Tag: French Breakfast Radish

The French Breakfast Radish (Raphanus sativus) is a year-after-year Rosslyn vegetable garden favorite. Early in the spring, it’s the first dash of non-green color, and re-sown in the autumn it’s a mildly spicy reminder that spring will return after the winter snows.

  • Rosslyn Gardens: Mid-July Veggies

    Rosslyn Gardens: Mid-July Veggies

    [youtube=http://www.youtube.com/watch?v=-mQqE7yNGkA&w=600&rel=0]

    After the rainiest spring/summer in years, the summer of 2012 appears to be one of the driest, and Rosslyn gardens have mostly profited. Time for an update on our mid-July veggies, plus an important question about squash blossoms at the end.

    Lake Champlain water levels are plummeting (waterfront/dock/boating update soon) and lawns are either crispy, crunchy or perpetually showered by sprinklers. With the exception of new grass we’re starting as part of ongoing repairs to the damaged waterfront, we’re trying to minimize our environmental impact by letting the lawns dry up but drip, drip, dripping the vegetables, herbs and orchard.

    Eggplant and Blossom, Rosslyn Gardens
    Eggplant and Blossom, Rosslyn Gardens

    It’s a curious twist of fate that we were just beginning to repair our waterfront from flood damage at this point last year, and this year we’re experiencing a sustained drought. But we’re taking advantage of the heat for lots of Lake Champlain watersports and Adirondack Coast bike rides. Life is good!

    What about that mid-July veggies update I promised?

    So far, the drought winners in the vegetable garden appear to be the zuchini and yellow squash (Are they are channeling their “inner tropics”?!?!), Imperial Star Artichokes, eggplant, peppers and tomatoes. Although I keep expecting the watermelons and cantaloupes to explode, they’ve been sluggish. Bizarre. Many years our seasons are too short for them, and yet when we blast them with dry heat day after day, they get logy. Why?

    The leeks are also struggling. I suspect they need even more water than they are getting… Will try to keep them wetter this week. The pumpkins and cucumbers are also way behind where they’d normally be at this point in the summer. I’d hoped to trellis the cukes this year. Never done that before, but intrigued by the smaller plot and self-shade possibilities as well as the opportunity to keep the cucumbers up off the earth so they’ll be less vulnerable to pests. Unfortunately the plants are still so small I haven’t been able to train any of them up onto the cedar trellises yet. Soon, I hope!

    Zuchini Squash Blossom, Rosslyn Gardens
    Zuchini Squash Blossom, Rosslyn Gardens

    The good news is that we’ve been devouring radishes (see French Breakfast Radish) and greens for over a month. Already finished with the first radish and lettuce patches and making good headway through the second patches. Will plant more lettuce this week along with beans and another squash crop. No more radishes. I think I’ve already hit my limit.

    Why so much squash? Yes, we too get sick of squash, but each year I plan to harvest and prepare squash blossoms. But so far it’s never happened. This year I’ve vowed to learn several good ways to prepare squash blossoms. I have some interesting recipes, but would love to hear your favorite way to prepare squash blossoms. And I need to figure out the best way to clean the squash blossoms before cooking. Seems that ants in particular love to get inside. How do you prepare your squash blossoms?

    Thanks to Sacha Marcucci for her tasty sounding recommendation:

  • Snakes, Swiss Chard & Automobiles

    Rattlesnake decoy among the Swiss Chard to deter the White Tail Deer
    Rattlesnake decoy among the Swiss Chard to deter the White Tail Deer

    A week ago today was a day for snakes. Though – sadly, I must add – it was not a day for living snakes…

    Rattlesnakes and White Tail Deer

    Let’s start with the good news. Or at least the benign-if-slightly-amusing news. To set the stage, imagine yourself walking across the still dewy lawn south of the carriage barn. A light morning mist still hangs in the air adding a slightly bluish, fuzzy aspect to the vegetable garden, orchard, and meadows beyond.

