Wish it were candy I was referring to, but it is not. Parts of my garden are brown & crunchy.
Variegated Weigelia (Weigelia florida ‘variegata’) in April…
Truth be told, I have neglected this part of the garden. There is just so much water one can pump out of a well during a period of drought. I do not remember the last time we had any rain, nor can I remember the last time the temps were lower than 90 F. Choices had to be made.
This part of the garden has been in a bit of decline and it was never ‘designed’ to my satisfaction. Another winter project on the To Do list.
The native plants are so much more tolerant of drought. Below, a photo of both the Native Oakleaf Hydrangea ( Hydrangea quercifolia) and the French mophead (Hydrangea macrophylla).
Both were watered last week.
I would like to introduce you to my new, constant companion! (below)
This is the best type of sprinkler for many parts of my garden, lots of water over a large area.
the basil is doing well
and I am making Pesto, which will be frozen for the winter. I love to open a jar of sunshine in the middle of January and eat in front of the fireplace.
The recipe I follow (very loosely) is from Craig Claiborne’s New York Times Cookbook .
2 cups basil leaves (no stems)
1/2 cup Olive Oil
1/4 cup Pine Nuts
5-6 Garlic cloves (or to taste)
1/2 cup Parmesan Cheese grated
Combine in the Food Processor till creamy (the consistency of baby food)
Add salt to taste and serve over pasta. (or freeze)
If it seems too thick, add a tablespoon or so of the water that the pasta boiled in to thin.
Should you want to be really authentic you can combine all the ingredients with a mortar and pestle. Hence the name Pesto