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Initially I didn’t have high expectations for Tomatillo Grande Verde (Botanical name: Physalis philadelphica, from the Solanaceae family, a.k.a. husktomato, jamberry, ground cherry; tomate de cascara, tomate de fresadilla, tomate milpero, tomate verde, miltomate; sourced from Kings Seeds organic), sown September 10, 2010, since I associated tomatillos with Mexican food, and therefore a sunny, warm climate. But the tomatillo’s been surprising in so many ways, proving itself hardier than all the tomatoes I planted this year and even thriving in the challenging Seagarden environment.

I planted out the seedlings at the same time as the tomatoes (gardeners delight and brandywine) and watched the tomatillo flower profusely with bright yellow blossoms, yet fruit didn’t set until much later. It turns out, they are not self-fertile— you need at least two plants to set fruit. I planted at least 4, but in different places around the garden. Happy to see at least two plants fruiting exuberantly. Thanks, bees!

All types of creatures seem to like tomatillos. I loved seeing all the rigid and mis-shapen parts of the protective husks – visible reactions to threats and predators.

Yet within the husk, the fruits of my most recent harvest all looked entirely untouched. They feel sticky when you peel off the husk, but that rinses right off.

Alas, except for that big shiny one in the middle, I did it wrong. You’re supposed to wait until the fruit bursts through the hull — but not so long that they lose their bright green colour. Luckily, I didn’t pick them all, so I’ll wait until the rest are bursting through. My harvest was on the small and young side, but considering the delicious results of the slow cooked spicy Oaxacan Lamb stew I made with them, using Moreish organic lamb shanks from Urban Harvest and Mark Bittman’s sear it afterwards tip, you wouldn’t know I missed a trick.

Behold, today’s bountiful harvest! Featuring cavolo nero, meyer lemon, parsley, roma tomatoes, jalapeno pepper, hungarian wax pepper, mint and oregano. This purple flowering oregano preceeded me in the seagarden. When I first arrived (and mistook it for marjoram), it established one half of the strawberry patch as its domain. We cut it out entirely, I thought, but tall stroppy strands of pungent leaves and purple petals continue to pop up where it once ruled. Since I’m resigned to never be rid of it, I’m always looking for new ways to use it. Thus, I was excited to discover a recipe featuring fresh oregano, “Greek-Style Lentil Salad” in one of my favorite cookbooks, Madhur Jaffrey’s World Vegetarian.

Where Jaffrey’s salad features green lentils and cucumbers, my version that she inspired features canned lentils and all the vegetables just harvested above. I was a purist about cooking with dried lentils (since they didn’t need pre-soaking) until I read Tim Ferriss’s 4-Hour Body. He’s got a good point that it’s better to eat canned beans than to not eat beans at all because you don’t have time to cook them. Discovering Bioitalia canned beans that come out of the can looking perfect rather than sorry and soggy upped my enthusiasm. And considering the recent run of natural disasters around the world, it’s comforting to see a stock of legumes at the ready each time I open the cupboard.

1 (14oz/398ml) can lentils, drained and rinsed
1 chopped red onion
1/2 c diced tomatoes
1/2 c cavolo nero leaves, torn from stem
1/4 c chopped parsley
2 seeded and diced peppers (I had a jalapeño and Hungarian wax, but use bell pepper or other capsicum too if you have on hand)
2 tbsp chopped fresh oregano
2 tbsp olive oil
1 fresh lemon, juiced
salt and pepper to taste

Toss all ingredients and enjoy!

This was delicious on its own, and it would also welcome feta cheese. It also makes a lovely base for simply grilled fish. Hope you enjoy!

What are your favorite ways to use fresh oregano? If you’ve got any recipes or pointers, I’d love to hear from you in the comments.

Hard to believe it was just one year ago the Seagarden orchard was planted. Especially the magical bean-stalkish tamarillo trees. Almost everything made it through the first year on our extreme coast and quite a few have thrived. Here’s what’s notable in the garden this week, starting with the first ripe tomato. And what a punk fruit it is, with stitches and a hammer and sickle emerging from its ripe red flesh. It was, quite simply, the best tomato I’ve ever tasted, and that’s adjusting for bias because it’s the first one I’ve ever grown from seed to plate. With a name like ‘brandywine’ I thought it would be more explosive on the palette than the palate, but I was happily surprised by the reverse.

Delighted to see the first tamarillos emerging like jewels from these fast-growing trees. The leaves have been attracting aphids, but they seem responsive to strong sprays of water shooting them off. I’m not sure the occasional chili pepper garlic spray did much more than the water on its own.

