susansflowers

garden ponderings


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Last Hurrahs

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Leaves on the Sweet Gum tree (above left) are just turning from green to yellow, while the Sugar Maple (on the right) has lost most of its leaves.
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Why would the leaves on one of three Aspen trees still be hanging on, when the other two trees are almost naked?

There are no flowers around the house.  Between the drought and global warming, I should be able to find some plant that will flower later in the season.  Driving today, I did spot nasturtiums in a neighbor’s yard.  Those I know I can grow – and they come with the bonus attribute of being edible besides pretty and late-growing.
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Down in the garden, it is another story.
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Dill (left) and Cilantro (right) flowers are staying handsome.  I think it is the perfect balance between enough sun to keep them happy, but cooler days of less daylight keep both of these plants from ‘going to seed’.
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Copy of DSCN4155 Copy of DSCN4157Cherry tomato and jalapeno flowers are in for disappointment, there is no chance they will grow to maturity before winter sets in.  Just not enough heat-hours left in this season.
Strawberries, also, keep blooming, and their fruit is much quicker to ripen, so I have a chance to harvest more of them – hoorah!

Cilantro Flowers

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Cilantro Flowers

Cilantro leave are used in Mexican and Asian cooking. When the flowers go to seed, the name changes to Coriander, which is used in various Asian culinary circles as a whole or finely ground seed.

Lately we’ve been using lots of cilantro as a garnish for fish tacos, yum-yum. The plants have been reseeding themselves in an area in the garden for a few years. A very distinct and intriguing aroma is released by merely touching the plants.

At a pot-luck recently, I had a cilantro salad dressing, made with lemon juice and olive oil.  It was so tasty, I keep on making variations that go with all of my salads.