Potpourri #9 - Saffron Mix

This special mix took courage to muster, awaiting the combination to arrive like an epiphany, I worked around the Saffron Crocus petals, cleaning the other areas of the table until I could avoid it no longer.

This mix is mint based. It needed something to lighten the base so I went with a pale gray eucalyptus. It contains both Apple mint and Spear mint, Eucalyptus leaves, Saffron petals, Statis Flowers, and a few Hummingbird Bush flowers as dots of orange for a wild note. The last two mixes have been my absolute favorites because of the rich colors that are so pure and stellar!

Thank you Leslie for the Saffron!

To all of my gardening friends, carry on and hurry back!

All Put Up

The holidays are filled with lots of food. It was time to make some room in the refrigerator and get this Harvest thing rolling. I finally got around to slicing all of the Bell Peppers that Leslie gave me, and put them in a large freezer bag and stuffed them into the freezer.

So then it was time to do something with the bags on the table. Diamond, (don't you love her name?) gave out tomatillos at the last Boulder City Community Garden meeting, and I ended up with a bag full. So I went online to find a good tomatillo recipe. I had to get on the scales holding the bag of tomatillos in order to follow the recipe for Tomatillo Enchilada Sauce, so I ended up with apparently about 8 lbs. from the looks of it......Actually 3 lbs. tomatillos, and about 5 lbs. of what we will consider for now "Layers of Extra Clothing in order to stay warm"........ Time to get a food scale. Anyway the sauce was simple. Tomatillos, onions, garlic, salt. I added extra hot New Mexico roasted green chile to spike up the heat. Yum! I am thinking about making Turkey Enchiladas wth the Thanksgiving left overs!

So then there was the Kale that I harvested from Boulder City Community Gardens that was taking up a refrigerator shelf and I again went online and found lots of recipes, but opted for the no vinegar recipe of Kale Chips. Wash, tear, coat with olive oil, spread out on pan, 300° for 10 min (+-) then lightly sprinkle with Sea Salt.

Here they are ready to eat. Dark green and crisp. When they are brown they are burnt. I walked them down to my neighbor Julie who gave me two different varieties of Sea Salt. I really liked the Redman's the best, too btw. Thanks Julie!

I love the Harvest! Don't you love to put it all away!

Thanks for visiting! To all of my gardening friends, carry on and hurry back!

Potpourri #8

We are having the Christmas Party at my house so I have to clean up the formal dining room table for once and for all! So it is once again time for potpourri. I jump in where the Mint and Bay leaves have been spilled onto the pizza box setting the foundation for Potpourri #8. Atop this mixture goes my favorite Blue Salvia, which I have been savoring for just the perfect blend.

Next come the blue Hawthorn berries, and their sticks are interesting as I ponder the roughness and diverting energy that the pointing sticks create.

I like the contrast of the rosy colored sticks, and the weight of the wood lowers the energy of the blend so it is not so "airy". So it is "shorten the sticks themselves" and see it that improves the overall appearance.

It's difficult to improve on perfection! This is a simple mix of Blue Salvia flowers, Hawthorn berries, Apple Mint, Spearmint, and Bay leaves.

I hope you are enjoying the harvest!

Thanks for visiting! To all of my gardening friends, Harvest On and hurry back!

Rediculously Abundant

It was time to pull the Armenian Cucumber plants down for the year and what a fantastic year it was for Armenian Cucumbers at Black Mountain Garden.

I decided to keep a list of the fruits and vegetables harvested from the garden, and this variety was quite impressive. Talleying the fruits as I entered the kitchen, the final count was 77 cucumbers from 6 plants. (Planted in the First Quarter, Cancer in late Spring.)

This plant is a chosen favorite and will go on the list of of Fabulous Fruits and Vegetables for our Desert Climate.

In order to qualify for the list, the fruits and vegetables will have to produce a rediculously abundant amount, because that is what we are going for around here!

Here is one for the list!

Thanks for visiting! To all of my gardening friends, Garden on!

Potpourri #3

I'm still cleaning off the formal dining room table which is where all of the potpourri materials are strewn about. It is a lovely sight. Today's concoction is a potpourri and tea! It consists of Chocolate Mint, Tulsi (Holy Basil), Hybiscus and Calendula flowers.

