6160 A Diary of the Urban Gardener and Cook

And... we're back from Belgium.  A healthy dose of Bruges and Brussels, and a fast walking tour of Paris the day we flew out (since the tickets were free, we had to fly out of Paris versus Brussels) all means there are three new photo galleries that have landed on the website (and the pictures came out fantastic).

Prior to leaving, I seemed to get inundated with emails from the website asking "why Belgium"?  As such, I'll be posting a pair of entries this weekend regarding the trip which will hopefully cue everyone in as to why (one on the time in Bruges, one on the time in Brussels).  In a nutshell, anyone who has an interest in architecture, garden design, European history, is a practicing Catholic or has a foodie bent is exactly "why Belgium".  Brussels is often nicknamed "Little Paris" (but with so much better accessability and so less expensive... ie, we were able to get into the magnificent Cathedrale Sts Michel et Gudule by opening the front door along with the sizable crowd that surrounded us; compare this to the line for Notre Dame in Paris which was four and a half hour wait.  And don't even make me start the discussion of the outrageous prices in Paris...).  I'm going to structure the two write-ups with a smidgeon of history, a healthy dose of architecture & gardening commentary (Restoration Hardware certainly took notice of Belgium - the last two years their catalog has been completely dominated by Belgian design), the usual touristy content, and restaurant/foodie stuff. 

While we were gone, tremendous progress has been made on the 'Home Sweet Wreck' front.  While we continue to work with the City of St Louis and architects on how to address the house itself, the gardens in back are being steadily revamped.  New cobbled pathways and large sweeping beds of Japanese Maples and Evergreens have taken hold.  So... yes, photo content continues to be added to the photo gallery tracking the evolution of this new property.

The front porch revamp project at 6160, structurally, is complete.  Columns, rails, etc... have all been installed in glossy white and soft grays.  The demolition of the front porch itself, however, damaged some of the interior front porch components (such as beadboard and moulding trims).  As such, we're in the process of removing the impacted areas and replacing it.  So have no doubt, the revamped front porch photos are coming (once finalized).  But... depending on how many emails I receive, I may add a "preview" for everyone to see the changes thus far.

You know, sometimes it seems like you're doing the right thing, and then in a flash you realize the magnitude of the task ahead.  And so it would seem with "Home Sweet Wreck", the title I'm giving to the complete overhaul of the adjacent property we acquired on Friday.  Having sat abandoned for over five years, with the last resident having no running water or power for the final 18 months he was there (um, ewwww....), to say this property has seen better days is an incredible understatement. 

And so, to capture just how much work lies directly ahead in the coming months, I've begun a photo blog of the horrors of the adjacent property.  From the disintegrating plexiglass back porch, to the black mold ridden roof, to the raccoon next at the farthest reaches of the yard, the house and yard is an utter shambles.  This will be an interesting journey for all of us as I track how this changes, morphs, and integrates into the 6160 property.  The possibilities are incredible, and the timing ideal.  With the front porch project on 6160 finally reaching closure, a massive repaving project was kicked off immediately, so as to introduce steps directly to the new property from 6160.  The fencing company already motioned that they will be relocating the current 6160 fence to the new property border mid-June, another three pallets of crusty iron fencing is already in transit to begin aging and dividing the new property's garden, and two local nurseries will be deliving a massive number of evergreens and stately shrubs in less than a week.

What makes this task so daunting, I guess, is that the other projects were for homes I would be living in;  this, for me at least, feels abit strange;  I feel almost like an outsider looking in but hoping for the best.  I'm sure the sensation will pass once the gardens begin to integrate with 6160, but as it stands right now, the only way to describe it is this is what it must've felt like about three months after the reunification of Germany (when West Germans got a good look at their new East German comrades and got the "I'm sorry what???" face...)

So stay tuned as this project kicks off in front of all of us...

Life can be so utterly unpredictable.  Most people use that expression when explaining some unfortunate situation that arises out of the blue;  for me at present, it's the complete opposite, as we have purchased the house next door to us and it's thrilling.

The exact mirror of 6160 to some extent, the property is allowing us to essentially take our double sized lot and double it again.  There are multiple facets we will be tracking on the website - the changes to the home as well as the complete installation, renovation, and incorporation of the back yard into the gardens of 6160. 

