STEADY BREATHING IN SUMMER BOUNTY

WITH TALK OF GOJI LEAVES AND FRESH PEAS, AND A RECIPE FOR ELDERFLOWER CORDIAL

The passing of midsummer day and the approach of the full moon together somehow have sent me back into a sense of deep grief. Last year Tashi was dealing with the pain of cracked vertebrae and yet still full of life.

Jackmanii clematis climbing and hanging

The return of summer, even this year’s cooler version of early summer, has transported me back to late June last year, with its dread and sorrow, and its oceans of love. These surges of feeling take over, raising my heart rate, and thickening my throat. I try to breathe into them rather than fighting them. That steadying breath feels like the key to moving forward and retrieving equilibrium.

nasturtium colour and leaf detail

I visualise Tashi’s lightness in my mind’s eye and use those imaginings to try to shed the heaviness of my feelings. From an early age he gave thoughtful advice; somehow he continues to help keep me on track.

With the World Cup on screens all over town, the daily cityscape feels a little muted. But in my small garden life goes on vigorously. I’ve trimmed the wisteria back, the first of many efforts to keep it managed, and have also pruned the waving prickly fronds of the wild rose, now that its tender white petalled blossoms have dropped off, leaving their small green hips to fatten up. The honeysuckle is still in full bloom, invasively draping itself over the fence into the neighbours‘ yard.

the garden after rain, seen from the second floor

I harvested some elderflowers this week for making cordial and have just done a first pick of my red currants…You’ll find the instructions for my version of elderflower cordial below, in Kitchen Explorations.

KITCHEN EXPLORATIONS with goji leaves, fresh peas, and elderflower cordial

The farmers’ markets here continue to educate me. Last week I bought fresh goji leaves (leaves from the plant that later in the summer produces goji berries, aka wolfberries) from Lily at Trinity Bellwoods market. She told me that her mother uses them in pork soup, and that they should be cooked with plenty of fat and never eaten raw. I haven’t yet used them in pork soup or pork congee, but two days ago I fried them quickly with some spicing (nigella and fennel seeds) and a few cherry tomatoes, then ate them as a base for my morning fried eggs. They were delicious, slightly sweet greens with an edge of bitter.

fried goji leaves, topped with eggs

The word on goji leaves is that they are loaded with minerals including calcium, magnesium, zinc, iron; in Chinese medicine they are cooling to the body and calming to the mind. I’m going to try drying the rest of my goji leaves to use for making goji tea.

I’d bought a small quantity of new peas at the market on Tuesday and that evening asked the young friends I had over for supper if they could shuck them. Yes, they said, but in fact they didn’t know what I meant. They’d never eaten fresh peas. The beauty and fresh flavour of new peas were a revelation. Perhaps worth the work!

I’d made another batch of new potatoes dressed with cooked greens. The peas were a beautiful dribbled onto the spuds.

Last week I wrote about the elderflowers frothing on my small tree. Several friends mentioned elderflower cordial and that gave me the necessary nudge to try making it. I used the recipe I’d asked for from Jeremy Cherfas of “Eat this Podcast” as a guide, and adjusted it a little after reading through various other recipes online; the River Café recipe was particularly helpful.

the elderflower tree from above; close-up of gathered umbrels; debris after 24 soak

ELDERFLOWER CORDIAL

Making elderflower cordial is a 24-hour process that requires very little work. Even the gathering of the elderflowers is a matter of minutes, once you have a tree in flower nearby. Use scissors or secaturs to snip off the umbels, as the wide flat-topped elderflowers are called. Choose fresh-looking flowers that are just coming into bloom and avoid tired ones that are starting to shed. I had a large pot I dropped the flowers into as I cut them.

ingredients:

25 to 30 elderflower umbels

2 (preferably organic unwaxed) lemons

1.5 litres boiling water

About 900 grams raw sugar

(optional) heaping teaspoon citric acid

I trimmed off the stalks close to the flowers, rinsed the flowers quickly in cool water, and placed them in a wide bowl.

instructions:

Use a sharp knife to shave the zest off two well-washed unwaxed lemons and add the zest to the elderflowers. Cut the pith off the lemons and discard it, then slice the lemons, discarding the pits, and add the slices to the bowl. Boil water and add 1.5 litres (6 cups) of boiling water to the bowl of flowers and lemon. Cover with a lid and set aside to steep for about 24 hours.

Strain the liquid through a coarse tea towel of muslin into a pot. Add 850-900 grams/2 pounds of raw sugar and the citric acid if you wish. Stir to dissolve the sugar as you bring the mixture to a gentle boil over medium heat. Simmer for about 5 minutes.

Meantime sterilise 2 or 3 jars and lids. Pour the hot liquid through a funnel into the jars and top with the lids. You should have about 2 litres. Serve over ice, diluted with water, or use in cocktails.

the bunny (or perhaps there are several who all look alike) is still around, very tame and eating well; seen here on the front walk by my bicycle