The name of the rose

 ...is Bolero, reclaiming that word's place in my good graces. Ravel's Boléro, on the other hand, was played to syrupy death for me when it was a favorite song of seduction by men who should have known better, long ago.  

This rose, it could be argued, is syrupy, too. Its scent is powerful. Open a bottle of rose water and that is exactly what you smell when you push you nose into its sumptuously cupped, quartered petals. 

The flowers opened two days ago, just before mid-June's blue sky, dry air perfection was smothered by claustrophobic humidity and bleached heat. So I picked them, kept them for a day on the shadowy windowsill and for a night beside the bed, for pleasure. 

Today I pulled off their petals and stamped them fine with sugar in a Japanese mortar. They are now in a jar, where they will become syrupy and as flavorful as they are fragrant. (I add a quarter cup to a favorite vegan cake that I bake for some of my walks.) 

Ascent

 "What are you doing up there!?"

(Then wonders whether he can grab the tuna mousse before I climb down.)

My story about how the terrace garden woke up this year is on Gardenista.

Here we go again

Evenings are edging permanently outdoors again and are loud with surround-sound robins. Our new mockingbirds (what happened to the old ones?) have learned to fetch their blueberries from a small dish while we have drinks outside but before the table is ready for supper. They outrage the cat, who tells us they would be lovely on toast. The birds, not the berries.

Perennials are reappearing in pots, with asters, agastache and calamintha returning as if Arctic temperatures and feet of snow never happened. Ferns have unfurled. Ramps are leafy beneath them, with foam flower and an unidentified, tiny blue violet. Meadow rue's stems are growing tall.

The wraparound laundry roof is still there, for now, but changes are already afoot. The development of a very large building has been approved, so our remaining days here are almost tangibly numbered. 

But, for now, it is spring.

Mockingbird wreath

Mockingbird feeder. Just add juniper (Juniperus virginiana).

 I was shooting through the windows, so double glazing plus bug screen fuzzes it all up. They will eat the small, sweetly resinous blue cones until every single one is gone.

Are you here for the content or for me?

I noticed, the other day, that in August my blog began to see a dramatic spike in traffic (hi, China). Google analytics allows you see the origin of that traffic (hi, China). Many thousands of views of each post, after a previous average of several hundreds of views (hi, China). 

I don't think that my blog suddenly speaks to more than a handful of Chinese residents and citizens (and you are always welcome, here), yet suddenly that country is this blog's main source of views.

This is a screenshot of a right-now scenario.

The best conclusion I can draw is that AI bot farms in China are training themselves to...what? Write about gardens? Write about food? Foraging? Cats? Canadians? Be me? 

It's an interesting age we live in. For content creators - not to be pedantic, but that would be people who create content as opposed to those who use it (writers vs readers, photographers vs viewers, recipe developers vs cooks, etc.) - AI is to original research or creativity, to reporting and to documenting, what digital media was to most print publications, which went out of business.

If you google "what killed newspapers and print media" the first result you will find at the top of your screen is the AI summary. And many, many people will not go further than that summary, not even to the first cursory, algorithm-prompted search result. Nor will they visit the linked citations in the AI summary. 

Jeff Bezos was right: We humans are inherently lazy. That is why he is a gazillionaire. (Want something? Click.)

All of which is to say, the balloon plant, the hairy balls, the southern African milkweed, the Gomphocarpus physocarpus, are glorious in the last days autumn of this tiny terrace.

And it means that if you are looking for the answer to something, anything, that someone once took a great deal of time to write, based on a great deal of real life experience or real research (how to move citrus trees indoors, for example), the chances are increasingly good that you will never reach their work, because AI found it first, summarized it, and spat it out at the top of the page for you. It also found some inaccurate work, and smooshed that in there, too, because AI doesn't really know how to move citrus trees indoors, or what a chanterelle really looks like; rather, it relies on everything that has ever been written on the subject, and cherry picks. 

I don't really know what that huge spike in traffic means. I don't like it, and I have been in some existential despair about the fate of the truth for some time. In general, I mean. It is very hard to tell what is real. And obviously my concern isn't about citrus trees overwintering indoors.

For me, the only thing between us and the abyss is true journalism, which is increasingly marginalized, because it takes time, training, and money. To me, journalism is simple. Real people reporting real things, without bias. That's it. 

So go give it some money. Now.

Aloft

 Furry balloons? Green balloons, or hairy...?

This graceful plant needs more respect.