It's incredibly exciting... and abit daunting... because in tandem with all these changes, we will be launching three books over the coming months.  Drawing deeply from the website, the first book is complete and tracks 6160 through the course of a year.  The second book, already under construction, covers various collections and plant gatherings in the house and garden.  The third will be tracking the incorporation of the adjacent property into 6160.

And finally, after what feels like over a thousand emails, yes I will setup a Facebook account.  Have patience!  Don't forget we had already kicked off the demolition and rebuild of the front porch, and the trip to Belgium is right around the corner too.  But everything will come together for what I assume is going to be one gangbuster June and July.

In the meantime, we are having a really beautfiul Spring here in St Louis, and the gardens most definitely show it.  The Whiteout roses look spectacular, the Japanese Maples are filling out and taking on a look of antiquity and maturity, the Sages are in full bloom and the new Azaleas were a definite improvement by the Orchid House.  With everything looking so lush so fast, I've been reluctant to plant Orchids this year at all (I don't want "Jungle Love" to be hummed by every visitor to the garden...).  So the Orchid House may remain a still life this year.  We'll see.  But don't forget to check the Spring 2012 Photo gallery as it continues to receive uploads (as does the Orchard photo gallery).

Hello everyone and in response to all the emails, no I didn't fall off the face of the earth...  With the front porch demolition and rebuild in full swing, little time has been available for web content.  Photos of what is turning out to be a very pleasant Spring, however, are being uploaded regularly.

Some upcoming web content that will land in the coming weeks:

• Back garden revisions:  blocking eyesores and minimizing "greenout"
• A study of herbs (continued):  this series was very popular last year, so I'll pick right up again this year
• A touch of silver:  saving the salvaged ironworks at 6160
• The Orchard in 2012
• Japanese Garden aesthetics (a simpleton's overview)
• Mirepoix:  the holy trinity of cooking
• A study of blue cheese
• Spring recipes

I've avoided taking pictures of the destruction and reconstruction of the front porch project, but once completed, will be setting up a "Front Garden 2012" photo gallery.  So keep checking back - the project is slated to run for only another week to ten days...

As much as I'd like to think that the extensive plant introductions at 6160 really overhauled the property and transitioned it from a back yard to a garden, I'm kidding myself.  Despite all the iron elements, the paths and hardscaping, the topiaried evergreens and even the outbuildings, the gardens of 6160 are completely owned and dominated by the elder oak trees that sit to either side of the property; they determine nearly everything that happens for the plantings beneath (both good and bad).  6160  really remains a Garden of the Oaks.  This is true in Autumn, when they smother  the gardens in a blanket of caramel colored leaves.  It's true in Summer, when an angry storm can bring down branches that are thicker than a man's midsection and destroy vast swaths of plantings and even in some instances, outbuilding structures.  And it's true right now, in what should be early Spring but feels much more like early Summer.  The elder oaks should begin cascading golden pollen strands at the end of April; it's still March, and the gardens are smothered in a soft, tufty layer of the matte, yellow colored tinsel.  Because they throw such extensive shade and dappled lighting across much of the gardens here, I worry what the implications are for the rest of the plantings with what I am calling "The Awkward Spring".  The elder oaks are already half way through their pollen stranding, and while it makes the gardens take on a fascinating, Savannah-like quality, the new, lime colored leaves on the oaks are already beginning to unfurl.  In essence, significant changes to sunlight will be hitting across the gardens at a much earlier pace; hopefully, this carries with it no negative connotations for the plantings beneath that need that early hit of sunlight as they awaken in Spring.   

This really has been an awkward Spring, to be certain; despite incredible volatility in temperatures this past Winter, it appears it was one of the warmest ever on record.  In turn, this has led to a great deal of confusion for the plants that thought Spring had arrived in February.  Early daffodils, which should begin their heaviest blooming now are essentially done;  the Daffodil Show at the Missouri Botanical Garden, which occurs mid-April every year, was subsequently cancelled.  The Rhododendrons at 6160 were literally blooming in late February and spent by mid-March.  Even stranger, the Whiteout roses here are already flowering, which theoretically shouldn't begin for at least another three weeks if not four.  Almost as stunning, the Japanese Maples of 6160 are in full leafout while Redbuds are still in flower. 