    [pullquote]Your eyes would suddenly, inevitably notice a coiled rattlesnake in the middle of the Swiss chard![/pullquote]Approaching the southeast corner of the vegetable garden your eyes would be drawn to the delicious, spicy radicchio growing in the cedar raised bed at the corner. Next your eyes would dart to the bright orange nasturtium sprawling alongside. Perhaps you would bend over and pick a succulent, young leaf to munch on. The flavor drifts somewhere between the subtlest peppercorn and cinnamon stick.

    As you wander along past two varieties of beets interspersed with a fresh crop of French Breakfast Radishes your eyes would suddenly, inevitably notice a coiled rattlesnake in the middle of the Swiss chard!

    But don’t panic. It’s not real. More precisely, it’s not a live rattlesnake. It is a lifelike rubber decoy. Before I explain to you why this rubber rattlesnake is coiled, rattle raised and head drawn up and back with fangs bared, here’s a quick backstory.

    Rattlesnake decoy among the Swiss Chard to deter the White Tail Deer
    Rattlesnake decoy among the Swiss Chard to deter the White Tail Deer

    Duck Doodoo

    Back in May Lake Champlain water levels were low and dropping. But June brought rain, rain, rain. The lake level went up, up, up.

    [pullquote]Doug called to say that two ducks were cuddled up asleep with the rubber rattlesnake…[/pullquote]The shoreline shrank, so the mallards decided that our dock was the perfect place for snoozing, eating, and… evacuating the rather rich byproduct of their rather rich diet. This stinky mess created an undesirable obstacle course for accessing the boat. So we hosed and scrubbed. But within a few hours the situation repeated itself.

    After many weeks of duck waste remediation (DWR) I suffered a small stroke of genius. We needed a decoy predator! I researched and discovered that others had found that a coiled rubber rattlesnake deterred ducks, geese, seagulls, even pelicans. Perfect.

    I placed the order and chuckled my way down to the dock on deployment day. An hour or two later Doug called to say that two ducks were cuddled up asleep with the rubber rattlesnake…

    White Tail Deer Decoy

    What to do with a worthless rubber rattlesnake? A few silly pranks came to mind, but before I could regroup and execute, I discovered that Doug had transferred the rubber rattlesnake to one of the Swiss chard patches in our vegetable garden that the white tail deer have been devouring. Good idea!

    It’s too early to determine for certain whether or not the rattler is going to dissuade the deer, but I’ll update you if there’s any news.

    Corn Snake Roadkill

    In sorrier stories, this unfortunate sight caused me to pause during a recent bike ride.

    Is this unfortunate snake spotted on Willsboro point at the end of July 2015 an anerythristic corn snake?
    Is this unfortunate snake spotted on Willsboro point at the end of July 2015 an anerythristic corn snake?

    I pedaled past this exotic roadkill on a Willsboro Point bike ride, and circled back to try and identify the unfortunate fellow. Aside from the always disturbing sight of roadkill, this snake instantly reminded me of the mystery snake I spied in the rhubarb a few years ago. In fact, I’m almost 100% certain now that is the same species I failed to identify then.

    A quick search online suggests to me that it might be an anerythristic corn snake. Check out the photograph below and decide for yourself.

    An anerythristic corn snake (Source: Wikipedia)
    An anerythristic corn snake (Source: Wikipedia)

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  • Radishes and Radish Greens

    Radishes and Radish Greens

    On this technicolor Tuesday I present to you one of our flashiest May garden treats, French Breakfast Radishes.

    French Breakfast Radishes: The peppery-but-sweet taste of spring.
    French Breakfast Radishes: The peppery-but-sweet taste of spring.

    Field and forrest foraged veggies — like stinging nettles, wild ramps, and fiddleheads — are nature’s charitable reminder that winter has once again yielded to spring. Then our vegetable gardens begin to awaken with asparagus and spinach that spoil our palates with succulent, vitamin packed hints of warmer days.