Its air-filled seed capsules will form until frost, slowly dry, split, and release puffs of gossamer-borne seeds.

A Hummingbird Evening

The lablab beans are looking very good. Lablab purpureus, beautiful and edible. 

And yesterday evening, after six, we were treated to fifteen minutes of enchantment as a tiny ruby throated hummingbird came to feed on their flowers. We have spotted several in the previous days, but none has stayed this long, taking breaks to sit on the trellis, on the milkweed, on the vine, even on the African basil stems. 

Low light, and I have not developed these images, other than re-sizing them - the Frenchman's will be much better. But that exquisite little creature was not further from us than a terrace's width. And we standing inside the door, so...six feet.

How these tiny little birds fly so far, with so many obstacles, I don't know. They are heading south now, all three inches of each of them. And tonight, as last night, the powerful beams of the 9/11 memorial will attract and disorient thousands of migrating birds.

I do know that lablab flowers are not native to the hummers' range, but I also can't help wondering about the long-term effects (if any) of feeding these little birds sugar water, from feeders. Aside from the actual sugar and the water (and quality of the water), there is the risk of disease-transmission. Please sterilize those feeders daily.

I have wondered whether the hummers also visit the agastache we have planted for them. Possibly. We have not caught them in the act.

Look at the little feets!

Nkwe Pirelli says this would be a very nice snack. Which is why Nkwe Pirelli does not go outside, unsupervised. Mr Tuxedo cares little for conservation. 

___________________

New Fall Walks

Early autumn on the terrace

Funny that it takes a whole growing season for things to fill out this much. The moonflower vines are rampant, the African basil is a forest, and the lablab beans and South African milkweed have reached the arm-waving stage, tall flowering stems tilting in any breeze.

At the lower end of the terrace is an eccentric leafy collection. It includes Thai lime, calamansi, bergamot citrus and a spicebush tree grown from seed that someone gathered on a plant walk with me, then germinated, and later gifted to me before she moved to Germany. Beside the trees are galangal and myoga ginger (producing edible buds through these fall months), ferns, ramps (now dormant, having set seed), sand ginger and asters. Natives of the Northeast, of Southeast Asia, and of East Asia.

Both annual vines take a long time to take off, but they are worth the wait. Moonflowers open every evening, and now, in the newly cool mornings, they remain open to greet us before folding up and withering by 10am.

September's edges

The edges of the terrace, with the dignified and aging skylights of Arrow Linen beyond. 

African blue basil is a seedless basil hybrid that popped up once upon a time in a bed at Companion Plants Ohio, who then propagated it and sent it out into the horticultural world (you may know that, if you read my Gardenista story about it). And the beautiful lablab vine. Also called hyacinth bean. Possibly Aast African in origin, possibly South Asian. An ancient crop. 

In these early evenings, muffled by a quickening dusk, the flowers glow briefly before the sun submerges behind New Jersey.

I plant the lablab for the flowers, which hummingbirds also visit (we have seen two, so far), but also for the bean crop. 

And the third African on the terrace, the southern African milkweed that is not classified as Asclepias, but as Gomphocarpus. Balloon plant. Hairy balls. Tall and willowy, delightful to insects, and generous with its late-season, green balloons. 

The bay tree, recently root pruned and replanted it in the same pot, with a good, slow drink of water.

We did not see the chimney swifts this evening. Surely they have not left already. We did see three nighthawks, flying west, in unison. 

Moonflowers

The moonflowers began opening in earnest the day Don died. The night of the day. But, in South African time, the morning after the night of the day he died. Sensitive listening devices, trained skywards, scenting the terrace, calling a moth or a bat or nocturnal hummingbird. Would he say, No such thing? (Is there?)

I told Don's bereft Rosie today, I keep seeing Don in everything, even where I usually might not. Would he approve of the moonflowers? He liked perfumed flowers. And not just the indigenous and the imperiled, but the old fashioned and the scented and the garden-grown. He bought a vast bunch of flowers and herbs to supper in Kalk Bay the last time we saw each other. Part of the conversation was about the dignity and indignity of death. How it was important to him and Rosie to live somewhere where you could choose the time and manner of your death, should you wish to, and be able to. 

And then he fell off a cliff while hunting for an endangered species.

But maybe that is the same thing.

Ipomoea vines are very invasive in Cape Town.

Don was visiting a small population of critically Penaea formosa. Formosa means beautiful. One idiot news outlet said it is an orchid. Sloppy Google search. That would have driven Don nuts. A symptom of the larger problem. Plant blindness. 

