Tuesday, October 2, 2012

Early Fall Bouquet

Fall is officially here. As I type this, I’m rejuvenated by the crisp, cool breezes wafting into the house from the open door. We are just on the cusp of autumn but the garden and land are yielding a bounty of lovely fall foliage and flowers.


For a quick bouquet to be arranged in a Mason Jar (what can’t you use a Mason Jar for?!), I gathered from my back step baskets brimming with begonias, then the hedgy stand of nandina, followed by snips of the radiantly purple Mexican salvia – my favorite fall perennial - and not to be forgotten wisps of asparagus fern and some small magnolia for greenery.

 

Of course, hydrangeas played their way into this bouquet and a duo of Limelight panicles share their limelight hued essence with the other floral elements to accent the arrangement as a whole. While I was arranging the stems into the jar, I noticed that the hues of the begonia leaves and the aubergine tint of the salvia were plum, well, plum! This depth of a jewel tone was just too gratifying to resist paring with my bouquet. A few stems of Strobilanthes or Persian Shield carry on the depth of purple that resonates so well for fall.

 

Within minutes a delightful arrangement of my garden tour was at hand. I often arrange the flowers in my hand while walking through and snipping the stems and plunking them into the container. This is a quick way to arrange flowers and also a very naturalistic way – the arrangement doesn’t come across as too fixed or arranged.


The key to arrangements like these is having a garden to cut from – a little patch of earth to yield what the Earth proper is yielding this time of year. Plan a garden for cutting and you’ll have a garden filled with bouquets just waiting on you. And may you always have an arsenal of Mason Jars at your beckon call too. From this Farmer’s garden to yours, happy, happy fall ya’ll!

Friday, September 28, 2012

Mimi’s Sauce

We eat Mimi’s Sauce with just about everything. Now, I am fully aware that I said “we eat Mimi’s Sauce…” 


Fish, chicken, pork, burgers, fries, veggies –  Mimi’s Sauce is the condiment of choice for my kinsmen and me. It is simultaneously basic and brilliant and can be the foundation for many a saucier sauce or simply delightful in and of itself. Spread on a turkey sandwich or as a dip for Cajun steamed shrimp, I am sure you’ll find a favorite use for Mimi’s Sauce. 

Many fried chicken establishments across The South have their own “Special Sauce.” This dipping sauce ranges and varies among the different spots, carefully guarded and some establishments even charge a quarter for an extra sauce. A quarter – that’s big money! And you know what? We pay it, because one little pack is not enough for our chicken and fries!



Mimi’s sauce to me is like cream cheese –  it is simply a block upon which to build. If you’re garden has a bounty of basil, then shred some into the sauce. If some minced Vidalia’s would thrill your taste buds, then mince away and add them. If some Creole heat is what you crave, then douse the sauce with some Tony’s – the list goes on and on and Mimi’s Sauce can handle the cause.

We’ve always eaten it and sometimes one must ask “why” things are the way things are. So I did. I asked Mimi why she made her special sauce and she simply replied, “I just do.” She has always made it and I love that my Mama and her siblings grew up eating it and that Mimi has served it since she and Granddaddy were married fifty-seven years ago.

not pictured -Worcestershire sauce 
Mimi says that I am too brash about her sauce and that millions of Mimi’s have made their own sauces. I am sure that is true. But those millions of Mimi’s are not MY one in a million Mimi.

Mimi's Sauce
  • 1 heaping cup of mayo
  • 2/3 cup of ketchup
  • Splash of Worcestershire sauce
  • Squeeze of a lemon wedge
  • ½ teaspoon of salt and pepper, respectively
  • ½ teaspoon of garlic salt
  • ½ teaspoon of Natures Seasoning or Durkees (these seasonings rank with mayo in Southern households youll use what your mama used and it is either Hellmans or Dukes, Natures Seasoning or Durkees)
Mix all the ingredients together thoroughly and serve with fish, chicken, pork, beef, sandwiches, croquettes, shrimp, vegetables, salads, eggs, and so on and so forth!



photography by Sarah Barry Spooner

Wednesday, September 26, 2012

Walking in Memphis…

One of my favorite things is to speak to garden clubs. These ladies are a treasure trove for garnering a fine education on Southern culture, fine entertaining, fabulous cooking, and, of course, honing one’s gardening prowess. Many of the groups are a part of the Garden Club of America which is an amazing organization.
I started speaking to garden clubs when I was at Auburn, and I attribute my career’s start to my garden club patrons. The ink was hardly dry on my diploma before my garden club contacts began hiring me for garden and interior projects – that’s my kind of social networking!

