The Alaskan Honeymoon: Part One (Anchorage, AK)

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We knew we’d landed in Anchorage when we saw this at the airport.

Yes, it was thrilling, but it was sad at the same time.

Rhodochiton vine in a planter outside of a hotel in Anchorage.

We landed late on Friday night and stayed in Anchorage for two nights.

Most people wouldn’t recommend this, but we were exhausted! We stayed downtown at the Hilton and had a great time.

A closeup of the vine.

We had an open air market across the street to walk to and we ate breakfast at the Snow City Cafe.

Then we visited the Anchorage Visitor Information Center.

I can’t say enough about its original “green roof”.

It very much fueled and gave fire to the pioneer blood in my veins.

The Fuchsia baskets are obviously overwintered. Look at those woody stems!

This was the beginning of the floriferousness too.

With all those extra daylight hours, the blooms are a bit different up North. I don’t know how this happens exactly, but I saw it on several occasions and I’ll continue to show you images of these amazing plants.

(Yes, I’m sure that these are well fed too.)

Some Fireweed (Chamerion angustifolium).

The native plants were plentiful.

Fireweed is by far the most spectacular of all during September and you’ll be seeing a lot of it as these posts progress.

This amazing shrub was really enchanting. It is native to colder northern regions but I cannot recall what it is right now. Any thoughts? I picked seeds and I know it’s in the pea family.

The Sorbus were plentiful but I’m not completely certain which ones I was seeing.

This was my honeymoon after all so I tried not to go too crazy with the plant ID.

We saw a lot of lilacs but only a few with blooms.

This one is a smaller bush variety.

I’m ashamed that my evergreen tree ID is so shabby. I’ve chosen to show you this amazing tree even though I’m not certain what it is.

Please forgive me. I promise to study.

On the way back from one of the best Japanese dinners I’ve ever had, we found these rhubarb plants being grown in the lawn of a Catholic church. (They are the plants up near the fence. Others were planted in spots on the other side of the sign too—right in the middle of the lawn.)

Makes me happy that they’re thinking about the food or lawn question too.

There was more floriferousness nearby as we walked past the mall on our way back to the hotel.

When I saw the Cardoon (Cynara cardunculus) I had to smile. It’s not at all a plant I think of when I think of Alaska but I was so happy to see such a fine specimen.

Then there were the rose hips on the Rugosa roses. I just couldn’t get enough of these plants. They are all over the place and they grow so much better up North than they do down here in Oregon.

It became so clear to me right away that Alaska is not the northernmost edge of our climate, but that we are the southernmost extreme of its climate. I felt a strong kinship with the region right out of the gate.

That last night I tried on my kind of bear fur hat in the hotel gift shop—the totally silly fake kind. I thought a bit about Ms. Palin and wondered what kind of mama bear I could be if I tried. Luckily I lost my taste for politics years ago, but I remain interested at least in what politicians are doing—or NOT doing.

A very large part of me felt at home in Alaska. It reminded me of the Oregon I grew up in and the people I knew as a girl.

This was just the beginning though and so rarely am I so comfortable right away in a new place.

More to come…

The Fruits of my Garden: Figs, Apples, Pomegranates, Asparagus and Berries

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The second fig crop is still ripening on my Ficus  ‘Petite Negra’.
Days are shortening and nighttime temperatures are cooling down. Yesterday was our first dreary and wet reminder that our days are numbered. It misted and rained. Clouds hung in the air all day—as did the smell of PNW dampness. The city of Portland felt autumn as the season sauntered just a little bit nearer.
Columnar Northpole apple (Malus) produced more fruit than ever! It tasted sweet, tart and crisp.

This was not much of a harvest year for me in terms of edible crops. I like to grow ornamental plants for their seeds so that I can harvest them for my online garden shop. I do harvest something, but it’s not what most people think of when they think of harvests. I’m a seed farmer, but I grow a few things to eat too.

Dwarf pomegranate, Punica granatum ‘Nana’.

My dwarf pomegranate was grown from seed and I collect seeds from it each year. Since the shrubs are young, each year they produce more and more fruit. This year is by far their best so far and I expect to have more ripe fruit than ever.

Flower on the dwarf pomegranate, Punica granatum ‘Nana’.
Ripening fruit on the dwarf pomegranate, Punica granatum ‘Nana’.

There has also been a growing herb collection around the house. I’ve been cooking more recently and it’s something John and I very much enjoy doing together. This winter I intend to plan the garden better for these activities since we find ourselves buying so many herbs all of the time. Limiting salt in my diet due to my swelling disease has really made me appreciate the taste of herbs so much more. We barely use any salt now. If you cook your food right, paying close attention to flavors, it’s amazing how far herbs can go to replace sodium.

The overgrown asparagus bed. These were grown from seed.

When I originally planted edibles in the garden I wanted to plant things that were either difficult to find or else ornamental and unusual. The asparagus was neither. It reminded me of the fresh asparagus grown by Italian-American farmers in the PNW. Even though I can still buy it at the store, I really enjoy my own plants more. What’s nice is that even though they’ve been neglected, they’re still very productive.

Evergreen huckleberry, Vaccinium ovatum.

My native evergreen huckleberries are also wonders to behold this time of year. Usually they are packed full of fruit but I guess mine aren’t going to be this time around. Since last year I had an amazing crop I don’t mind at all. These are amazing ornamentals for shady corners so it’s simply a bonus if they produce for me too.

The image of edible gardening shame—an unused and overgrown raised bed.

This year I was hoping to use the raised bed for a large basil planting. I never quite made it but next year I’ll make it happen. Now that there’s a pesto- and polenta-loving Northern Italian in the family I can get past my Southern Italian culinary preferences. I always loved basil (and polenta) too. Next year will be the summer of basilico around here. (I can already smell it on the horizon.)

The first 2013 crop of figs.

I recently took an online poll of my fig-loving friends for recipe ideas. Since I was raised to just eat them fresh I thought it was time to do something different. (Besides, I can only eat so many with goat cheese and pistachios before I begin feeling a bit piglet-ish so I wanted to find something healthier.) A Parisian friend recommended Honey Roasted Figs and Rosemary (Figues rôties au miel au romarin) and I am so glad that he did. The figs tasted fantastic!

Honey Roasted Figs with Rosemary
• about 1 dozen fresh figs
• 1/3 cup honey (fresh and local if possible)
• 1 large sprig of rosemary broken into 4 pieces
• freshly cracked pepper
Heat oven to 375F. Wash and dry figs. Cut in half. Arrange open side up in a baking dish. Drizzle figs with honey. Arrange the pieces of rosemary between the figs. (If you want the rosemary taste to be stronger, I suggest adding more.) Crack pepper over the figs. Place in oven and bake for about 15 minutes or until the honey begins to caramelize. Let cool. Can be served with a nice mild—yet tangy—goat cheese.
 
C’est magnifigue!

(The Grow Write Guild is a creative writing club for people who garden. It’s a series of bi-weekly writing prompts created by garden author and blogger Gayla Trail. I’m starting out late with the series but hope to catch up soon. It’s just what this blogger needed for some summer fun.)