AS THE GARDEN GROWS ... 'FAREWELL APRIL' ~ COCONUT PECAN POUND CAKE

"Now every field is clothed with grass, and every tree with leaves; now the woods put forth their blossoms, and the year assumes its gay attire."

~Virgil

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'Farewell April'

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Lungwart (Pulmonaria), Tulipa tarda, Bergenia, Trillium, Primrose

Yoshino Cherry, Cherry blossom, Wood Anemone, Pansy, t. Tarda

Japanese painted fern, Myrtle, Tulip, Pachysandra, Johnny-jump-ups

Primrose, Hyacinth, Yoshino Cherry tree, fern, Tulips

Fern, Yoshino Cherry Tree, Tulip face, Whimsy frog, Shadblow

COCONUT PECAN POUND CAKE

~ After a busy month prepping and cleaning the garden, treat yourself to this delicious pound cake (Southern Living Mid-October 2007)

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1 1/2 cups softened (unsalted) butter

1 (8-oz) softened package cream cheese

3 cup sugar

6 large organic eggs

3 cups all-purpose flour

1/2 tsp. salt

1/4 cup bourbon

1 1/2 tsp. vanilla extract

1 cup toasted chopped pecans

1/2 cup shredded coconut

• Preheat oven to 325 degrees.
• Beat butter & cream cheese at medium speed with electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at at time, beating just until yellow disappears.
• Sift together 3 cups flour and 1/2 tsp. salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Stir in vanilla, toasted pecans, and shredded coconut. Pour batter into greased and floured 12-cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until long wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10-15 minutes. Remove from pan and cool completely on wire rack.

~ April stroll through Bloomfield Village

'WAKE ROBIN' ~ GLORIOUS WOODLAND TRILLIUM

"Consider the lilies of the field, how they grow; they toil not, neither do they spin: And yet I say unto you, that even Solomon in all his glory was not arrayed like one of these."

~ Matthew (6:28-29)

Red Trillium (Trillium erectum)

Large-flowering Trillium (Trillium grandiflorum)

Toadshade Trillium (Trillium cuneatum)

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Trillium is a genus of about 40-50 species of perennial herbaceous flowering plants, native to temperate regions of North America and Asia. They used to be treated in the family Trilliaceae or Trillium family, a part of the Liliales or Lily order. The AGP II treats Trilliaceae as a synonym of the family Melanthiaceae. Common names include trillium, wakerobin, and birthroot. The above ground parts of Trilliums are scapes with three large, leafy bracts with the true leaves underground as a papery covering around the rhizomes.

(Wikipedia)

'SPRING' STALWARTS (YOSHINO CHERRY, FORSYTHIA, SHADBLOW) ~ FAST & FRESH 'SPRING' PASTA

"April hath put a spirit of youth in everything."

- William Shakespeare

~ Yoshino cherry (Prunus x yedoensis)

forsythia (Forsythia x intermedia)

shadblow (Amelanchier canadensis)

FAST & FRESH 'SPRING' PASTA

~ Easy supper with a bursting taste of spring

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12 oz. good linguine

4 Tbsp. extra-virgin olive oil

4 cups thinly sliced leeks (some tender green included)

2 cups Organic Baby Spring Mix salad greens

Parsley pesto:

2 cups packed Italian parsley

4 Tbsp. extra-virgin olive oil

1/2 cup toasted pine nuts

2 tsp. chopped fresh thyme (3/4 tsp. dried)

2 tsp. chopped fresh rosemary (3/4 dried)

1 clove garlic

2 tsp. fresh lemon juice and some lemon zest

1/3 cup grated Parmesan cheese

coarse salt & freshly ground pepper

Additional toasted pine nuts and shaved Parmesan cheese

• Combine parsley, olive oil, toasted pine nuts, thyme, rosemary, garlic, lemon juice, and Parmesan cheese in food processor and blend on/off until coarse puree. Season with coarse salt & freshly cracked pepper. (Can be made earlier but cover top with oil to prevent turning dark).
• Heat olive oil in large skillet and saute leeks until beginning to brown. Season with salt & pepper.
• Cook linguine in large pot of boiling salted water until tender but still firm, stirring occasionally. Drain well and return to same pot, reserving a bit of cooking water.
• Toss pasta with enough parsley pesto to coat evenly, adding a bit of additional water to thin if necessary. Add sauteed leeks and Spring greens. Toss and serve topped with additional toasted pine nuts and grated or shaved Parmesan cheese. (2 generous servings)

