The World in Bloom

A shade rose I bought from Jackson Perkins years ago. Can not find it in their catalogue now.

The world is in bloom. Even the first of the roses are open. It is almost Easter and the weather is almost normal, for which local gardeners are really grateful. Of course, I am now behind, way behind, in my garden chores. Once again we jump from "when will the weather cooperate so we can get things done" to "how did I get so far behind?" I will spend the next few weeks just trying to catch up.

My onions are coming on nicely, at least the sets are. Those from seeds do not seem to be going anywhere. Those seedlings still under lights have been transplanted out of flats into individual cells. Will that help? Some say it will.



Small slender teaspoon held all those acorns easily.


 I am finding strange volunteers. Earlier Muscare started popping up in odd places. I thought that might be because the acorns were so very small last fall (see photo) that the squirrels were desperately digging up anything they could find. Now I find a Freesia in a place where they have never been. Did they transplant that, too?

Clematis climbing an Oak tree

The Clematis has been blooming for about a week. The tomatoes are out on the front porch, getting some sun and/or drizzle and looking pretty happy. The winter squash are still under grow lights but will go outside soon. I am trying two new varieties this year. How could I resist Bakers catalogue's "Red Warty Thing"? The other, also from Bakers, is a Bush Butternut squash. I am doing more and more in pots these days since it is easier to find a spot of sun for a flower pot than for an entire raised bed. Last year my pots were quite successful for both winter and summer squash as well as tomatoes and peppers in pots of various shapes. Most, but not all, are self watering which seems to be saving water as well.

Recipe

For Easter I thought I would share with you something I learned when we lived in Georgia. I was very young and rather naive about the customs and food habits of the different parts of the U.S. when I first arrived in the South. It was fun learning things like how to cook an entire Country Ham in a pot of Coca Cola. This began a life long learning experience.

As you probably know, Coca Cola was born in Georgia and when I was there it had a strong hold on its place in the diet of the people, at least all of those I met. Now, I have to admit, I never actually adapted that method of ham preparation for my family but I did  a shorter version, braising a ham steak in Coke. It was quite good. If you want to try it, simply brown a thick ham steak (I use butter) in a skillet, add Coke to just cover the steak. Cover the skillet and simmer, until it is tender, about 10 to 20 minutes. Remove from skillet and serve. If you wish you can reduce the liquid left in the skillet and pour over the ham.

This really isn't such a far step from all the other sweet things we add to our hams and the taste of Coca Cola is a lot more complex than maple syrup or other glazes we use routinely.
I am not going to suggest that you try one of those recipes for your Easter dinner, but I do want to share an idea that might be a nice change from the glaze you have been using on your baked ham.

Dried Cherry Sauce

1 tablespoon oil
1 cup finely chopped onions
1 cup chicken broth
2 tablespoons cornstarch
1 tablespoon honey
2 tablespoons lemon juice
1/4 cup Coca Cola
1 cup dried, pitted cherries

Heat oil in skillet and add the onions. Stir, then slowly cook until transparent but not brown.
Put the cornstarch in a small bowl. Stir in just enough broth to make a loose paste. Stir in the rest of the broth and then add the mixture to the onions. Stir; bring to a simmer and cook until slightly thickened.
Add honey, lemon juice and Cocoa Cola. Cut half the  cherries into halves and stir into the mix. Simmer 5 minutes. Remove from heat and let cool a few minutes. When cool enough not to be dangerous, place in a food processor and coarsely chop. Return to the stove, add the rest of the cherries and heat until the added cherries are plump.
Glaze the ham about 15 minutes before it comes out of the oven, and again after it comes out of the oven. Or use as a sauce over the carved meat just before serving.
This makes about 3 cups of sauce and goes well with ham, duck, roast pork and smoked meats and poultry.

There is no picture this posting as I haven't made the sauce for this year's dinner yet, and I don't have a archive pictures from a previous dinner. I can tell you it is a deeply colored sauce and kind of bumpy.

I will post this while en route to see the grand kids... have a nice weekend!