FAREWELL SWEET APRIL ~ AS THE GARDEN GROWS

"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


Pansies, hyacinths and daffodils

Yoshino cherry blossoms, shadblow serviceberry blossoms (Amelanchier canadensis), American Elm

Forsythia

Tulips

Groundcover (myrtle, pachysandra , bergenia)

Trillium

DELIGHTFUL SPRING JOYS ~ LUSCIOUS LEMON MOUSSE

"There is nothing pleasanter than spading when the ground is soft and damp."

~ John Steinbeck

Tulipa tarda

(Eye-catching early Species tulip native to Turkestan. Neat foliage multiplies rapidly, happy to return each spring)

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LUSCIOUS LEMON MOUSSE

~ Adapted from The New Moosewood Cookbook by Mollie Katzen comes this luscious tart ending for a warm spring evening.

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1/4 cup cornstarch

1/2 cup sugar

1/2 cup freshly squeezed lemon juice

1/2 cup water

1 tsp. grated fresh lemon rind

2 room temperature egg whites

1 cup heavy cream heavy cream

1 cup fresh berries (strawberries, blackberries, raspberries)

• Mix cornstarch and sugar in small saucepan. Add lemon juice and water and whisk until smooth.
• Cook, whisking constantly over medium heat until thick (at least 5 minutes.)
• Pour into bow and stir in the lemon rind. Let cool to room temperature.
• Beat egg whites at high speed with electric mixer until they form stiff peaks. Fold into lemon mixture, cover, and chill at least one hour or longer.
• Whip cream and fold into mousse, cover, and chill until serving time. Spoon into glass dessert bowls, parfait, wine or martini glasses. Top with fresh berries. (6 servings)

Bergenia

(Grown for cabbage-like leathery foliage, this hardy low growing plant spreads by rhizomes and can be used as ground cover and edging along borders ... looks best in mass plantings. Perfect for a shady spot getting morning sun or in full sun.)

AH, APRIL'S SWEET YOUTH ... (SIMPLE SUNDAY NIGHT SUPPER) GRILLED SESAME PORT TENDERLOIN / MANDARIN SPRING SALAD

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

~ William Shakespeare

VIRGINIA BLUEBELLS

(Mertensia virginica)

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Gardener's Note: Sweet blue blooms, suddenly springing in the woodland garden, nodding hello in the breeze will warm your heart ... a wildflower MUST for for Zones 3-6. Plant under deciduous trees (mine under revered Mulberries) where they will receive early season sun. Happy companions are trillium, Jack-in-the-pulpit, celandine poppies, lady slippers, bloodroot, bleeding heart, etc. Perfect planted with hosta, ferns and other shade loving plants since once dormant, new plants will hide the ripening foliage and fill in the empty spot.

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GRILLED SESAME PORK TENDERLOIN

~ Perfect sustaining supper for long day in the garden.

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2 well-trimmed pork tenderloins

1/4 cup fresh orange juice

zest of orange

1/2 cup Tamari or low-salt soy sauce

2 Tbsp. extra-virgin olive oil

1 Tbsp. Asian sesame oil

1 tsp. rice vinegar

1 Tbsp. minced fresh garlic

1 Tbsp. chopped fresh ginger

1 Tbsp. chopped fresh thyme

fresh ground black pepper to taste

• Combine orange juice, zest, soy, olive oil, sesame oil, rice vinegar, garlic, ginger, thyme and pepper. Pour over tenderloins and marinate for several hours.
• Remove pork from marinade and grill until thickest portion registers 140-155 degrees (depending on how you enjoy), turning once and basting with marinade (or sear on all sides and roast in hot 400 degree oven for 15-20 minutes) . Allow to rest 10 minutes. Slice on the diagonal and serve. (4-6 servings)

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MANDARIN SPRING SALAD

12-16 oz. organic baby spring greens (or baby spinach)

1 cup chopped celery

1 diced avocado

1 11 oz. drained can mandarin oranges

4 chopped green onions

1 Tbsp. minced fresh parsley

1/2 cup toasted slivered almonds

Dressing:

