Spring Violets

The heavy rains of earlier this week dumped over five inches in our area. The storms have cleared and we are left with glorious sunshine and temps around 80 degrees. What a joy to head out for a stroll down our country road and see a green haze throughout the landscape as the plants awaken from winter's sleep and come back to life. Water gently trickled along the roadside ditches and there, peeking out from the stream-like bed, are violets - a favorite flower that immediately conjures up memories of my childhood. One of the first plants to bloom in springtime in New England are the violets. In fact, the violet is the state flower of Rhode Island. My sisters and I would stop along a low area and pick as many as we could hold in our hands and bring a bouquet home to mom.

                                                                                        

                  

              

Harmony Ridge

During our recent visit to Northern California, we had the pleasure of staying at Harmony Ridge Lodge in Nevada City, CA. http://www.harmonyridgelodge.com/index.phpThe lodge itself is tastefully decorated creating an atmosphere for total relaxation. The gardens, though mostly dormant this time of year, are beautiful. The photos on the lodge's website show what an intimate setting the gardens provide for a small wedding (up to 150 guests). The owners and caretakers provide extraordinary service, making visitors feel most welcome.

The lodge is located on Highway 20, adjacent to the Tahoe National Forest, and in the foothills above Nevada City. Trail heads for the national forest are immediately adjacent to the lodge. http://www.fs.usda.gov/recmain/tahoe/recreation The scenic beauty of the area is just breathtaking. A must see is the South Yuba River, west of Nevada City along Highway 49. http://www.nevadacitychamber.com/play/area_rivers.cfm 

Nevada City has a rich history as a Gold Rush town and before that as a Nisenan Maidu village. Much of the historic architecture remains providing visitors with a glimpse of a time gone by. Within the downtown area is a collection of interesting shops and restaurants. http://www.nevadacountygold.com/about/history-western-nevco/nevada-city-history Historic sites include the Empire Mine State Historic Park in nearby Grass Valley.
http://www.parks.ca.gov/?page_id=499 According to the CA State Parks website:

Empire Mine State Historic Park is the site of one of the oldest, largest, deepest, longest and richest gold mines in California. 

Nestled in the foothills of the Sierra Nevada Mountains, Nevada City and Grass Valley have so much to offer visitors.

 

Greenhouse Idea

Ideally, I would like to grow and preserve as much of my own food as I can. It would be nice to have a greenhouse to start plants. In my search for greenhouse ideas, I found a really neat structure by Mother Earth  News that combines many uses into one. It is a greenhouse that can be built partly into the ground for energy efficiency. Compost bins within the structure help to heat it as do rabbits and chickens housed within the structure. More information about the "bioshelter" as Mother Earth News refers to it can be seen here. http://www.motherearthnews.com/Organic-Gardening/1986-07-01/Bioshelter-Greenhouse.aspx

Wildflowers

Spring break brought us to Northern California to visit friends and family. 

Wildflower meadows like this one has me wanting to plant my own meadow. 

Fresh Fruit Tart

Fresh Fruit Tart
One thing I love about spring is the arrival of fresh berries in the produce department. My daughter's request for her birthday cake was a fruit tart. Being fairly new to rural Oklahoma, I hadn't scoped out a good bakery yet - partly because I like to bake so there wasn't a need to find one. The search was on and, when I found one that makes tarts and decadent cakes, I learned that they required a two-week notice for orders. Two weeks (not to mention it was 30 miles away)? I guess I've been spoiled by living close to amazing bakeries where one can pick a cake from the display case or, at the most, order 24 hours in advance . It was the day before the birthday so I hunted online for a good tart recipe. Following is the recipe I used. I had the tart shell and custard prepared before my daughter came home from school, and she arranged the fruit on her own small tart. Also, I don't have a large tart pan but several small ones as well as a pie plate. The recipe made enough for all in the picture. We all agreed it was a success . . . and no guilt.

Ingredients

Pastry

•     ¼ lb butter, cold, chopped into pieces
•     1 ½ cups flour
•         2 tablespoons sugar
•     3 egg yolks

Custard

•     2 egg yolks
•     ¼ cup sugar
•     ¼ cup flour
•     1 cup milk ( full fat)
•     2 teaspoons vanilla extract

Topping

•     ¾ cup apricot jam
•    various fresh fruit ( or tinned)

Directions

1.    To make pastry: Using fingertips, rub butter into flour until mixture resembles coarse meal; stir in sugar and egg yolks; press mixture together to form a ball and refrigerate in plastic wrap for 30 minutes; preheat oven to 375°F.

2.    Roll pastry between two sheets of wax paper, making the pastry large enough to cover base and sides of a buttered 9-inch fluted tart pan; trim edges; place sheet of foil into pastry and fill with pie weights or dried beans; bake 20-25 minutes; remove foil and beans and bake a further 5 minutes; allow to cool.

3.    To make custard: In medium bowl, whisk egg yolks, sugar and flour until thick and pale; heat milk in saucepan until almost boiling; remove from heat. Slowly dribble in hot milk into egg mixture, whisking continuously, until all of milk has been added. Return custard to pot and cook, over medium-low heat, until custard has thickened and coats the back of a spoon (5-7 minutes). Place piece of plastic wrap directly onto surface of custard (this prevents a 'skin' from forming) and allow to cool completely.

4.      To assemble: Spoon custard into baked pie shell and smooth. Place pieces of fruit attractively over tart. Heat apricot jam until it is quite liquid and brush this generously over the fresh fruit to set and seal the tart. Allow to cool completely. 

5.    Serve the same day of making. Refrigerate any leftovers.