Showing posts with label achillea. Show all posts
Showing posts with label achillea. Show all posts

Tuesday, May 31, 2011

Pretty Flies & Spring Goodbyes

April showers bring May...mushrooms? The extremely wet spring we've had has caused tiny mushroom villages to spring up everywhere.

Lichen is growing on fallen limbs. This may be a common woodland feature, but it's not something you'd see in our hot, humid area!

It's really been remarkable. But the old adage does ring true, because the summer flowers are finally starting to show their faces. These feverfew flowers are going to be open in just a few days.

My achillea plants have woolly, cauliflower-like bunches that will flatten and spread as the tiny flower open. I like them in this state, too!

I have lots of mallow plants with bright maroon faces.

The wild strawberries, too, are ripening quickly.

In the late spring, I will occasionally see spiders, praying mantises, and a rare moth or butterfly, but mostly I see flies. This housefly is sucking up a drop of water left behind after our last rain.

A small, energetic hoverfly does the same here...

...before perching on the pollen-covered stamen of this four o'clock (Mirabilis jalapa). Hoverflies are good to have around and many gardeners plant specific plants to attract them. They love to eat garden pests, like aphids.

I see lots of interesting flies in the spring, like this small iridescent one.

Even a common blowfly has an iridescent beauty in the sun.

The rain has also brought about a much longed-for event...the blooming of the peonies.

As soon as one bud bloomed, I picked it for a bouquet.

Small bouquets...

...and larger bouquets...

...all over the house. Every room was perfumed with their sweet smell, which I much prefer over that of roses.

Even when they're dying, the petals fade to a pearly pink and retain their charm. I have two glorious weeks with them...until next year.

Todd and I have been astonished at the healthy green growth of our amaryllis.

One week ago, it looked like this.

After just a week, it's grown up tall and green, and one of the flowers opened up.

An amaryllis bulb can last up to 40 years if cared for properly. That's a real incentive to fill a winter window sill with them! They can be tricked into blooming during the winter if you manipulate their dormant time.

I've done very little knitting this past week. I was working on a small project that called for pleating a collar. You put 3 stitches on a double pointed needle, then the next 3 stitches on a double pointed needle, and then knit the first stitch from each needle, plus the next stitch in line on your left-hand needle, at the same time. I tried twice and then put it away in frustration. I will try again this week. Not much cooking this week, either. Todd is hard at work on his dissertation and our schedules are turned upside-down during these final days of it. An out-of-state job interview and an upcoming camping trip has added to the chaos. Thankfully, our mid-afternoon naps - and lots of prayers! - help keep our sanity.

Enjoy your week!

Tuesday, March 15, 2011

More Spring in Your Step

I love spring.

I love the colors of spring flowers: deep purple, vibrant red, bright orange, and electric yellow.

I love spring bouquets. I bring home armfuls of clearance flowers from the grocery store and set up vases all over the house.

I've pulled out my vintage mason jars and put them to work! Ahhhh...happiness.

I've finally gotten out in the yard, under the watchful eyes of Tabitha and Bosewichte.

Joy! The lilacs are budding out.

My achillea (yarrow) is popping up all over the yard, the little fern-like leaves filling in over the faded grass and patches of dirt. Soon I'll have maroon, white, and yellow yarrow all over!

The daffodils have made great progress.

Feverfew is spreading...

...and the tulips, with their pink-edged leaves, are unfurling in patches all over the yard.

Here come the irises! My great-grandmother had over 100 varieties of iris in her garden. I only have three...but just wait until we move and get settled somewhere!

I look forward to the brilliant green of my false dragonhead plant. It is otherwise known as the Obedient Plant, despite being very disobedient in the garden by spreading mercilessly. Thankfully I have a messy, easy-going garden that doesn't mind a little disobedience!

This wild ajuga is a welcome sight. It's considered an invasive plant, but it's a nice ground cover with deep green, almost purple leaves. It keeps down the grass a bit, so we don't have to mow as much.

Lo and behold, the first insect of spring!

To continue my theme of bringing spring indoors, I've ordered some vintage insect prints. This page was taken from a 1903 book and shows a variety of butterflies that are common in this area.

I love the detail! I've bought a large wooden frame for it and just need to cut the matte.

I sewed a series of bunting flags for a back wall of the sunroom. I can't believe what a difference a bit of cheerful fabric makes!

So, although it's 38 degrees outside, and pouring down rain, and everyone feels more like this:

...we'll continue to celebrate these little bits of spring in our lives!

Of course the kitchen is a great place to bring out the flavors of spring. I made a light, tasty cake last week that was absolutely delicious and a perfect end to a day spent in the dirt. It's part yellow cake...part cheesecake...and part crumb cake. How can you go wrong?

Lemon Fruit Crumb Cake
Recipe from Beth Hensperger's "The Best Quick Breads"
Makes one cake


Cake
1/2 cup unsalted butter, softened
2/3 cup sugar
2 eggs
1 1/2 teaspoon vanilla
1 1/2 cups white flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh or frozen fruit

Cheesecake
8 ounces cream cheese, softened
1/3 cup sugar
zest of one lemon
2 tablespoons lemon juice
1 egg
1 tablespoon flour

Crumb Topping
1 1/4 cup white flour
1/2 cup sugar
1/2 teaspoon cinnamon
6 tablespoons cold butter, diced

Preheat your oven to 350 degrees. If you don't have a 10-inch springform pan, you can use a regular cake pan, but the presentation isn't as nice. Whatever you've got: grease and flour it.

First make your cake. Cream the butter and sugar until smooth, and add the eggs, beating after each addition. Add the vanilla and mix well. In a separate bowl, combine the flour, baking powder, and salt, and add that to the sugar and butter mixture, alternating with the milk. Mix until combined, but do not overmix!

Pour the batter into your prepared pan and spread it around a little. Sprinkle your fresh or frozen fruit on top, making sure that you've got an even distribution. Set aside.

Make the cheesecake! Beat the cream cheese until smooth, and then beat in remaining ingredients, combining well. Pour on top of the fruit layer of your cake and spread it around!

To make the crumb topping, combine all ingredients but the butter, and then cut in the butter with a pastry cutter or fork. Sprinkle evenly on top, pressing it gently into the cheesecake. Careful...those handprints will bake into the cake top!

Bake for 55 - 65 minutes and let it cool. The cheesecake layer melts into the cake layer, making it even softer and more delicious. The lemon in the cheesecake gives it a nice fresh zing, as does the warm fruit. I highly recommend this!

I hope you have a nice, bright spring day, no matter what your weather's like. Enjoy!