Fragrance

Garden Royalty

 

Crown Princess Margareta, has loads of fragrant roses in late spring, then a few more continue to bloom, except in the hottest of summer. And, now there are even more light blooms that will continue till frost.
This little bloomer has many, larger flowers in spring. The roses are neatly formed rosettes of apricot yellow.

It is thriving in what I thought would be a temporary location with poor, rocky soil. But, it blooms where it was planted. So, the princess has found a permanent home. Each year, the top soil around the rose it gets a layer of leaf mould and compost. And because it is surrounded by asphalt on three sides, it always has a heaping helping of water-saving wood chip mulch.

In the spring, there are so many golden-yellow/apricot blooms, it perfumes the garden air.

The blossoms last month were petite and looked like miniature roses. Occasional blooms will appear now through the first frost. Blooms are just under 3″ across.

Crown Princess Margareta of Sweden was the granddaughter of Queen Victoria and was an accomplished landscape gardener who, together with the Crown Prince (later, King Gustavus VI Adolfus of Sweden), created the famous Swedish Summer Palace of Sofiero in Helsingborg.

David Austin Roses are a favorite of mine. After fifty years of rose breeding, David Austin’s English Roses combine the form and fragrance of old fashioned roses with the repeat flowering of modern roses. They are very easy to grow, healthy and reliable. I have very little disease problem with David Austin roses.

Find David Austin roses at Jackson & Perkins

Kehdes Barbecue a local favorite in Sedalia

Kehdes Barbecue a local favorite in Sedalia

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Bloom Day August 15 2009

Sun lovers and finches find the chocolate centered sunbursts irresistible. A stiff, upright annual or short-lived perennial native to the eastern United States, but has become endemic throughout North America. The Black-Eyed Susan is probably the most common of all American wildflowers.

Bloom Day
Bloom Day
Bloom Day
The biggest and most successful of Bloom Days is well past. Our Gardens are in the various stages of fruiting and reproduction. We bring fat, full baskets of beans, squashes and cucumbers, tomatoes, onions and herbs in every day. There are even more loads of corn and peaches from the farmers markets.

So the success of our gardens is more this month than blooms – it’s the fruit. Next month it will be the groaning pantry shelves filled with these fruits of our labor and the drying seeds.

These floppy hydrangeas are beautiful and long blooming I suspect if it were moved to a sunnier area they would not be so droopy. Because they are so big, they can fill a large vase, making for a very dramatic table centerpiece.

Buttered Popcornn, one of the earliest bloomers this year, is still producing these big brilliant blooms.

Old faithfuls, these marigolds were off to a slow start but are thriving now in the hot August sun.Marigolds are planted along the flower border and in the vegetable gardens.

These rare heirloom vining petunias are doing well in the shade of the cucumbers and squash. They have added a delicate blooms to the trellis all summer.


Tomato production has been limited by the early blight. This is the second summer with limited tomato harvest.
Though there are still blooms making more tomatoes, so we will see whether they have time to make before the first frost.

Left to do:
Plant another crop of green beans, some turnips, dig the potatoes.

I am going to break up the bales that I used in my garden experiment. growing on bales is a good sound idea and I will try again next spring. A number of unfortunate circumstances have limited the bale garden success this year. More on that later. (the tomato above is growing in a bale.)

Parsley


Common parsley, Petroselinium crispum, a member of the carrot family (Apiaceae) I never grew parsley as a biannual before. But this year the parsley came back and took off on it’s mission to reproduce seed in the second year.

It’s grown as an annual in my garden both as a food source to butterfly caterpillars and some of my favorite recipes. Snip this leafy stalk-like herb close to the ground and begin clipping on the outside edges of the bunch. Cutting parsley like this will encourage new growth. Keep pruning parsley all season. Usually parsley grows to about 12 inches tall in my garden the first year.

This second year, I just left the plant to grow a second year. It grew about three feet tall before blooming and setting seed. Black Swallowtail butterfly caterpillars which are black, green and yellow caterpillars feast on parley. So I always plant a lot of parsley. Parsley is slow to germinate from seed. Be patient, and keep the soil moist. Parsley leaves are very high vitamin C content. They also contain vitamin A, B1, B2, Calcium, Iron, and anti-inflammatory flavonoids.

I’m collecting seed this year to plant next spring. I’ve always purchased seed for growing both curly and flat leaved varieties. When I have a lot of fresh parsley, I tend to use it more. One of my favorite summer recipes includes loads of fresh parsley, mint, and tomatoes.

Really, it’s not good unless you have fresh parsley.