 

Often, the groups meet in a member’s home. If the group is larger, then a country club, community center or church becomes the venue, but I relish the opportunities to speak in someone’s home.
As a lover of beauty, lovely homes and gardens, and nostalgic nods to Southern entertaining, these garden club visits are quite a perk. And, being surrounded and doted on by fine ladies is not bad either!
Primarily, I have spoken to garden clubs in the Deep South, but also in St. Louis, Missouri such as The Ladue Garden Club - and groups in Virginia. These Down Home Dixie groups are such a treat for me to visit and give a lesson on flower arranging, gardening trends, tablescapes and even cooking. From small towns to Southern cities, these ladies ask me to speak to them and teach them, but I’m the one learning! I relish in learning how these ladies (who often are a tad older than my junior) garden, cook and entertain. My latest trip was of no exception!

I have had the pleasure and honor of speaking to garden clubs in Memphis three separate occasions. First, to the Memphis Garden Club and most recently to The Little Garden Club of Memphis. The second time was a combination of the two groups. This latest trip proved to be a delightful time of food, flowers, book signings, food, garden lectures, fellowship, food and some more food. Let me tell you, Memphis doesn’t play around when it comes to food – this Farmer was extremely well fed and probably gained some serious poundage on this trip. Memphis is more than ribs and bbq, ya’ll!
I have to state the old adage that “it sure is a small world.” Yes, any Southerner worth their grits is going to make their familial and social connection in other Southern towns, but Memphis proved to be a delightfully small world!

First connection was Alpine. Alpine Camp for Boys in Mentone, Alabama, proved to be a summer job to garner a lifetime of connections. Many Memphis boys have camped and worked at Alpine. The host home where I stayed was the home of one of my campers. That’s Alpine for you - connections! I saw a picture of the now grown camper and asked my my hostess, “How do you know…as she exclaimed ‘He’s my son!’” What a time!


Secondly, Auburn came into play. Whether it was seeing friends from school, meeting friends’ parents or sharing Auburn memories, Auburn always paves the way in making the world a bit smaller.


But another amazing connection came into play while in Memphis – Bainbridge. My Mimi’s hometown is always finding some way into the conversation and this time proved notwithstanding. Another one of my hostesses was from Tallahassee, Florida, and her sister married a boy from Bainbridge –and they are dear friends with my Aunt Sally there. 
That, my friends, is what I love about the South – we share this tightly knitted culture and form ever-lasting bonds with one another over great-aunts, fried chicken, silver patterns and flowers!


From a dinner party of chicken curry surrounded by friends, to garden and floral arranging lectures, to a luncheon of fried chicken and amazing peach ice cream with pecan shortbread, to memorable moments with new and old friends alike – my latest walking in Memphis truly felt “ten feet over Beale” and I cannot wait to visit again.

Hope to see ya’ll at Garden Club soon!

Monday, September 24, 2012

Late Summer Garden Gems

The summer garden is waning. The zinnias are still blooming but the stalks look awful. The basil is peaked and bolting and the ‘maters have just about tapped out. Peppers are still coming in (I love how you can neglect peppers and they keep on keeping on) and our evergreen stalwart rosemary is doing just fine.

 

This time of year is a super time to plant your fall garden for the Deep South. Greens such as collards, lettuces, turnips and cabbage can still be planted now and will thrive well in winter for those of us deep down in Dixieland. Fall or cooler season herbs like sage, chervil and parsley are awesome additions to the garden and look wonderful planted in pots too.

 

Fall is THE TIME to plant for a splendid spring. Planting snapdragons, foxgloves and spring blooming bulbs like daffodils during the autumnal season will assure an amazing array of blooms for the coming spring. Remember this Farmer’s adage – for a fabulous fall, plant in spring and for a splendid spring, plant in fall.

 

I think the zinnias will spindle and toil on into the autumn but probably not with the veracity of their summer cadence. The basil though bolted can have those blooms topped off and still survive until frost. The green peppers may just stay on the bush a little longer and become seasonally apropos with their skins turning orange and reddish hues.


Snip some bolted basil, some rosemary and stuff the stems into a great vase for a bouquet garni of magnificent aromas. Loving the “Rewined Candles”, I’m now using the empty votives as vases. The tones and shades of greens with the bottle and the herbs makes me smile. I hope the close of summer brings a smile to you too.

From this Farmer’s garden to yours, happy fall!

Thursday, September 20, 2012

Fall Outdoor Decorating Ideas - Southern Living Video

where I share tips on how to turn the classic pumpkins and mums up a notch. 
These tips will have your front door, porch, and patio decked and ready for fabulous fall! 

Happy fall, y'all!


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