1/2 cup oil

2 Tbsp. tarragon vinegar

1/2 tsp. dry mustard

dash Tabasco sauce

2 Tbsp. sugar

1 tsp. salt

freshly ground black pepper to taste

• Combine oil, tarragon vinegar, dry mustard, Tabasco sauce, sugar, salt & pepper. Blend well and chill.
• Place greens in chilled salad bowl. Add celery, green onions, parsley, mandarin oranges and avocado. Toss lightly with dressing. Top with toasted almonds. (6 servings)
  

CELEBRATE ARBOR DAY ~ MICHIGAN WHITE PINE

"Between every two pines

is a doorway to a new world."

~ John Muir

'Lonesome Pine' Sunset

(Hubbard Lake)

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White Pines
'Pinus Strobus'
(Michigan State Tree)

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"It is well that you should celebrate your Arbor Day thoughtfully, for within your lifetime the nation's need of trees will become serious. We of an older generation can get along with what we have, though with growing hardship; but in your full manhood and womanhood you will want what nature once so bountifully supplied and man so thoughtlessly destroyed; and because of that want you will reproach us, not for what we have used, but for what we have wasted."

~ Theodore Roosevelt

( 1907 Arbor Day Message)

'SPRING - EXPERIENCE IN IMMORTALITY' ~ GRILLED ROMAINE SALAD

"Spring - An experience in immortality."

~ Henry D. Thoreau

Flowering Norway Maple

(Acer platanoides)

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GRILLED ROMAINE SALAD

(with Charred Tomato Vinaigrette)

~ Grilled Romaine! Give it a try ... from Chandler's (Petoskey) comes this robust 'gearing for spring' salad.

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4 Tbsp. olive oil (extra-virgin)

4 romaine hearts

1 cup feta cheese

1 cup assorted nuts: almonds, pecans, walnuts, etc.

Dressing

Preheat grill. Brush romaine hearts with olive oil and char on grill until blackened all over, but not excessively so. Assemble grilled leaves on plate and drizzle with Dressing. (4 servings)

Dressing:

6 tomatoes

1 juiced lime

1/2 red onion

1 rough chopped bunch cilantro

2 Tbsp. srirachi

(Thai-style hot sauce made from sun ripen chilies ground into a smooth garlic paste found in the Asian food section)

1 cup olive oil

1/2 cup white wine or Champagne vinegar

3 Tbsp. stone ground mustard

Char tomatoes on hot grill until black. In food processor, pulse tomatoes, lime juice, red onion, cilantro and srirachi until smooth. In separate mixing bowl, whisk mustard and vinegar together, then slowly drizzle olive oil while continuing to whisk. Combine with tomato mixture and store in refrigerator.

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

~ William Shakespeare

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Beauty & the Beast ~ BEWARE:

"Once established into a forest, it has the ability to shade out the native understory and out-compete the native tree species."

Visit: Invasive.org

HONORING EARTH DAY

"We do not inherit the earth from our ancestors,

we borrow it from our children."

~Native American Proverb

EARTH DAY NETWORK

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"There is hope if people will begin to awaken that spiritual part of themselves, that heartfelt knowledge that we are caretakers of this planet. "

~Brooke Medicine Eagle

MONDAY MUSING ~ 'RHAPSODY in BLUE' (SIBERIAN SQUILL)

"Blue color is everlastingly appointed by the Deity to be a source of delight."

~ John Ruskin

Siberian squill

(Scilla siberica)

' Rhapsody in Blue'

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"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

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

WAKE UP AND SMELL THE SPRING ~ PLANKED WHITEFISH with DUCHESSE POTATOES

"Show me your garden and I shall tell you what you are."

~ Alfred Austin

Snail and Baby Tears wall

(Detroit Garden Works)

Detroit Garden Works is one of America's finest purveyors of antique, vintage, and contemporary garden ornament from all over the world. An unrivaled selection of garden pots and containers, fountains, sculpture, trellising, outdoor and conservatory furniture, architectural garden artifacts, and ephemera are standard fare.