'APRIL LOVE' ~ MAGNOLIA MAGIC

"How can one help shivering with delight when one's hot fingers close around the stem of a live flower, cool from the shade and stiff with newborn vigor."

~ Colette

~ Japanese - Saucer Magnolia

(Magnolia x Soulangiana)

'TULIP TIME' ~ (FRIDAY NIGHT FISH FEAST) GRILLED HERB-LEMON STEELHEAD & LEMONY HERBED ORZO with TOMATOES, OLIVES & FETA

"The tulips I had planted last autumn were in bloom, and I liked to sit and caress their petals, which felt disgustingly delicious, like scraps of peau de soie."

~ Jamaica Kincaid

~ Tulipa tarda

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GRILLED HERB-LEMON STEELHEAD

~ Simple fish feast after a harried day in the garden

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3 lb. Steelhead (salmon or trout) fillets

3 Tbsp. extra-virgin olive oil

1/3 cup brown sugar

1/4 cup vodka or vermouth

1/4 cup fresh lemon juice and zest

2 Tbsp. Dijon mustard

1 Tbsp. chopped fresh thyme

freshly ground black pepper

• Combine olive oil, brown sugar, vodka, lemon juice, zest, thyme & black pepper. Pour over fillets and marinate several hours. Bring to room temp before grilling.
• Place fillets on grill, skin side down, reserving marinade. Depending on thickness of fish, cook about 15 minutes or until opaque but still moist (do not overcook).
• While fish is cooking, bring marinade to boil and simmer 5 minutes. Serve over fish. (6 healthy servings)

LEMONY HERBED ORZO with TOMATOES, OLIVES & FETA

~ Delicious complimentary pasta salad from PAMELA MORGAN'S FLAVORS

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1 lb. semolina orzo pasta, preferable imported

salt

6 Tbsp. extra-virgin olive oil

6 Tbsp. fresh lemon juice

3 cored, seeded and diced ripe plum tomatoes (about 3/4 lb.)

1/4 lb. pitted & chopped Kalamata olives

1/4 lb. coarsely crumbled Greek feta

1/2 cup thinly sliced green onions

1/2 cup chopped flat-leaf parsley

2 Tbsp. finely chopped fresh mint

2 Tbsp. finely chopped fresh tarragon

2 tsp. finely chopped fresh rosemary

2 tsp. finely chopped fresh thyme

• Bring large pot of water to boil. Add orzo and 1 Tbsp. salt and cook partially covered, according to directions, stirring occasionally until just tender, about 9 minutes. Drain and rinse under cold running water. Drain again and transfer to large bowl.
• In small bowl, whisk together olive oil, lemon juice and 1/4 tsp. salt. Pour dressing over orzo and toss well. Add tomatoes, olives, feta, green onion, parsley, mint, tarragon, rosemary, thyme and generous grinding of pepper. Toss well and serve within an hour or so of completion. (8-10 servings)
  

"CONSIDER THE LIFE OF TREES" ~ FLOWERING NORWAY MAPLE

~ Flowering Norway Maple
(Acer platanoides)

INTERNATIONAL EARTH DAY

INTERNATIONAL EARTH DAY OFFICIAL SITE

'RHAPSODY IN BLUE' ~ SIBERIAN SQUILL

"Spring makes its own statement, so loud and clear that the gardener seems to be only one of the instruments, not the composer."

- Geoffrey B. Charlesworth

~ Siberian squill

(Scilla siberica)

~ Rhapsody in blue

(A composition in irregular form)

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Gardener's Note: Noteworthy as one of the first brave visitors poking its nose through the earth whose intense hint of true blue exerts a mysterious magnetism.