    Radishes (my favorite are French Breakfast Radishes) celebrate precocious summer’s spicy return with vibrant, bye-bye-mud-season colors, a super satisfying crunch, and tastebud reviving explosions of peppery sweetness.

    French Breakfast Radishes: The peppery-but-sweet taste of spring.
    French Breakfast Radishes: The peppery-but-sweet taste of spring.

    And radishes aren’t just crunchy eye candy for the crudités. Radishes are nutritious. Especially the radish greens!

    My ever-curious, ever-creative, ever experimenting mother introduced me to cooked radish greens a year or two ago, and I’ve been a fan ever since.

    French Breakfast Radish Greens: Don't compost this nutritious spring green!
    French Breakfast Radish Greens: Don’t compost this nutritious spring green!

    Radish Greens Recipe

    This evening’s sautéed radish greens were prepared by my bride, a far more gifted cook than she willingly admits. I pulled about nine large French Breakfast radishes from the garden, scrubbed them up and separated the bulbs from the best greens. The second and third photographs above show you what my wife inherited.

    Preparing sautéed radish greens is quick, easy, and delicious. I’ll offer you the steps I offered my bride, but duplicating the perfectly peppery and garlicky side dish she served is up to you.

    • Clean radish greens and soak in cold water
    • Lightly chop greens and remove any “woody” stems
    • Heat olive oil in a sauté pan
    • Crush 1-2 garlic cloves; add to olive oil
    • Brown the garlic and add radish greens
    • Stir gently with a splash of white wine
    • Add balsamic vinegar and/or soy sauce
    • Salt and pepper to taste

    My bride chopped and sautéed a yellow bell pepper with the radish greens which added a subtly caramelized nuance (and intriguing texture variety) to the radish greens. It was delicious!

    Radishes (and Radish Greens) are Nutritious

    [Note: I won’t pretend to be an expert in matters nutritional, especially when it comes to Raphanus sativus. But I’ve stumbled upon an inspiring article from Full Circle that helps fills in some gaps. I’ve excerpted some of the best below.]

    As a cruciferous vegetable like broccoli, radishes have a host of health benefits but are typically under-appreciated… However, for both their health benefits and amazing array of flavors radishes top our list of foods to start paying more attention to and eating on a daily basis… here are nine reasons to “eat your radishes!”

    1. Naturally cooling Radishes are… highly regarded in eastern medicine for the ability to decrease excess heat in the body…
    2. Sooth sore throats [Radishes] can help eliminate excess mucus in the body and… help clear the sinuses and soothe soar throats too.
    3. Aids digestion Radishes are a natural cleansing agent for the digestive system…
    4. Prevents viral infections … regular consumption of radishes can help prevent viral infections.
    5. Eliminates toxins [Radishes] break down and eliminate toxins and cancer-causing free radicals in the body.
    6. Protects against cancer … radishes contain phytonutrients, fiber, vitamins and minerals that are cancer protecting.
    7. Relieves indigestion Radishes… can help relieve bloating and indigestion.
    8. Low in calories, high in nutrients [At] less than 20 calories in an entire cup, radishes are a great way to add nutrients, fiber and tons of flavor to your meals…
    9. Keeps you hydrated With a high water content and lots of vitamin C as well as phosphorus and zinc, radishes… can help keep your body hydrated… (Source: Full Circle)

    Cooked Radishes

    I’ve been hearing more and more about cooked radishes. Not radish greens. Radishes. So far I haven’t tried grilling or roasting radishes. Have you? I’m looking for advice…

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  • Learning to Live: Sweet Corn and Raccoons

    I went to the woods because I wished to live deliberately, to front only the essential facts of life, and see if I could not learn what it had to teach, and not, when I came to die, discover that I had not lived. ~ Henry David Thoreau

    I’ve never successfully grown sweet corn at Rosslyn. Not until this summer, and the reward has been as much psychological as gastronomical.