PLANKED WHITEFISH with DUCHESSE POTATOES
~ Owner Gary Cochran's (Beau Jack's - Bloomfield Hills) memorable signature dish, Charlevoix-style, piped with duchesse potatoes around the plank.
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Duchesse Potatoes:

2 lbs. Idaho or russet potatoes
1 tsp. salt
4 softened butter
1/2 - 1 cup hot milk
3 large egg yolks
1/2 cup grated Parmesan cheese
salt & pepper to taste

Planked Whitefish:

2 lbs. boned fresh whitefish fillets (about 5-7 oz. each)
olive oil
sea salt or kosher salt
white pepper
granulated garlic
paprika
fresh chopped chives or parsley
lemon wedges

• Soak planks in water for a few hours before using. Preheat grill to medium-high (about 359-degrees). Place planks on grill and heat for 15 minutes.
• Potatoes: Fill a large pot with cold water and 1 tsp. salt. Peel and cut potatoes into large chunks and add to pot. Bring to boil over high heat, then reduce heat and simmer until very tender, about 15-20 minutes. Drain very well and while still hot, mash or beat with the butter and 1/2 cup of hot milk. When smooth, add egg yolks and Parmesan cheese, salt pepper to taste, and beat again until very smooth. Add more milk if mixture is not very smooth, being careful not to make the potatoes too runny.
• Fish: Brush the planks with olive or vegetable oil. Place whitefish on planks. Brush fillets with olive oil and season fish light with salt, pepper, garlic and paprika. Spoon potatoes into pastry bag fitted with large star tip and pipe into small mounds around the edge of the plank. Grill fish and potatoes until cooked through 10-12 minutes, depending on thickness of the fish. (6 servings)

Note: Since wood planks are mostly flat, place a baking sheet under the plank to catch juices and prevent flare-up.

'TAKE TIME TO SEE A FLOWER LIKE A FRIEND' ~ (GARDEN BLOGGERS' BLOOM DAY)

"In a way, nobody sees a flower really, it is so small, we haven't time ~ and to see takes time, like to have a good friend."

~ Georgia O'Keefe

~ Potted friends greet guests at front door

(Container gardening)

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Heuchera (Creme Brulee); Polar Red English Daisy; 'Etain' Viola hybrid; 'Sweet Sorbet' Erysimum; 'Chic in Red' Primula; 'Golden Flourish' Alyssum saxatile

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( visit : GARDEN BLOGGERS' BLOOM DAY)

THE SENSES ALIVE ~ HAM, ROASTED PEPPER & PESTO GRILLED PANINI

"There is not a single colour hidden away in the chalice of a flower ... to which, by some subtle sympathy with the very soul of things, my nature does not answer."

~ Oscar Wilde

~ Indoor azalea basket

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HAM, ROASTED PEPPER & PESTO GRILLED PANINI

~ Delicious sandwich with leftover Easter ham

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8 slices coarse multi-grain bread (or sour dough)

1/3 cup light mayonnaise

2 Tbsp. pesto sauce (good jar is fine)

thinly sliced ham

1 (12 oz.) jar drained and thinly sliced roasted peppers

4 thin slices provolone cheese

4 thin slices cheddar cheese

• Combine mayo & pesto sauce. Spread evenly on 1 side of each slice of bread. Place 4 slices face down on wax paper.
• On inside of the 4 slices, layer each with 1 slice provolone cheese, thin slices of ham, bell peppers, and cheddar. Top with remaining bread, pesto side up.
• Cook sandwiches in panini pan (or on hot griddle) until golden brown. (4 servings).

EASTER PARADE of FLOWERS

"On Easter Day the veil between time and eternity thins to gossamer. "

~Douglas Horton

HOLY SATURDAY BRUNCH ~ MUSHROOM SPINACH STRATA / SPRING SALAD with RASPBERRY VINAIGRETTE

"Easter spells out beauty,
the rare beauty of new life."