Of all of the potpourris so far, this one is the most fragrant and it is because of the mint and Tulsi.

I adore Tulsi. I have contemplated becoming a Tulsi farmer, possibly growing nothing else. That is how much I adore the stuff. It is addicting. I make everyone Tulsi tea when they come over to visit, and gift Tulsi cuttings to them when they leave. One visitor later asked if the tea had euphoric properties, and I would say that it obviously does, considering that I would like to forsake all my other favorites in the garden and grow it exclusively! It's some pretty cool stuff. If you need any, come on over, seems like I'll have plenty.

Jalapeno~ Jelly

After a visit with the Tomato Lady, I got to bring home some of the peppers and jalapenos that were growing in her garden. She had zillions, and I was thinking about Jalapeno Jelly!

So I looked up the recipe and was astonished to discover that the body of the jelly is comprised of cider vinegar. Curious, I continued with the recipe and it turned out fabulous! One batch which made 7 jars of jelly only took 4 bell peppers and 10 Jalapenos. That means I will be able to make 21 jars!

That is a lot of Jalapeno Jelly. I hope Michael changes his mind about the idea of it, and finally decides to taste some. Seems like everyone I know will be getting Jalapeno Jelly for Christmas! Now if only I can get a hold of some Pomegranates.....

Thanks for visiting! To all of my gardening friends, carry on and hurry back!

Potpourri #1

Here is my first potpourri mix and I definately need to dry some more Eggplant leaves because I ran out already, and they do curl nicely in the mix. Here are the ingredients for this blend. It contains Eggplant leaf, Pineapple Quava leaf, Echanacea flowers, and Chase Tree berry clusters.

I haven't dabbled in the fixatives or the essential oils yet to embellish the potpourri. I did read where it is important to use a chopped root fixative and not a powder because the powders will trash the appearance of your potpourri, definately not the look I am going for. The idea of using essential oils is vexing too. I know myself and I end up getting overwhelmed smelling all of the fragrances and dabbing a few of them on, waving them about in the air (you are not supposed to drink them btw.) Anyway, I'm tampering with the balance of my Vata Dosha, so right before that goes completely out of whack I finally end up leaving smelling like a garden and affirming my love of vanilla.

My first instinct is to have everything smell like vanilla, and I also love myrrh. Vanilla, myrrh, but not everything can smell like vanilla and myrrh, and I don't even know if those two fragrances even go together. Oh this is going to be interesting! I will keep you posted!

Thanks for visiting! To all of my gardening freinds, carry on and hurry back!

Potpourri

I have been collecting everything that I can think of from my garden for potpourri. It's spread out across the table and I am sure it is going to start taking over my house.

Today I gathered Cucumber leaves, Lantana flowers, a tiny peach rosebud, Echanacea flowers and seedheads, Sunflower seedheads,

Yellow Purky Sue flowers, Chaste Tree Berries, Crape Murtle Blossoms, pink Lambs Ear leaves, Penstemmon blossoms, Garlic Chive seedheads, Butterfly Bush seedheads, Chocolate Mint, Calendula Petals, Eucalyptus, Zinna flowers, Blue Salvia flowers,

The items on the glass plate will fit right in, they are interesting seedheads from a tree during a walk in the park, Blue Hawthorn berries, Statice from a bouquet from hubby and a dried Zinna flower. The California Poppy seed hulls might be a stretch but we will see, there's dried Catnip seedheads, and Catnip leaf bundles which should work pretty nicely as a base.

On the kitchen table there are materials that can be used for the base. There is Tulsi, Sage, and Lemon-Lime (mixed) Basil.

The grow shelves have been repurposed as drying shelves and they contain Genovese Basil, and Lemon-Lime Basil.

The available horizontal surfaces are all taken, so in the garage are Apple slices with fresh and dried Zinnas. Once everything is dry I am going to start assembling combinations and maybe consider adding essential oils to the mix.

I enjoy collecting items for potpourri. It is just another way to be surrounded by the colors and textures of your garden.

Thanks for visiting! Garden on!

