A Proper Greenhouse

For several weeks at tail end of Autumn we have a proper greenhouse here at Lichenwood.  The garden refugees are enjoying a few more warm weeks taking in the sun.  On a truly sunny day we can open the door in the living room and let the warmth flood the main floor.  Solar heat is the only heat we've installed in the greenhouse, so in December it will be cold enough to serve as an extra refrigeration system at holiday time.

The floor is a deep bed of gravel that fills the foundation, making watering easy and stress free.  The Pineapple Sage is coming into bloom now.  The fragrance of the leaves is wonderful, a higher olefactory note than the earthy scent of plants in pots.  Lemon Verbena, Scented Geraniums, and several Rosemary plants are sharing the space for the next few weeks.  The Bay tree, Aztec Dream Vine, Peace Lily and several other Rosemary bushes have already transitioned to indoor living.  The greenhouse dwellers will move from their temporary quarters sometime during November.  I'll have to harvest the pineapple sage after the bloom is over.  I have a fun recipe for making poundcake from the leaf and flower:

Pineapple Sage Poundcake

1 cup butter, at room temperature
1 cup sugar
1/4 cup honey (light wild flower or sage flower preferred)
5 eggs
2 Tablespoons chopped pineapple sage leaves ( the small, new
leaves have the most pineapple flavor)
3 Tablespoons coarsely chopped pineapple sage flowers*
1 teaspoon grated lemon peel
4 Tablespoons well-squeezed, chopped pineapple
1 teaspoon baking powder
2 cups flour

Cream the butter and the sugar until very light and fluffy. Beat in
the honey. Add the eggs one at a time, making sure to beat for one minute
after each addition. Beat in the sage leaves, flowers and lemon peel.
Stir the dry ingredients together and add to the butter mixture. Fold
these together gently, until just blended. Pour into four miniature loaf
pans (6 inches by 3 1/4 inches by 2 inches). Bake in a pre-heated 325xF
oven for approximately 45 minutes, or until golden brown. (A toothpick
inserted in the middle should come out clean.) Cool for 10 minutes on a
rack, then turn out of pans and continue to cool.

You can make the recipe without the flowers, if the plant has
stopped flowering and no flowers are available. No adjustments to the
recipe are necessary. The red of the flowers and green of the leaves make this cake very festive for the winter holidays!

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