I’ve also harvested my first few potatoes out of the strawberry patch. The strawberries, raspberries and blackberries are all still coming through strong. The blueberries are almost ripe, and the myrtus ugni are starting to form visibly behind the flowers. Feijoas are also fattening up even while still in bloom.

The area by the front door has filled up with fragrant star jasmine, which is apparently a seductive scent for cats as well as humans. At least for the the one below, who’s been hanging out on the front step a lot lately. When I approach to say hi, the cat scats. Directly across in the fernery, the nikau palm’s looking healthy, as are the native punga tree ferns.

There are also some mysterious mushrooms in the lettuce. Does anyone recognize these fungi? I appreciate your help in comments!

This week, I am so excited to welcome an infusion of exotic plants (all from Subtropica): inga bean, chocolate gardenia, vanilla passionfruit, Chinese ginger, galangal and a dwarf date palm. I feel a bit like Willy Wonka composing a fantasy garden of candyfloss (inga bean) and nutella mangosteens (chocolate gardenia). Let’s see how they grow!

Ginger Chinese (Zingiber officinale var. sinensis) This is very similar to the ginger you buy in the shops. It has pungent yellow roots and is fairly easily grown outdoors, in a semi shaded position. Non invasive. A great plant for the vege garden.

Ginger Galangal – Red (Alpinia galanga) Also known as Thai ginger, this pretty plant has aromatic roots that are used extensively in Thai cooking. It will grow well outdoors in NZ in a frost-free spot with adequate moisture and semi-shade. The flowers have a red tinge, hence the name.

Inga Bean (Inga Edulis) A highly ornamental tree with huge bean pods up to 15 cm, containing candyfloss-like edible pulp. Leguminous tree. Ripens June-July. Will bear three years from seed. Beautiful white pohutukawa like flowers in January and February.

Dwarf Date Palm (Phoenix roebellenii) This very attractive small palm has graceful, arching,deep green fronds. In its native Laos it produces small black edible fruits that resemble dates. It may be harder to get it to fruit here, but it will be an attractive addition to any subtropical garden.

Chocolate Gardenia (Atractocarpus fitzalani) Also known as yellow mangosteen, this Australian native has small, highly scented flowers followed by medium-sized sweet orange fruit, that I am told tastes like Nutella. It comes from the more tropical north, but will grow in a warm sheltered situation here. If the conditions are not warm enough, it won’t fruit but will still produce flowers. Not frost tolerant.

Passionfruit Vanilla (Passiflora antioquiensis) A really special passionfruit, the ripe fruit are long with a yellow skin when ripe and a very sweet, rich aromatic pulp. My favourite. The vines have narrow dark green leaves and a reddish stem. Non-invasive. The flowers are being beautiful large tropical looking scarlet flowers growing to 10-12 cm across and with purple blue centres. Flowers appear Spring and Autumn.

Summer has truly come alive. The first tomatoes, brandywine, are plumping up on the vine, and everything’s growing in full and lush.

Loving the fire-like blossoms on the native harakeke (phormium). For the last few days, a new drama has unfolded in the meditation garden outside my office: a blackbird smacks down a large stick insect and proceeds to wrestle it into submission. So far, the blackbird has won every match.

The vertical gardens are a delight this season. The strawberries (chandler, elsanta, gaviota) are doing exceptionally well and sending out runners to the tiers below. I’m still enjoying excellent strawberries from the patch that was planted before I arrived on the scene, but I have read that the plants weaken after a few years and succumb to pests and diseases.

Happy I interspersed lettuce with edible violas in the vertical planters – they’re visually delightful, and the flowers are lovely on salads and dishes. Also happy to see the potatoes planted in the bases are thriving. Will the new nutty celery succeed? Time will tell.

Sunday, the universe sent me one strawberry valentine.

By Monday, five glorious fragaria glowed red and ripe.

Now they’re ripening fast and furiously. But I am not the only creature loving this sweet heart of a fruit…

Enter, the land snail. Enter many snails.

I picked one up and marvelled at the feeling of its cool wet foot undulating on my hand. It outstretched its tentacles all the way to the end of its eyeballs and then gazed into mine. We sat like that for a while, contemplating each other.

According to Carl Jung, the snail represents ourself in dreams, with the hard shell analagous to the conscious and the insides to the subsconscious. But he also claimed that “No man lives within his own psychic sphere like a snail in its shell, separated from everybody else, but is connected with his fellow-men by his unconscious humanity.” I think he was right about the humans, but clearly he never spent much time watching snails. They’re definitely communing in my garden.