But gardeners learn to take the unpredictable qualities of Nature and roll with it.  Here at 6160, the unseasonable warmth allowed us to take out the remaining gravel paths in the Orchard and hardscape them, making the planting, pruning, and harvesting experience so much nicer.  Pots were scrubbed and brought out from the Potting Shed and filled with five different varieties of lettuces (we're trying something different this year; typically we plant them in the ground and fill the pots with herbs) and placed in the Orchard ferneries.  All the architecturally salvaged windows that make up the Potting Shed, the Orchid House, and even the sole window in the Barn were reglazed.  Two pure white mounding Azaleas were planted by the trio of Cypress trees, and the giant rose arbor was shifted to the Clematis and Sweet Pea garden.  While many books and websites talk about the difficulty and care needed to ensure Sweet Pea seeds germinate, I seem to be finding Sweet Pea sproutlings everywhere in the rear garden this year...      

In the front garden, the Barberries were straight-lined versus stagger planted so as to allow for a thick, rectangular "box" to be pruned/topiaried.  This required the transplanting of some of the existing Barberries that lined the front walkway as well as the gangway; the vacated space was then planted with Bloomerang Lilacs.  The rusting gate and old iron roof edging were sprayed a hammered silver so as to better match the roof (and prevent any further deterioration/rusting), and surprisingly, we will be kicking off the front porch rebuild project almost a month early due to the warm weather.

As with any variability, there is good, there can be bad, and there can be the "what does this mean longer term".  The questions racing through the minds of many in the garden community center not so much on Summer being intolerably hot but on insect and disease issues that could be in the near future.  A hard snap of Winter does wonders on that score; its mildness coupled with an unseasonably warm Spring (it has been in the mid-80s repeatedly this month, it should be in the mid-60s) could make for some unpleasantness in the short term.

But we'll just roll with the punches and deal with it.

"Bienvenue à début 2012 intérieurs".  Thanks for the loads of emails and yes, French classes continue (albeit it's been a little sporadic these last couple weeks).  Many of the 6160 interior renovations have already been completed and as such, I've dropped in a new photo gallery appropriately titled "Early 2012 Interiors".

In the lower level, the last vestiges of the damage wreaked when Hurricane Ike (the second costliest hurricane in the U.S. after Katrina) moved up from the Gulf Coast to the St Louis area; by the time it hit St Louis, it packed 90mph winds and torrential downpours of water, which culminated with the storm wrenching the gutter downspout out of the sewer line and aiming it at the laundry room like a water pick.  Of course water flooded into the basement and destroyed the laminate flooring.  So last week, we pulled up the last remnants of the damaged laminate (which was isolated to the laundry and bath), laid a thin layer of Quikrete, and used hammered bronze rustoleum to stain and marble the floor.  It now looks like rich brown leather and, best of all, if a hurricane ever hits St Louis full force again, water on the floor is irrelevant.

In the kitchen, a number of changes occurred.  First and foremost, the birch countertop that has been in place for the last seven years was removed.  Despite the quarterly tung oiling of the wood, the continuous exposure to water by the sink caused the wood to split;  we knew going in that the lifespan for a wood counter that had a sink was only about five years (we made it seven...) but wanted the look and feel of wood.  Now that I'm in my  mid forties, I'm more about simple and "permanence", a nice word for "when I'm retired I don't want to have to mess with _______" (fill in the blank with whatever home maintenance you're not interested in dealing with).  So, a solid quartz countertop was installed in its place.  In addition, the old wall cupboard over the stove (acquired from an Amish woodworking shop on the way to Harrisburg airport back in 2004) was replaced with a simple pedestal shelf.  The old spice jars with ill fitting lids that sat on the Amish wall cupboard were replaced with a trio of antique silver cocktail shakers (holding Italian spices, Montreal steak seasoning, and Turkey herbs, respectfully).  Alarmingly, while completing these renovations we discovered that the bakers cabinet which sits next to the stove was dried out to the extent the wood was about to split in three locations.  As such, the entire cabinet was stained with exterior grade sealant.  A pair of Belgian Deed Boxes were introduced (both are filled to the absolute brim with Illy Espresso Pods), and the antique sugar shakers that hung on the Amish wall cupboard were simply placed next to boxes.  And finally, the kitchen HVAC vent, which rested beneath the rotisserie cabinet, was rerouted and integrated into the cabinet itself (allowing more air flow into the room, not to mention looking nicer...).  