A DAY TO REMEMBER ~ SUNSET and FULL MOON (SIMPLE SUNDAY NIGHT SUPER) LEMONY BAKED GREEK CHICKEN BREASTS / GRILLED ASPARAGUS with PARMESAN SALSA

“When I admire the wonder of a sunset or the beauty of the moon, my soul expands in worship of the Creator."

~ Mahatma Gandhi

~ Sunset and full moon

(Hubbard Lake)

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LEMONY BAKED GREEK CHICKEN BREASTS

~ Succulent bone-in breasts and grilled asparagus make for a delightful spring supper

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4 bone-in chicken breast halves

8 cloves crushed garlic

2 Tbsp. extra-virgin olive oil

coarse salt & freshly ground black pepper

2 Tbsp. chopped fresh oregano (2 tsp. dried)

4 thinly sliced lemons

1 cup pitted kalamata olives

8 oz. crumbled feta cheese

lemon slices and sprigs of oregano for garnish

• Preheat oven to 350-degrees.
• Gently lift skin from chicken and stuff 2 sliced garlic cloves under each breast. Rub breasts evenly with olive oil and lightly sprinkle with salt. Grind pepper over each and sprinkle with oregano.
• Spray 13x9 inch pan with Pam. Arrange lemon slices and chicken in pan. Sprinkle with olives. Bake for 45 minutes or until done. Remove from oven and sprinkle with feta. Garnish with fresh lemon and sprigs of fresh lemon.(4 servings)

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GRILLED ASPARAGUS with PARMESAN SALSA

~ Greet Spring with versatile asparagus

(adapted from Southern Living)

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1 lb. fresh asparagus

1 Vidalia onion sliced 1/2 inch thick

2 Tbsp. extra-virgin olive oil

1 Tbsp. balsamic vinegar

Coarse salt & freshly ground pepper

2 seeded and finely chopped plum tomatoes

1/4-1/2 cup shredded fresh Parmesan cheese

coarse salt & freshly ground pepper

• Combine olive oil, garlic, balsamic vinegar, salt & pepper. Snap off tough asparagus ends and toss along with onion slices in olive oil mixture.
• Grill onion slices and asparagus over medium heat until tender. Remove from grill. Finely chop onion and and combine with tomato, Parmesan cheese, salt & pepper. Serve salsa over warm asparagus.

THE BEAUTEOUS PANSY ~ 'ANGEL of the FLOWERS'

~ Beauteous pansy and sunset

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The beauteous pansies rise

In purple, gold, and blue,

With tints of rainbow hue

Mocking the sunset skies.

~ Thomas John Ouseley

(The Angel of the Flowers)

~ Pansy portraits

PLUCKED FROM THE GARDEN FOR A PHOTO SHOOT ~ 'FIRST DAFFODIL'

"BUY HYACINTHS to FEED the SOUL" ~ ROSEMARY OLIVE FOCACCIA

"If of thy mortal goods thou art bereft,

And from thy slender store

Two loaves alone to thee are left,

Sell one and from the dole,

Buy Hyacinths to feed the soul."

~ Sheikh Muslih-uddin Saadi Shirazi

( The Gulistan of Saadi, 1270 )

~ Hyacinth soul

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ROSEMARY OLIVE FOCACCIA

~ Easy recipe using frozen bread dough

adapted from 1992 TOO BUSY TO COOK (Bon Appetit)

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1 pound thawed frozen bread dough