What are they doing in there? Well! I’m so glad I asked. A veritable venus in the escargot shell, this well-lubricated gastropod goes through an extensive attraction and courtship dance that can last twenty hours. Most terrestrial snails are hermaphroditic, with an organ system that includes not only a penis and vagina but exciting accessories like love darts and a bursa copulatrix (which I am excited to use in conversation when looking for my “fucking purse”). They can hold onto sperm from multiple partners until it is time to lay eggs, which the snail will place into a hole in the ground when conditions are right.

Snail dreams just got a lot more interesting!

Did you come here looking for a way to get rid of them? I’ve come to adore these amorous mollusca and am letting them enjoy what they like of the strawberries this year. There’s plenty for all of us. But if you can’t bear to share, consider harvesting them along with your organic strawberries instead of poisoning them and other animals on down the chain (including yourself). Silver Trails Snails free range snail farm in Hawkes Bay has some intriguing recipes for l’escargot.

September 1 is the first day of Spring in New Zealand. That’s still hard to wrap my Northern hemisphere-raised head around, but the garden’s been sending signs for a couple of weeks that it’s so. The nights are still cold, but each morning brightens a little earlier, accompanied by the sound of tui birds. Here are some more clues:

Aeonium Schwarzkopf has provided a trio of synchronized swimming coneheads in daisy bathing caps for us to admire. Let us celebrate the combination of plum and chartreuse, wherever we may find it in nature. Where else can you find it in nature? If you can think of anywhere, let me know in comments.

Blueberry bushes blossoming. Some have pink buds, some have white buds. Even the plants that looked too meagre to flourish are budding.

A Clivia Miniata blossom is springing up from the fernery floor. While normally a hardy plant, these were transplanted last year to make way for the tree ferns, and didn’t show much growth afterwards. Happy to see they’re going to make it after all.

A splendid gift orchid is training dormant ones to revive. All 5 of the dormant phalaenopsis orchids have green leafy bases, but two have dead-looking stems, while three have green stems with buds.

Almond is the first orchard tree to bloom, but I see buds developing on the apricot, nectarine, cherry, orange and apple trees too.

Sarracenia purpurea, also known as the purple pitcher plant or the side-saddle flower, shot up a foot-high stem in a week, and proceeded to open its lovely blossom yesterday. Pitcher plants derive their nutrition from insects that find their way into the pitchers, filled with liquid digestive enzymes. Does the fluid smell sweet to the insects? I can’t detect an odor, but spiders seem to know what’s going on. A few enterprising arachnids have spun webs across several pitchers, aspiring to intercept the catch. It’s a micro-jungle in here.

Speaking of fauna, I am pleased to note the presence of many earthworms in the composter and a whole universe of creatures in the vegetable patches. Excited to come across this introduction to New Zealand’s giant springtails (Collembola) and look forward to seeing them in the garden. Also, I’m finding this Guide to New Zealand Soil Invertebrates by Massey helpful for identifying the creatures I run across, as well as those that run across me.

What are your favorite signs of Spring?

The tamarillo plants in the garden are now taller than me. These fine specimens of the Teds Red and Tango varieties haven’t fruited yet, but tamarillo fruits have started arriving in the stores, and I tasted my first of the season yesterday. When I cut it in half, I realized why they attract me so visually: the seed pattern looks like the stylized Chinese shou (壽) motif (pronounced like “show”), a symbol for longevity.


Here are some examples of the shou motif on cufflinks from Shanghai Tang:



Is tamarillo a nutritional powerhouse that can deliver the longevity it symbolizes? A full report from Crop and Food Research on the nutritional composition and benefits of New Zealand tamarillos shows they’re definitely nutritious and worth adding to your diet. Here’s an executive summary:

• Tamarillos are low in carbohydrate and the carbohydrate present is mainly in the form of fibre,
• are high in potassium but extremely low in sodium, which is a desirable balance for a healthy diet,
• contain other trace elements important for health, in particular copper and manganese, and
• are a very good source of vitamin C, and make a significant contribution to the daily intake of vitamins A (equivalents from selected carotenoids), B6 and E.
• Red tamarillos had higher antioxidant activity than gold but both had higher antioxidant activity than many common foods.

Aside from being delicious fresh raw and scooped out with a spoon (or squirted into your mouth), tamarillos are also incorporated into some wonderful recipes and can go either savory or sweet. My favorite so far is a chocolate tamarillo tart from Floriditas, also makers of the tamarillo and vanilla tea cake.

However, I’ve not yet seen a dish that shows off tamarillo’s shou. Maybe just sliced into a salad? I bet it would be popular at the New Zealand Pavilion at the Shanghai World Expo. Or am I just seeing things?