These moonflowers will open for weeks, until the first cold snap. Then their sappy, jungle green leaves will blacken. And I may be very sorry I planted them at all, back when spring's nights turned warm enough for the tropical vines' fat seeds to germinate.

But for now, under a waxing moon, more and more of the delicate flowers open each longer and longer evening. From spiraled bud to fullblown in an hour. 

Far away, in the Cape Town that exists as a concept for me, of home and friendship, there is a growing emptiness I do not know how to fill. Like more and more stars winking out in the black sky—unknown, unknowable, unstoppable. 

______________

In Memoriam

Milkweed, fennel and lablab beans - late summer's compensation

Very, very late summer and the tall things are bending in the breeze. The South African milkweed and the fennel are irresistible to pollinating insects. So many bees, iridescent hover flies, wasps and hornets visit them. The creatures with stings don't bother us, so we don't mind them. It's good to see their free, flying life while the wider world's confusion and collapse press on us.

Beyond their airy stems, the lablab bean is in bloom. Yesterday we saw a hummingbird buzz its flowers. It's usually sold as an ornamental, as hyacinth bean or hyacinth vine, with occasional and vexingly ignorant warnings of toxicity. This is an ancient crop, hailing either from East Africa or South Asia (so far, its very early domestication has made its origin hard to pinpoint). 

I can't wait to have enough pods to make the two early fall bean dishes I've come to anticipate: a Southeast Asian-style curry made form from the sliced young pods, and a spicy and addictively good dish laced with berbere (an Eritrean and Ethiopean spice mix). 

You'll find both those recipes, and more about lablab beans, via the Gardenista story below.

Lablab Beans: An Ancient Crop and Stunning Vine

A tall, cool drink

Mugwort-raspberry hooch, cut with cold tonic water and piled with ice. In a pretty glass given to me by a Frenchwoman. 

I have cut back the Agastache, and the terrace-bees are cross, searching for what is missing (it's OK - they have plenty of basil, mint, fennel flowers, roses and citrus blossom to feast on). 

I'm hoping that it will flush again with fresh flowers in about three weeks. Mid-September. I'm not sure how summer disappeared, but it's on its way. Nights are noticeably longer and when we eat outdoors, the string lights come on.

(The luscious hooch is in the mugwort chapter of Forage, Harvest, Feast if you're curious.)

____________________

Forage, Harvest, Feast - A Wild-Inspired Cuisine

Moonflower

6.37pm.

The first moonflower opened on our terrace. It will be a few days before the rest of the buds catch up. But the harbinger is beautiful.

I planted the seeds in May with some feelings of guilt. The guilt doesn't take, though, and they climb and twine and now bloom at the end of summer. The guilt is from Cape Town, where morning glory vines wreak havoc, climbing and scrambling and toppling tree limbs. 

But this is cold weather country. For now.  And the seeds of Ipomea alba drop harmlessly. For now.

For now. It all changes so fast. Or is that age? Or is it age plus, this-is-all-changing-so-fast? 

7.59pm.

The bud is open, and listening. 

 Listening, listening.

Scent beginning to fall into the small space, to call moths, and hold off despair.

For now.

A nightly netting

 

Our evening suppers are now netted, which is normal for summer. Usually, it's for tiny flying insects (smaller than fruit flies, but what are they?) that are attracted to anything acidic, like salad dressing, or wine, into which they hurl themselves to perish. But these last few evenings we have been joined by a persistent, chunky hornet, who buzzes our dinner relentlessly. I don't really mind it, but the Frenchman feels about hornets the way I feel about spiders. Heebie jeebies. We both know that both are beneficial, yet neither of us can stand being near them. So, net. 

Supper was a tangle of tiny wax beans soused while warm in shoyu with finely ribboned shiso leaves from the terrace, and dropped onto crisp-skinned, curry-powder-dusted roasted chicken thighs. Before adding the steamed beans I deglazed the hot pan with elderflower vinegar and honeysuckle cordial (the methods for these delightful concoctions are in Forage, Harvest, Feast).

It's 99°F as I write, and the African basil continues to persecute me (see previous post). It's been watered twice, today. But the bees are happy. Very, very happy.

Too much basil

I made a gardening mistake, this year. Enthused by the success of the African basil last summer, and the endlessly interesting pollinator show that unfolded in its airspace from dawn to dusk, I doubled up this late spring, and placed two plants in each of the windowboxes lining our terrace.  

