A recipe for summer’s bounty
A garden is a magical place that is both laboratory and classroom, spiritual center and fitness destination. Its properties are immediate and perennial. A garden connects us to the earth and to the rhythms of the natural world in a way that can often be lost in our busy lives.
My gardening experience is limited, but my enthusiasm is immeasurable. It began in my youth on my apartment’s tiny balcony with one tomato plant in a terracotta pot and a window box filled with herbs. As a homeowner, my garden has expanded into a fairly elaborate deer-proof fenced space with raised beds and a jungle of raspberry canes bordered by an ancient asparagus patch, as well as a thriving huddle of blueberry bushes in the corner of my yard.
In spite of land ownership, my apprentice gardener status requires that I am second in command of this lush and fecund patch of earth. All planning and direction is overseen by my friend and neighbor, who for purposes of this article shall be known as The Garden Whisperer, a man educated in the ways of soil amendments, plant selection, planting seasons and pest control.
Like many pursuits that segue from practice to passion, I now have a coterie of gardener friends—we call ourselves The Garden Girls—who mentor me, inspire me and commiserate with me over all things that grow in the earth.
Photo by Candace Karu
One such friend is Joan Samuelson. Most Mainers know Joan Benoit Samuelson as an Olympian, winner of the gold medal in the first Olympic women’s marathon in 1984. They know her as the founder of the world-renowned TD Beach to Beacon 10K, the road race run every August in Cape Elizabeth that attracts the top runners in the world. They know her as a Nike spokesperson who still manages to stay at the front of her age groups as she runs through her busy life.
Samuelson also is an attentive wife and mother, a thoughtful and caring friend, a dedicated home cook, a hiker, a skier and, as my luck would have it, a master gardener.
Samuelson’s real downtime comes in her garden that overlooks Maquoit Bay in Freeport. She calls it playing in the dirt or her down-and-dirty time, the time she spends planting, weeding and tending to her vegetables and flowers. “It’s my therapy,” she says. “It may seem mindless, but gardening makes me slow down and let the other demands of my life take a backseat. It allows me to take in the beauty and the wonders of the world around me.”
She’s known for her award-winning celery, which is earthier and saltier than any other celery I’ve tasted. Her secret comes from the sea. “I use eelgrass to mulch the beds, which are all organic,” she says. The proof is in the celery—and the beans and the kale and all the other gorgeous produce that emerges from her labors. “It’s just so cool to watch all this come up from the earth,” she says with her ever-present enthusiasm. A true purest, she starts everything indoors from seed.
Samuelson’s garden is so productive that in the summer her kitchen looks like a mini farmers market. Her friends are often the lucky recipients of this bounty and she helps fill the shelves of the food pantry at Freeport Community Service. Samuelson’s passion for gardening also extends to her volunteer work with Freeport’s Wolfe’s Neck Farm, a non-profit organization that provides education for children and adults about sustainable agriculture.
When a summer garden is in full bloom, there are often more veggies than there are meals to consume them. Salads are the easiest way to make the most of garden fresh produce. Another fail-safe dish that takes advantage of a variety of garden veggies is Gazpacho, a cold, tomato-based soup that is both refreshing and satisfying. My family likes it accompanied by chilled shrimp or lobster and a crusty baguette. It’s a light meal, loaded with the flavors of a summer day. And it’s perfect for company because it can be made ahead and chilled until you are ready to serve.
SUMMER GARDEN GAZPACHO
4–5 tomatoes, chopped
1 red/yellow/green/orange pepper (your choice) chopped
3 celery stalks, chopped
1 red onion, chopped
1–2 cucumbers, peeled, seeded and chopped
5 radishes, chopped
3 cloves garlic, minced
1/4 cup cilantro, chopped
4 cups tomato or vegetable juice
4 tablespoons lemon juice
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Combine all the ingredients in a large bowl. Blend together to desired consistency in blender or food processor, 2 or 3 cups at a time (I like mine chunky). Chill for at least 3 hours. Serve cold.
This article originally appeared in the May 2017 issue of Maine Women Magazine.