"She refused to be bored, chiefly because she wasn't boring." Zelda Fitzgerald

Showing posts with label morning glory. Show all posts
Showing posts with label morning glory. Show all posts

Thursday, July 7, 2011

Bindweed Beauty

I kinda like weeds. I think it all started when I read for the first time that there is no real, technical definition of a "weed," it's just what we call any plant we don't like. Certain weeds are of course invasive or exotic interlopers who go crazy in their new habitat (kudzu anyone?) and this feels like it gives them special status, but the fact remains that any particular weed some other gardener's "plant."

Yesterday I found myself eying up a sweet little specimen of field bindweed which is an Asian hobo plant, the perennial form of our beloved old fashioned garden annual, morning glory. Isn't it pretty though? The blooms are smaller than a morning glory, just little one inch cups, but so elegant and romantic looking. I am half-tempted (but only half, don't worry!) to dig some up and plant it in the somewhat empty corners of my fledgling flower beds. It twines so sweetly and it looks a bit like a miniature moonvine although it blooms during the day and isn't sweetly scented.

When we were in California their variety was larger, the size of the garden annual morning glory and all pink striped about the throat. So pretty! I tried to paint the above photo after we got home but, with dismal success...I may try again sometime. It was so pretty and they have such wonderful lines.

The Brothers Grimm had a sweet little legend about St. Mary and bindweed which you can read here.
 And this poem by Susan Coolidge, captures exactly what I feel about the little flower.

                  Bindweed
  In the deep shadow of the porch
    A slender bind-weed springs,
    And climbs, like airy acrobat,
    The trellises, and swings
    And dances in the golden sun
    In fairy loops and rings.

    Its cup-shaped blossoms, brimmed with dew,
    Like pearly chalices,
    Hold cooling fountains, to refresh
    The butterflies and bees;
    And humming-birds on vibrant wings
    Hover, to drink at ease.

    And up and down the garden-bed,
    Mid box and thyme and yew,
    And spikes of purple lavender,
    And spikes of larkspur blue,
    The bind-weed tendrils win their way,
    And find a passage through.

    With touches coaxing, delicate,
    And arts that never tire,
    They tie the rose-trees each to each,
    The lilac to the brier,
    Making for graceless things a grace,
    With steady, sweet desire.

    Till near and far the garden growths.
    The sweet, the frail, the rude,
    Draw close, as if with one consent,
    And find each other good,
    Held by the bind-weed's pliant loops,
    In a dear brotherhood.

    Like one fair sister, slender, arch,
    A flower in bloom and poise,
    Gentle and merry and beloved,
    Making no stir or noise,
    But swaying, linking, blessing all
    A family of boys.

I'll stop short of actually planting it in my own garden but, if I do find it has climbed in, I think I'll lean more towards training it and culling it than extermination. How do you resist those little paper thin funnels of white?

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Wednesday, January 12, 2011

Virtual Cooking Lesson #2: Morning Glory Muffins

We did indeed get our blizzard last night, everyone's off school and work and out whooping in their driveways at the neighbors, flinging snow from shovels and winging snowballs at each other. We have had a steady stream of nice young men knocking on our front door, with snow shovels over their shoulders, looking for work. I hope they are finding work elsewhere because I keep turning them away so that Ru will be able to shovel the walk with his daddy tonight...the great longing of his heart. Cute little man.

I have been busy baking, cold, snowy weather almost demands it! So, we find ourselves in the middle of our second installation of Long Distance Cooking Lessons. I wordlessly took a month off in December but, fear not...the program is not dead. I just needed a breather, as did many of you...cooking is all very jolly in December without any assignments.

What we're baking today are: Morning Glory Muffins, a super classic recipe that has everything but the kitchen sink in it, is loaded with fiber and vitamins and tastes a bit like carrot cake for breakfast to boot. My boys say "Yum!" This variation comes from King Arthur Flour and has whole wheat flour and no pineapple although some variations have it. I have a mad love affair with muffins which, are often not such healthy items so this hits my sweet spot, so to speak.


Morning Glory Muffins
1/2 cup raisins
2 cups whole wheat flour or white whole wheat
3/4 cup of maple syrup (or honey)
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups carrots, grated
1 large apple cored, and grated
1/2 cup shredded coconut
1/2 cup chopped walnuts
1/3 cup sunflower seeds or wheat germ, (optional)
3 large eggs
2/3 cup olive oil, coconut oil or butter
2 teaspoons vanilla extract
1/4 cup orange juice or water
 
Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.

To make the muffins: In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ, if using. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).

To bake the muffins: Bake for 25 to 28 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.


These muffins freeze well and also are great for snacks on-the-go and they are at their peak after a day or two of storage as the flavors just meld and marry with a little time to kill.

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