~S.D. Gordon

MUSHROOM SPINACH STRATA

~ Lovely to look at ... luscious to eat

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2 Tbsp. unsalted butter

1 lb. sliced mushrooms

1 cup chopped onion

8 slices good whole wheat bread,

trimmed & halved diagonally

2 cups shredded Swiss or Gouda cheese

1 10-oz. package chopped spinach, thawed and well drained

6 slices crisp bacon (optional)

4 organic beaten eggs

1 tsp. cayenne pepper

1 cup milk

coarse salt & freshly ground black pepper

• Grease a 10-inch quiche pan and set aside.
• Melt butter and saute mushrooms for about 5 minutes. Remove with slotted spoon and set aside. Add chopped onion to pan and saute for 5 minutes.
• Arrange 6 of the half slices of bread to cover bottom of quiche pan. Atop bread, spread 3/4 of sauteed mushrooms and all of the onions, 1 cup of cheese, and drained spinach. Sprinkle crisp bacon over top. Arrange 8 half-slices over spinach, overlapping the pieces to fit in a circle; place remaining 2 half pieces over center.
• Combine milk, eggs, cayenne pepper, salt & pepper. Pour over bread. Cover and let sit 30 minutes or overnight.
• Preheat oven to 350 degrees. Bake strata, uncovered, about 40 minutes or until almost firm. Place remaining mushrooms in center of strata and bake 10-15 minutes more or until knife inserted comes out clean. (6 servings)

SPRING SALAD with RASPBERRY VINAIGRETTE

Organic baby spring Greens

Arugula

Blue cheese or goat cheese

Toasted walnuts, pecans, pine nuts, or pistachios

Thinly sliced red onion

Blackberries, raspberries, blueberries or strawberries

Kiwi or star fruit

Place greens in chilled salad bowl (healthy handful for each guest). Top with cheese, toasted nuts, sliced onion and fruit. Spoon vinaigrette to taste over each salad serving.

VINAIGRETTE:

1/2 cup raspberry (or black raspberry) vinegar

1/4 cup balsamic vinegar

1/2 cup salad oil

1/2 cup sugar

1 tsp. salt

1 tsp. paprika

1 tsp. dry mustard

3 chopped scallions

Mix all ingredients (except oil) together in blender. Blend, slowly adding oil, until well combined. Serve spooned over salad.

GOOD FRIDAY ~ 'LEGEND of the DOGWOOD'

LEGEND of the DOGWOOD

An old and beautiful legend has it that, at the time of the crucifixion, the dogwood was comparable in size to the oak tree and other monarchs of the forest. Because of its firmness and strength it was selected as the timber for the cross, but to be put to such a cruel use greatly distressed the tree. Sensing this, the crucified Jesus in his gentle pity for the sorrow and suffering of all said to it:

"Because of your sorrow and pity for My sufferings, never again will the dogwood tree grow large enough to be used as a cross.

Henceforth it will be slender, bent and twisted and its blossoms will be in the form of a cross ~ two long and two short petals. In the center of the outer edge of each petal there will be nail prints ~ brown with rust and stained with red ~ and in the center of the flower will be a crown of thorns, and all who see this will remember."

~ Author Unknown

Christ on the Cross

Marshall M. Fredericks ~ sculptor 1959

(Indian River, MI)

HOLY THURSDAY ~ PASCHAL FULL MOON

'They came to a place named Gethsemane; and He said to His disciples, "Sit here until I have prayed."

~ Mark 14

Full Moon of Passover

PURE EASTER LILY ~ COCONUT POUND CAKE with LEMON CURD FILLING

"The temple bell stops but I still hear the sound coming out of the flowers."

