I am loving my gardens! In three years and a kabillion woman-hours later, my flowers are spilling over one another.
The sad little chicken coop is framed with all the old-fashioned perennials that Dad rescued from the front of the house. Amazing what elbow grease and a purple door can do for a ramshackled shed!
This stunning white monkshood surrounded by Solomon’s seal will be moved in the fall to give it more breathing room.
Now that these beds are established, I am planning a fourth in front of the opening at the far end of this picture…
And then there is the veggie and herb patch. Growing something from a tiny seed then watching it push its way through the soil to withstand unpredictable weather and unwelcomed critters is unbelievably exciting. It blows my mind to think that we are eating vegetables, free of any chemicals, picked from our own earth. To top it off, I found wild mint while I was weeding. I sound a bit kooky but it really is very cool!
The sugar snap peas are coming fast and furious so my recipe is easy and quick.
Sugar Snap Peas with Grape Tomatoes and Wild Mint
serves 2
1 pint sugar snap peas
1 cup grape tomatoes, halved
1 clove garlic, minced
handful wild mint, leaves picked [any mint will work]
2 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
In a skillet, warm olive oil
Add sugar snap peas and saute three minutes tossing often
Add garlic and grape tomato halves, saute one minute
Season with salt and pepper
Serve immediately.
Thanks for reading
