Things are starting to ripen. I've been harvesting raspberries, service berries, currents, garlic, and carrots. It was pretty cool today, so I made some lemon poppyseed and lemon almond biscotti. While the biscotti was baking, I made a big batch of raspberry jam. The raspberries have been plentiful this year.
Monday, July 20, 2020
Sunday, July 12, 2020
Morden Sunrise above and below is Hansa below.
Below is the ever dependable Champlain Rose.
My last iris bloomed about the time the first of the pink roses started blooming.
Sunday, July 5, 2020
Here is my new Tomato Taj Mahal. I love it. This weekend I finished the patio and most of the retaining wall on the right. This one is much taller and the bench is along the side instead of at the back. The bench will be great next year because I grow most of my peppers in wash tubs. I think I will even have room to grow some tomatoes in tubs. Here in the hills it is almost impossible to grow tomatoes and peppers without a greenhouse. The season is too short and it never gets super hot. Below is the bench with my tubs and little garden potting bench kit. I was pretty worried about transplanting my tomatoes from the tubs to the ground of the greenhouse. Turns out they did great and didn't miss a beat.
My chamomile has been blooming like crazy. It is contained in a water tank. If you aren't careful it will take over the garden. I use the flowers for tea, an amazing hair detangler, and facial toner. Because it is so plentiful I am going to try making a wine with it. It will be an interesting endeavor. Who would have thought dandelions would make a good wine? It never hurts to try. The rest of my outdoor vegetable beds are making progress. My first round of sweet corn is knee high by the Fourth of July. The green beans are also doing fabulous.
For the first time ever my poppies are plentiful.
If you have a smoker this is the perfect summer recipe: Smoked S'mores Ice Cream
2 cups of milk
2 cups of cream
1 1/2 cups of sugar
1 Tablespoon of vanilla
1/4 teaspoon of salt
Mix well in an oven proof bowl. Put the bowl in the smoker. Spread 1 jar of marshmallow cream on an aluminum pan place it in the smoker. Place 1/2 bag of chocolate chips in an oven proof pan and in the smoker. While everything is smoking, crush one sleeve of graham crackers. Smoke the ice cream mix, marshmallow cream, and chocolate at 150 degrees. After an hour remove the ice cream mix and put it in the ice cream maker. Let it do its thing. Leave the chocolate and marshmallow cream in the smoker at 150 degrees until the ice cream is done. Swirl in the chocolate, marshmallow cream, and graham crackers. Freeze over night. Then enjoy.
Do you make homemade ice cream? Are the fireflies out where you are? I've been watching them every night. I hope you had a wonderful Fourth of July.