    One of those trademark tastes of summer. Corn on the cob. Fresh out of the garden!
    One of those trademark tastes of summer. Corn on the cob. Fresh out of the garden!

    As a boy my family grew sweet corn. I don’t recall it being a challenge. I do recall the splendor of towering stalks and flowing silks. Mostly I remember the joy of walking through the sweet corn “forest” and choosing the ripest ears. I remember sitting in our “stone sitting room” (and area of our front lawn with sofa-style bench seats made out of stone arranged within a rectangle of stone walls) husking corn, growing excited each time I started a new ear, witnessing the shiny kernels, their size, their rows. Sometimes I nibbled uncooked corn as I worked, sweet, crunchy and cool despite the summer sun.

    Most of all I remember the taste of eating something delicious – closer in my young mind to a dessert than a vegetable – a taste that had taken months to transform from a withered and lifeless kernel into a delicious treat. Magic. Every time.

    But since coming to Essex and gradually revitalizing Rosslyn’s gardens and meadows I’ve shied away from growing sweet corn.

    Gardening at Rosslyn

    During the first couple of summers, the garden was still too small to accommodate a corn patch. And my gardening hours were too rationed to undertake more than the essentials: tomatoes, cucumbers, zucchini, lettuce, spinach, carrots, and radishes (French Breakfast Radishes!) But each summer the garden grew and the variety of vegetables we planted increased. Sweet peppers and hot peppers. Eggplant. Peas. Green beans. Watermelons. Cantaloupe. Brussels sprouts. Leeks. Onions. Cabbage. Artichokes. Beets. Kale. Swiss chard.

    But no corn. Not until last summer.

    Rosslyn Sweet Corn

    In the spring of 2012 I decided that we finally had enough space and time to plant sweet corn.

    I remembered that staggering the planting was helpful to avoid having the entire crop ready to eat at the same time, so I planted a couple of rows.

    Within a couple of days the squirrels and chipmunks and crows had picked every last corn kernel out of the ground. So I replanted a single row, and this time I lay boards on top of the seeded row. I planned to lift the board daily, inspecting for sprouts, and when they began to emerge I’d move the boards and plant another row, proceeding gradually until all of the corn was planted.

    The sprouts emerged, and I rolled back the boards. Unfortunately they were near enough to the edge of the garden that an overly hungry lawnmower savaged the entire row!

    I gave up. Until this year.

    Rosslyn Sweet Corn, Round #2

    When I returned to Rosslyn in May from a Santa Fe roadtrip, I discovered that the generous neighbor who accidentally mowed the corn down last summer had grown and delivered several flats of 12″ to 15″ tall sweet corn plants. I counted almost five dozen plants ready for me to transplant into the garden. Which I did.

    And despite June’s incessant rains, every single plant survived. Most were stunted from the water volume, but all have produced sweet corn. And for about a week now I’ve been eating corn on the cob.

    Each bite is a gift. But all gifts come to an end sooner or later.

    Racoons Love Sweet Corn

    The first sign that racoons had gotten into our sweet corn.
    The first sign that racoons had gotten into our sweet corn.

    A couple of nights ago a family (perhaps an entire clan, considering their impact) of raccoons held a late-night picnic in our sweet corn patch. The images capture the mess, but overlook their efficiency. At first I was stung by the injustice of it all, after sooo many attempts to grow and eat corn.

    But then I began to notice how meticulous the racoons had been. They selected only the ripest ears, plucked them from the towering stocks, feeling perhaps a bit like I did as a child. Thrilled with anticipation in the linear corn forest. The peeled the husks down expertly, and then ate the kernels off of the cob directly as we do. I imagined their little hands and eager mouths. And my disappointed waned. After all, they didn’t take all the corn. And these meadows had belonged to them for half a century. I suppose they still do.

    They ate 37 ears of corn.

    And last night they came back for me. Only a couple dwarfish ears of sweet corn remain.