Recipe for Toubli is here:
Tabouli Salad and Lemon Thyme Couscous

Straw bale bed and breakfast in Southern Illinois

Straw bale bed and breakfast in Southern Illinois

Straw bale bed and breakfast in Southern Illinois

August 13, 1:22 AMOzarks Travel ExaminerPatsy Bell Hobson


Truth window showing that our room REALLY IS made of straw. photo pbh

Green living is more than a commitment at home.This new Southern Illinois green bed & breakfast is getting a steady business simply by word of mouth. The Makanda Inn is an energy efficient small retreat and B&B.

Makanda Inn incorporates both high and low-tech methods for minimizing its impact on the environment. Most impressive is the straw bale wall construction which provides energy efficiency and insulation. Mikanda Inn supports several local farmers and artisans. Much of the spectacular art is from local artists and craftsmen.

The seasonal breakfast menu showcases natural ingredients broth organic and sustainable when available. Breakfast this morning will be strawberry French toast for the six guests staying at the inn.

On the way are a natural swimming pool, outdoor musical performances on a to-be-built stage, a hot soaking tub and hiking trails. Makanda Inn is landscaping now and although the Inn looks like it is under construction, it has been occupied by the owners for about a year.

Guests hear about the b&b’s four completed rooms by word of mouth. If you would like to enjoy the early stages of what promises to be long term commitment to our community, check for availability on the Makanda Inn website.

The fall promises to be a busy time for the Inn because they are in the heart of the Shawnee Wine Trail. It’s the kind of harmonious retreat where guests tend to return and consider the Inn a private getaway.

Mikanda Inn is growing and changing everyday, keep up with their progress at the Mikanda Inn website. Southernmost Illinois Touism Bureau has the most uptodate information about fall events and festivals. For more information about the area B & Bs,Shawnee Wine Trail links to a B&B website.

Makanda Inn, 855 Old Lower Cobden Road, Makanda, Illinois 62958, phone: (618) 697-7929.

Makanda Inn is not yet handicap accessible, but will soon be accessible in good weather.

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Up On The Roof


Roof top garden grows on Springfield Brewing Company

How do you get out there to take care of the plants? I asked.

“I just open the window and jump out.”

Not many gardeners will jump out a second floor window to water their organic garden, but Kevin Mackey at the Springfield Brewing Company does almost everyday.

“We can offer our customers fresh organic food specials, and other wise, this roof top is just wasted space.” Mackey, who is the manager at Springfield Brewing company, harvests fresh produce daily from his crop of pickle buckets and wine boxes. “I just saw an opportunity to make use of some unused space on our roof and to do something environmentally friendly with it.”

The container garden is great example of recycling, Springfield brewing company is reusing the 26 five-gallon pickle buckets and 8 wooden wine boxes from the restaurant.

I noticed the sun-ripened taste of a fresh tomato on a salad served just moments before our roof top tour. Real gardeners just know that distinct, earthy flavor of home grown tomatoes.

Springfield Brewing Company features a huge menu, as well as award winning hand crafted ales and lagers.

The Pretzels and Cheese appetizer ($5.25) of three soft Bavarian pretzels served hot from the oven with queso and Santa Fe cheddar ale is a perfect accompaniment in the search for your favorite beer. The loaded pizzas are hot and topped with original and fresh toppings. A perfect appetizer to share, or make it a meal. Pizzas are a good value ranging from about $7 to $9.

If your mom actually cooked, then the made from scratch, Mom’s Mac & Cheese, $8.25, is sure to win your heart. Brewing Company serves a big bowl of giant shell pasta tossed in an alfredo sauce with four cheeses and topped with toasted garlic bread crumbs. Add chicken for $2.50, Add Broccoli for $1.00. This is not the blue box macaroni and cheese food.

Because Mackey is willing to jump out of a window everyday and grow some of the Brewing Company’s produce, there are occasional special organic dishes that are not on the regular menu.

For example: lucky diners were recently offered “An “Organic Vegetarian Pizza” made with fresh ingredients from our roof. We also have used many of the items as ingredients in our specials. For example, we offered a basil cream sauce on our tilapia with basil from our roof and a jalapeno cream cheese on our chicken sandwich with jalapenos from our roof.”

If beer is not your thing – and we have heard of such people – the food at this brew pub is fresh and the service is prompt. Should you want to learn about their fresh beers that change seasonally, the Brewing Company offers a sampler of six of their most popular beers. Once you find a favorite, they offer carry out in 6-Packs and cases, 6-Packs: $6.99 each, Cases (4 6-Packs): $25.99 each.

Fresh, locally grown food and sustainable marketing only happen when customers ask for it. Customers are willing to pay for tasty and healthy, locally produced food. Tell the Brewing Company you appreciate the fresh food. Start asking other local restaurants to buy locally produced foods. Savvy restaurateurs are listening.

Springfield Brewing Company 305 South Market Street, Springfield MO, 65807, Phone: (417) 832-8277 One block west of Campbell on Walnut.


