Not exactly Endless

One of the benefits of working at a plant nursery was getting free plants, not just from my employers, who were very generous indeed, but from customers as well. Though we did do a fair amount of retail trade, the main thrust of the business was wholesale. The majority of the customers came to pick up their plants, and often combined visits to multiple companies, so that while we helped load the truck, we got to admire the plants from other nurseries. This admiration often resulted in sentences dear to my heart like, “Oh, do you like that? Here, take one for yourself!” or “Isn’t that beautiful – you should probably have one of those.” One such exchange, in about 2003 or so, saw me come home with a new kind of macrophylla hydrangea that was supposed to bloom all summer, even up here, where the late spring frosts do a number on typical hydrangeas of this type, killing the buds, which form on old wood. You can find them everywhere now, but at that time “Endless Summer” hydrangeas were brand new to the market, so getting one, especially free, was wonderful.

Unfortunately, for those of us in zone 5 and colder, the promise of lots of blooms has just not happened. If you check out message boards and blogs, you find universal complaints about the lack of flowers on “Endless Summer” hydrangeas. It has been probably 3 years since the last time I saw a flower on mine, and as I recall, there was just one that year. But over the weekend I noticed that we have a bloom! I’m going to really enjoy it since it may be the only one I get- provided it doesn’t get eaten by a bear before it opens all the way, which would not surprise me one bit.endless summer bloomSo, why do I keep this plant? Even without the “endless” supply of flowers, it is quite pretty, and it’s in a spot where I’m not looking to put anything else right now. And I can take photos like this one, where at least the green is endless.endless summer hydrangea leaves

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Moonlit Morning

When I open my eyes in the morning, the very first thing I see is my front garden. This morning I was greeting by the first daylily bloom of the summer. This is Moonlit Masquerade, not quite fully open. daylily moonlit madnessI love summer!

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GSP

This recipe has been updated and moved to my new blog.
You can find it here: Garlic Scape Pesto on The Creekside Cook

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Tiny tenacious tendril

Yesterday, on an old trellis in the front garden, I planted some morning glories. When I walked by only an hour or so later, the little vines were already wrapping around the wood and reaching toward the sky. I felt a sort of proprietary maternal pride that they already know their job so well.

morning glory seedling

“A morning-glory at my window satisfies me more than the metaphysics of books.” - Walt Whitman

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Citrus Strawberry Muffins

Sometimes, inspiration depends on what you find in the fridge. Yesterday was a cool, rainy day and perfect for baking, so I wanted to take advantage of being able to use the oven, but since it’s usually too hot to do much baking this time of year, I didn’t have the ingredients on hand for some of our favorite recipes. I nearly always have lemons though, and Ellyn gave me a few limes when we were up visiting last weekend. I was feeling muffins, but I’ve already blogged Lemon Poppyseed ones, so that was out. Then I saw a jar of strawberry jam in the pantry. I have no idea why I bought it, but lemon and strawberry taste fantastic together, and, around here at least, the local strawberries aren’t quite ready, so I didn’t feel bad at all about using something from the pantry. If your jam is in the refrigerator, you should take it out and get it to room temperature before you get started, because cold jam would keep the muffins from baking properly. Stir it up to get it a little smoother than normal too.

Line a regular 12 spot muffin tin with paper liners, and set the oven to 350 degrees

In a smallish bowl, whisk together
2 & 1/2 cups all purpose flour
1 & 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

In a larger bowl, whisk together, for about 2 minutes
3/4 cup granulated sugar
2 large eggs

When that is nice and creamy, add
1 cup yogurt [I used fat free, but any kind will do]
the juice and zest of 1 lemon
the juice and zest of 2 limes [unless they are large, then it would be just one]

Once that is well incorporated, quickly whisk in
5 tablespoons butter, melted

I used a medium cookie scoop and put one generous scoop in each spot in the muffin tin. Add about 2 measuring teaspoons of jam on top of the batter, and then top that with another nice big scoop of batter. They are going to look full, but it will be ok. You will notice that the batter has become rather fluffy already, so take care not to deflate it – handle gently.

Bake for about 18 minutes a toothpick inserted near the center comes out clean – though it may have some jam on it of course. Remove the muffins to a cooling rack, but be careful with any jam that may have oozed out, as it will have about the same temperature as molten lava – not pleasant on the fingers! You can eat them plain of course, or with another dollop of jam or even yogurt, but they will be extra good with just a little bit of butter. These have a wonderful balance of flavors and just the right amount of sweetness.They helped make a dreary day a little brighter, that’s for sure.

 

Like muffins?  Here are few more you might like to try:  Muffins

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