Life on Regal-Hill: May 19, 2010

I was disappointed that the weather turned cold here at Regal-Hill last week. I have an idea that I was not alone. It was so nice to have it warmer. At least the wind died down which made it feel warmer.
The sun has gone under the clouds as I write, and it is quite dark out. I guess we are supposed to get showers tonight. Tomorrow the temperature should stay around 50 degrees during the day. Tonight it is supposed to be colder than last night when it was 26 degrees. Maybe it will snow instead of rain?
I was sure it would get cooler than it has been, but was hoping it wouldn’t get down to freezing. I am trying to be patient with planting more garden; it would be so nice to get it planted. My peas are up as well as lettuce and onions. I haven’t gotten the broccoli plants yet. I guess I should have started them inside from seed like the neighbors did. I have done that in years past.
I’m still waiting for decent weather to work at the landscaping project I started in front of the house. It is either raining, or someone comes by to visit when I have time to work on it. Hopefully, when I finally do get going the process will only take a couple of days from start to finish. Of course that is wishful thinking.
By the way, I have found some information that I want to try. Maybe you would like to try it as well. To make dandelions disappear, spray white vinegar where the roots were after you pull them up. Use mothballs to keep dogs and cats out of your flowerbeds.
Using masking tape reseal the open end of small, empty, vegetable cans and fill them about half full of mothballs. In the closed end of the cans, punch a few small holes and then place the cans in your flower garden. I am really anxious to try this since several weeks ago I planted blue pansies down by the milk house. It seemed like just overnight the flowers were destroyed. George and Allegra built a fence around them, but I really don’t like the looks of it. Besides, I plan to add more flowers, including white petunias and red salvia. They will be hard to weed with that fence around them.
Fiddlehead ferns are ready to pick and eat now. Fiddleheads are the tender young shoots of the ostrich fern. The coiled sprouts resemble the tip of a fiddle. If you can’t find them in the woods, I suggest you go to a local farmers’ market to buy them. Here are two recipe ideas.

Tarragon Fiddleheads
Four cups fiddleheads
1/2 cup olive oil
1/4 cup salad oil
1/4 cup white distilled vinegar
1/4 teaspoon dried tarragon
1/4 teaspoon sugar
1/4 teaspoon dry mustard, salt and freshly ground pepper
Boil the fiddleheads in water to cover until crisp-tender, about 5 minutes. Meanwhile combine the remaining ingredients. Toss the mixture over the hot, drained fiddleheads. Marinate for several hours in the refrigerator. Drain and serve.
Yield: 6-8 servings
The Nine Seasons Cookbook

Sharon Tisdale’s Deep-Fried Fiddleheads
Five cups fiddleheads, water, oil for frying
1 cup unbleached all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup milk
Rinse and drain the fiddleheads. Parboil in water to cover for 2 minutes. Drain well. Heat the oil for deep-frying. Combine the flour, baking powder, salt, eggs and milk to make a batter. Drop the fiddleheads into the batter. Stir until covered. Drop into the hot oil and fry until golden. Drain on paper towels and serve.
Yield: 4 servings
The Nine Seasons Cookbook