According to Carlsbad seed pioneer, Charles B. Ledgerwood, in Southern California we can grow beets, carrots, radish, and Swiss chard throughout the year. Ever since I learned that, I've been growing all kinds of beets. Pictured here is Bull's Blood Beet, just pulled from my potager. There are many wonderful beets to grow like the Italian heirloom, Chioggia, with its pretty red and white ring, and another favorite of mine, Golden Beets.

I don't know why, but the beets that I grow in my garden do not bleed as much on my hands and cutting board, as those bought from the store. I recommend growing beets in your garden, and using them in this fabulous recipe of Giada de Laurentiiis. This is a perfect recipe for the holidays with the red beets, dried cherries, and green avocado. Enjoy!

Beet and Goat Cheese Arugula Salad

Recipe from Giada De Laurentiis, slightly adapted. This salad can be made with any type of beet. Red beets, avocado, and dried cherries make for a festive salad for the holidays. A nice spring adaptation is golden beets, avocado, and golden raisins. Warning, red beets are extremely messy and will bleed. Golden and Chioggia beets tend to be less messy.

Makes 4 servings.

Ingredients:

¼ cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper
6 medium beets, peeled and quartered
6 cups fresh arugula
½ cup walnuts, toasted, coarsely chopped
¼ cup dried cranberries or dried cherries
½ avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbed

Directions:

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast about 40-45 minutes until the beets are just tender and slightly caramelized, stirring occasionally. Set aside and cool.

Toss the arugula, walnuts, and dried cherries in a large bowl with enough vinaigrette to coat. Season the salad, to taste with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

My Black Star hen, Copper Penny, started laying her first eggs around five months old. They are perfect in every way, but tiny at first. Pullet eggs are about as big in size as a wine cork. Gradually her egg size increased as her egg production continued. Black Star hens are good layers, with a pretty brown egg.

Pullets, hens that are less than a year old, usually start laying at 5-6 months old. As they begin laying, they have small eggs, at first which naturally increase in size. Young hens sometimes have egg irregularities such as shell-less eggs and double-yolks--two yolks in one egg. Have patience, in no time their egg-laying straightens out quickly.

A double-yolk egg is much larger in size, sometimes in width as well as length. It is not real common, but more common with young pullets starting their egg-laying production. Two yolks are ovulated at the same time, rather than one. Occasionally, it is an inherited trait, in which a hen regularly lays double-yolked eggs. Double-yolked eggs are prized eggs.

"Copper Penny" in a regal pose. The Black Star breed is a trade name for black sex-link hybrid chickens. The Black Sex Link breed is defined as the offspring of a non-barred cock with a barred hen. Usually, the cock is a Rhode Island Red or a New Hampshire breed, and the hen is a Barred Plymouth Rock. Normally, the offspring cockerels (males) are barred, and the pullets (females) are dark with some red feathers. In Penny's case, she is dark feathered with copper red neck and hackle feathers.

I've raised her since she was two weeks old. When she was a chick she was always the curious one, flying up on my back and shoulder. As she has matured, she still flies up on my back and shoulder when you she has a chance. With that said, I think I a chicken's defining personality is evident very early on in their lives.

Please share if you have young pullets starting to lay their first eggs. Please comment if you have gotten double-yolk eggs from your hens.

When I saw this ornamental grass, Pearl Millet, Pennisetum glaucoma, I knew I had to plant it in my vintage vintner buckets. I love this chocolate bronzy grass, because of its scale, color, and commanding interest. Could it be it stirs my Midwest roots. Pearl Millet reminds me of marshy cattails on the edge of a sleepy pond, and a surprising stretch resemblance  to an ornamental cornstalk.

Pearl Millet is a perennial. It likes sun, and will faithfully bloom summer to fall. In a pot it should be watered at least once or twice a week. I have a feeling planted in the ground, this grass could grow legs. Seriously, the plant tag states that mature size is up to 1-8' tall and 1-4' wide. I think I'm going to keep mine happy in it's potted state.

