We are surrounded by bounty and beauty at the Havens, despite the fact that July and August were hot and dry this year. Last week I went looking for something to put on the scanner for a nice bloom scan, and this was about all I could find:
Coreopsis, cosmos, goldenrod and a couple of grasses. Everything was very stressed by the extended dry period coupled with extremes of heat.
Then, we got a long day of rain. It fell gently all day, but steadily. At the end of the day, we had gratefully received 3.3 inches. The following evening, a line of strong storms went through. It rained hard, a real gully washer, for three hours. That storm dumped 4.5 inches on us. We had no flooding issues, although there were people who did. But suddenly, ponds that were low and shallow filled up, and the trees and shrubs regained their upright posture, and the gardens decided to put on some fall bloom.
Autumn sedum, variegated ajuga foliage, liriope, hosta, cuphea in two colors, yarrow leaves. I have three kinds of asters going on right now, but I didn’t pick them for this scan. Maybe next time.
I pulled the carrots yesterday, completely foiling the tiny black ant colony’s plan to use them as their winter quarters. There is nothing quite as convenient as living right inside your food supply. In addition to consuming some of the carrots, the ants also carefully mulch high up around the leaf stalks and busily establish a large farm of aphids there. This way not only do they have the roots to live on, but they also have all those aphids to milk.
So I guess I was a mass murderer yesterday, as I pulled the carrots, removed the tops and brought the roots into the house, where they are awaiting further attention in the sink. Many ants died, and several hundred thousand aphids bit the dust too. I am not repentant.
We’re going off to some friends’ place this afternoon, where the two guys who love to cook (that includes Jim, of course) are going to prepare a sumptuous repast for our enjoyment. I have heard it is going to involve scallops. Jim made a squash bisque which will be served cold. Mmmmm.
We have some truffles to contribute, which were made a few days ago using the cherries that macerated in brandy for a month in order to change plain old pretty-good brandy into cherry brandy which is to die for. Most of the cherries, after the production of the brandy, were enrobed in chocolate. But some of them were reserved to be chopped finely and combined with chocolate, butter, cream and some of the cherry brandy to make the candies. They were rolled in cocoa powder rather than dipped in chocolate. Not overpoweringly sweet, but extremely rich and tasty, they will be our dessert tonight.
There is a plethora of good things that emerge from our little suburban kitchen and garden! We are so blessed.