Friday 18 December 2015

Seeing Red

 When I woke last Sunday morning and saw the brilliant sunshine I knew I wanted to go for a walk in the woods. Although there was a noticeable absence of predawn gunshots I didn't know for sure that hunting season had ended. But desire trumped reason – I just wanted to go “forest bathing” or Shinrin-yoku" as the Japanese call it. But, feeling I should make at least a nod to caution, I decided to don an orange jacket and scarf.

Late fall seems at first to be monochromatic, especially compared to the brilliance of fall foliage and the spring to autumn parade of kaleidoscopic annual and perennial bloom. Once you accept the limited palette you begin to notice the many subtle variations of green, brown and beige. 
Milkweed seed head

Walking through the fields there was a gorgeous “big sky” - perhaps nothing to compare with Montana's, but beautiful for Ontario; a glowing blue with dark ominous clouds above the northern horizon and a combination of cumulus and cirrus clouds to the east. 
Scylla "home on the range"

It may have been donning my orange jacket, but I first noticed a florescent orange fungus on a fallen tree trunk in the hedgerow. Commonly known as Orange Witch's Butter and scientifically as Dacrymyces palmatus, it is described, accurately I'd say, as looking brain like. 
Dacrymyces palmatus or Orange Witch's Butter

After that I  became aware of the flashes of complementary red – rare but more delightful for their economy in the landscape.

A bright purple bramble stem
 Red osier dogwood growing on the bank of Railway Creek
Once I entered the woods, having been alerted by the Orange Witch's Butter, I started to notice other colourful macrofungi. I did my best to identify them, but offer no guarantees. The site I found most useful was the University of Wisconsin's. http://www.uwgb.edu/biodiversity/resources/mushrooms/descriptionsD-H.asp
Another orange mushroom, Omphalotus illuden
Omphalotus illuden, known as Jack O' Lantern mushroom

I came across something I couldn't identify on a fallen tree trunk. I'm not even sure if it's a lichen or a fungus….


In the part of the woods dominated by hemlock and yellow birch I came across Ganoderma tsugae, Hemlock polypore which is relatively rare simply because it only grows on hemlocks.
Hemlock polypore Ganoderma tsugae
Another example a few feet along

There was another magnificent fungus, Fomitopsis pinacola, quite gaudy with its distinctive striping. Commonly know as Red-banded Conk, it is characterized by a gray center, outlined by a black band with an outermost red band. 
Fomitopsis pinacola or Red Banded Conk

 Having gotten used to picking out flashes of red I saw a stand of red osier dogwood in the distance. 

Walking further there was an exposed tree root on the path, worn smooth and a warm red colour.

Once I got back home I noticed the brilliant red of the high bush cranberry. There are very few berries this year and I think it must be related to the hard frost we had in May which also reduced the number of wild grapes and apples.
High bush cranberry berries

And there was the brilliant red of the modest, ground-hugging wild strawberries bravely growing in the sharp drainage of the gravel in front of the garage.
Wild Strawberry leaves

The meadow rose that Alex gave us rewarded with both red stems and red hips.
Red rose hips and stems

While there may be some who are seeing red at the lack of snow this Christmas, Nature hasn't forgotten the season. She's just reminding us that the red and green of Christmas are all around us. 

Friday 4 December 2015

2015 Christmas Offerings

It doesn't seem to feel a lot like Christmas yet. A year ago we had a blizzard. This year leaves are still on some trees and the predicted high tomorrow is 9C! But, weather notwithstanding, Christmas is three weeks today. The Centre for Social Innovation Pop-Up Market was a great success and supplies of the condiments continue to dwindle. Christmas Offerings 2015 includes shortbreads and condiments, both in sweet and savoury versions.

The shortbreads are made from the finest ingredients; Balderson 12 year cheddar, 72% dark chocolate, organic flour and sweet butter. Each package contains 10 cookies.
As always most of the fruits and vegetables come from my organic garden. We had a devastating frost in May so there were very few wild grapes. But sometimes adversity leads to opportunity. In this case, for the first time, as well a picking wild grapes, I also bought grapes - Fredonia which is a native wine grape and Concords. So this year there are wild grape, Fredonia and Concord grape jellies.

The jellies contain nothing but fruit juice and sugar (no commercial pectin). The marmalades highlight citrus fruits available only for a few weeks each year. The savoury condiments include a spicy ketchup made from my heirloom tomatoes, cayenne and jalapeno peppers. New this year are Pickled Radishes. The pickles and relish come in 250 ml jars and everything else is in 125 ml jars.

You can order by email as often as you like. Order early, regardless of your delivery date, to ensure you get what you want. I make the condiments as the fruits and vegetables are in season so once they’re spoken for they’re gone. I continue to bake the shortbreads as orders come in so they’re always fresh. Let me know when you prefer me to deliver it and how many gift bags you would like.

Each item is $5.

Have wonderful holidays!


So this year's list

SAVOURY SHORTBREADS

12 Year Cheddar Rich and with a bit of a cayenne kick

Parmesan Fennel Light and melt in your mouth

SWEET SHORTBREADS

Toblerone      A classic shortbread studded with the dark chocolate version of this Swiss chocolate bar

Lemon       Flecks of lemon zest add a bit of tang to complement the richness of this traditional butter shortbread

Dark Chocolate Orange     A classic duo

Cranberry Pistachio       Perfect for Christmas with flecks of red and green

SAVOURY CONDIMENTS

Bread and Butter Pickles 250 ml    A great addition to sandwiches and charcuterie plates   Sold Out

Sweet Zucchini Relish 250ml    Perfect for hamburgers or mixed with mayo as a homemade tartar sauce for fish  Sold Out

Pickled Radishes 250 ml        New this year   Four left

Hot Pepper Jelly      A lovely jewel-like deep red with a bit of edge from jalapeƱo peppers

Spicy Tomato Ketchup Much more complex than commercial ketchup. Slow cooked all day. Great with gourmet grilled cheese!

SWEET CONDIMENTS

Grape Jelly            Choose Wild Grape, Fredonia or Concord

Crabapple Jelly            Beautiful translucent red jelly good for breakfast and with roasted pork and chicken

Blood Orange Marmalade         A taste of summer in the depths of winter   One left

Meyer Lemon Marmalade         Not too sweet, a refreshing marmalade with toast and scones