Springfield Brewing Company's Roof Top Garden

Fried Green Tomatoes

These 2-4 ounce Matina tomatoes start producing before the big beefsteak tomatoes and keep on fruiting until frost. No need to pick them green.

Too Many Tomatoes?

This tomato vine broke under the weight of so many tomatoes. The solution for that is fried green tomatoes.

You know I never get tired of talking about America’s favorite homegrown vegetable. I always thought fried green tomatoes were the finale to a tomato growing season. Not so, I learned when I started growing the big heirlooms.

Fried green tomatoes are what you do with tomatoes that haven’t ripened by the first killer frost of the season. They are a fall food. Or so I thought until I ended up with a bumper crop of tomatoes this year. To keep the tomato laden branches of the plant from snapping under the weight of its bounty, remove several tomatoes that are green. So as not to waste food, make fried green tomatoes using the basic recipe.

This year, I “oven fried” them, which I liked even better. Spray a cookie sheet with oil, place the egg and flour dredged tomatoes on the cooking sheet, not touching. Lightly spray the tomatoes, then broil or bake. Turn the tomatoes over and brown the other side. Watch closely. They will burn fast once they start to brown.

Prepare fried green tomatoes like you do pan fried squash or okra. Slice, dip in an egg and milk wash. Roll in a cornmeal and flour mixture with salt and pepper. Double dip and dredge, repeating the process for crunchier fried tomatoes. Fry in a light oil (canola).

There are a million variations, but this basic recipe will get you started on a seasonal treasure from your garden. Aunt Betty uses Japanese Panko bread crumbs and buttermilk, uncle Jim adds a pinch of cayenne. Brother Mark insists of a side of Ranch Dip. My secret ingredient is a smidgen of garlic salt. So, add a secret ingredient and make this recipe your own.

These are Carbon tomatoes. The flesh is solid and very complex. I think it is one of the best black tomatoes.

Pruner Evaluation and TMI

Prune with Care

I found a pair of perfectly good pruners under an old rose bush today. This is what I know about the pruners.

Home maintenance is costly. Landscaping is dangerous work. It takes six hours to get emergency care when you are bleeding.

OK. HERE IS THE PROBLEM. My husband pruned the tip of his finger off. We went to the ER. The hospital stopped the bleeding. My husband lived. Then, St Francis hospital charged us $961.40. But we have good insurance, GEHA. The insurance company paid the hospital $664.84 and the hospital agreed to call it even.

WE GET THIS NOTE from the Insurance company: The allowable amount is the negotiated amount. The disallow amount is the discount and is not the patient responsibility.

Sadly, uninsured people, who really CAN NOT afford insurance, would have to pay the $961.40 to stop the bleeding when they cut off their fingertips. That is not right. You can ask any experts in Phil Votaw & Associates website to know about your rights .

Insured and uninsured alike have to wait six hours in the waiting room. “That’s called triage,” the desk clerk explained.

I did get to know several people in the waiting room. About six of us were slowly moving away from the waiting room patient in the wheel chair when she woke up and burst into coughing and hacking fits, then she drifted back to sleep. The roll of toilet paper that the hacker used as Kleenex kept falling out of her lap when she fell a sleep. Security was the only person who would get close enough to pick up the toilet paper, even when it rolled across the floor.

One embarrassed mother, who was possibly hard of hearing, kept talking in her outdoor voice; presumably to cover up the noise from her screaming baby girl who was annoying the folks that had come to the St Francis waiting room to watch Dancing With the Stars. The two women, who had been neighbors “since our kids was little”, knew who was going to win Dancing With The Stars. “Oh yeah,” one said, “ these things are rigged. From. The. Beginning.” “ Just like that oil cry sis hoax in I ran and Is real,” her friend nodded.

There was a mother and son who brought, comic books, paperbacks and what looked like dinner for four from the nearby fast food restaurant. Even though it was an emergency, they had time to go through the Steak n Shake drive-through on their way to the emergency room. “We know the drill,” said the mother. “We been here
Lots of times.” her son said. “Asthma.” She said, poking a french fry his way, “He’s got it bad. Had it since he was three years old. Uh huh. I had to get rid of the dogs and everything.” Pointing the shake at him, she said, “His daddy has never paid a cent of child support since then.”

So, anyway, my husband is much better with power tools than he is with hand tools. I received two pair of pruners from a tool company to try out before I wrote about them. I suspect the pruning accident happened because my sweetie was i
n a hurry. Even the lawyers from https://www.helpincolorado.com/ said that. A gust front had just blown in and we were about to get some rain.

That’s when he found me. I put my pruners in my pocket and tried to stop his bleeding. Really I was trying to see how much of his finger was missing. Even with all my Red Cross emergency first aid training that I learnt from Kitchener first aid, I thought it best to get to the ER.