After a slow spring start - the plants really don't like cold nights (did you know that basils are native to Africa and to Asia?) - this long-stemmed hybrid is now bustling with bees. That's not the problem. The problem is that it has to be watered at least twice, and sometimes three times, a day. This morning I watered it at 10am. By 2pm the plants were drooping. Granted, it is extremely hot (96°F), but at the very least this basil asks for two waterings a day. Two minutes to fill the watering can; in out, in, out. It feels like a persecution. 

The other basils, growing mostly in cooler spots or in full shade, are much less thirsty.

In other hot-weather news, the lablab beans have taken off and the bronze fennel is six feet tall. If we are lucky the fennel flowers will attract some cicada killers. They did, last year. The lablab beans we eat, and the hummingbirds visit their flowers on their way south, in September. 

Summer's flowers

Summer flowers, wild and weedy, aromatic and opportunistic. Knapweed, Queen Anne's lace, white sweet clover and mugwort are feral fillers for this tangle of two bee balms and rudbeckia. 

Monarda punctata to the right, an underrated cut flower and edible herb. Plant more. 

And on the windowsill, some extras from the terrace: liatris and hyssop, and more obliging mugwort. Aside from being a very useful herb, this super-invader lasts exceptionally well in water. Just strip off the lower leaves and immerse it for 30 minutes to revive it after picking. Florists? Mugwort is everywhere, and it is free.

A vegetable love

When local greenmarkets spill over with produce it's hard not to be vegetarian. Corn is ritually peeled of its outer husks, the tender silk removed (it's very good to eat in a coconut milk soup), and then the inner husks folded back carefully over the kernels so that they are not burned by the fire that cooks them. 

We ate this corn with basil butter (heaps of basil whizzed in a food processor with as much or as little butter as you like), and an anchovy butter. So...not quite vegetarian. A quick cabbage slaw, and broccolini dressed with ramp leaf salt and a Palestinian olive oil made by Al'Ard. 

Late bees still buzzed the hyssop and African basil while we ate. 

Outside

 

Hot days, hot nights, heat advisories. Turning on the oven seems insane, so if we're not eating cool and cold food, we're cooking outside on the tiny terrace. 

The charcoal is always Red Oak's lump charcoal, never briquettes; the firelighters I use (I am the braai mistress!) are the little chunks made by If You Care. The lightweight charcoal lights fast and burns hot, so one doesn't need too much. 

Lillet, seltzer, rosemary, ice. A drink to sip while watching the chimneys swifts on insect patrol above us. Every night there are more and more fireflies, and every night they fly higher, coming right up to the terrace to blink as we eat.

Wax Bean Salad for Summer

The last week of June has resembled the first week of August. Daytime temperatures of 100 degrees. Watering the terrace two, and sometimes three, times a day. (How? A two-gallon watering can, carried from the kitchen - strangely I don't count the trips. But I do know that it take about two minutes to fill the can. I have to view the unavoidable task as a combination of patience and strength training.)

The weekend was better, and suppers returned outside after some evenings of respite in the cool of the air-conditioned indoors. Cooking indoors has been minimal, but the braai on the terrace has been in frequent use. Last night it was boneless short ribs marinated in shoyu with scallion greens - one rib for our supper, one to eat cold, tonight; with a wax bean salad and a farmers market salad of tomato, snap peas and purslane.

You know it's summer when the hyssop is tall and in bloom. It makes the bees very happy.

Wax Bean and Shoyu Salad with Perilla (or Shiso) Pickle

I use frilly shiso or perilla (also called sesame) leaves for this riff on the method for Korean kkaenip jangajji (sesame leaf pickle). They turn limp and soft but their rosewater flavor holds its own. 

Sesame Leaf Pickle:

15 young sesame leaves

1/4 cup shoyu (Ohsawa nama shoyu) or soy sauce

1/4 cup chopped scallion greens

1 teaspoon crushed garlic

1/2 teaspoon sugar 

1/4 teaspoon Korean chile flakes (gochugaru)

Beans:

8 oz wax beans

Toasted sesame oil

For the pickle: Layer the sesame leaves in a small bowl with the scallions. Add all the other ingredients. (Make sure the leaves are submerged.) Allow to marinate for an hour before using.

Cook the beans in boiling water (or steam)until bite-tender. Drain. 

Roll up and thinly slice 6 of your pickled sesame leaves (keep the rest in the fridge) and add them to the still-warm beans. Add two spoons of the marinade. Toss, and add a drizzle of toasted sesame oil and shower of chile flakes. Serve warm or at room temperature