With redbuds, peach trees, and tree peonies all set to bloom in the next week or so (egads - it's the first week of March...), I, along with much of St Louis, am keeping my fingers crossed that winter has passed us safely.  Assuming this is true, some minimal garden changes will be introduced but more important, the massive front porch rebuilding project can initiate.  So look for an "Early 2012 Exteriors" update soon, weather permitting...

While January is the month where interiors are assessed for functionality and possible improvements, February is always the month I stroll the gardens of 6160 to assess what's working and what's not.  The stroll this month, while productive, was quite disconcerting. 

A rigorous inspection today confirmed my suspicions - the very mild winter to date has ensured the plants are thoroughly confused.  Rhododendrons and Peonies have dime sized flower buds already formed, while Honeysuckle and English Ivy is increasingly changing from purple to green.  A peek into the herb beds revealed sweeps of fresh Lemon Balm pushing up through last year's dead foliage.  And winter has at least five to six more weeks... 

Oh well. 

While in the rear garden, little changes are needed this spring save for a shifting of the pillar arbor by the Japanese Maple Courtyard to the Clematis & Sweet Pea garden.  Windows need reglazing in the orchid house and potting shed, but that's maintenance versus improvements.  In the front garden, however, I will more than likely remove swaths of Bugleweed and plant about nine additional Bloomerang Purple Lilacs. 

Traditional Lilacs can be somewhat unwieldly - treelike shrubs towering over eight feet tall, prone to powdery mildew, and once-blooming.  Worse, when you try to trim/sheer/maintain them, you risk eliminating the subsequent year's flower show.  And since Lilacs do not change color in Autumn (they simply drop their leaves), that means traditional Lilacs are a once a year show (ie, sheer off the blooms by accident and exactly what purpose is that plant serving in your garden...). 

Bloomerang is quite different;  topping out at about five feet, they repeat bloom throughout the season and can be sheered to maintain size (you may not have repeat blooms for abit after the sheering, but you can be confident they will bloom again that season after a window of regrowth).  While they do exhibit the traditional Lilac scent, know that it is diminished somewhat.  However, this compromise is easily worth it given the greater resistance to powdery mildew, the easier maintenance, and extended bloom season.  The Bloomerangs currently dotting the gardens of 6160 have been a magnet for area hummingbirds, bees, and butterflies.  So this low maintenance option is loaded with positives.

From a renovation perspective, the front of the house has two projects coming quickly - one very simple, one not so much...  On the easy side, iron gate that cradles the Crape Myrtle as well as the old iron roof cresting that graces the front garden will be repainted and rustproofed a hammered silver (this will go well with the roof).  On the not so easy side of the equation, the 100+ year old front porch, which is now shifting and sagging west due to foundational issues it's suffering from, is now tugging at the very front facade of 6160.  As such, the entire front porch will be demolished and rebuilt this spring. 

Of course, if winter weather would just keep on at its current pace, the front porch could be started tomorrow...

The mild winter of 2012 couldn't last forever; sure enough, the February temperatures plunged from sixty degrees to ten degrees in about a day and a half.  Old Man Winter wasn't going to let us off easy...  sigh.

I'm not sure why, but I've always viewed Lemon Turkey Cutlets as a winter dish, so with the return of winter temperatures, this hit the menu rather quickly.  An easy dish to prepare and very aromatic, this entree is usually paired with butternut squash at 6160. 

