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A Closer Look at Winter Damage

But first, take a look at this gorgeous rainbow that we had on Friday! The five-day stretch of warm temperatures last week really jump-started the garden. Now that plants are putting out new growth, it is easier to see what kind of damage the winter left. Back in mid-January, we experienced five straight days of below-freezing temperatures. This caused much damage in Portland and areas where frigid winds were a factor. Here, we were fortunate to not get the wind and the cold temperatures were dampened by a blanket of snow. That said, it was a tough time for the garden and there are noticeable casualties but no outright deaths that I have seen. The bottlebrush ( Callistemon 'Woodlander's Red') did not like the cold at all. It was planted six years ago, in the north-facing garden no less, and I've not experienced die-back on it until now. A local expert said to cut it all the way back so that is what I did. If it doesn't make it, I won't be too distraught. It is

Blueberry-Nut Loaf Cake


Blueberry season has arrived. They are abundant in our region. I have thought about going to one of the local farms where you can pick them yourself but they are readily available at grocery stores and farmer's markets. I purchased berries that were grown in Salem, Oregon and that had already been frozen. They were delicious!

This recipe is from Maida Heatter's Cakes.

1 1/4 cups fresh blueberries
2 cups sifted all-purpose flour
1/2 tsp salt
2/3 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 egg
2 TBS unsalted butter, melted
1/4 cup orange juice
Grated zest of two large oranges
1 1/4 cups walnut pieces

Preheat the oven to 350. Butter a 10 1/2 x 4 x 3 inch or 9 x 5 x 3 inch loaf pan. Dust with fine bread crumbs.

Wash the berries and allow them to completely dry. When dry, toss the berries with one teaspoon of flour.


Sift together the remaining flour, salt, sugar, baking powder and baking soda. Set aside.

Beat the egg and mix in the orange juice and butter. On low speed, gradually add the sifted dry ingredients. Stir in the orange rind and the nuts.



Place 1/4 of the mixture in the pan. Fold the berries into the remaining batter. Place this mixture over the first layer and smooth the top.



Bake for 60-70 minutes, until a tester comes out clean. Let the cake cool in the pan for 10 minutes before carefully removing it from the pan. Allow it to cool completely on a wire rack.

Text and photos by Phillip Oliver, Dirt Therapy

Comments

  1. My mouth is watering! Not only does it sound good it looks good.

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