Pitchers in the Pines

by Lilly Anderson-Messec

I saw a peacock in the pines. What had begun as an exasperating morning shifted at the sight of this exquisite bird and the remainder of the day unfurled into one of the most magical experiences that would alter the course of my life.

It began several years ago with some friends sharing their excitement of having found a secret spot off Highway 65 that was filled with carnivorous pitcher plants and dwarf cypress trees. I was already a native plant lover and always up for an adventure, so I jotted down their directions and recruited my friend, Bonnie, to join me for a Sunday trip to find this spot. This was before I had a smart phone and I hadn’t done much exploring of areas outside of Tallahassee, so of course I took circuitous route that had us driving all morning. Our confidence was waning when we finally found the small dirt road.

As we drove in, were greeted by a male peacock-in the middle of the Apalachicola National Forest. I was speechless, peacocks do not live here and I have never seen one before or since. I was compelled to hop out of the car and approach the bird as he fanned his feathers in an epic display. It was completely surreal and set the tone for the remainder of the day. We watched aghast, as he disappeared into the trees and continued on our way down the road. The area had been recently burned and we immediately spotted thickets of bright, chartreuse pitchers rising up on the edges of the blackened forest where it met the dwarf cypress swamp. I had never seen such a sight. The lemon-lime pitchers rose up to my waist and had a bright scarlet blush just below their hoods. Having only read about these plants in books or seen a few sorry plants in pots, I was unprepared for how magnificent they are in their natural setting.

Many of us are unaware that we are nestled in one of the richest areas of biodiversity in North America. Our Panhandle is a truly unique place with a multitude of diverse ecosystems that are home to many species of flora and fauna found nowhere else in the world. The Panhandle is, in fact, a hotspot for carnivorous plants and home to the most number of species and the largest population of total plants in North America.

We have more species of Sarracenia, also known as pitcher plants, than anywhere else in the world. There are so many that, as I quickly learned, you do not have to know a secret spot or even look that hard for them. They line the roadsides of Highway 65 near Sumatra and are easy to spot once you know what they look like.

My friend Eleanor Dietrich has been working with the Florida Wildflower Foundation and Department of Transportation to regulate the roadside mowing schedule so we can enjoy these beauties. I regularly spend my Sundays driving down to Sumatra with friends or alone to see them at their different stages of growth. Their stunning, pendulous blooms appear first in early spring followed by the pitchers, which are their leaves, in summer and more in fall. There are several species, and even color variations within species that are extraordinary.

That entire afternoon had an otherworldly feel to it, an experience that has blossomed into an adoration for the Apalachicola National Forest and the plants that inhabit its wet prairies and pine flatwoods. I especially fell in love with the many species of carnivorous plants including pitcher plants, butterworts, sundews and venus fly-traps. They are easy to find and experiencing them in their natural habitat is an awe-inspiring experience, which I wholeheartedly recommend.

Garden to Table: Ratatouille

Essentially a vegetable stew, the name “Ratatouille” comes from the French verb touiller, meaning “to stir up” – and it’s just that easy! This hearty dish hails from the Provence region of France is a super easy-to-make mix of seasonal vegetables, garlic, and olive oil. A perfect dish for a hard working gardener and lazy cook like me - enjoy!


Ingredients

1/4 cup olive oil
1 head garlic, cloves smashed & peeled
2 large green bell peppers, cut into chunks
2 medium onions, cut into half-moons
1 large eggplant (or three small ones) cut into chunks
3 medium zucchini, cut into 1-1/2-inch chunks
1 tablespoon chopped fresh parsley or 1 teaspoon dried
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon chopped fresh marjoram or oregano leaves
2 (14-1/2-ounce) cans diced tomatoes, drained
1/4 cup red wine vinegar
1 Bay leaf
2 tablespoons sugar
salt to taste
black pepper to taste

Method

1.     In a large skillet, heat the oil over medium-high heat; sauté the garlic, bell peppers, and onions for 5 minutes, or until tender.

2.     Add the eggplant and zucchini; mix well, and cook for 5 minutes. Stir in the parsley, basil, marjoram, bay leaf and diced tomatoes; mix well.

3.     Reduce the heat to medium-low and cook for 15 minutes. Stir in the remaining ingredients and heat for 2 to 3 minutes before serving.


Garden To Table: Luscious Lemon Basil

Basil, with its thick, fragrant leaves, is the quintessential summer herb. The vast arrays of basil varieties have always been shadowed by the typical Italian sweet basil. In my garden however, that old standby has taken second place to my cherished lemon basil.

I first encountered lemon basil four years ago at Native Nurseries, where I work. Betty O'Toole had just brought in her weekly delivery of summer herbs and veggies from her farm in Madison. She had a fresh flat of ‘Mrs. Burns Lemon Basil’, an heirloom lemon basil variety dating back to pre-1940.

I had seen lemon basil offered in seed catalogues before, but the question still remained for me; what do you do with lemon basil? Despite that lingering doubt, I was immediately seduced by the bright, sweet lemony scent and took one home to add to my vegetable garden.

My first foray into culinary uses of lemon basil began by substituting it for sweet basil in my regular pesto recipe. This brought about glorious results and I soon began adding it to many different dishes to see how that luscious lemon flavor might brighten them up. Of these experiments, two have grown to become my favorite summer dishes. The first resulted from adding lemon basil to my typical cucumber and cream cheese sandwich. I had been inspired by the heirloom lemon cukes I was growing which already had a slight citrus tang to them. The additional lemony layer was addictive, especially when on sourdough bread.

I was inspired to create my second dish by my friend Mike, who had been adding his bountiful lime basil that summer to many delicious pizzas. The resulting lemon basil pizza recipe remains my favorite pizza today and is sorely missed through the long winter months when lemon basil leaves my garden.


Here are my recipes for my two favorite lemon basil recipes:

Lilly's Lemon and Cuke Sandwich

Pretty simple. Sourdough bread smeared with a generous helping of cream cheese, a bed of fresh lemon basil leaves and sliced cucumbers (garden or market fresh makes all the difference). Enjoy on a summer afternoon or slice into petit-fours as an appetizer.

Luscious Lemon Basil Pizza

Preheat the oven to 400. Again I prefer sourdough pizza dough, but regular Italian is fine as well. You can easily make your own or pick up some fresh refrigerated dough at the grocers. Roll out the dough onto a pizza stone that has been sprinkled with finely ground cornmeal. I like to make attempts at hand tossing it, but these usually fail laughingly. Drizzle some olive oil across the dough and smooth it out. Sprinkle sea salt over the dough, and then lay a thick bed of fresh lemon basil. Fresh picked tomatoes sliced and laid atop the basil is optional - I love to use Jaune Flamme! Sprinkle mozzarella across, and don't be stingy. Delicious!