Freeze Passing Through

We took off to Phoenix to see Bret Favre play Minnesota Vikings vs the Phoenix Cardinals and before we left I brought the self-sowed tomato that was growing in homemade compost into the house. So here it is with blossoms, looking for some 60 degree weather.

Well it's not going to find it outside, because we got back and it is winter now at Black Mountain Garden. There is ice in the birdbath leftover from the rain last weekend. And with all of the rain and overcast skies, it froze the last few nights.

So lets walkabout and see the effect of freeze on the winter garden. Here are the Mesclun Lettuces. They all look fine, with the addition of yellow leaves from the apple tree.

The Basil bit the dust due to the freeze. The tree stake pole segments are chunky mulch/feline guard, (my own invention) and quite effective I might say. They are temporary, and some things are just temporary.

I commandeered the unused trash bin from the garage and it's a new rain barrel and it is over half full from the rain from the weekend. This picture qualifies as ugly but it is okay, it is educational.

Here is another ugly picture, but with the addition of rainwater being captured in a clay vessel it is elevated to "ugliness transcended".

Here is frozen water on the leaves of the "Mother of all Hens and Chickens" (for lack of it's true name) and this can't possibly be good.

The spinach are getting bigger. They have taken a long time to get to this size but the freeze passing through didn't bother them a bit.

Against the south side of the north facing wall is where the Green Beans are located and they did not get hit by the freeze. This is the location where Leslie the garden expert suggests planting Lemon Trees because the reflected heat from the wall is retained well into the night.

The freeze whacked the Purple Heart Wandering Jew located in the Cactus Bed.

There are a few unusual things to mention, like this Penstemmon with flower buds forming,

And this California Poppy hiding out under the Penstemmon leaves which will be the first to flower, long before the others that haven't even started germinating yet.

The New Zealand Spinach bit the dust, got whacked, met it's frozen demise, you choose.

But the chard looks like no frost here.

So here is a panorama of the garden in early December after the first freeze. All of the salts that consolidate on the surface of the soil in the fall, (seems more predominate) have been washed away.

Hose art is provided by Laura who now recuperating from a cold, thought the idea of carrying around a frozen hose to get it out of the picture didn't seem too appealing, so she left it there. Watch for more hose art in upcoming posts! Can you see the color in the leaves of the Eucalyptus?

Now this is what Heavenly Bamboo is all about! There are alot more garden pots gathered around then there have been in previous updates. It's a sign, spring is going to be amazing!

There's a sign of freeze on the Peach Tree and the Lantana in the sunning bed, freeze that was just passing through.

Thanks for visiting! To all of my gardening friends, carry on and hurry back!

It's Rosy Sunshine

I saw this amazing salvia, and prior to it's dying back for the winter I took a couple of sprigs to try to root in my kitchen. Try is the appropriate word, as this is not the time of year to start cuttings, and especially if you don't use a starting powder, which I never have. But there is the slightest green leaf in the middle of the stem on the right that I am watching, and life at the base by the soil that is promising so I offer this to you for your prayers and let's hope that it survives. The result, I promise will be amazing!

For the kitchen I picked up this Devil's Wing Begonia, and although it looks rough and tattered by the wind at the nursery, it has nice form and replaces the orchid that now lives by the sink, so that I can remember to water it almost every other day. Let's take a moment to respect orchid enthusiasts because their watering tasks are relentless.

I purchased this inexpensive juicer and thought I had better juice up the limes that Beverly gave me from her tree, now that someone gave me a new bag of lemons. Lemons are in season now, but limes don't do well here in Las Vegas, and that fact that she had a lime tree is amazing, but I wouldn't run out and get one. She has hers backed up to a fireplace chimney and mentioned it as a strong argument as to how it has survived the winters here. But back to the juicer, you can see that the unit can also be used as a mortar using the piece at the left as the pestle.

Which is how I juiced the pomegranates to make pomegranate jelly. I removed all of the bitter pith, juiced the fruit and then started making jelly right away. If you let it sit over night, it will separate and become clear but then that portion with the solids is tossed and that decreases the quantity by roughly a third or so.

Here is the color and the clarity of the jelly without it being separated, and although getting the juice from pomegranates is a lot of work, it is delicious and well worth it, it's Rosy Sunshine!

Thanks for visiting! To all of my gardening friends, carry on and hurry back!