    Perhaps next summer I’ll skip planting sweet corn. For now I’m mostly hoping that our neighborhood raccoons don’t develop an appetite for tomatoes. Or melons…

    Rosslyn’s Post-Raccoon Sweet Corn

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  • Lake Champlain is Rising, Rising, Rising

     Lake Champlain is Rising, Rising, Rising
    Lake Champlain is rising, rising, rising

    I’ve been back in the Adirondacks for a week after a six week “walkabout” with my bride and beast (Griffin, a 5 year old Labrador Retriever). And today is the first day that it hasn’t rained since we our return.

    Lake Champlain Water Level via USGA

    The sky is blue. The sun is warm. Robins are plucking worms from the soggy lawn. The purple lilacs are blooming. Spinach, radishes (French Breakfast Radish… Yum!), arugula and lettuce are reaching toward the sunny heavens. And Lake Champlain is wavy but not choppy. A postcard perfect day. But all is not perfect…

    Remember these Lake Champlain water level graphs that I shared frequently during the 2011 Lake Champlain flood? Well, they’re back! And not because I love wonky diagrams.

    Lake Champlain Déjà Vu?

    We’re home! Glad Lake Champlain is lower…

     

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    A post shared by Geo Davis (@virtualdavis)

    Unfortunately I’m once again preoccupied with Lake Champlain’s rapidly rising waters. As you can see, the Lake Champlain water level is  approaching 98 feet. While this isn’t an unusually high water level for spring, the rate at which the level is increasing concerns me.

    You see how the lake gradually dropped a foot and a half over the last month? At the low, everyone was a little worried. Too low. Starting out the boating season with such low water levels would have been a concern in August and September. Boats find reefs and sandbars when the lake gets sooo low. Which isn’t fun for boat owners. Though full-service marinas tend to fare rather well…

    Of course, low water levels are no longer a concern. We arrived home last Tuesday, and since then the rain has been falling and the lake level has been raising. Lake Champlain’s jumped almost two feet in a week. At 10:00 AM the current USGS Lake Champlain water level is 97.94 feet. And it’s continuing to go up, up, up.

    Lake Champlain. Rain. Ominous?

     

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    A post shared by Geo Davis (@virtualdavis)

    And our dock is already at water level. Exactly. And while the boat lift still has almost a foot of reserve if we need to jack the runabout higher, the batteries are sitting on the dock. And they need to stay dry.

    We might resort to putting the batteries in the boat to keep them dry. Especially if the water level continues to rise. Which I’m hoping it wont. I’m hoping that it’s cresting. That it’s about to start falling. Precipitously!

    But hope and Mother Nature don’t always collaborate. Today, perhaps they will.

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  • Soggy Soil Delays Planting

    Doug Decker tilling the vegetable garden
    Doug Decker tilling the vegetable garden

    With some Champlain Valley residents being evacuated by boat and the Wesport Marina totally flooded, we’re feeling fortunate that a submerged boathouse and waterfront is the extent of our flooding problems.

    Although we have our work cut our for us when Lake Champlain water levels drop, another short-term challenge is the super saturated soil. Tilling the vegetable garden has been out of the question, planting more grape vines, fruit trees and shrubs likewise has been suspended lest we drown the roots. Last year, I planted spinach and French Breakfast Radishes in the garden in mid-March, and my bride and I had been gorging on succulent baby spinach for weeks by this point. Not so this year. Some onions and leeks wintered over, but nothing new has been planted in the vegetable garden yet.

    The 7.88 inches of rain that fell in April in Burlington is of course a record, and is a full five inches more that what normally falls in the month… The soil is saturated and completely unworkable for farmers, gardeners, vegetable growers and others… To let farmers catch up, we really need at least a couple weeks of warm, dry, sunny weather… (Burlington Free Press)

    I received a call from Mr. Murphy, the gentleman who — with his son and sometimes his grandson — has done an unbelievable job of maintaining our lawns for the last two years. He wanted to know when to start mowing lawns for the season. He agreed that the ground was far too saturated and suggested we wait a couple of weeks. I agreed.