3 Tbsp. extra-virgin olive oil

1 heaping Tbsp. minced fresh rosemary (1 tsp. crumbled dried)

freshly ground black pepper

1 cup (or more) grated Parmesan cheese

8-10 chopped Kalamata olives

4 thinly sliced oil-packed sun-dried tomatoes

2 thinly sliced large garlic cloves

Fresh rosemary springs

• Preheat oven to 450-degrees. Place bread dough in bowl. Add 1 tablespoon oil and minced rosemary. Season generously with freshly ground black pepper. Knead dough until ingredients are combined.
• Roll dough out on lightly floured work surface to 9x6-inch rectangle. Transfer to baking sheet. Flatten and press dough into 12x9-inch rectangle. Rub 1 tablespoon olive oil over. Sprinkle half of the Parmesan cheese over; press gently into dough. Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes.
• Arrange Kalamata olives, sun-died tomatoes and garlic atop bread. Sprinkle with remaining Parmesan cheese to cover lightly. Drizzle remaining 1 tablespoon olive oil over. Top with rosemary sprigs. Continue baking until cheese melts and bread is cooked through, about 5 minutes more. Cut into squares or wedges and serve. (4 servings)

BEAUTY & 'THE BEAST'

Gardener's Note: NOW IS THE HOUR! Keep all decaying matter cleaned out of your garden beds. While leaves make a good mulch, once they begin to compost they become food and shelter for slugs.

~ Slug & Hostas

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The Lowly Slug

-

Awaiting your arrival

Equipped with salt and beer,

I knew it wouldn't be too long

Before you would appear.

-

Tempting tender morsels

Enticing hosta leaves,

Lure you to my garden

You're one of my pet peeves.

-

You lack an eye for beauty

Contently chomping away,

A coward too, at night you chew

Afraid of me by day.

-

A homely, slimy pest you are

Colorless and pale,

Yet I feel a bit of pity ...

You're just a homely snail.

OH WHAT A BEAUTIFUL MORNING! ~ (HAPPY ENDING) COCONUT MERINGUES

~ Pussy Willow

(Salix discolor)

~ Early spring

daffodils, pussy willow, English daisy

and 'kissing clouds' (square 1)

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The sun was warm but the wind was chill.

You know how it is with an April day,

When the sun is out and the wind is still,

You're one month on in the middle of May.

But if you so much as dare to speak,

A cloud comes over the sunlit arch,

A wind comes off a frozen peak,

And you're two months back in the middle of March.

~ Robert Lee Frost (Two Tramps in Mud Time)

~ Heralding daffodil and sky

~ Pussy willow and sky

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COCONUT MERINGUES

~ Coconut ... the essence of spring and a perfect 'Happy Ending'

to a beautiful day (Cooking Light)

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4 large organic egg whites

1/4 tsp. cream of tartar

1/2 cup granulated sugar

3/4 cup powdered sugar

1 cup unsweetened shredded coconut, divided

• Preheat oven to 225-degrees.
• Cover 2 large baking sheets with parchment paper and secure with masking tape.
• Place egg whites and cream of tartar in large clean bowl. Beat with mixer at medium speed until soft peaks form. Increase speed to high and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in 3/4 cup coconut.
• Drop 36 mounds onto prepared baking sheets. Sprinkle 14 cup coconut evenly over meringues.
• Bake at 225-degrees for 1 1/2 hours. Turn oven off and cool meringues in closed oven 2 hours or until dry. Carefully remove meringues from paper. (Yield: 3 dozen)

PRIMROSE LANE ~ (SUNDAY NIGHT SUPPER ) HERB CRUSTED LEG of LAMB / SMASHED POTATOES with OLIVE OIL, BLACK OLIVES & FRESH HERBS / BROILED ASPARAGUS

"Bountiful Primroses,

With outspread heart that needs the rough leaves' care."

~ George MacDonald (Wild Flowers)

~ Primrose Lane

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HERB CRUSTED LEG of LAMB

~ Delicious spring lamb recipe from FOOD & WINE (APRIL 2007). The unroasted, herb-rubbed lamb can be refrigerated overnight.