Today, with great excitement, I harvested my first Romanesco and made a self-similar salad from it by breaking it into Romanesco-shaped pieces and tossing with a little olive oil and kelp granules. Perhaps the most delightfully geeky of all vegetables, the Romanesco is a nearly exact self-similar fractal form that illustrates a Fibonacci sequence. I have seen it in the marketplace as Cauliflower Romanesco and Broccoli Romanesco, and the French call it chou Romanesco, which translates to Cabbage Romanesco, so we’ll just note that it’s a Brassica and refer to it as Romanesco.

This electric chartreuse coloured vegetable offers a more subtle flavour than both cauliflower and broccoli, with a distinctively nutty note. I find it delicious raw, but it can be steamed or prepared in any way that you would with broccoli and cauliflower. And even though the organic ones often seem expensive at the market, I now know they are well worth it.

The Learning Curve

I first became enchanted by Romanesco at the Yunos Farm stand at the Abingdon Square greenmarket in NYC (right), and noted if I ever grew my own vegetables, I would definitely grow this one. What I didn’t know is how much time, energy and water goes into each one. Because it’s always sold with the leaves stripped away, I assumed that the part we buy was the plant. Turns out it’s merely the flower of the plant. A giant plant. (This goes for broccoli and cauliflower too.) I thought I could tuck a few seedlings into the front of the berry patch, but they took over the space entirely for the season (image below).

The other growing surprise was that amidst an entire orchard, the Brassicas were voted most desirable plant by leaf-munchers and sap-suckers alike. I imagined the insects would go for dessert first, but they chose Romanesco, broccoli and brussels sprouts over berries and grape vines all day long. The most damaging was the hungry green caterpillar of the white cabbage butterfly. Eventually, I caved in and sprayed a trial of the bacteria Bacillus thuringensis Bt, which worked. Many of the plants bounced back entirely and produced beautiful veggies, while a few others never quite got their health back and suffered aphid infestation after the caterpillar menace subsided.

With broccoli, removing the central head stimulates side shoots for later picking. Does Romanesco work the same way? Let me know in comments if you do, and I’ll update when I find out here.

Update: According to Grow Better Veggies, “once the main head is cut, that’s it. You cannot rely on lateral growth for additional minor heads as the season goes on, which is a nice feature of regular broccoli.”

Companion Flower Salad

Not only is Romanesco a flower that makes a great companion plant for other edibles in your garden (since everything wants to eat it), but many of the companion plants recommended for growing alongside it (and the rest of the Brassica family) are edible flowers too: (shown at left, clockwise from top right corner) Nasturtium, Hyssop “sweet marigold,” Borage, and Calendula. I don’t know if they distracted a single predator, but they definitely attracted bees, our friends in need, and kept any uninvited plants from crashing the party. They also add colour, beauty and diversity.

How do they taste? I found the Nasturtium too peppery for my palate, but it’s been brilliant in the garden as the earliest to bloom with bright orange blossoms. Borage, the last flower to arrive on the scene after a long period of leaf growth, features delicate blue flowers atop fuzzy stems that taste of cucumber. Hyssop ‘sweet marigold’ has an anise or licorice flavour. Calendula is slightly tangy and bitter and more appreciated for its use in topical tinctures and lotions than cuisine, but its leaves are lovely tossed into salads.

One morning, the reclining Buddha’s ear appeared encrusted with tiny jade stones. I thought of the Emerald Buddha in Bangkok’s Grand Palace and the Jade Buddha Temple of Shanghai. Perhaps the stone was just a veneer, cracking open to reveal its true nature, like the clay-covered gold Buddha of Wat Trimitir.

But my mind was also full of hungry caterpillars, leaf hoppers and aphids, and I assumed they were propagating animals rather than plants. What’s about to be born here?

The pods dried, revealing themselves to be seeds rather than eggs. I only needed to look up to see what they came from… the exquisite Libertia grandiflora, aka Tukauki or New Zealand Iris. I had admired its flowers in bloom and appreciate the lush tufts of strappy green leaves year round but hardly noticed the distinctive seed pods at all. Happy to be awakened to the beauty of this native New Zealand plant in all its forms.

Coffee and bananas are staples — essentials — on my shopping list, papaya and passionfruit whenever in season. But usually, I’m referring to the end produce, not the plant. Today, all four plants found their way into my home.

