
Zinnias. They just have to be my favorite summer flower. My garden is filled with them in several spots. It never ceases to amaze me how each flower is shaped, colored, sized so differently from the ones that surround it. I have been harvesting these seeds from the original ones I planted nearly 10 years ago. Not unlike Johnny Appleseed, they have spread far and wide. In the fall, it is hard for me to leave any dried seeds on the stalk, and I collect gallon bag after gallon bag of them. I scatter them about or give them away, or simply hoard them.

When we lived in South Dakota, our in-town house was situated just above a 3/4 acre ravine. It was a beautiful section of wild life hidden from the street, but so right-there for us. Among other things, it was loaded with wild gooseberry bushes. I used to pick those tiny berries each summer, pluck the stem and blossom end off of each and every one, and make jam. Believe me, it was a lot of work, but it was delicious. So I decided a couple of years ago to plant two domestic gooseberry bushes. The berries on these bushes are easily four times as large as the ones on the wild bushes, but plucking the stem and blossom end on each one remains as tedious. I harvested the berries above the other day, and wanted very much to use them in something that would please my palate in new ways. I have been reading a book, A Homemade Life, by Molly Wizenberg, which is a memoir filled with recipes. There were several recipes for cakes, and though normally I'm not a cake person, I developed a cake-craving! So, I wondered about using these berries in a cake????? I scoured my cook books, and believe me that's a lot of scouring, and was unable to find uses in cake...though I found one for a 'Gooseberry Frump'...which is a poor choice of words if you ask me, as there's nothing frumpy about these berries. Anyway, I decided to make the French Lemon Yogurt cake from the above book, which I had never made before, and add the gooseberries to it. I told myself this was pretty audacious, to experiment with a recipe I'd never tried before, but I proceeded anyway. The cake used only 1/2 of the berries, and not wanting to waste any, I decided to use my trusty, favorite muffin recipe...Date/Nut... but substitute gooseberries. First of all I was out of whole wheat pastry flour (darn) so I used unbleached and made the muffins below. Much to my surprise, the gooseberries, which impart a subtle, sweet, wild flavor when consumed off the bush, turned tart and very red when cooked. Delicious and beautiful as they came from the oven about 10 minutes before the cake.

The cake was lovely to look at, a wonder to smell, and I must say the combination was delicate, moist, and truly delicious.

Then I moved on to canning the abundance of beans I had picked the night before. (There is no shortage of garden work in the summer!) I don't particularly like canned green beans, but I love Dilly Beans, with the addition of a cayenne pepper and garlic clove in each jar. These are always a hit at group functions, and I could give away every jar I can.