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7-8 pound bone-in leg of lamb

(fat trimmed & room temperature)

6 Tbsp. fresh bread crumbs

6 Tbsp. unsalted butter

6 cloves minced garlic

flat leaf Italian parsley

3 Tbsp. fresh thyme

3 Tbsp. chopped rosemary

2 Tbsp. fresh lemon juice

coarse salt & freshly ground pepper

1/4 cup Dijon mustard

• Preheat oven to 325-degrees. In bowl, mix bread crumbs wit butter, garlic, parsley, thyme, rosemary and lemon juice. Season lamb all over with salt & pepper. Rub some of herb mixture on underside of lamb and set in roasting pan, fat side up. Spread mustard over top of lamb then pat remaining herb mixture over the top of the lamb.
• Bake lamb for about 2 hours until browned on top and thermometer inserted in thickest part of meat registers 150-degrees for medium meat.
• Transfer lamb to carving board and let rest for 15 minutes (while lamb is resting, broil asparagus). Carve into slices and serve. (8 servings)

Recommended Wine Pairing: Chateau Chantal 2005 Pinot Noir Reserve ~ Pontes Vineyard

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SMASHED POTATOES with OLIVE OIL, BLACK OLIVES & FRESH HERBS

5 pounds well-scrubbed small Yukon Gold potatoes

coarse salt & freshly ground black pepper

1/2 cup extra-virgin olive oil

1 cup chopped black olives

1 heaping cup chopped herb mixture of parsley, thyme, rosemary and chives

• Place potatoes in large stockpot. Cover with water and bring to boil. Reduce heat and cook until tender poked with fork, about 30 -35 minutes. Drain, reserving 1 cup cooking water.
• Smash potatoes with salt & cracked pepper and enough water to make moist. Stir in black olives, olive oil and herbs. Taste for seasonings and adjust.

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BROILED ASPARAGUS

2 bunches fresh asparagus

2 Tbsp. extra-virgin olive oil

lemon juice & zest

coarse salt & freshly ground black pepper

• Turn oven to broil. Arrange asparagus on large Pam sprayed baking sheet. Toss with olive oil. Sprinkle with salt & pepper. Broil until just tender, 8-10 minutes shaking pan once or twice.
• Remove and sprinkle with lemon juice & zest. (Serves 8)

AS THE GARDEN GROWS ...

~ Early April

(as the garden grows)

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Say, on the noon when the half-sunny hours told that April was nigh,

And I upgathered and cast forth the snow from the crocus-border,

Fashioned and furbished the soil into a summer-seeming order,

Glowing in gladsome faith that I quickened the year thereby.

~ Thomas Hardy

"A FLOWERLESS ROOM IS A SOULLESS ROOM ..." ~ COCONUT POUND CAKE

"A flowerless room is a soulless room, to my way of thinking ... "

- Vita Sackville-West

~ Hydrangea gracing sun porch

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COCONUT POUND CAKE

~ Forget the pounds, just eat the cake!

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1 cup unsalted butter

3 cups sugar

6 organic eggs

3 cups flour

1/4 tsp. baking soda

1/4 tsp. salt

8 oz. sour cream

1 cup coconut

1 tsp. vanilla

1 tsp. coconut extract

• Preheat oven to 350-degrees.
• Mix butter, sugar and eggs until creamy.
• In separate bowl, combine flour, baking soda and salt. Add to creamy mixture. Add remaining ingredients and mix well.
• Spray bundt pan with Pam. Pour mixture into pan and bake for 1 hour.

IT'S ABOUT TIME (FIRST CROCUS) ~ GRILLED GORGONZOLA RIBEYES / ROASTED LEMON BROCCOLI

"Each flower is a soul opening out to nature."

~ Gerald De Nerval

~ It's about time!

(First welcome visitor in the garden)

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GRILLED GORGONZOLA RIBEYE

~ Sixty degrees ... light the grill!

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4 10 oz. ribeye steaks or New York strips

1/2 cup extra-virgin olive oil

1/2 cup red wine

1 Tbsp. soy sauce

2 Tbsp. dry mustard

1 Tbsp. minced garlic

juice of 1 lemon

splash Tabasco sauce

1 Tbsp. chopped fresh rosemary (2 tsp. dried)

1/4 tsp. coarse salt

freshly ground pepper to taste

1/2 lb. crumbled Gorgonzola cheese

• Combine olive oil, wine, soy sauce, dry mustard, garlic, lemon juice, Tabasco, rosemary, salt & pepper. Pour over steaks and marinate 4 hours.
• Remove steaks from marinade (reserve) and grill to personal taste.
• While steaks are cooking, reduce marinade. Serve over steaks, topped with crumbled Gorgonzola. (Allow steaks to rest a bit before serving)

Suggested Michigan Wine: Chateau Grand Traverse 2004 Merlot Reserve

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ROASTED LEMON BROCCOLI

~ You'll never steam broccoli again after tasting this!