I paired Pearl Millet with a New Day Red Striped Gazania, that will  reach 10" high and conveniently fill in the base of my bucket. Last, I added  a wispy, trailing Muelenbeckia, Creeping Wire Vine. It has small bronze leaves that will complement the bronze foliage of the Pearl Millet and the reddish stripe of the Gazania. Other choice companion plants might be zinnias, petunias, and marguerite daisies.

I stacked my favorite dried apple gourds on my French cart, and enlisted my rooster statuary as sentinel, and the vignette is complete.

Please share if you happen upon plants that stir your creativity. Please share if you have a beautiful fall vignette of your own.

If you have been following VintageGardenGal for a while, you know how smitten I am on Provence. I even have a Provence category on my left side bar with posts about my trips to Provence. There is something magical about Provence. The geographical setting, the people you meet, the markets, the food, the wine, the beauty. I could go on and on. I am not sure if it is just the best of "simple country life" personified or the timelessness of this garden spot and the sharing presence of past civilizations who once appreciated it, too.

Regardless, I urge all of you to visit Provence one day, and experience if for yourself. If you have had the good fortune to spend time in Provence, you most certainly know what I am talking about.

About a year and half ago, New Zealand publisher PQ Blackwell contacted me requesting literary permission for a quote of mine highlighted in green on the post, Encore Provence . I remember vividly writing this particular sentence, and its words must ring true for others as well. My contribution is but one small quote, but I'm so honored to be a part of this beautiful book.

This special book is part coffeetable book with Rachael McKenna's vivid photography, part cookbook with Michelin-starred chef Jean-Andre Charial's 35 Provencal recipes, and an introduction by none other than one of my favorite Provence authors, Patricia Wells . Lunch in Provence  has a running theme of beautiful quotes. The quotes are beautiful and poignant about Provence, and that is where I fit in. This is a great gift for gardeners, cooks, and world travelers.

With the anticipated release of Lunch in Provence, the Laguna Beach Garden Club has asked me to be their November speaker and give a talk on "Bringing the Magic of Provence to Your Home and Garden." Program is Friday, November 9, 2012, at 9:30am. Guests are welcome. Books will be available for sale. For more information, please visit Laguna Beach Garden Club.

For more information on speaking engagements and topics, please got to Great Garden Speakers--Bonnie Jo Manion .

Please share if you have been to Provence, and what draws you there. Please share your stories on Provence.

Harvest at Domaine de Manion was September 8, 2012. We had a generous bounty of 600 pounds of estate syrah grapes, an army of enthusiastic friends and family, and a harvest lunch to rival any three-star country chef. The weather was warm, but not the record-breaking heat experienced the follow Saturday close to 100 degrees. Grapes were picked at 26 brix (sugar percentage) and should yield about 35 gallons of wine which equates to about 15 cases of bottled wine.

We had our ritual "blessing of the harvest" and continued gratitude to all who were able to participate and share with us this day. All of our "fruits of labor" from this past year culminating on this special day. This was our fifth harvest. Our harvest is always an event, with cherished family and friends. It transcends generations, and always brings a universal smile to all. Our families who live out of town, migrate annually to join us, and make this an extra special occasion.

Vineyard nets were removed from the rows of vines and rolled up for next year. Eager harvesters started down the vineyard rows in teams, filling orange lugs with ripe grape clusters. Filled lugs yield 40 pounds of grapes each, giving us our poundage count. Lugs were carried to a sorting table, to sort any grapes that might not make the cut.

Grapes destined for wine, were sent through an augured crusher/de-stemmer machine. Next step in the process, food-grade plastic barrels were filled with slightly crushed grapes and dry ice. Dry ice allows the grapes to sit on their skins and cold soak. A day later, yeast will be added and fermentation is kicked off. Another vintage is underway, with many more steps in the process, and time to age in the oak barrels.

Two hours later, and with everyone's help our harvest is in. Everyone is hungry for a well-deserved harvest lunch, served with award-winning Domaine de Manion vintages. It is now time to relax and reflect on the day. We had smoke ribs--brined for two days, paella cooked on the grill, assorted cheeses, fresh fig appetizer, tomato tart, garden salads, fresh chocolate-dipped strawberries and many more sinful desserts.

