The cool temperatures and gentle rains during the latter part of June were a blessing for our gardens and respite for gardeners. I, like many others, was expecting a repeat of last year's formidable fry-up that seared vulnerable plantings like peas into wizened non-productivity.
This June, my two four-metre long double rows of peas on wire fencing lapped up the rain, revelled in the moderate temperatures, and began producing plump pods filled with sweet, succulent peas.
In most years, my vines produce enough packets of frozen peas to see me through until mid-spring. I love peas, and none of home-grown quality can be purchased for any amount of money. Certainly unavailable are my minty peas, briefly steam-blanched with mint in the water below the steam basket before they are cooled and frozen.
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Strawberries and chocolate. Also astounding in its bounty and quality has been the strawberry planting. My small patch has produced large, beautifully formed berries of luscious, juicy sweetness.
I used a few of the berries in a dessert for a June family dinner. Though there are a few steps in the recipe, this cheesecake, chocolate and berry pie is simple to make. I often make and refrigerate the crust the day before making the pie.
Crust. Use your favourite, or a shortbread crust blend of 1/2 cup soft butter, 1 Tbsp icing sugar, and 1 cup flour, pressed into a pan. Using almond flour (finely ground almonds) as a small portion of the flour part makes the crust extra delicious. Bake the crust at 350 F for 12 minutes.
Filling. Mix smooth 8 oz cream cheese, 1/4 cup sugar, 1 egg, 1/2 tsp vanilla. Spread over the crust and bake at 350 F for around 25 minutes or until set. Cool slightly. Optional: Spread crust thinly with strawberry jam before adding the cheesecake filling.
Soft chocolate topping. Heat 1/4 cup whipping cream until scalding. Put 4 oz dark chocolate, chopped, into a heatproof bowl and pour the cream over. Stir until smooth. Spread over cheesecake. Cool a little, and arrange berries over top. Raspberries, or pieces of prune plum or fig, could also be used for the fruit topping.
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Three snow peas. For a vegetable dish at the same meal, I听lightly steamed a combination of baby carrots, baby zucchini in diagonal slices, and snow peas, served with a dollop of butter.
Snow peas have been in good supply this spring and early summer, from three varieties. Norli (William DamSeeds) is an early, short-vined variety that is considered to be one of the most tender and sweet snow peas. Golden Sweet (Seed Savers Exchange) has produced tall vines with striking bicoloured purple flowers and lemon yellow pods that are tasty, but less juicy than the two others.
In my garden, the most productive and long-lasting snow pea vines, with the plumpest, juiciest and most crunchy-sweet pods, are听those of Dwarf Sugar (T&T Seeds). The others are pleasant; this one is superb.
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GARDEN EVENTS
Peninsula meeting. The Peninsula Garden Club meets Monday, 7 p.m. in听the Mary Winspear Centre. Entomologist Linda Gilkeson will discuss resilient gardens for a changing climate. Non-member fee is $5.
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Learn about plants. The Horticulture Centre of the Pacific, 505听Quayle Rd. in Saanich, is presenting the next session of Plant Identification and Culture on Saturday, July 19, 1 to 4 p.m. This is an ongoing, monthly course that can be joined at any time. Cost to members per session is $35, others $45. Cost for 12 sessions: members $350, others $450. To register call 250-479-6162. hcp.ca.
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Government House plant sales. The Plant Nursery at Government House is open to the public every Tuesday and Thursday morning, 9 a.m. to 12 p.m., in July and August. The nursery is next to the tea room. Parking is free. Choice perennials will be sold to fund development of the gardens. Payment by cash or charge card.