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1 lb. broccoli florets

3 Tbsp. extra-virgin olive oil

garlic powder to taste

coarse salt & freshly ground pepper

juice & zest of fresh lemon

• Preheat oven to 500-degrees.
• Toss broccoli with oil, garlic powder, salt & cracked pepper. Arrange in single layer on baking sheet and roast, turning occasionally for 12-15 minutes or until tender.
• Sprinkle with lemon juice and zest before serving. Adjust seasoning.

~ 'Lonely' Crocus

(the squirrels and chipmunks left me one)

" FLOWERS ARE MY MUSIC ... " ~ ORCHID SERENADE

"Flowers are my music."

~ Sir Thomas Arnold

~ Black & white phalaenopsis (Moth Orchid)

* Absolutely the #1 best orchid houseplant

Phaius Dan Rosenberg "Tropical Ice" (Terrestrial Orchid)

* Easy to grow


~ Paphipedilum (Lady's slipper orchid)

* Grows well under home conditions (African violet conditions), giving long-lasting blooms

~ Phalaenopsis orchid throat

~ Cymbidium Orchid

~ Cymbidium Orchid

* Cymbidium orchid hybrids are among the most beautiful orchids, continuously growing, merely showing their growth during the winter.

~ Phalaenopsis collage

~ Phalaenopsis (Moth orchid)

~ Phalaenopsis (Moth orchid)

~ Cymbidium orchid

Click here for a list of useful Web links for orchid enthusiasts

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"When you take a flower in your hand and really look at it, it's your world for the moment."

~ Georgia O'Keefe, New York Post (1946)

NEW BEST FRIEND ~ 'PAPH' (The Slipper Orchid)

“When two friends understand each other totally,

the words are soft and strong like an orchid's perfume."

~ anon

~ Paphiopedilum

(paff-ee-oh-PED-ih-lum)

Gardener's Note: Paphiopedilums, one of the best orchids for home-growing, are Old World relatives of North American temperate-zone lady's-slipper orchids, the cypripediums. Slipper orchids provide some of the orchid kingdom's longest-lasting and most exotic blooms ~ lasting 8-10 weeks.

DAISY (APRIL FLOWER of the MONTH) ~ LEMONY SHRIMP SALAD

"April hath put a spirit of youth in everything."

- William Shakespeare

~ Shasta Daisy

(April Flower of the Month)

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LEMONY SHRIMP SALAD

~ Fast and healthy, delightful with Meyer lemons

Food & Wine (April 2007)

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1/2 lemon, plus 2 Tbsp. fresh lemon juice

1/2 tsp. black peppercorns

salt

1 lb. shelled and deveined medium shrimp

2 Tbsp. extra-virgin olive oil

2 Tbsp. grapeseed or vegetable oil

pinch of sugar

Freshly ground pepper

2 heart of romaine, cut in 1-inch wide ribbons

1 cup halved grape tomatoes

1 diced Hass avacado

2 Tbsp. snipped chives

• Fill medium saucepan with water. Squeeze lemon half into water with peppercorns and a generous pinch of salt; bring to boil. Add shrimp and simmer until curled and just pink, about 3 minutes. Transfer shrimp with slotted spoon to a paper towel-lined plate. Freeze shrimp until just chilled, about 5 minutes.
• Meanwhile, in large bowl, whisk remaining 2 Tbsp. lemon juice with olive oil, grapeseed oil, sugar and generous pinch each of salt and pepper. Add Romaine, tomatoes, avocado and shrimp and toss. Transfer to plates, garnish with chives and serve. (4 servings)

Wine Pairing: Visit Award-Winning Michigan Wines for a Full-bodied Sauvignon Blanc.