Fragrance Extraordinaire

It's that time of year! Spring has erupted and the lilacs are in full bloom! I can see the row of lilac trees in the front yard, all abloom in several shades of purple. They were started from shoots taken from my in-laws home more than twenty years ago. They have thrived and ended up growing so tall that I could no longer reach the blossoms. Last year we decided to trim them to a manageable height, and although we were careful to trim at the right stage of their bloom cycle, I will admit to being somewhat fearful that we wouldn't have blossoms this year. But they are more abundant than ever! A walk down lilac row is filled with their fragrance. Extraordinary! Just wonderful. And with the gentle hum of bees as they work their magic among the blossoms. Someone is going to be fortunate to have some lilac honey in their hive! It's the little blessings, like lilacs, sweet fragrance, and beauty that make life happy and complete.

In Tea

 

In Tea the host is simplicity and the guest elegance.
If all is done in sincerity it is better
than a thousand graces.

Matsudaria Naritada

Delectable Form of Defeat

June in the garden is a wonderful month of the year. It's the month that my two favorite varieties of flowers are in bloom. Roses. Lavender. Roses and lavender. Lavender and roses. No matter which way you look at it or let those words roll off your tongue, they speak of beauty and elegance. 

"To be overcome by the fragrance of flowers is a delectable form of defeat. ~ Beverly Nichols ~

The Hollyhock

It's that time of year again! The hollyhocks are growing and setting forth blossoms. Their vibrant clusters of blossoms really bring cheer to the heart.

I can remember hollyhocks as a child. They grew abundantly in the apartment complex where our family lived when I was very young. My sister and I enjoyed gathering the flowers to make dolls out of....and reveled in collecting the dried seed pods after the blooming season was past. When we opened the pod there were hundreds of tiny, black seeds that were all packed together so perfectly and tightly. Mother considered them a "junk" flower, so never grew any in her gardens in subsequent homes we lived in. Initially I accepted that as truth, but in recent years have enjoyed the abundance and beauty of this pretty plant.

When I clean up the garden each autumn, I am careful to break open the seed pods and sprinkle the seeds all around in the area where they grow so that I'll have another crop of pretty hollyhocks in the spring.

Do you like the humble hollyhock? Any memories to share?

Arugula, Blackberry & Nasturtium Salad

This paring of ripe berries, spicy ginger, peppery greens, and fresh flowers is as close to sublime as food gets! Nasturtium is one of my favorite eatable flowers. This spring I made sure to plant an entire pack of nasturtium seeds so that I would have enough blossoms to use in salads and appetizers. They make the plate such a delight!

12-15 cups lightly packed arugula leaves or small spinach leaves
2 Tbsp walnut or olive oil
2 Tbsp raspberry vinegar
1 Tbsp balsamic vinegar
1 Tbsp honey
2 tsp Dijon mustard
1 cup fresh blackberries
2 Tbsp finely slivered or minced crystallized ginger
Edible flowers, such as nasturtium

(Use only flowers you know are free of chemicals -- systemic or sprays --
keeping in mind that spray from fruit trees or lawns may drift onto flower
beds.)

Pinch stems from arugula. Rinse leaves well then spin or pat dry and place
in a large bowl. Combine oil, raspberry and balsamic vinegars, honey, and
Dijon in a bowl and whisk until blended (or shake in a jar).  Just before
serving, drizzle dressing over greens and toss until leaves are coated.
Sprinkle with berries, ginger, and flowers and toss gently.

Here's a short list of edible flowers: nasturtium, pansy, rose, calendula,
Johnny Jump-Up, geranium, bachelor button, and the flowers of herb plants
such as rosemary, thyme, chive, borage, mint, sage, and
lavender.

The Colors of Autumn

There is beauty in every season. Autumn brings a change of colors to the landscape. Yellows, golds, and purples are sending happy vibes through the mountain landscape. They are the colors of royalty! Fresh flowers mix with dried branches and twigs to create an interesting nature bouquet. There's always something interesting and colorful to find in nature!

Plucking Chrysanthemums

 “Plucking chrysanthemums under the eastern hedge, I calmly view the southern hills." 

 ~ Tao Yuanming ~ 

Happy October!

June.Garden.Beauty

Time. Thankful. Anticipation.

The end of a holiday week-end.

Time to enjoy the coolness of the evening.

Thankful for loved ones  and the 

memory of those gone before.

Anticipating the gifts of tomorrow.

Remembrance.

{May flowers lining the sidewalk to the front porch.}

Boom Bloom

Boom! Bloom! The Rio Samba is always the first of the roses to bud and blossom. This year has been no exception. And look! Can you see the lavender budding out in the background? Spring has taken its own sweet time to get here this year, but it has started to get warmer and the garden is responding.

This miniature rose is one of many tiny blossoms on a plant that has grown quite large in the past few years. It started out as a small potted plant from the florist department at the supermarket. Each year it becomes more and more magnificient, as though it is trying to say "Look at me now!"

The Peace rose is right by the front steps. Its color matches the rocking chair that sits on the porch next to it. Both bring calmness and peace to my heart. Especially when paired with a cup of fragrant tea.

Japanese Iris were transplanted from my mother's garden more than ten years ago. Sis and I wanted them as a token and memory of mom. We planted them along with snowdrops in the tea garden in remembrance. They have become established and are blooming profusely this year.

