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My Northern Garden - Mary Schier
Sharing experiences and ideas about cold-climate gardening
Updated: 5 days 20 hours ago
My small ‘Bali’ cherry tree is especially productive this year. So far, I’ve picked about a gallon and a half of nice cherries off the tree and there are plenty more where those came from. I’ll be picking daily over the next week or so, or until the birds clean out the rest.
This is by far the best crop I’ve had from my cherry tree, which has been in the ground about eight years now: abundant cherries, no pests, and the birds haven’t cleaned out the tree even though I did not put a net on the tree this year as I have in the past. I attribute some of that good harvest to the pruning we did last fall, which opened up the center of the tree and improved air-flow through it.
‘Bali’, sometimes called ‘Evans’ cherry, is a sour cherry, discovered by the Canadian horticulturist Ieuen Evans in the 1920s. The trees stay relatively small — mine is under 10 feet tall. It’s a pretty tree for a smaller landscape and is covered with delicate white blossoms in the spring. The cherries are pretty, too, and make a great pie, cobbler or — what I did Saturday — clafoutis. A French confection, clafoutis lies somewhere between custard and a pancake. It’s easy to put together and, in my mind, works as a breakfast as well as a dessert.
Here’s the recipe I used, which is enough to fill a standard 9-inch pie plate:
Preheat oven to 375 degrees; thoroughly butter (or use spray) a 9-inch pie pan
Clean and pit enough cherries to fill the bottom of the pie plate–2 to 3 cups. Because my cherries are sour, I covered them with about 1/3rd cup of sugar and rolled them around so the cherries were coated with sugar.
1/3 cup sugar
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp salt
3/4 c. all-purpose flour
3/4 c. milk (I used whole)
Whisk the eggs together with the sugar, vanilla, cinnamon and salt until well combined. Add the flour and whisk to incorporate it. Then, add the milk and whisk. The batter should be similar to a thick pancake batter. Gently ladle or pour the batter over the cherries in the pan. You want even distribution of cherries in the clafoutis. Bake the clafouti for 45. It will be puffed (though hopefully not so lopsided as mine was!). Lightly sprinkle with powdered sugar, if desired.
This tastes wonderful fresh from the oven as is, or you could put a dollop of whipped cream on it for even more decadence. I also ate a piece for breakfast the next morning and that was wonderful, too.
My husband just completed a five month teaching assignment at Uppsala University in Uppsala, Sweden. While work and family obligations kept me from joining him, I did manage to visit a couple of times, and we did a lot of travel around Scandinavia and the Baltic. For me, travel often means visiting gardens.
We saw several wonderful gardens and it will probably take a few posts to digest it all. You can learn a lot about a country and its history and culture by visiting public gardens. Take Copenhagen, for example. Just walking around, it seemed clear that Copenhagen was a vibrant, artsy city with lots of bike traffic and trendy dining (expensive, to0). But it’s also a city that loves its gardens — after all, it is home to Tivoli Gardens, the park that inspired Walt Disney to create Disneyland.
We didn’t make it to Tivoli, but loved walking through two side-by-side garden refuges in the city center. King’s Garden is essentially the front yard to Rosenborg Slot (Rosenborg Castle), the 1606 fortress built by King Christian IV of Denmark. The park is meant for strolling, but it has several elements of interest to gardeners, especially the large formal garden, anchored at one end by the statue of the Dowager Queen Caroline Amalie, who was carrying a bouquet the day we visited. For someone whose home garden is casual to the extreme, the boxwood hedges, perfectly aligned in a diamond pattern, with lavender and roses inside them, was impressive indeed. Sometimes order is relaxing.
Just across the street from King’s Garden lies the Copenhagen Botanical Garden. This garden is part of the University of Copenhagen and functions as a research garden as well as a display garden. It also had a cute garden shop, which sold plants. (Unfortunately, you can’t bring those home on a plane!) Inside the garden gates are three museums and an enormous conservatory for tropical plants. The grounds are expansive and include a large rock garden, a pond, a variety of test and display gardens. The paths took you through sunny areas and deep shade and a wide range of soil types. The rock garden was especially impressive and I recognized many of the plants there as ones that would grow in our climate as well.
Below is a gallery of photos from the two gardens. Do you visit gardens when you travel?