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Grow and Show

Perhaps it’s because I am now in charge of the garden and not one of my mom’s minions, but I am now a proud gardener. 

As a kid I used to begrudge my time in the garden – it always happened when other summer activities were in full swing, like long weekends when friends went swimming or camping. I was planting or weeding or harvesting. 

Planting wasn’t too bad, but it sure took a long time to see the results of one’s labour. Weeding was the worst, as it seemed to be a losing battle. (I still feel that way most days but I’ve learned to feel the worth in anger management therapy. ) Harvesting was fun as it was the payoff – but it’s like cycling downhill… there is another side to it. 

All downhills have an up, and the garden harvest has to be eaten. Since it tends to be ready in large quantities at once, this means processing what you can’t eat right away. I still have a vivid sensory memory of the yucky taste in my mouth after sucking the air out of blanched snow peas and beans. (The freezer bags came with a short straw to do your own “vacuum sealing”. It was a good concept but I have since learned squishing the bag is just as good. )

Now I take pride in every little victory, and I check every morning to see the changes. (It’s funny how it took me many miles in life before I could fully appreciate short spans of time.) I suppose this is just another way of stopping to smell the flowers, isn’t it, Mumsy?

So, here’s my “grow and show” for this week:

The first cucumber! Now if only my lettuce would catch up.

Basil! To go with …

Tomatoes! The red plastic is working. This black krim in the greenhouse is the first to bear fruit (with the plastic they are supposed to bear more fruit earlier.)

My pride and joy – the Pink Gilbert grape vine that grows over the stone wall and makes the perfect picture with the window Martin made. I finally got its shoots thinned today.


Cheers to all those gardeners out there, and to the many eaters that share in our harvest.  Here’s to a bountiful season!

A Day Off in the Garden

There is no such thing as a day off in the garden. If you are not yet a gardener, be forewarned – gardening is not for the faint of heart, or back. That said, the rewards are beautiful and often delicious. 

I am working on the vegetable garden finally, now that things have warmed up and it’s stopped raining. Unfortunately that meant the weeds got a really good head start. 

I was about 1/3 of the way through at this point – can you see the mounting pile of pulled weeds over the fence? The purple flowers are what we used to call “puff balls” when I was a kid; they are like dandelions on steroids. This specimen was 3-1/2 feet tall!


It took me a whole afternoon to get through half the plot and pull the weeds out. Another thing about gardeners is they rarely if ever have a temper – pulling weeds might be some of the best anger management therapy around. 

Tilling our soil is like digging in cement at the beginning of the season, so this year we decided to get smart and just put some more “good dirt” on top. 

In comes 3 cubic yards of Garden Mix from Dogwood Nursery, to the rescue!


Another afternoon was spent getting the rest of the earth tilled and the dirt moved into place. We finished by laying the sprinkler lines, and toasted with cocktails to our good luck that no hoses had leaks and we could quit for the day. 

So now all I have to do is plant the veggies. Writing all this down I realize that sounds a bit ridiculous. I’m not exactly selling this to a newbie, am I ?

One last note: even herbs can get to be more work than you expect. Be careful what you wish for. 

My herb patch is in the foreground – notice the wild grass and the lemon balm? This is despite me digging out the weeds every spring.


I have come to love the more wild style that is euphemistically known as an English garden but every year I make my “notes to self”. This year’s addition is to plant lemon balm in a container. It has infiltrated every other herb growing in the patch. 

May your labours be in love as mine are – it’s the best revenge, to love what you do. 

Jamaican Foodie Paradise

Whenever my husband Martin and I go on holidays, we are excited to try new food experiences. The last few years in Jamaica we have been lazy and relegated our enthusiasm to within the walls of the resort. We did enjoy trying local fruits, and traditional dishes like curried goat, jerk chicken and gizzadas (coconut tarts), but this year I wanted to kick things up a notch and rub elbows with some local foodies. I did an online search and found Zimbali Retreat, iPhone download Feb 22 2016 430a small property in the hills above Negril that offered a demo cooking class and tour of their organic farm garden. It seemed right up our alley! I was excited and invited a couple we know who are also foodies. They had shared our Vegas experiences so I figured they would like this taste of Jamaica. We had no idea just how much fun we were going to have…

We arrived at the gate after a bumpy ride up a narrow road that bordered sugar cane plantations and an old stone church.   iPhone download Feb 22 2016 427Martin was afraid we were going to have to carry the car or abandon it if the potholes got any bigger or the road got any narrower. The sugar cane stalks knocked along the side of the car as we drove through plantation land, and as we mounted the hill a local dog lying at the edge of the road didn’t even look up. It was only a half hour drive, but I felt as though I’d been transported to another place.  A short walk down a palm-covered pathway revealed mahogany beams that covered a cozy kitchen and airy sitting room, all overlooking the farm below. I felt a bit like I was visiting the Swiss Family Robinson on their deserted island! We were served a refreshing sorrel ginger drink while we cooled off. Just as we finished our last sip our tour guide arrived.

Clifford, who has been at Zimbali since the beginning (9 years ago), led us over much of the 6 acre terrain, stopping every hundred steps or so to show us another plant, most of which provided some benefit for the kitchen. We saw banana and coconut trees, pineapple plants, Caribbean oranges and grapefruits, June plums, star fruit, lemongrass, annatto, turmeric and ginger roots, breadfruit, all kinds of pumpkins and zucchini squash, beans, and then the crowning glory – noni fruit. This fruit is highly regarded as having great healing powers; the juice is said to be a cure-all. The bees on the farm love it too, said Clifford. Noni bloosom honey is his favourite.