One has to reflect on all the fun, happiness, and joy surrounding this day. It reminds me of the quote, "Uncork the wine, enjoy the dance, and let the Gods decide the rest.!" --Horace

Please share if you have ever experienced a grape harvest. Please share if you visit wine country at harvest time.

I want to share with you some of the exceptional places that I come across from time to time. These places are gems and not to be missed if you are in the area, or they could even be a destination. Most have a “garden thread” to them. “Places To Know” can be retail, restaurants, nurseries, and other. Whatever the place, expect the unusual.

If you are a gardener, and you are in Vancouver, British Columbia, you must visit Thomas Hobbs' Southlands Nursery. On a warm Saturday in late August, I stopped by Southlands Nursery, the renown nursery that has that special touch and magic to it.

Southlands Nursery has had extraordinary press over the years. To my surprise I did find Thomas Hobbs on site, attending to happy customers. He is known to be quite a jovial character with a quick wit. He warmly greeted and chatted with me, as gardening is a universal bond. Without skipping a beat, he started asking about his many friends in San Diego.

I have heard Thomas Hobbs' speak about his books and his plant passion when passing through Southern California on previous speaker circuit swings. I teased him that he is long over due for another visit.

Southlands Nursery is well-stocked with colorful French garden furniture, tidy rows of healthy plants, and incredible garden antiques and decor to tantalize you. The backdrop behind one of his registers was this clay pot mural masterpiece. Every garden room I entered at the nursery, could be center-fold photo in a top garden magazine.

It is quite clear that Thomas Hobbs' gathers no moss. He is an author, speaker, plants-man, floral designer, entrepreneur, and now a farmer. Four years ago he traded his beautiful ochre-colored Vancouver home for a life in the country on a 20 acre farm. We must all take lessons from Thomas Hobbs', on following your passions.

It just might be summed up in a "larger than life" caligraphy quote across a thick ceiling beam in his retail shop, "I ask not for a larger garden, but for finer seeds. --Russell H. Conwell

Please share if you have been to Southlands Nursery. Please comment if you have read any of Thomas Hobbs' beautiful books.

With an abundance of ripe heirloom tomatoes and Italian basil this month, the two flavors are naturals to be enjoyed together. Doesn't this pesto look like green gold? I started my basil from planted rows of basil seed tape. This was a new method, which looking back worked out well. It took a while for the seedlings to rev up, but with our recent heat, all the basil took off.

I had an abundance of vine-ripened Sun Gold and Sweet 100 cherry tomatoes from the garden. The vibrant color alone is so beautiful.  These tomatoes are  ripe, sweet and ready to eat. I halved the cherry tomatoes, and added a little coarse sea salt and pepper. I then set the tomatoes aside, until the pasta was cooked.

I made the Classic Basil Pesto recipe out of the new The Sunset Edible Garden Cookbook: Fresh, Healthy Cooking from the Garden. Sunset mentions that they originally published this recipe in 1959, and back them suggested serving it over sliced fresh mozzarella slices. When I made this recipe, I doubled it. I would not suggest doubling the garlic amount, when doubling the recipe.

I have really enjoyed this new edible cookbook, and would highly recommend it. It is a great natural step for the gardener, and how to best use one's harvest. I like the recipes, the format, and the photos. There are many more tempting pesto recipes to try, too. Parsley-Mint Pistachio Pesto, Swiss Chard Pesto Pasta, Arugula Pesto Farfalle anyone?

Please share  your favorite pesto recipe from the garden.

One day this impressive sunflower started to grow and grow, and eventually bloom. I try and imagine how this happened. Did a satiated bird drop it? Did the wind carry it? How is it fell into soil, that might might hold enough moisture for it to grow into maturity? What is the name of this sunflower? And now, how many birds will it nourish and feed?

My philosophy on volunteers in the garden, is to let them thrive where they have planted themselves. Whether it is tomato plants, pumpkins, sunflowers, volunteers tend to be a delight. They thrive against the odds. Nature and its wonderment.

I'm sharing a little sunshine with you today. Please share if you have a great volunteer story. Please comment if you grow sunflowers.