Plant What You Love!

This post taken from Cultivating the Beautiful Life, my Substack newsletter. Subscribe here.

Unlike most modern artists…

… I would boldly argue that beauty is not subjective. Because I believe in the author of beauty, I also believe He has created objectively beautiful things. Spring tulips. The shape of a woman’s curves. The blues that streak through the summer clouds.

Lifting their eyes to the ceiling of the Sistine Chapel, I doubt many have remarked: “Well that’s not very lovely, is it…” Michelangelo’s masterpiece is beautiful and those who have trained their eye to what is good, true, and beautiful see it shine in the reality of that truth.

Within the broad (though defined) parameters of beauty, however, this is plenty of room for individual creativity and exploration.

Though we can know objectively how shades in the color wheel best enhance and play off each other, there is much individual pleasure to be had in exploring. This is where the individual gets to shine, piecing objectively beautiful things together in their own unique and subjective way.

So it goes with geraniums.

Perhaps this is a slightly existential way to get to window boxes, but the principle remains true. There are endless beautiful flowers available at our fingertips: how will you put them together?

I'd love to invite you along with me today, as I visit my local garden nursery, piece together ‘basket stuffers’ for the window boxes, defend geraniums, and clean up an objectively messy front porch.

If I can leave you with an encouragement today, it would be to plant what you love this season. Even if it’s just a small pot on your front porch, or a hanging basket from your apartment balcony — think of it as a small opportunity for beauty and reflection.

And such opportunities shouldn’t be missed.

Spoiler: my window boxes are very simply planted with “out of fashion” geraniums and variegated sweet potato vines this season.

Also — the lovely pink wine I feature in the video is getting all sorts of love! What is it about pink! The 3-bottle rosé collection from Dry Farm Wines is a colorful and very delicious welcome to spring.

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Wedge Salad with Feta Ranch

Originally published in The Elliott Homestead Cooking Community. If you’d like encouragement and inspiration in the kitchen, we’d love to welcome you into our intimate community.

These wedge salads are one of the most popular salads that I make — though substitutions are easy, I wouldn’t change a thing. I use homemade mayonnaise with olive oil, though you can use your favorite brand if desired.

For the salad:

• 1 pound bacon

• 2 heads iceberg lettuce

• 2 shallots

• Dill, for garnish

• Black pepper, for garnish

For the dressing:

• 3 tablespoons whole-fat buttermilk

• ½ cup mayonnaise 

• ½ cup sour cream

• 1 tablespoon shallot, minced

• 2 tablespoons fresh parsley, minced

• 2 tablespoons dill, minced

• 1 garlic clove, minced

• ½ teaspoon maple syrup or honey

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• Lemon juice, to taste

• 4 ounces feta cheese, crumbled

Instructions:

1. Chop the bacon into ¼” pieces. Fry until crispy. Set aside to cool.

2. Cut the iceberg heads into quarters. Place each wedge of iceberg on a plate. 

3. Meanwhile, combine all of the dressing ingredients in a bowl. Stir well to combine. Store in the refrigerator until needed.

4. To serve, drizzle a generous portion of the dressing over top of the iceberg wedges. Sprinkle bacon over the top, along with shallot rings, additional dill, and black pepper. Serve immediately. 

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May your window boxes be bountiful this coming season, my friend. Please remind me to water mine when the heat hits…