Clifford showed us the right way to crack open a coconut (hit the 3 corners of the outer shell), and he told us about using cinnamon leaves in cooking. We learned that the bark of the mahogany trees was used to make the rich reddish-brown dye still common in Caribbean textiles. He showed us the massive African tulip trees taking over wild sections of the jungle, and how the rain brings on mango season (in May), when the fruit is so plentiful it sits in piles by side of the roads! The gardener in me was trying valiantly to remember everything he said as I tasted and smelled and strained my neck to see in every direction, absorbing every detail.

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a June plum tree, with the blossoms that will turn into the refreshing tangy fruit often used for juice

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here Clifford showed us the mahogany tree. One of the staff is returning to the kitchen with oranges.

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work on the terraced section of the garden, where squash and bananas are being planted

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annatto seeds from an achiote bush, used in cooking to impart colour and a slightly nutty & peppery taste.

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fresh turmeric root – from that brown patch. They grow ginger too, in the same way.

the noni tree, a source of great nutrients. Sometimes called uglifruit.

Martin smelling fresh lemon grass

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did you know banana trees only grow one stem of bananas? Then another tree starts beside it for the next batch of fruit.

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pineapple plants take 10 months to grow a mature fruit

 

 

 

On our return from the tour we met the owners of the resort, Alecia & Mark. Alecia grew up in these hills, and learned much from her grandfather about the land and its secrets. She is a Rastafarian and has been all her life. Mark grew up in a military family and his travels as a youth gave him a desire for understanding cultures and experiencing life on a more simple scale. Both of them are “living the dream”, existing almost off the grid with solar power and the harnessing of rain water, not to mention that the farm provides about 70% of their food. This is not just an agritourism resort, it is a lifestyle, and their passion and sense of inner peace is evident when you talk with them.

We returned to the lodge dripping in sweat from the humidity. It didn’t matter. A quick splash of water on my face and a few sips of water and I was ready to get to the kitchen. Zimbali’s two chefs, Raymond and Rudolph,  were already hard at work of course, and their counter was almost overflowing with the bounty from the farm. We were truly spoiled as it was only us and our friends there that day. We saddled up to the bar to watch, learn and eat.

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the bounty awaits! fresh farm veggies on the kitchen counter

The first course was a breaded fritter that was juicy and delicate, green in colour. It was served with an escovitch, a Jamaican pickle made with onions & peppers in a chili vinegar brine.  Raymond asked us to guess what kind of vegetable he had used on the fritter and we thought we had it – zucchini! Nope, he said, guess again. It was the person in the group who is least a foodie who nailed it – green tomatoes. Not as firm as our green tomatoes and not as tangy, rather velvety soft and slightly sweet in contrast to the pickle. The sorrel reduction that garnished the plate was the crowning glory, refreshing and tart.

fried green tomatoes, Jamaican style

fried green tomatoes, Zimbali style

The next course was a sort of cake, like a crab cake but made with vegetables again, said Rudolph. Again we were stumped – cassava? No. Yam? (They had real yams as well as sweet potato on the counter, two very different things, and both used often in a Jamaican kitchen. Sweet potatoes are orange, yams are white – more fibery, not as sweet.) No. They gave us a few hints and we finally figured out it was cauliflower. It tasted much richer than I imagined cauliflower ever could, and was served with a banana purée and a sort of tropical succotash of corn, peppers and tropical fruit. It was delectable.

cauliflower cake with tropical succotash

cauliflower cake with tropical succotash

We were able to choose our main course, and I picked jerk shrimp, while Martin chose escovitch fish. Our friends had curried shrimp. They were all intensely flavoured and beautifully tender, and were served with a quick coleslaw, veggies in a seasoned coconut milk and a green plantain and banana rosti (shredded and pan-fried in a patty). Everything was prepared as we watched, even the coconut milk – we saw the coconut opened, the meat cut out and then shredded in the food processor, and the milk squeezed through a strainer.

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my Jerk shrimp, with banana & plantain rosti, coleslaw and veggies in coconut curry

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Rudolph & Raymond plate the main course

But wait, there was dessert too! I groaned under the weight of lunch, but my enthusiasm kicked in. How could I miss out on a slice of Raymond’s banana rum cake with caramelized melons & papaya? The cake had no eggs but was not heavy, rather silky with a hint of Jamaican spices (allspice, ginger, nutmeg). Raymond explained that he had long ago mastered baking without eggs, as he doesn’t eat them himself. His skill was evident in the finesse of the final product. It was the perfect end to a real gourmand afternoon.

Raymond's rum cake

Raymond’s rum cake

We hugged the chefs to show our appreciation and thanked our hosts profusely for their hospitality, all wishing we could return to stay and soak up the relaxing vibe. (I think on my next visit I might like to stay and experience a massage, yoga class, and a Rasta Tour!)

We hardly noticed the bumps in the road on the way back, being lulled into a sense of total relaxation after our retreat visit. Rain drummed on the car windows as the scenery went by in a blur. By the time we returned to our resort I had my second wind and was happy to tell anyone who would listen (and a few who didn’t seem to care) about what fun we had. I felt I had sampled a true taste of the tropics along with a healthy dose of Jamaican hospitality and respect, and having enjoyed it I was proudly displaying my enthusiasm like it was a diploma of achievement.

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