Is there any scent that puts your heart more at ease than roasting coffee beans? Not for me… that’s the fragrance that wafted through the air of my family’s business across from the Folger’s plant in downtown Kansas City when I was growing up. Apparently though, the scent of flowering coffee resembles jasmine so much that it was first described as Jasminium arabica. And it’s recommended as a plant whose fragrance drifts or wafts on the air. Oh how little I know about my favorite first daily drink (or drug, if you insist). Looking forward to getting to know you in a whole new way, coffee!

Banana plants make gorgeous indoor ornamentals even if they never fruit, but I love the idea of cultivating options beyond the corporate banana monoculture. The passionflower vine twining up the pergola in my NYC Skygarden delighted me with its abundant purple blooms. It was sold as an annual but kept going for years. This golden passionfruit vine aka sweet granadilla looked so beautiful with healthy heart shaped leaves in the store, I hope it can thrive here in the windy Seagarden.

Juicy ripe papayas are divine pleasures, and the green fruits make great som tam (a spicy Thai salad). Alas, the Hawaiian papayas sold in the US are genetically modified and the New Zealand stores are filled with irradiated imports from Australia. Excited to see if they will grow here — the leaves and aroma of the plant itself are lovely regardless.

Topping off this tropical Tuesday, my parents arrived bearing flowering mandevilla and hibiscus flower plants.

All of today’s additions will enjoy the comforts of container living, moving indoors or out depending on season and Seatoun weather. If you have any secrets for cultivating any of these exotic beauties outside their native environments, I welcome your suggestions.

• If you like the scent of roasting coffee wafting over you, Wellington is your town! Cafe L’affare is a delightful cafe (with great daily specials) built around the roaster: 27 College St, Wellington, New Zealand 04 385 9748. Mojo Coffee just opened a new roastery and headquarters at Shed 13 on the Wellington Waterfront. What are your favorites?

• The weather station is up and running (though not yet in its ultimate location) and publishing through Weather Underground. See the day in weather at right. Now where are the beautiful Mac OS Weather Station apps? The Firehouse explores the question in detail, but the answer has not yet revealed itself. Do you know?
• It thrills me no end to be growing chile peppers — or, as they say here, capsicums. The cayenne is full of beautiful green peppers and the jalapeño is flowering. The orange capsicum has three large peppers on it and the red capsicums are beginning to flower as well. The chiles went into a delicious guacamole and a pot of green chilli that hit the spot on this cold, rainy summer day
• It was in the red peppers and tomato area that I noticed a profusion of young weta or grasshoppers. Will get a better picture to identify the little jumpers.
• Testing the EasyBloom Plant Sensor near the meyer lemon tree. Full review coming soon. Check out the little lemons!
• The blueberries seem to be delighted with recent feedings of organic fertilizer for acid-loving plants and a juniper mulch, as they’ve responded with lots of new leaf and berry growth. The tamarillos are growing huge.
• Yes, we have tomatoes! And crystal apple cucumbers! And feijoas! Today was my first glimpse of all three.
• The Chilean guava is full of berries that sure look ripe but aren’t yet ready to release. The blackberries grow in clusters but ripen individually; the few I’ve tasted are sweeter than any I’ve had elsewhere. Oddly, the blackberry plant I purchased hasn’t shown much initiative, the fruit has all been plucked from similar vines that arrived on their own volition.
• The potato plants springing up through the strawberry patch are growing huge, and the brussels sprouts have started to take off, though they’re getting lots of bites on the leaves as well.
• In the vegetable garden, the arugula has all gone to seed and the spinach is headed that way. I have been reseeding with many exciting greens, but I suspect that was the last time we shall ever see such an orderly pattern of plants in that area.

• Grocery Garden: Planting, Preparing and Preserving Fresh Food looks intriguing — a collaborative book compiled using social network tools by Jean Ann Van Krevelen (@jeanannvk, Gardener to Farmer) with Amanda Thomsen (@kissmyaster, Kiss my aster), Robin Ripley (Bumblebee Blog) and Teresa O’Connor (Seasonal Wisdom). Looking forward to reading all of them. (Discovered in “Gardening from the Couch” article by @SusanReimer via @Justinflitter.)

I’d noticed greens harvested early in the morning for omelets tasted better and stayed fresh longer than the greens picked in the afternoon or evening. Now I know why — especially for lettuce — during the night, much of the salt contained within the leaves returns to the roots, as the day gets warmer, the salts return to the leaves. Thanks Backyard Homestead, Mini-Farm and Garden Log Book by John Jeavons.

Pictured above (clockwise from top left): spinach, cosmos, nasturtium, marigold, cos or romaine lettuce, lacinato kale, taken on 17 January 2010 in the vegetable garden.