Garden Blogger’s Bloom Day- July 2014!!

Hello, hello, hello!  We just got back last night from an eight day, multi-state. twenty hour or so car trip to see our families.  I fully intended to blog along the way but my internet access came and went (mostly went) and our stops at each place were relatively short so I took photos with the hope that I’ll share a few of them here in the next few weeks. Anyway, it’s GBBD which is a great way to jump back in to the blogosphere and say hi! Here’s what we came home to last night:
IMG_6615Echinacea

IMG_6618Ditch lily

IMG_6619Lavender, with bees

IMG_6620Black-eyed susan/rudbeckia, just beginning to bloom

IMG_6623Bee balm
IMG_6627I’m not sure about this, it’s almost invasive in a beautiful way

IMG_6630Yarrow

IMG_6631A big dill flower, I couldn’t resist…

IMG_6633Pansies and verbena in the chicken coop window box

IMG_6634The beginning of the liatris

IMG_6635Balloon flower rose campion rose campionobedient plantObedient plant… does a wonderful job of luring cucumber beetles away from the cucs..

Maybe another obedient plant? Maybe another variety of obedient plant? Talk to me….

Bellflowerand the bellflower…

I seem to have lots of tall blooms that would be pretty in a vase…

Be sure to check out May Dreams Gardens for all of the other GBBD posts!!

I hope your all well and I can’t wait to catch up on all of my favorite blogs!

Love,

Michele

 

 

Overnight Pickles

I published this post last August and I’ve noticed lots of visits this week from people googling overnight pickles, so here it is again!  These are wonderful!  

I’m an aspiring canner but I haven’t got it down yet. In the meantime this is a wonderful way to make pickles. They’ll probably keep for a few weeks in the fridge if you don’t have a crew like mine who eats them all before you have a chance to test how long they’ll last!

Overnight Pickles

4 cups of water

1/2 cup of white vinegar

3 tablespoons of pickling or kosher salt

2 tablespoons of sugar

garlic cloves (3 per quart jar)

1 teaspoon of mustard seed or 1 tablespoon of pickling spice

dill seeds or fresh dill

8-10 pickling cucumbers

Wash and quarter pickling cucumbers (or slice into rounds if you prefer) and pack into quart or pint jars. As written, this recipe makes 2 quarts and one pint, I double it to make five quarts.  Make a brine by bringing the first four ingredients to a boil and then cooling. Once cool, pour into jars over cucumbers and add spices, garlic and dill. Close jars and refrigerate overnight. They’ll be ready the next day!

This is my mother-in-law’s recipe and a favorite at our house. It’s perfect for this time of year when there are lots of cucumbers to use up.

Enjoy!

Pickles Anyone?

We have nice fresh dill growing in the front yard. I’ve had dill volunteering in this spot for a few years. We just never know when it’s going to pop up. We had it growing most of the winter last year. It’s amazing that a plant that looks this delicate could actually be so hardy.

I think I’ll go buy some cucumbers, or a nice piece of fish.

Enjoy everything!

Michele

Overnight Pickles

I’m an aspiring canner but I haven’t got it down yet. In the meantime this is a wonderful way to make pickles. They’ll probably keep for a few weeks in the fridge if you don’t have a crew like mine who eats them all before you have a chance to test how long they’ll last!

Overnight Pickles

4 cups of water

1/2 cup of white vinegar

3 tablespoons of pickling or kosher salt

2 tablespoons of sugar

garlic cloves (3 per quart jar)

1 teaspoon of mustard seed or 1 tablespoon of pickling spice

dill seeds or fresh dill

8-10 pickling cucumbers

Wash and quarter pickling cucumbers (or slice into rounds if you prefer) and pack into quart or pint jars. As written, this recipe makes 2 quarts and one pint, I double it to make five quarts.  Make a brine by bringing the first four ingredients to a boil and then cooling. Once cool, pour into jars over cucumbers and add spices, garlic and dill. Close jars and refrigerate overnight. They’ll be ready the next day!

This is my mother-in-law’s recipe and a favorite at our house. It’s perfect for this time of year when there are lots of cucumbers to use up.

Enjoy!

Grandma’s Garden in Delaware

We were in Delaware a few weeks ago, visiting my mother-in-law.

There’s so much to do down there, beaches, shopping, great places to eat… one of my favorite things about our trip is always her beautiful garden!

The garden is breezy and fun, it’s always changing!

This year the larkspur was wonderful. We caught it after its peak but it was still beautiful!

There’s also dill and echinacea  and other surprises…

Birdhouses…

and ornaments…

This is how rosemary grows in Delaware.

Remember my little rosemary plant from the other day? I was so proud of wintering over a one foot tall plant.

Maybe the little angel is helping.

Her dill has always reseeded and flourished, it took me forever to just let mine go.

I used to look at this dill and wonder how it happened.

Herbs grow on the deck too.

This guy keeps an eye on everything.

Here’s our view during morning coffee or after time at the beach.

It’s always hard to leave, but we’ll be back to enjoy it again soon!