GARDEN & HYDRANGEA UPDATE

It was my relationship with Penny McHenry* that instilled in me the love of hydrangeas.

I have to confess I always found the blue mopheads rather  flashy, I much prefered the delicate lacecaps. Working over a period of time with Penny on reinventing her garden, I had the opportunity to observe the plants closely in all their stages of growth. When they began to fade and look like this…

                                                                        

  and this …     

                                                                                                                                    

I was hooked!  Suddenly I appreciated the versatility of this shrub and how many months of beauty it contributes to the garden.

                                                                   

The paniculatas are late blooming, above & below, Pink Diamond (Hydrangea paniculata ‘Pink Diamond’)

                                                                    

Right now this is a magnet for butterflies and several species of bees. When the sun shines here, the area is all a flutter.

AND THE REST…

                                                                   

The oak Leaf hydrangea turns amethyst, true to its name. (Hydrangea quercifolia ‘Amethyst’)

                                                                    

Annabelle hydrangea (Hydrangea arborescens ‘Annabelle’) is that lovely Chartreuse colour, blends beautifully with the hosta. Notice there is no foliage left on Annabelle. The deer love her. 

                                                                         Hydrangea ‘Snowflake’ is still flowering..

                                                                     but starting to show some browning.

                                                                   

The berries on the viburnums are ripening, these above  will be red…

                                                                  

and these are the yellow berries of Viburnum ‘Michael Dodge’ starting to colour up.

                                                                   

More delights, the seed heads of Clematis. Once described as curled up little terriers.

                                                                  

Figs are starting (above)… and below, ongoing blueberry harvest.

                                                                  

with more to come. The late blueberries are just starting. 

                                                                   

Ah, summertime!

* Penny McHenry dear friend and founder of the American Hydrangea Society.

© All photos & text 2010

THE POTAGER…PRODUCES!

I really don’t mean  to complain, but I cannot get out of the kitchen! Look what comes in from the potager…

                                                                             

everyday!

                                                                                 

    Heirloom tomatoes…  and blueberries too.                                                                          My husband is an organic gardener and his domain is the potager. There he grows heirloom vegetables.  The resulting harvest is extraordinary, some of the best tasting vegetables, are deposited on the kitchen counter daily                                                                                                                                                                                                                                                                                                                                                                                                            the one caveat…I have to  DO something with all this bounty.

My clematis need weeding, but I will be cooking tomatoes … The viburnums need some pruning, but the blueberries need to be picked…It is time to topdress the hydrangeas… but look at all this squash… and so the summer unfolds… one delightful flavour after another.                                                                                 

Those fingerling potatoes need to be roasted with olive oil, garlic, salt & pepper,  as the vegetables below.

                                                                                      

And for dessert…

                                                                          

Blueberry Clafoutis. I followed this recipe from Chocolate & Zucchini. Just used the fruit I had on hand. Clafoutis  embraces any fruit beautifully.

©All photos & text 2010