Skip to main content

In the Garden

Sometimes plants amaze me. Aside from radishes, which seem to love our climate year-round, the cosmic carrots grown from seed that Maria kindly sent to me are hardly little guys. All of the plants that grew survived three nights of hard freezes, as well as resisted all the little bugs and slugs that damaged some of our other veggies. We are definitely growing them again.

Our new lemon tree is flowering for the fourth time since we planted it. It now has three generations of lemons growing on it in different stages of development. We lost some little lemons during the freezes, but it promptly budded and flowered again in the days that followed. I've never seen a tree more determined to thrive.

Another stubborn survivor in the decorative garden is this croton plant, which we assumed had died once before during a previous winter freeze. To our surprise it grew back the next spring. This time around my guy covered it during the long stretch of freezes, and it seems fine.

Comments

Popular posts from this blog

Stuff

After finding this Caron one pound skein of lovely peach yarn in my thrifted lot I raided my stash for two cakes of Mandala in Pegasus, which matches it perfectly. For practice and hand therapy I'm going to make another Worth Street Afghan with this free pattern , but this time I'll use the yarn that was recommended for it plus the one pound skein. I'm not quite ready to do the vintage/recycled linen quilt I had planned (still a bit too nervous about the idea), so I'm going to use some color therapy and make a quilt from these thrifted green fat quarters. I considered doing another Yellow Brick road patchwork pattern, but I might go with a split rail fence like this one.

Better than Fried

I cut some chives from the kitchen garden to make garlic-chive baked fries for dinner. This is a great side dish for veggie burgers. Click here for the recipe from Taste of Home.com.

In the Kitchen Garden

Our strawberries are taking over the kitchen garden, but I don't mind. This week I want to make some strawberry banana nice cream (a vegan version of ice cream) and maybe a chocolate cake with berries and cream for the topping. There's thyme in the garden now, too, which I'll dry and jar for cooking along with the chives and the oregano. Next we'll plant cucumbers, as I use a ton of those in our salads and for snacks.