-the-pulpit

(Arisaema triphyllum)

~ Bergenia , tulips and Lady's Mantle

~ Tulips, hosta, bergenia, trillium, primrose and Maidenhair fern

~ Mid-May garden

1) Iris, Cinnamon Fern, Bleeding Heart, Cornflower (Mountain Bluet), Japanese painted fern

2) Trillium & Virginia Bluebell, Trillium, Tulip, Azalia, Bergenia

3) Celandine Poppy, Azalia, Tulip, Trillium & Maidenhair Fern, Azalia

4) Fern, Tulip, Exbury Azalia, Tulip, Azalia & Hosta

5) Solomon's seal, Viburnum, Downy Yellow Violet, Jacob' s Ladder, Jack-in-the-Pulpit

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"When at last I took the time to look into the heart of a flower,

it opened up a whole new world ~

a world where every country walk would be an adventure,

where every garden would become an enchanted one ..."

~ Princess Grace of Monaco

OLD FASHIONED 'Sweet Violets' ~ 'RETRO' MAC & CHEESE

"Each violet peeps from its dwelling to gaze at the bright stars above"

~ Heinrich Heine

~ Sweet Violets

( February Flower of the Month)

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MAC & CHEESE

~ Comfy 'retro'' food (though often NOT low fat) never goes out of style and a 'once in a while treat' especially tummy coating on chilly February days.

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1 lb. ziti, penne (or favorite shaped pasta)

2 Tbsp. vegetable oil

1 diced red pepper

1 diced yellow, orange or green pepper

4 cups milk

1/4 cup unsalted butter

6 Tbsp. flour

1 tsp. Hungarian paprika

1/2 tsp. coarse salt

1/2 tsp. white pepper

8 oz. grated white Vermont cheddar

8 oz. grated medium Pinconning Cheese *

1/2 cup (or more) shaved Parmesan

1 Tbsp. chopped fresh parsley

• Preheat oven to 350-degrees.
• Bring large pot of salted water to boil. Add pasta and cook at a rolling boil until almost tender, about 10 minutes. Drain and rinse under cold running water. Drain well. Toss with 1 Tbsp. oil and set aside.
• Heat remaining vegetable oil in skillet. Saute peppers until soft. Add to cooked pasta.
• Scald milk in saucepan. Set aside.
• In another saucepan, melt butter. Add flour and whisk over low heat (do not let burn). Slowly whisk scalded milk until thickened. Add paprika, salt & white pepper. Add to pasta and toss well to coat.
• Butter a 13x9x2-inch baking dish. Combine both cheeses. Add to pasta, reserving 1 cup for top. Spread evenly in baking dish and top with remaining cheese, shaved Parmesan (you can never have enough cheese), and parsley.
• Bake 30 minutes until hot. Run under broiler to brown. (8 servings)

* Great source for Pinconning Cheese ~ William's Cheese Co.

GRILLED VIDALIA ONION & STEAK SANDWICH

~ Downy Yellow Violet

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GRILLED VIDALIA ONION & STEAK SANDWICH

~ Delicious spring combo from Cooking Light

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Steak:

3/4 cup cola

2 Tbsp. red wine vinegar

1 Tsp. coarsely ground black pepper

1/2 tsp. salt

1/2 tsp. ground chipotle chile pepper

4 crushed cloves garlic

1 crushed bay leaf

1 (1 1/2 lb.) trimmed flank steak

Dressing:

3/4 cup minced arugula

1/2 cup low-fat mayonnaise

Remaining Ingredients:

Cooking spray

6 (1/2-inch thick) slices Vidalia onion

6 (2-oz.) Kaiser rolls

12 (1/4-inch thick) slices tomato

• To prepare steak, combine first 7 ingredients in large zip-lock bag. Add steak, seal and marinate in refrigerator for 2 hours, turning occasionally. Remove steak, reserving marinade. Pour marinade into microwave-safe bowl; microwave at HIGH 2 minutes or until mixture comes to a boil. Set aside.
• Prepare grill.
• Combine arugula and mayonnaise for dressing; set aside.
• Coat grill with cooking spray. Grill steak 8 minutes or until steak is medium-rare or desired degree of doneness. Let stand 5 minutes.
• Grill onions for 4 minutes on each side, basting occasionally with marinade. Grill rolls, cut side down, for 2 minutes.
• Slice steak diagonally across grain into thin slices. Spread 2 Tbsp. dressing on bottom of each half of roll. Divide steak, tomato, and onion evenly. Top with remaining half. ( 6 servings )

~ White Violet

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KENTUCKY DERBY BOURBON CHOCOLATE TORTE with BOURBON CREAM SAUCE & CANDIED VIOLETS

~ Sweet violets

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KENTUCKY DERBY BOURBON CHOCOLATE TORTE

~ adapted treasured 10 year old recipe clipped from Southern Living

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12 (1-oz) chopped semisweet chocolate squares

1 (16-oz) finely ground package pecan shortbread cookies

1 1/2 cups soft unsalted butter

1 1/2 cups sugar

12 large organic eggs

1/3 cup bourbon

1 Tbsp. powdered sugar

Bourbon Cream Sauce

Candied Violets

• Preheat oven to 350-degrees. Grease 9-inch springform pan and line with greased parchment paper.
• Place ground cookies in large bowl.
• Microwave chocolate pieces at MEDIUM (50% power) in glass bowl for 2 minutes or until melted, stirring after 1 minute.
• Process butter, sugar, and eggs in food processor until smooth, stopping once to scrape down sides. Add bourbon and chocolate; process until blended. Fold into ground cookies. Pour into prepared pan.
• Bake for 1 hour. (Torte will appear cracked and dry but won't test done.) Cool in pan for 30 minutes. Cover and chill overnight or for at least 8 hours. Remove from pan and sprinkle with powdered sugar and cover with sprinkled Candied Violets. Surround the cake with red rose buds. Slice and serve with Bourbon Cream Sauce on the side.

Bourbon Cream Sauce

2 large beaten organic eggs

3/4 cup half & half

2 Tbsp. sugar

2 Tbsp. bourbon

Cook eggs, half & half, and sugar in saucepan over medium heat, whisking constantly for 5 minutes or until candy thermometer registers 160-degrees and mixture thickens. Remove from heat and stir in bourbon.

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CANDIED VIOLETS

~ Takes a little patience but worth the effort. Try also with pansies, rose petals, apple blossoms, scented geraniums, Johnny-jump ups, borage, etc.

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Rinsed and dried UNSPRAYED flower blossoms, separated from stem

1 extra-large room temperature egg white

few drop of water or vodka (helps to dry faster)

1 cup superfine sugar

(if you can't find superfine, process regular sugar in blender or food processor

for a minute or two)

small paint brush

• Combine egg white with water in small bowl. Whisk lightly until white shows a few bubbles.
• Place sugar in shallow dish.
• Hold flower petal in one hand, dip paint brush into egg white with the other and gently paint the flower on both sides (don't overdo). Sprinkle with sugar on both sides. Place flower on waxed paper to dry until completely free of moisture, flipping over occasionally. This usually takes 12-36 hours depending on humidity. (Can place in 150-degree with oven with door ajar for a few hours.)

Note: Dried properly, flowers will keep for several months.