~Basho

~ Pure Easter Lily

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COCONUT POUND CAKE with LEMON CURD FILLING

~ From the archives (Bon Appetit/June 1984) appears this favorite Spring classic

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1 1/2 cups (3 sticks) room temperature unsalted butter

3 cups sugar

6 room temperature eggs

3 cup AP flour

1/4 tsp. salt

1/4 tsp. baking soda

1 cup sour cream

4 oz. flaked coconut

2 tsp. vanilla

Lemon Curd Filling (recipe follows)

Orange Glaze (recipe follows)

lemon leaves (garnish)

• Preheat oven to 300 degrees. Generously grease 10-inch tube pan (preferably with removable bottom) with vegetable shortening (or Pam) and dust with flour.
• Cream butter in large bowl of electric mixer. Slowly add sugar, beating until light and fluffy. Beat in eggs 1 at a time.
• Sift dry ingredients. Blend into butter mixture alternately with sour cream. Mix in coconut and vanilla. Spoon batter into prepared pan.
• Bake until tester inserted in center comes out clean, about 1 1.2 hours. Cool cake in pan on rack 30 minutes. Invert cake onto rack an cool completely.
• Cut cake in half to make 2 layers, using serrated knife. Fill with 1 1/4 cups lemon curd; spread 1/4 cup on top, allowing some to drizzle down sides. Can be prepared 1 day ahead. (12 servings)

Lemon Curd Filling

6 large lemons

2 cups sugar

3/4 cup (1 1/2 stick) unsalted butter

6 room temperature beaten eggs

Remove peel from lemons (yellow part only), using vegetable peeler (or zester). Chop finely in processor. Squeeze lemons and measure 1 cup juice. Heat juice with peel, sugar and butter in double boiler over simmering water until sugar dissolves and butter melts. Strain eggs into lemon mixture. Cook until custard leaves path on back of spoon when finger is drawn across, stirring constantly, about 20 minutes; do not boil. Pour into jar or bowl. Place plastic wrap on surface to prevent skin from forming; let cool. Cover and refrigerate overnight before using. (Can be refrigerated up to 1 month.)

Orange Glaze

1 cup fresh orange juice

3/4 cup sugar

2 Tbsp. fresh lemon juice

1 tsp. almond extract

Heat all ingredients in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves. Increase heat and boil until reduced by 1/4, about 5 minutes.

"When you have only two pennies left in the world,

buy a loaf of bread with one, and a lily with the other."

~Chinese Proverb

DAISY (APRIL FLOWER of the MONTH) ~ HERB ROASTED RACK of LAMB with PORT CURRANT SAUCE / CAULIFLOWER GRATIN

"The daisy's for simplicity and unaffected air."

~ Robert Burns

~ Simple daisy

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HERB ROASTED RACK of LAMB with PORT CURRANT SAUCE

~ Spring lamb sings April and Easter and this red currant sauce is a lovely compliment.

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3 1/2 lbs. 'Frenched'* rack of lamb

(*have butcher trip meat from tips for easy serving)

2 Tbsp. extra-virgin olive oil

coarse salt & freshly ground black pepper

3 cloves freshly chopped garlic

1 Tbsp. chopped fresh parsley (1 tsp.dried)

1 Tbsp. finely chopped oregano (1 tsp. dried)

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

1 Tbsp. finely chopped thyme (1 tsp. dried)

juice of 2 lemons

fresh rosemary springs

• Preheat oven to 400-degrees.
• Rub room temperature lamb with olive oil and garlic. Sprinkle with the combined herbs and salt & pepper. Sprinkle with lemon juice. Rub with garlic.
• Arrange on rack and roast 25 minutes for medium rare (130-135 degrees). Tent and let rest for 10 minutes before serving. (serves 8)

PORT CURRANT SAUCE

1 cup port
2/3 cup fresh orange juice
matchstick strips of orange peel
1 cup red currant jelly
6 Tbsp. fresh lemon juice plus zest
matchstick strips of lemon peel

Combine port, orange juice, jelly, lemon juice and citrus peels in saucepan. Bring to boil, reduce heat, and simmer uncovered until sauce thickens, about 10 minutes or a bit longer.
Serve with sliced lamb chops garnished with fresh rosemary sprigs.

