Amelanchiers mean June Berry Pie and Running Fish.

Amelanchier x Autumn Brilliance

Amelanchier x Autumn Brilliance

What is Blooming in Falmouth? The Amelanchier.
(Otherwise known as Shad, Serviceberry, Saskatoon and Juneberry.)

This family of spring blooming shrubs and trees grows naturally along stream banks here on Cape Cod. They are also called Shad Trees because when they are in bloom, you know that the Shad Herring are running from the ocean to freshwater to spawn. These trees make a versatile and beautiful addition to the garden. Consider planting an Amelanchier if you’d like:

  • Prolific Spring Flowers
  • Edible Fruit (See the Recipe below for Juneberry Pie
  • Brilliant Fall Color
  • To Attract Birds, Butterflies, Honeybees
  • A Tree for Small Spaces (Reaches 15 to 25 feet tall)
  • Versatility: Trim an Amelanchier up as a specimen tree or allow it to spread naturally into a thicket of shrubs along an embankment or woodland edge.
  • A Full Sun or Part Shade Plant.
Amelanchier_insta

Shad Tree Fall Color

Creamy Juneberry-Rhubarb Pie Recipe*:

Filling:
3 Tbs Flour
1/2 Cups Sugar
3/4 tsp salt
1 Cup Sour Cream
1 Egg (beaten)
1 tsp Vanilla
1/2 tsp Lemon Juice
1 Cup Chopped Rhubarb
2 Cups June Berries

Topping:
Mix Into a Crumble:
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter
2 Tbs cinnamon
1/2 tsp salt

Pie Crust:
Use the pie crust of your choice. Ready Made or Home Made, I prefer a graham cracker crust with this pie.

Directions:
Preheat oven to 400F. Mix Flour, Sugar, Salt, Sour Cream, Egg, Vanilla, Lemon Juice together in a large bowl until well blended. Add the Rhubarb and June berries. Pour filling into a 9″ pie crust. Bake at 400 for 15 minutes. Reduce heat to 350 and bake for another 25 minutes. Remove the pie, and sprinkle the crumb topping on top. Bake at 350 for a final 15 minutes or until the topping is brown.* Note: We adapted this pie from a straight Rhubarb pie at http://www.rhubarbinfo.com/pie If you don’t have Juneberries, Strawberries also work wonderfully in the mix.

A Woodland Nook in Progress

Woodland Nook 7

A New Woodland Sitting Nook

We recently created an informal sitting area in the margin of woods between a residence, a sloping meadow, and a path through the woods. The residents wanted a place to sit and enjoy the shade in the summer months. Here is a quick photo tour showing how the shady woodland nook fell into place.

Recently cleared wooded area

Recently Cleared Wooded Area

The existing wooded area was first cleared of invasive understory shrubs and vines, and a few dead trees were removed.

Woodland_nook_1

Creating a Level Area

Once the vegetation was cleared, we needed to create a level sitting area. We re-graded the bumpy spots and added some clean fill.

Woodland_nook_5

Building a Rustic Retaining Wall

We constructed a rustic boulder retaining wall on the lower edge of the sitting place.

Setting the Stones into Place

When the retaining wall was complete, we added good planting soil/compost mix, and raked it smooth. Then we set irregular bluestone in place, keeping the joints far enough apart for mosses and other ground cover to be installed later.

Woodland_nook_4

Laying out the Irregular Bluestone

Now the Woodland Nook is ready for some shade loving plants to fill in the blanks. Add a few Adirondack chairs, and it will be a great respite from the summer sun. We’ll add more photographs when the planting is complete!

woodland nook 8

Sitting Area Ready for Planting

Sweet, Edible Spring

When clusters of sweet violets recently popped up in the garden, food was not the first thing on my mind. I was thinking birds, blooms, and warmer weather must finally be on the way. But after spotting this flower recipe book at Eight Cousin’s Bookstore, cooking violets into sugary concoctions seems like the only logical thing to do. Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers by Miche Bacher and Miana Jun is full of beautiful photographs and recipes featuring edible blooms.

Cooking With Flowers  by MIche Bacher, Miana Jun

Cooking With Flowers by Miche Bacher, Miana Jun

Dandelion leaves are tender and tasty this time of year, but their yellow flowers can also be used. Toss them in bread crumbs and fry them up as fritters. Tulips? Not only are the petals edible, but so are the bulbs. They taste like onions. And right now is the perfect time to harvest violets, pansies, and dandelions from your garden.  With lovely sounding things like Calendula Orange Cake, Elderflower Marshmallows, and Blackberry Borage Fool, the only problem with this book is that you will want to eat everything in it.

A few edible* flowers to look for this spring:

Apple & Crabapple Blossoms (Malus)
Bachelor’s Button (Centaurea)
Calendula (Marigolds)
Clover (Trifolium)
Dianthus (Carnations, Pinks, & Sweet William)
Dandelions
Elderflowers (Sambucus)
Wild Geraniums or Cranesbill (Pelargonium)
Lilacs (Syringa)
Love-lies-bleeding (Amaranth)
Pansies (Viola)
Tulips
Violets (Viola)

*The flowers on this list are all fairly common, but be sure confirm the identity before eating any plants. Also, never eat flowers that have been sprayed with harmful chemicals. 

Viola Odorata - Sweet Violets

Viola Odorata – Sweet Violets

Now what to do with those Sweet Violets from the garden? Candied flowers are an easy way to add elegance to your favorite cupcake recipe. To make candied violets, all you need are egg whites, very fine sugar, a handful of violets, and water. There is a great How-to at Taste of Home. Don’t use your houseplants for these. African Violets are not members of the Viola family and are not edible. Use Viola Odorata (Sweet Violet), Pansies, or other edible flowers.

Taste of Home Candied Violets Recipe

Taste of Home Candied Violets Recipe

Happy Spring, Happy Flower Cooking, and if you know of any other great flower recipes, we’d love to hear about them.