On Wintering in Place & Slowing Down
On Wintering in Place & Slowing Down
No. 7 | Winter Gardening in Greenville, SC
We went to Jekyll Island a few years ago.
It wasn’t my favorite beach. We put up with sharks, and dirty water, and the sight of a recent shipwreck right off shore.
The beach completely disappeared at high tide, so we had to time our swims out just right. The restaurants were mysteriously closed—hastily written paper signs with no explanation.
Except there was an explanation: We were unknowingly there during a COVID outbreak. We got it, too, on the last day of our trip.
We should probably give Jekyll another try some day.
The only thing I loved about it was discovering its history as the winter playground of the 1% during the Gilded Age. I found a book, Splendid Isolation, that made fiction out of real letters written by the staff of the hunting club built by Rockefellers and Pulitzers off the coast of Georgia.
They left New York at first snow, and they left Georgia when the bugs arrived.
They wintered on a Southern island and then returned North when NYC was more palatable.
I’ve been thinking about that concept of “wintering” lately. And before I share what I want to share next, you should know, I HATE being cold. So much so that early in our marriage, I received a plethora of gifts to keep me warm from TJ’s family members who were still getting to know me on a more personal level.
But despite my hatred of cold, I’m beginning to recognize the inherent value of wintering in place.
I think we need to feel the slowness, the loss. To force ourselves out when the weather is less than balmy. To appreciate the flowers that bloom when everything else is dormant. The way we see the sun rise through the trees. We need to appreciate citrus for the shock it gives, and lettuces for the freshness they nourish us with when we’d rather continuously fill our bellies with sauced noodles.
We need not intentionally flee the more challenging seasons. We need not distract ourselves from every discomfort.
We need winter.
I’m finding I learn different things in the cold, and I learn them differently.
Just because I'm making peace with winter doesn't mean I'm not also dreaming up new garden projects for this year... including some to share with you. (Hints: We're planning our biggest plant swap yet, and I've got another collaboration with Good Printed Things in the works.)
Winter 2024
What I’m Reading & Listening To
Winter Color
There’s something nice about seeing your garden bared down to the bones in the winter. It gives you a fresh look at the structure underpinning your space. It also reminds me how little consideration I tend to give to creating all-year interest in my plant selections. I found this short list helpful:
Winter-Proof Garden: Living Color in the Dead of Winter
AtHome Magazine
“These plants offer vivid color through the grayest months.”
Native Groundcover
It feels like this fall/winter is the first time in my life I’ve noticed so many of our native grasses and wildflowers standing tall along the sides of our roads without being mowed. I HOPE it’s a sign that public works is recognizing the importance of leaving native plants standing in support of our ecosystems.
It probably more likely that I just noticed the asters, goldenrod and big bluestem more this year because I’ve been watching so many of Kyle’s Instagram videos for the Native Habitat Project.
Kyle’s reel on wild strawberries as a groundcover a few months ago inspired me to lean into the ones growing in one of my front beds. I’ve been weeding the things that grow taller and letting the strawberries multiply. Native groundcover for free!
I’ve also noticed over the years that the more native foods I leave to nourish the wildlife in my area, the less pressure they tend to put on the ones I’m growing for myself.
Pruning
I love pruning. Not when it’s 20 degrees outside… but when we get a balmy winter day in the low 50s in February, it’s one of my favorite ways to get back in the garden. Here are a couple of articles from GardenersWorld.com to help you learn what needs to be pruned now and what waits until spring:
What I’m Growing
Herbs: Rosemary, thyme, green onion and sage have all survived these nights in the 20s.
Garlic
Bok choy
English peas: They’re none to happy in these super cold temps. I’ll plant more seeds in a month.
Carrots
Cutting celery: First time growing it and this plant is a CHAMP. The frost seems to have had NO affect on the cutting celery.
Lettuces
Kale
Pansies
Calendula
Recipe: Shepherd’s Pie from Molly @greenvillesupperclub
Traditionally, Shepherd's Pie is relatively simple, but I like to jazz up the cozy British/Irish dish to give it my own spin. Technically, Shepherd's Pie uses ground lamb, Cottage Pie uses ground beef, and Hunter's Pie uses ground venison. I've used each, as well as a few combinations, with much success. Enjoy! — Molly
INGREDIENTS
~2 pounds of potatoes (russet, yukon golds, reds, or a mix)
1/2 - 3/4 cup half and half
7 Tbsp butter, divided
1 medium onion, diced
2 pounds of ground meat of your choice - I typically use venison, lamb, or a combination, however a leaner beef is also appropriate. Ground turkey is possible but dries out quickly.
1-2 cups of peeled and diced root vegetables of your choice (I like carrots, parsnips, and rutabaga)
3 cloves garlic, chopped
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
3 Tbsp tomato paste
1/2 cup dry red wine, such as Cabernet Sauvignon
1 cup low-sodium broth (preferably beef, but chicken or veggie also works)
3 tbsp. Worcestershire sauce
3 tbsp. all-purpose flour
1/2 c. frozen corn
1 c. frozen peas
1/2 cup grated sharp white cheddar
Parsley, to garnish
Mashed Potatoes
Feel free to use leftover mashed potatoes or do the following:
Peel and chop the potatoes
Boil in salted water for 15-20 minutes, or until fork tender
Drain and mash or rice
Add 1/2 c warmed half and half and 4 Tbsp of butter, and salt to taste; incorporate until melted and combined
The mashed potatoes should be spreadable without being liquidy, so add small amounts of half and half, if need-be to get this consistency
INSTRUCTIONS
for the filling
Ideally use a medium-large chef's pan that can go into the oven, otherwise you'll need to make your filling and then transfer to a casserole dish. I prefer fewer pans to wash.
Heat the pan over medium heat, add 1 Tbsp butter and saute onions until translucent. Add your ground meat and season with a few pinches of salt and pepper, cooking the meat until no longer pink, about 6-10 minutes. Transfer the browned meat to another dish.
Return the pan back to medium heat and add your root veggies and saute until vegetables begin to soften, about 10 minutes.
Add garlic, rosemary, and thyme and cook until fragrant, about 2 minutes.
Return the meat (along with any juices) to the pan. Make a well in the middle of the meat and add the tomato paste, pressing the paste to make more surface area with the pan to cook it until it turns dark red, and then stir to incorporate into the rest of the meat and veggies.
Add wine and cook, stirring, until almost completely evaporated, 2 to 3 minutes.
Stir in broth and Worcestershire sauce, and bring to a simmer. Sprinkle with flour and cook, stirring occasionally, until the sauce is thickened, about 5 minutes.
Stir in corn and peas.
assemble & bake:
Dollop mashed potatoes along the top of your filling and use your hands or a spatula to spread evenly over the top of the filling.
Top with 2 Tbsp of butter, diced, and shredded sharp white cheddar.
Bake at 400 degrees F for 25-30 minutes or until the edges are bubbling and the top is golden. Broil for the last 2-3 minutes if the edges are bubbling but the top isn't golden enough (just watch carefully so it doesn't get too crispy).
Sprinkle with 1 Tbsp chopped parsley and let cool for 10 minutes before serving.