Note: Since April is Michigan wine appreciation month, pair the rack of lamb with Willow Vineyard 2003 Pinot Noir (www.traversebiz.com/willow) or Chateau Chantal 2004 Proprietor's Reserve Pinot Noir (www.chateauchantal.com).

CAULIFLOWER GRATIN

~ Great complimentary side from Barefoot Contessa

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1 (3 lb.) head of cauliflower, cut into large florets

Kosher salt

3 Tbsp AP flour

2 cups hot milk

1/2 tsp. freshly ground black pepper

1/4 tsp. grated nutmeg

3/4 cup grated Gruyere cheese, divided

1/2 cup grated Parmesan cheese

1/4 cup fresh bread crumbs

• Preheat oven to 375 degrees. Cook cauliflower florets in large pot of boiling salted water for 5-6 minutes, until tender but still firm. Drain.
• Meanwhile, melt 2 Tbsp. butter in medium saucepan over low heat. Add flour, stirring constantly with a wooden spoon for 2 minutes. Pour hot milk into butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 tsp. salt and pepper, nutmeg, 1/2 cup of Gruyere, and the Parmesan cheese.
• Pour 1/3 of the sauce on the bottom of an 8x11x2-inch baking dish. Place drained cauliflower on top and spread rest of sauce evenly on top. Combine bread crumbs with remaining 1/4 cup of Gruyere and sprinkle on top. Melt remaining 2 Tbsp. of butter and drizzle over the gratin. Sprinkle with salt & pepper. Bake for 25-30 minutes, until top is browned. Serve hot or at room temperature. (6 servings)

'SPRING FEVER' (NCAA FINAL FOUR WEEKEND)~ LOBSTER CORN DOG

“It's spring fever.... You don't quite know what it is you DO want, but it just fairly makes your heart ache, you want it so!"

~ Mark Twain

~ Primrose

(early spring visitor)

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LOBSTER CORN DOG

~ With a focus on Detroit and Michigan State in the 'Final Four Slam-Dunk Weekend', enjoy this yummy elegant Midwest appetizer compliments of Executive Chef David Hubbard and the (best view overlooking Detroit, Canada & the St. Marys River) beautiful

Coach Insignia (Renaissance Center, Detroit)

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2 4-5 oz. lobster trails (shells removed and split lengthwise)

2 3/4 cups flour

1 cup corn meal

1 tsp. baking powder

1 Tbsp. sugar

pinch salt

6 cups soda water

1/2 cup flour seasoned with salt, pepper, and paprika

2 6-inch bamboo skewers

4 cup blend of olive oil and vegetable oil for frying

• To create batter, mix flour, corn meal, baking powder and sugar. Add soda water slowly while mixing wit whisk. Mixture should look like pancake batter.
• Heat oil in deep saucepan to 350 degrees. Stick skewers all the way through each tail long ways to make a kabob. Dredge lobster in small amount of seasoned flour and dip into the evenly mixed batter. Carefully deep fry lobster tails until golden brown, approximately 6-10 minutes. Serve with a hollandaise infused with stone-ground mustard. (12-16 servings)

Wine Suggestion: Cremant, Talismon, Blanc de Blanc or Blanc de Noir from (L. Mawby - Leelanau Peninsula, MI)

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NCAA 2009 FINAL FOUR WEEKEND

(FORD FIELD - DETROIT)

"AND SPRING AROSE ON THE GARDEN FAIR..."

"This is the day upon which we are reminded of what we are on the other three hundred and sixty-four."

~Mark Twain

'Earth's Dark Breast'

April Gift ~ in time

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

( a few of April's many gifts)

"And Spring arose on the garden fair,
Like the Spirit of Love felt everywhere;
And each flower and herb on Earth's dark breast
rose from the dreams of its wintry rest."

~ Percy Bysshe Shelley
(The Sensitive Plant)

(Join Carolyn for Garden Bloggers' Muse Day)