The temperatures are predicted to be into the 90's by the end of this week. The cool spring appears to be over. And with the warmer temperatures, even more buds will burst into bloom. Anticipation! Bloom, garden, bloom! Boom!

Happy Mother's Day

Snowballs in Spring

My snowball tree is filled with an abundance of pristine, white blossoms. They grow in beautiful, clustered orbs. Each branch is heavily laden with snowballs.

My tree was a gift from Karleen. Each spring when it blooms, I think of her and appreciate my tree {and her} even more. Just seeing it reminds me of early childhood memories. My family lived in a barracks that had been converted into an apartment for university married students {like my parents}. Units were small and close, but the back lawns were all connected and all the neighborhood children had a wonderful time playing together outside. When the snowball bushes bloomed, we had wonderful snowball fights with the soft, pristine blossoms. 

The floral snowballs also remind me of real snowballs! The kind that are hard when they hit you and that melt when you try to bring them inside! And they remind me of the quintessential Hostess Snowball. Do you remember them? They were a concoction of chocolate cake covered in marshmallow and rolled in coconut. So tempting in the package at the store, but mother would never buy them {they are "just fluff" she'd say and "not good for growing kids"}. But how pretty they were! Instead we'd use the idea to make homemade truffles at home and sis and I would roll them in unsweetened, flaked coconut until they were as dense and pretty as the blossoms on the snowball tree!

And you can make some too! Here's a recipe I enjoy. Find the coconut and you can roll to your heart's content. The recipe even includes tea!

Basil & Tea Truffles

• 2 cups heavy cream (or SILK soy creamer)
• 1/2 cup packed, fresh basil
• 2 tea bags, Earl Grey tea
• Pinch of salt
• 1 lb. chocolate, bittersweet, chopped
• Crushed cookies (gluten-free if necessary), toasted chopped nuts, shredded coconut or cocoa powder, for rolling.

Bring the cream to a low simmer over medium heat. Then remove from heat and add tea bags and basil leaves. Steep for 15 minutes. Then strain mixture and discard the solids. Return the pan of infused cream to the heat and simmer for five more minutes. Then, stir in chocolate until melted and combined. 

Cover mixture and place in fridge. Cool completely (2 hours or overnight). 

When ready to create truffles, place the topping or toppings of your choice in bowls. Use a spoon to scoop by teaspoonful and make a rounded 1 inch ball. Then roll in one of the toppings listed above. Each truffle should be well coated. 

Store truffles in a covered container in the fridge until ready for use.

Snow. Drop.

The snowdrops are blooming! Drooping, the are white, and dainty. They burst into bloom in late February and grace March with their presence. They are classic in their crisp, simple lines and are a beautiful blend of white and green in clusters that invite you to draw near. Aptly named "snowdrop" because they look like little drops of pure white clusters that are falling to earth and they appear when winter is still here. Snow. Drop. Snow. Flake. Snow.

You can read more about this lovely flower here.

Morning Crocus

It is amazing what some sunshine and daylight will do. Even on the shady side of the house, the crocus were opening at first light and waiting for the sunshine to hit their flower bed. Often we don't stop to think about the mechanism of some types of flowers. Blossoms that open every morning and close again every night are amazing. It is said that these types of plants have a nyctinastic trait, displaying rapid movement rather than the slow movement normally seen in other plants. There are several reasons for this action. Some plants are protecting their blossoms by closing at night when it is chilly. Others are saving their nectar from the bats and moths that are active at night. The creator placed such wisdom in the beautiful flowers. They close not just on a whim but for a purpose that preserves them so that they can survive. Isn't it wonderful that they do this so we can enjoy their beauty for greater lengths of time?

I hope you have a beautiful day and that you can take time to stop to observe the blossoms that surround you. 

Crocus

The spring crocus has appeared this week. It's wonderful to see some color in the garden again. It wasn't that long ago that snow covered this flower bed. But hidden below the surface were sprouts of green and eager flowers that were just waiting for sunshine! 

This picture was taken at dusk, right after the blossoms closed up for the night. Tomorrow I'll share a daytime picture!

Orb of Sunshine

Winter Aconite is one of the first flowers of spring. At the first of March, a row of them were blooming along Grandpa's pathway to his front door. They look like little orbs of sunshine! Their official name is Eranthis hyemalis and they are a species of a flowering plant in the buttercup family Ranunculaceae. Although native to woodlands of Europe, they grow successfully in many places in the United States. Aren't they pretty? I love the bit of cheer they add to a cloudy day.

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February in Pink & Red

Valentine's day has passed, but I cannot allow the holiday to pass without sharing bits and pieces of this heart-filled holiday.

February has been cold and snowy. It's been the perfect time for projects and crafting. Even simple projects like organizing a bookshelf can brighten up the day.

Red is the color for tea service in February! It is such a cheerful color and is the color of love.

Valentine's cards and tea samples from friends brighten February days, making a daily walk to the mailbox a rewarding experience.

And pretty in pink, a puppy's visit was so pleasant and sweet. Cuddles and tugs-of-war alternated with this frisky little beauty.

Good morning! Being called "handsome" is a great way for some to start the day!

Flowers. Tulips and lilies.

Chocolates and a tea tasting.

Red roses. Beautiful red roses.

And a Valentine's brunch of crepes, fruit sauces, and Darjeeling tea.

Happy February!

Spring should be here soon!

Do you have snowdrops in bloom yet?

None here.