A tearful tale of the unexpected Christmas tree

A few columns ago, I announced my plan to have a Christmas tree on my front deck for the shelter and sustenance of “my” birds and Pine Jimmies as well as enjoyment for passers-by. That statement came true in a most unexpected way and with a lot of heartache on my part.

Some 36 or 37 years ago, I was gifted with two beautiful little baby trees — a Colorado blue spruce and a sub-alpine fir — which I immediately planted at the front of my property. I allowed for limb spread, dug generous holes and carefully placed them for an attractive growth pattern.

I knew the fir had an expected life-span of 200 years and since Englemann spruce live for some 350 years, I assumed the blue spruce would probably fit into that category as well. A wonderful legacy, I thought.

A few years later, I made a more attractive threesome by planting a tiny White Pine sprig I got at our Native Plant Society’s Arbor Day celebration. That little guy wanted to grow — and did! He shot up and in a few years out-loomed the other two.

Fast forward to the present, and three enormous beauties grace my front yard: the spruce and fir both about 60 feet tall, and the white pine a good fourth taller. That’s when the gas man knocked on the door.

“We’re here to take those trees” he said. I admit to being totally unwelcoming and really rather rude in my best sailor language response. I was so adamant that he left, but called the Big Boss in Spokane, who came to my door two days later. He was kind, gentlemanly and soft-spoken. And I learned for the first time that our little village line-up of homes had not one, but two gas lines — one of which I never knew existed (nor did my deed of sale) — and the anonymous one was directly underneath my blue spruce.

Had I had an inkling of this I never would have planted my trees there and told the Big Boss so.

After measuring he told me that only the spruce had to go — the other two were out of harm’s way for the gas line. It was hard but I couldn’t argue with reality and did the only thing I could do — burst into tears.

I gave my “blessing,” went into the house and tried to ignore the whine of saws and other destructive sounds from without.

A bit later, a knock at the door brought a surprise. BB stood by the front porch and pointed out the six-foot treetop he had cut off — a perfect Christmas tree. The main log — once the branches had been removed and eaten up by the growly-gobbler machine — had been hauled to the back, bucked into 15-inch lengths and stacked for seasoning for next years’ wood supply, I have to admit, those guys went beyond the call of duty. They left a well raked vacancy — with my two surviving trees still standing tall and beautiful, and could not have been nicer.

Now, my promised Christmas tree stands on the front porch — a totally unexpected last hurrah for my treasured blue spruce. Merry Christmas.

Now, just room for a couple of versatile spud recipes for folks looking for something a bit different on the “groaning board.” Two hot or cold salads for a unique holiday dinner offering.

Potato/Veggie

Hot/Cold Salad

(For 8, enlarge as needed)

2 pounds multicolored fingerling potatoes, washed, unpeeled, cut into bite-sized pieces

2 teaspoons kosher or Himalayan salt, divided

¼ cup plain Greek yogurt

¼ cup buttermilk

1 Tbsp. Dijon mustard

1 Tbsp. fresh lemon juice

¾ tsp. fresh ground black pepper

½ tsp. honey

1 garlic clove, minced

1 cup finely chopped red and green bell peppers

¾ cup chopped celery

½ cup finely chopped onion

½ cup finely chopped parsley leaves

¼ cup minced chives

2 tablespoons dill weed

Cook potatoes in a large pot of boiling water.

Prepare and combine remaining ingredients.

When potatoes are cooked, drain and place into a serving bowl and pour prepared mixture over, gently mixing and coating completely. Serve immediately or cool and chill to serve as a salad.

Curried Potato

Hot/Cold Salad

2 pounds yellow or white potatoes, peeled, cut into 1-inch pieces

¾ cup plain Greek yogurt

2 teaspoons curry powder

¾ teaspoon salt or to taste

2 teaspoons capers (optional)

¾ cup mixed finely chopped red and green bell peppers

½ cup thinly sliced green onions w/tops, divided

1/3 cup thinly sliced celery

2 tablespoons chopped unsalted cashews

Place potatoes in a medium saucepan, cover with cold water, bring to a boil.

Reduce heat and simmer until tender.

Meanwhile combine yogurt, curry, and salt and whisk to blend; stir in capers and three tablespoons of the green onions. Place cooked potatoes in a large bowl, add peppers, 3 tablespoons of the green onions, celery and yogurt mixture; toss gently to combine. Sprinkle with remaining 5 tablespoons green onions and the cashews. Serve warm or cover and chill to serve as a salad.

Next time — Old favorites and new possibilities!

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688 between the hours of 8 a.m. to 7 p.m.