You will need:

Seasoned breadcrumbs

Turkey breast cutlets (approximately 1lb)

Fleur de Sel

Course Black Pepper

Olive Oil

Minced Garlic

Fresh Sage leaves, shredded

Dry White Wine

Chicken Broth

One small lemon

Butter

1.  With the stove set at medium high, heat the olive oil in a skillet. 

2.  Cut several small slits into the outer edges of the turkey cutlets (this prevents curling). 

3.  Spread the breadcrumbs on a plate, dredge the cutlets through the breadcrumbs.  Shake off excess and discard the remaining breadcrumbs.

4.  Cook the cutlets until golden brown on the outside and no longer pink on the inside (about ninety seconds each side).  Add Fleur de Sel and Black Pepper to taste.

5.  Remove the cutlets and set aside.

6.  Add a touch more olive oil to the skillet, and add the garlic and sage.  Cook for about a minute, then add the wine and broth.   Be sure to scrape the browned bits and allow the liquid to reduce by half.

7.  With a zester, zest about a third of the lemon into the sauce.  Always avoid the white part of the peel (it is bitter).  Then cut the lemon in half, and squeeze the juice into the sauce.  Simmer for about one more minute, then remove from heat.

8.  Add about one tablespoon of butter into the sauce, then spoon over the turkey cutlets.

Enjoy...

Several years ago there was a wonderful French restaurant with vaulted, tin covered ceilings and seventeen foot tall windows covering a wall which looked out across a turn of the century cafe.  In the brasserie section of the restaurant, sepia toned posters of old French wineries from the 1920s covered the walls while a richly carved oak bar boasted a pair of giant silverplated espresso makers like something from a vintage italian cafe.  While the restaurant was reknowned for its desserts (like tarte tatin), the entire menu hit it out of the park start to finish.  Although the restaurant is long since gone (not sure St Louis' French cuisine has rebounded from that loss), I have never forgotten it served the best salad lyonnaise I've ever had. 

Salad Lyonnaise is one of the most popular salads in French restaurants and bistros. And what's not to love?  A simple salad of frisse, bacon, and a poached egg, with a drizzle of balsamic vinegar, it can be put together in minutes and sits squarely in that wonderful, narrow category of year round comfort food.

You will need:

Frissee, six to eight ounces

Six strips bacon cut into lardons

Four eggs

Balsamic vinegar

Fleur de Sel

Course Black Pepper

With a skillet set to medium-high heat, add the lardons and cook until crisp. Remove the bacon.  With the skillet still hot, drop the frissee in and toss gently, removing quickly.  Add the crisped bacon to the frissee and set aside.

Carefully crack each egg into a small bowl.  Bring a shallow saucepan with three to four inches of water to a boil. Reduce to a simmer. Carefully slide the eggs into the pan of water. Poach for two to three minutes, using spoons to gently wrap white around the yolk.  Do not overcook the yolk, as it is an integral component for dressing the salad. Using a slotted spoon, remove eggs and place atop the frissee.  Drizzle balsamic vinegar onto the salad, and add a pinch of Fleur de Sel and Black Pepper.

The restaurant always served the salad with two to three sliced pears on the side (it really made a nice presentation; this of course is optional...).  Serve while the salad is still slightly warm.

If there's one thing you can count on in St. Louis, is that you just can't count on the weather.  Two back to back years of absolutely awful winters, and then this year - mild, for the most part, with a solid week now in January of fifty degree temperatures.  So... far from the customary shift into cold weather comfort foods, I find myself longing for salads.  In Europe, this little dish is served as small side to rich flavored meat dishes.  Whether sitting alongside a thick juicy pork chop or a sizzling herb encrusted ribeye, a rustic parsley side salad is a wonderful accompaniment.

You will need:

One bunch of Italian Parsley

Half a shallot

One teaspoon of minced garlic

One lemon

Shaved Parmesan

Olive oil

Fleur de Sel

Course Black Pepper

Roughly tear the parsley and place in a small bowl.  Thinly slice a half shallot and add to the parsley, along with the teaspoon of minced garlic.  Zest a fresh lemon atop the parsley, then cut the lemon in half and squeeze the juice into a separate bowl to form the dressing.  Add olive oil, fleur de sel, and course black pepper to the lemon juice, then stir lightly.  Top the parsley salad with shaved parmesan, then dress the salad with the lemon dressing.  Place alongside any intensely flavored meat entree and enjoy.