That was last spring. The note from the insurance company came this week. Today, while I was mulching, I found a pair of pruners under the rose bush. It was the pair my sweetie dropped when he snipped off the tip of his finger.

While this is not much of a tool evaluation, I’d have to say the pruners are still remarkably sharp, and haven’t rusted even though they have been outside, laying on the ground for four months. I don’t want to say the brand name because this fine lawn and garden tool maker does not deserve to be associated with digit disasters. On their web site, they have a newer version, so I’ll just wait and tell you all about the new pruner.

In summary, always use the best garden tools.
“A clean straight snip across the tip of a finger is much easier to repair,” the surgeon told me. (These Loop Handle Bypass Pruners are comfortable and easy to use. Remember what my mother used to say, “It’s a tool not a toy.”)

And finally, whether you have insurance or not, we definitely need a better health care system in rural America.

Carbon tomato: big, juicy, rich flavor

Getting close to tomato taste test party time.

I was speechless when I discovered two of my first ready-to-pick tomatoes had been ravaged by a squirrel. It’s too painful to show you the gruesome sight of half eaten black tomatoes, so they are burried in the compost pile now.

I am on the verge of Tomato Abundance. I know it is time to pick the tomatoes because this morning a squirrel ate the very tomatoes I intended to pick today. These big black tomatoes are Carbon tomatoes.

I admit to holding off for another day because usually, the first tomato that I pick every year should have waited one more day to achieve sun ripened perfection.

As soon as I started grousing to cousin Bob about these darned tomato eating squirrels, he shot back this email:

“SHOOT THE SQUIRRELS AND HAVE SQUIRREL AN DUMPLINGS.”


Just my bad luck that I traded in my squirrel gun for an elephant gun this week at Bass Pro in Springfield. (
Bass Pro really does have elephant guns – I’ve seen them. But they don’t take trade-ins) Admittedly, there is a very short safari season here in the swamps of Southeast Missouri. But, I digress.

Tomato Stuffed Squirrel may even be a healthy dish. Well, for me, not the squirrel. The squirrels around here have a healthy vegetarian, organic diet. This diet keeps the squirrels fit enough to outrun me. I tried not to cuss a blue streak in the garden since the tomatoes are already blushing.

Carbon tomato won a taste test of 10 heirloom tomato varieties at Cornell Research Farm. Black/Purple tomatoes are becoming more popular for the home gardener and at the farmers market. Every year I try a different black variety. The Carbon tomato is out producing last years Cherokee Purple in quantity and size of fruit.

This is one of the heirloom tomato plants from Abundant Acres. Since they grow more than 325 heirloom plant varieties, I’ll be writing to them requesting information on squirrel resistant tomatoes.

I also bought seed from Baker Creek Heirloom Seeds.

 

Lawn and Garden Products that Work

On my blog, Oh Grow Up!, I promised to tell you about the LEHR Eco Trimmer that I won at the Spring Fling in Chicago. We have a one acre lot, which loosely translated means, hours of trim work every week spring to fall. A few of the other sponsors at SF09, included some old friends like Renee’s Garden, Garden Shoes Online and Troy Built.


That’s my sweetie in the front yard using the propane EcoTrimmer by LEHR .

THE PITCH

Beginning with the propane powered Eco Trimmer, LEHR is committed to our customers, their neighborhoods and the environment. Everything that carries the LEHR name is designed and developed to be cleaner, greener, and more user friendly than comparable products on the market.

The PRODUCT

LEHR products truly stand by their commitment to be cleaner, greener, and more user friendly.My husband, was eager to use this trimmer as soon as we got home from the Garden Bloggers in Chicago.

With the first use, I noticed it was a lot quieter than his gasoline powered trimmer. Start up time is faster and less messy with the Twist and Go propane tank than mixing the gasoline and oil.

Since he was the actual product user, I’ll quote Jeff.

“It has more torque, it’s quieter and a canister of propane lasts longer than a tank of gasoline on my old one.”


And then, he said, “I don’t know how you want to say this, but the LEHR trimmer wasn’t smokey or smelly and it did not give me a headache, like the old one.” That was perfectly clear to me, so I’m reporting exactly what the user said.

I am a retired environmental educator, so I’m always suggesting environmentally friendly products as we replace old equipment. Jeff has to be convinced. “If it’s not broke don’t fix it,” he’s quick to say. But this time, when he tried the Eco Trimmer he changed his tune. Jeff has two working trimmers, but he always reaches for the LEHR. Sorry to be tardy in my letter of thanks for this superior product, but I wanted to see which trimmer he would reach for when he had a choice.

He chooses the LEHR Eco Trimmer, every time.

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