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Purple Allium in the Bohemian Cottage Garden

The “Trouble Spot” in the Garden

Allium are fun to watch as they make the slow progress of blooming

The Bohemian Cottage garden is ever changing come midsummer. Some of the blooms from early spring have made their stunning show, while others are just now making an appearance, like these purple alliums. These Allium are growing in a corner of the garden that has been particularly troublesome. I would say that in the 5 years here at Bohemian Cottage, this is the best for that spot. I have also planted a circus tent petunia, delphinium, blue asters and salvia. There are also several gladiolas coming up from bulbs I planted last year. I thought that gladiolas were annuals unless taken out of the ground and stored, but these have proven to be tough Colorado hearty gladiolas! (read more)

Hummus Dip with Pine Nuts and Red Pepper Recipe. Bohemian Cottage

Classic Hummus Dip

I went with a fairly traditional version of hummus for the bohemian tea party.

Classic Hummus Dip with Pine Nuts and Red Pepper

I am lucky to have kids that are adventurous eaters from the time they were little. Perhaps it was just what they were exposed to and what they are used to having that have given them their advanced palates for trying new things. Hummus happens to be one of those easy classic dips that they have liked from the first time they tried it. We usually have some on hand to dip veggies and pretzel chips into for a healthy snack. Often times with tight schedules I don’ t take the time to make it from scratch, even though it is not really hard to make. It is the cleaning of the blender that usually makes up my mind to buy the various store bought brands available. If you are thinking of throwing your own bohemian tea party or other gathering and are tight on time, there are many good pre made versions out there. But if you prefer to make it yourself so you can add whatever ingredients that you want to put your personal twist on it, go for it! Here is the recipe I used for our party. It made a thick and fairly chunky version, though you can make it smoother to your preference. (read more)

Garam Masala Stuffed Eggs

Garam Masala Eggs with Radish. Bohemiancottage.com

Garam Masala Eggs with Radish Garnish. The eggs in the center are Traditional Deviled Eggs.

Keeping the theme of the world influence in mind when picking out the food for our bohemian tea party, I thought about taking some of my people’s favorite foods and putting a little cultural twist on them. I ran across the inspiration for these eggs on pinterest and the website Indiaphile.com. Needless to say they were a big hit. They have an unexpected slightly sweet flavor with a nice addition of crunchiness from the radish. I also made a few traditional deviled eggs for my sweetheart since he is not necessarily the bohemian foodie that I am! (read more)

Spring Flower Garden

These mystery Iris were planted a couple of years ago. Surprise!

When these iris were planted in the front garden a couple of years ago, I was not sure what color they were. I can’t even remember where I got them. Was it the Rocky Mountain Gardening Forum plant swap? Maybe my friend Julie? Surprises in the garden are one of the joys of toiling in the dirt. Watching all of the fruits of your labor burst into bloom in the spring, summer and fall makes it all worth it. I love the process of teaching the kids about the powerful lesson of cultivating a seed, nurturing it and watching it grow into a beautiful flower or food to eat. The value of delaying gratification and cultivating patience. I know many of the gardeners feel the same as I do, that gardening is a form of therapy. Cheap and effective therapy! (read more)

Wild Rice Salad with Blood Orange and Pomegranate Balsamic Vinaigrette

My Mom gave me some wild rice from that she got from a friend in Minnesota, and I have been meaning to experiment with making some dishes with it. When reading a caption from the package of Singing Pines wild rice, I learned a little about the origin of this rice, and it peaked my curiosity.

August is called “manominikegississ” the month of the rice making moon. Traditionally, the Ojibway and Sioux Indians of Minnesota harvested the “mahomem” or wild rice with two people in a canoe. One person poled the boat through the rice bed, while the other, using sticks, knocked the rice kernels into the boat. The rice was then parched; the hulls removed and using a birch bark winnowing basket, the rice was separated from the chaff. The native peoples considered the mahomem a sacred gift from the Great Spirit or Creator. (read more)

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