    Frankly, I’ve agreed with almost every decision Mr. Murphy has made over the last two years. He’s a lawn master. And a weather master. He keeps track of the forecast and works around it, advancing or pushing back our lawn mowing each week per the rain forecast. And so far we’ve never once had an unmowed lawn for the weekend! And he’s nice as can be, always smiling, always ready to let me in on an amusing story or anecdote. He’s famous in these parts for his tomato plants. He raises many hundreds of plants and then sells them to friends and neighbors, donating the profits to the local animal shelter.

    In short, I’m a big fan of Mr. Murphy, and when he told me that his greenhouse was flooded, I was sympathetic as only a sunken boathouse owner could be.

    Water, water everywhere! We’re all ready for a drought…

    Blooming hyacinth perfume the air
    Hyacinth perfume the air outside our breakfast room

    Actually, today I took matters into my own hands. Despite the notion that a couple of dry weeks would be needed to till and plant, I jumped the gun. Rising lake water had gotten its talons into my spirit, so I decided to ignore the flood and enjoy the first balmy spring day in a while gardening, pruning, landscaping. And you know what? It worked! I only wish I’d tried this approach a few days ago. Maybe Lake Champlain wouldn’t have risen so high.

    Doug and I spent part of the morning changing over the tractor from snow plow to backhoe, and then proceeded to rip out a lumber retaining wall at the southeast corner of the old clay tennis court. I suspected that the area contained objectionable refuse (a battery and part of a garden hose had floated to the surface) and the wall had been built altogether too close to the carriage barn resulting in sill and framing rot. I’ll tell the story of what we discovered in another post.

    Then we tilled the garden under for the second time, adding plenty of sphagnum moss to help lighten the soil. We were premature. The tines clogged repeatedly, but we made it through which will help the soil dry out. Tomorrow I’m hoping to make another pass and possibly — I dare not pronounce my wish lest I tempt the rain fates — just possibly I’ll be able to plant some spinach and kale. I’d hoped to have the vegetable garden so much further along by now because of some ambitious plans. We’re relocating the asparagus patch from south of the carriage barn to back by the vegetable garden. The strawberry beds will also be moved. And the rhubarb. And blueberries, raspberries and blackberries are arriving in a couple of weeks to be planted. None of these beds have been prepared yet.

    But today marked the first major step forward in preparing the vegetable and fruit gardens. And tomorrow, weather permitting, I intend to continue full steam ahead! Fingers crossed…

  • Remembering and Recounting

    “Life is not what one lives, but what one remembers and how one remembers it in order to recount it.” — Gabriel Garcia Marquez, Living to Tell the Tale

    As I organize multiple pieces of Rosslyn’s renovation, our littoral Adirondack existence, and my still-young marriage into some sort of coherent storyline I wrestle consciously with occasional incongruities between my story and my life.

    The narrative landscape is vast. Too vast, it often seems, to fit into a tidy memoir beginning with the crisp crack of a book spine opening for the first time, and the contented-sigh closure compelling stories demand.

    Day after day, week after week I reread and rewrite, sort and distill and sort again, hunting for the essential story lurking amidst a mosaic of daily munge entries; four year’s worth of to-do lists; over fifteen thousand photographs; boxes of technical drawings and hasty sketches; hours of dictation; recorded meetings; and emails. Properly assembled, these miscellaneous artifacts form a multidimensional map of what took place between the spring of 2006 and the present, but they fail to tell the story, they fail to recount the adventure lived.

    19/03/2009 La Ministra de Cultuta de Colombia ...
    Gabriel Garcia Marquez (Image via Wikipedia)

    In fact, I am startled to discover that these precise, unambiguous reference points frequently contradict my recollection. Dramatic events indelibly etched into my brain at the time have already blurred despite the brief lapse of time.

    I curse my mischievous mind and then accept that 100% accuracy will inevitably elude me. My mind’s imperfect cataloging at once humbles and liberates me. Though an unreliable historian, I am a chronicler and curator of stories, not facts.

