The rise in popularity of and interest in growing heirloom fruits and veggies has extended to the herb garden. However, there are some that remain well-kept secrets that really shouldn’t be.
There is a point each year where my garden looks a little like Monet’s famous garden, and I am clearly quite okay with that! Each spring I am graced with a spectacular and long lasting display of some of the most beautiful and diverse blooms I have. Continue reading Bearded Iris (Iris x germanica)
I’m a sucker for old-fashioned looking flowers like the kind you see in a typical English Cottage Garden. However, England’s climate isn’t all that similar to mine. In fact, not at all.
It is easy to understand why Persephone was tempted by the pomegranate seeds offered to her by Hades, as told in the ancient Greek mythological story, even though eating them would condemn her to spend three months of each year in the dark underworld.
I was nearly suckered as I was out in the garden taking some pictures. But something about it made me take a closer look. Something about those eyes…
I have to say, I honestly feel sorry for anyone who’s never had the opportunity to eat a fresh fig. If that’s you, don’t despair, you still might be able to grow your own, even if you’re not in the ideal climate.
I’ve had a lot of peppers from the garden lately, and as much as I like to eat them, after a while I kind of want to shake things up a bit. Yes, there can be too much of a good thing.
When I’m entertaining I want appetizers that can be made in advance and pack a lot of flavor. Chips and dip just doesn’t cut it. This spread does.
Cabbage is one of those “cool weather” crops that has stymied me for a while. Being in zone 9 means that one has to take advantage of the fall season, just when you think you get to take a break from your summer garden, if you want to have success with these kinds of crops.
Ah summer, I don’t quite know what to do with you. You’re hot and sweltering and uncomfortable. Yet I love what you give me. I guess I’ll keep you for now.
I have spotted my neighbor on many occasions scanning his perfect front lawn and plucking out any offending non-grass plants that dared set root. That’s not us.
I was once complimented on my grape leaf rolling skills by an older lady at our church. This was a woman that prepared pans full of perfectly rolled bundles, and made sure everyone saw how good hers were. I was flattered!
You know, a recipe typically calls for 1 to 2 bay leaves. Then you do another dish, and another. Those leaves start to add up. They aren’t cheap. Growing your own is.
I disappeared once when I was about three. My parents frantically searched the house looking for me, only to find me in the garden… eating all the peas.
There are a few things that can be used to preserve food: salt, sugar, and dehydration. And booze. Ohhh yeah.
The day starts off just fine. The skies are blue, the air is clear. Give it a few hours.
I have come to realize that so many of the foods I was **ahem** “not fond of” were ones that started with less than fresh ingredients. Count dolmades, a Greek delicacy made with grape leaves, as one of them.
This dish is a staple at many of our church functions. I hated it when I was a kid. Then someone made a simple change to the recipe.
Ah, common sense. The ultimate tool in anyone’s arsenal, and yet the one that is the most under utilized. Let’s change that.