The Husband's Weekend Work

Bark and a lot of it: 17 square yards that had to be spread out over the front and back areas between grass, shrubs and flower beds:

Before and after pictures with at least 1/4 of the bark still remaining after the work of the weekend.

And on a lighter note, the iris are blooming in our flower beds!

What's blooming in your yard?

(image from art in red wagons)

Green Man Forest Legend

That ubiquitous symbol of the Green Man is prevalent in European countries.  He is found on doorways and pub walls, in hotel entrances and outdoor venues, and of course, in the forest.  He comes in many forms and looks quite different each time you spot him.

(pinterest)

The Green Man

...is that spirit, energy, presence, inherent in every cell of the vegetative realm, and transmitted to the animal/human realms through the foods we eat, the flowers we smell, the trees we hug. He is Pan.

The Green Man I found online is cast iron and is weathering nicely on our back yard gate where he has kept company with the outdoor creatures for just over a year.  Here is our green man, guardian of the gate,  ready for a bit of artificial ivy to be twined around his head when the weather turns a bit warmer.

Yesterday I laid in a supply of green acrylics and will paint our garden shed door with a green man face so that he can keep the dogs company while they play outdoors.  This is a rough picture of the green man I'll paint on the shed bi-fold doors, starting today, hopefully:

Look for an update next week on the Green Man permanently residing on the outdoor shed.  Those acrylic paints last a long time.

Tiny Vignettes of Nature

All pictures are from The Pothole Gardner in London where he creates miniatures of natural delights.

Thank you, Steve, for bringing a smile to all the faces who view your exquisite work.

All pictures from The Pothole Gardner, a guerrilla gardener's blog

Wintering Geraniums

Last month, I brought in over a dozen fairly good sized geraniums to spend the winter in the garage.

Past failed attempts at keeping geraniums alive over previous winters included hanging the roots upside down (a definite failure), wintering the pots in the outside garden shed (they all died within two weeks), and then last year, they spent the winter in the house near a west window (some lived, but did not thrive) and in the garage (they actually lived and and even put on new leaves!).

An inexpensive shelving unit was purchased and assembled by the husband so that more pots could benefit from the sunny east facing garage.  He even cleaned up his work bench to allow room for the shelves.  And he hardly grumbled; that was probably just as sweet of him as assembling the shelves.

The plants are close to an east window in the garage, and seem to be doing fairly well after about six weeks in their winter home.  I've been watering them about every three weeks. Some lovely  geranium art pictures from Barbara's blog: Caroline Lord (American artist, 1860-1927) Woman with Geranium Aristide Maillol (French artist, 1861-1944) Portrait de Lucien 1896 Alfred Stevens (Belgian Painter, 1823-1906) Still Life with Geraniums 1889 Paul Cezanne (French artist, 1839-1906) The Flower Pots 1883-87 Nancy McCarroll, Oil

Pink Saturday

Beverly hosts Pink Saturday.  If you go here, you can see lots of pinks from bloggers who participate.

Here is my contribution, a double pink hollyhock:

Now that fall is here, the hollyhocks are a little worse for wear.  Those dang leaf hoppers have been getting to the leaves.  Believe it or not, just two days ago I found a leaf hopper and took his picture before he flew off to the cottonwood tree, never to be seen again.  This is his 15 minutes of fame:

Our Flowers in August

and finally, from pinterest:

Drying Herbs & Freezing Pesto

We have herbs.  Do we have herbs.  Abundant herbs!  Never one to waste anything, my husband has been nudging me to dry those aromatic sprigs from heaven.  He even sent me this information from Michael Ruhlman on drying herbs that said, in part:

The herb garden has gone wild from the heat and rain showers. It’s bursting with more herbs than I can handle or possibly use.  It’s like an herb party with too many rowdy guest showing up.  So now is exactly the time to start cutting them back and letting them dry for winter cooking.  This will both begin the supply of dried herbs and also encourage more growth during the next weeks of summer.  Herbs are roughly divided into two categories, “hard” and “soft.”  The soft herbs are herbs with soft stems, such as parsley and tarragon. The soft herbs are best used fresh; they’re fine dried, but they lose their magic, all the beguiling qualities that make them so powerful.

Looking at my "soft" herbs, I seized the day and picked tarragon and parsley to dry, simply washing off the leaves and spreading them on tea towels laid on the counter for drying.  Ruhlman says to spread them out in bowls for drying, so that must work too.

Candied herbs?  Look at Shuna Lydon's post a few years back about how to infuse herbs into sugar.  She has a way with words:

Custards could be infused but they must drape the tongue briefly and evaporate, smooth and silky. Like a well cut skirt: scissors glide through the grain of the fabric, not against it. An aroma is an elusive sensory experience. We embrace those we have known and loved forever and are comforted because they still smell the same as we remember.

And now for the basil and Making Pesto to Freeze:

from Food Network:

Pesto to Freeze

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1/2 cup freshly grated Pecorino cheese

• Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
• If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
• If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

I followed the directions, doubling the amounts:

Several years ago I made this recipe.  It is great for gift giving in mid winter, and it lasts in the freezer much longer than three months; don't hesitate to make several batches for those cold weather doldrums when you want to carbohydrate load.   This pesto recipe is delicious with pasta and chicken.

PS: I decreased the olive oil slightly, and added the pecorino cheese into the processor while blending.  Then remember to sprinkle heavily with more Parmesan or mozzeralla cheese as a finishing entree topper.

Green Gates and The Green Man

In 2008, writing about honeysuckle and hummingbirds this was a picture of our back garden gate that leads to a larger garden area down wooden stairs.  This is what it looked like three years ago:

Unfortunately, we had some very cold winters that killed off the honeysuckle vines.  We took down the archway, cut back the dead branches, and were left with just the gate that looks bare and in desperate need of a face lift.

So I went looking for garden gates that were green in color, hoping to find something I liked and would inspire me to repaint the wooden gate.  Here are some pretty gates that I found while doing an internet search:

from madeitonmonday

 

from pinterest 

(from dreamstime)

Using oil paint from a tube, paint thinner and a linseed oil mixture with instructions here, this is our newly refurbished stained gate:

This is the gate yesterday prior prior to staining:

What a difference a little paint makes!

This is a Green Man, cast in iron, similar to one that I just ordered to attach to the fence:

The Green Man

...is that spirit, energy, presence, inherent in every cell of the vegetative realm, and transmitted to the animal/human realms through the foods we eat, the flowers we smell, the trees we hug. He is Pan.