    Even when my data is unequivocal, I inevitably distort history, omitting and abbreviating and emphasizing, distilling the vast landscape of data into vignettes. These accrete gradually, revealing the narrative design of my story.

    I am unlike my father and my brother who posses iron vaulted minds where information is deposited, preserved and safeguarded for later use. When the time comes to retrieve the information, they withdraw it from their vaults unaltered, uncontaminated, reliable, accurate. Or so it has always seemed to me.

    I believe that there are different kinds of accuracy. I am a storyteller, not an historian, and though I strive for verisimilitude, some truths are more effectively preserved and conveyed through stories than history or vaults.

    Some days I toil like an archeologist amidst a midden heap of artifacts, rewinding time’s mysteries, deciphering the prior summer’s garden vegetables from this season’s rich, dark compost.

    Other days I seduce and charm and coerce the artifacts to share longer forgotten truths. I plant French Breakfast Radishes and bush beans in the compost-enriched garden and several unlikely seedlings emerge among the radish and bean sprouts. I skip them while weeding, and soon enough I am rewarded with yellow cherry tomatoes, wart covered gourds and a curly garlic scape! Although I’ve grown yellow cherry tomatoes in the past, I’ve never grown gourds or garlic.

    I remember that we were given several multicolored gourds to decorate my bride’s annual Halloween birthday party last year. But they were smooth skinned. Perhaps they were discarded in the compost, and a recessive wart gene found its way into the germination process resulting in the exotic adaptation growing amidst the fattening radishes.

    And the garlic? We eat plenty from Full and By Farm, our local CSA, but to date I have never planted garlic. I vaguely remember several bulbs that we left out while traveling last winter. When we returned home, the kitchen was ripe with the pungent odor of rotten garlic. The bulbs were discolored, sitting in a pool of their own brown fluid. Several garlic cloves had begun to germinate, pale green shoots emerging from the cloves and arching upward.

    I imagine planting them in a terra-cotta pot and placing it on a windowsill in my study. Each morning I inspect their progress. One shoot yellows and grows limp, then wrinkles across the moist soil. The other three grow taller quickly, changing from pale to dark green. Soon they will twist into elegant scapes which I can cut just above the soil level. I will chop them up and sauté them with olive oil, salt and pepper. I will serve them to my bride as a dinner side with mashed potatoes and swordfish, and she’ll smile ear-to-ear, marveling that something so succulent could have grown by accident.

    According to Garcia Marquez life is not only the experiences, the moments lived. Life is also the rendering of those experiences into stories, the recollecting, the filtering, the imagining, the sharing. To fully live we must share our stories. That’s an interesting notion in a world that more often favors accuracy, facts, history.

    Perhaps even with history we become overconfident that the facts are irrefutable. Only in recent decades have scholars we begun to look critically at history’s biases, often tainted by ideology, objectives or favoring the victors to the vanquished.

    Absent an omnipresent video camera that documents my life as I bump along, capturing every minute detail precisely, permanently, Garcia Marquez’s perspective offers reassuring guidance. Though I frequently daydream about a collaborative memoir comprised of the recollections of everyone who participated in the rebirth of Rosslyn, my story is an eclectic nexus of personal experiences, filtered, aggregated and cobbled into narrative cohesion by me.

    I write these affirmative lines now, and yet I struggle with it each time my bride asks if she can participate more actively in the revising and editing. Yes, I tell her; when I am done. Which is not to say that I have neglected her input. I have sought it again and again. But her story is different from my own, as are the still unwritten memoirs of many creative and hardworking people who invested their time and energy into renovating our home. I hope to showcase many of their impressions and memories on the Rosslyn Redux blog. And I am optimistic that my memoir will serve as an invitation to dig into their memories and to recount their own versions of Rosslyn Redux.

    Thank you, Gabriel Garcia Marquez, for your guidance.

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