basil

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OOPS!

I might have been too hasty in suggesting the introduction of the The Camellia Walk . It’s really not ready for its close-up! Quick peek down below.

                                                                     

 And there is only’ Hana Jima’ blooming there now.

                                                                   

 Sparkling Burgundy,  below, (there are 3 of them in the garden) is located in the circle of friends, and the other two are not part of the camellia walk at all.

                                                                   

My friend Marsha has Camellia japonica ‘Daikagura’ blooming now! (thanks for the photo Marsha.)

                                                                    I have been out gardening from dawn to dusk. Weather is perfect and much needs to be done as one season ends and another begins.

                                                                    

The cutting garden along with the potager  has been seriously neglected this season due to health issues. So now its  time to pay the piper . I do this with the ‘weed dragon’

                                                                                                                                  

and no matter how careful…there is always some collateral damage.

                                                                  

 Still, I use this tool. For large neglected  areas … perfect.

                                                                   

 Eggplant & basil still producing in the potager. But  salad greens must be sown now & cabbage, kale, onions & garlic. I hope I am not too late on the winter veg.

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BROWN & CRUNCHY

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…

Weigelia today.

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.

Moving on…

                                                                  

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

Enjoy!