I am not a cook. I am not especially fussy about what I eat. I like grilled cheese sandwiches and tomato soup. I am happy with a tunafish sandwich, or a burger. I like whatever Buck fixes. Milo and Howard have eaten the same brand of kibble every day for 7 years-I am just about there. I do on occasion long for some liver and onions, or Chinese food for a local and great restaurant, but day to day, I am a food bore. Feed me please-I need to get that meal over with, and get going. I eat to live, not to be entertained.
But I really like fresh vegetables-why? I grew up with that. My Dad shopped for fresh vegetables and fruits-we always had them. At least three, every meal. A sample vegetable menu-home grown potatoes, spinach, and salad. Or broccoli, corn, and tomatoes. I like salad, every day. On those days when Buck is too tired to fix one, I am happy with a wedge of iceberg lettuce-as long as it is fresh. At this time of year, Buck and I eat good greens every day. Swiss chard-a favorite. Turnip or beet greens-a close second. Bok Choy, brussel sprouts, kale, beet greens, spinach, okra-we chow down all of the fresh greens.
Buck really likes to cook. He watches cooking programs on cable. I and happy to join him. This is the least I can do, considering that he shops weekly, and goes on to feed me every day. Every program we watch emphasizes the importance of cooking with great materials. Fresh greens. Locally grown produce. Every program he watches has a common thread-the importance of good ingredients.
What I cook up in the landscape no one can eat, but anyone can see. It is tough to make a beautiful landscape with poorly grown shrubs, or park grade trees. Well grown perennials take hold quickly, and thrive. Beautiful fresh flowers are easy to arrange. Preserved eucalpytus has this going for it-the preservation part enables an arrangement that lasts a long time.
I have lined many a wire container with florist’s moss. This raw material comes in varying thicknesses, and highly variable dimensions. Moss rolls- his new product transforms the bits and pieces that I recognize as florist’s moss into sheets that are easy to work with. How I love this good ingredient! I could wallpaper a room with it.
The good ingredients for holiday and winter pots are many. A wide range of choices in materials means a wide range of expression is possible.
Cut noble fir is a really great ingredient. Versatile and very long lasting.
These double ball topiary sculptures-I made them for a client in 2005. What you see here-a new, and fresh layer of dried moss. Good materials are visually fresh. This moss looks good enough to eat.
Our first shipment of magnolia came today. Magnolia makes great wreaths and garlands. The cut branches are mouthwatering good in winter containers.
You are halfway home in any holiday decor project, assembling some good materials.
Should you take the time to represent the season, use good ingredients. There are lots of places to find them, including your own yard, a field down the street, the farmers market, your local nursery, a local fruit market, the grocery store, I shop for good ingredients in all of these places-not just my own.