susansflowers

garden ponderings


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African Daisies

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At the end of May, when I had planted most of the vegetables in the garden, there was one bed still open.  A hunt in my collection found flower seeds friends had shared with me from the last few years.
I planted 3 or 4 varieties of flower’s seeds, watered, and waited.  And waited.  The bed was still empty.

Finally, a few plants I could not identify came up.  They didn’t look like anything I’d ever seen before.  They tasted awful, so probably were not obscure salad greens.

It was September before the first orange flower bloomed.  As we approach October, the end of the growing season, a day closer to the first freeze, this plant decides to “strut its stuff”.
For me, I am happy to see these yellow and orange daisies starting life, as the rest of the garden is fading away.  I can only hope there is still time for these flowers to produce seeds for next year.  Another wait and see period.


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Salad from the Garden

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Isn’t it wonderful when you can get some dinner from the vegetable garden?  I could eat salad every night, and today my refrigerator was lean in salad ingredients.  It is very early in the season for planting, but there are things coming up from last year.  I found a small head of red-leaf lettuce, some inner leafs of Swiss chard the slugs have not yet eaten, tiny purple broccoli florets and a few stems of salad burnet.  They will add some pizazz to left over lettuce and carrot to make a nutritious and pretty addition to our evening meal.

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.