Yesterday’s post was a fairy dress made from flower petals. It was a pretty weekday dress. Something a fairy might wear to go to class or shopping to pick up pixie dust.
But Pitney Meadows Community Gardens gardener, Jess C. took designing fairy frocks to a whole new level. She made a couple of petal party dresses suitable for solstice gatherings or any event in Tír na nÓg, the land of fairies. The dresses are absolutely enchanting.
Try making one yourself. All you need is glue, a few pretty petals or leaves from the garden and an idea. If you do make a fairy outfit, send me a photo. I’ll post it here.
There is a lot happening today at the Pitney Meadows Community Gardens, 223 West Avenue in Saratoga Springs.
Local photographer Tom Stock has an exhibit of Pitney Farm photos exhibited in the barn. The Girl Scouts have created an extensive fairy village within a colorful border of flowers with little houses, pathways and treasures sure to delight.
And the children who experience the garden through art will have their art work on display in front of the sunflowers. Prizes will be awarded.
We will also have organically grown, dried sunflower heads that can be used to feed the birds or for flower arrangements and fall centerpieces on sale as a fundraiser for future events including a Spring fairy garden with mini-daffodils. Treat your birds to this protein and mineral rich food and help support the gardens.
The Mammoth sunflowers grown as part of the Grow the Tallest Sunflower Contest will be measured and prizes award. That happens at 2:15 this afternoon.
Come join the fun today from 2 to 4 in the Pitney Meadows Community Gardens and see what has been accomplished the first season.
While working in the garden I remembered that it’s time to harvest the garlic scapes.
Why do we harvest garlic scape? So the plant puts it energy into make bigger bulbs and not seed heads.
The scales are tasty…like a mild garlic. Everything tastes better with garlic, right?
I made a pesto that I can use on meat or fish, as a dip for crudités, on pasta, or I can make a butter of garlic scapes, thyme with a little lemon to slather on toasted bread and add to other recipes.
Here’s how I make pesto. Harvest and wash a dozen scapes before they flower. Chop into manageable lengths and add them to a food processor along a quarter cup pistachios, a quarter cup grated Parmigiano-Reggiano cheese, and about the same amount of olive oil and a squeeze of lemon juice.
Process until smooth and add salt and pepper to taste.
To make the butter, I let butter soften to room temperature and add the finely chopped garlic scapes and thyme. Squeeze half a lemon into the mix and let it harden in the refrigerator. I use a glass container with a lid. When I want a garlicky flavor on whatever I am preparing…I scoop a small portion out.
Happy eating from the garden. Don’t you love this time of year?