We have a prairie growing in the middle of our townhouse enclave. The native plants have deep roots that absorb excess runoff water reducing misquitoes. It attracts birds, including owls and hawks. It doesn’t require watering, fertilizing or mowing. It smells wonderful. We’re hoping to expand it.
Different prairie plants bloom each week. This means the praire changes color from week to week. A path meanders through it. People stop to observe the plants, birds and butterflies. We walk the path often. Here’s what the prairie looks like this week.
Photo R. MesharPhoto R. MesharPhoto R. Meshar
The daylillies below are not part of the prairie. They are blooming en masse in the front of our townhouse.
Photo R. MesharPhoto R. Meshar
Here you can see the sky tonight near the end of my walk.
It’s berry season! With these warm, sunny days I decided to go strawberry picking at Applewood Orchard nearby in Lakeville, MN.
Moms and kids and young families were there picking strawberries. With all the rain we’ve had recently there was a bountiful crop. Sitting on the warm straw in the middle of a row of ripe strawberries I could smell the earthiness of the dirt, but the scent of strawberry was just overwhelming. Of course you can sample and eat as you go.
A flat of gorgeous red strawberries in your kitchen just asks for Strawberry Soup. It’s so easy.
Put 4 cups of rinsed strawberries, stems removed, in a deeper sauce pot. Add about ½ cup of sugar and ½ cup of water. Here’s a secret: add 1-2 tbsp of dark, balsamic vinegar. Sprinkle in some fennel seed. Heat until simmering. Purée with a hand blender. If you like add 2-3 tbsp. of brandy and 1 tbsp. of Ouzo. Serve chilled with a dollop of yogurt and mint.
The truth is that I don’t enjoy gardening that much. But I’ve learned that it doesn’t take a lot of effort to make an attractive small patio garden. A chair or two, a few colorful plants in various containers, or maybe just a large clay pot with herbs.
Photo EHow.comPhoto Sunset.com
Photo Apt. Therapy Water Garden
Above, a planter with water plants and a few terracotta pots create an enchanting summer space.
Last year DH made a simply designed 3-square-foot raised garden. We planted greens, peppers, tomatoes and herbs. The bare wood design gives it an Asian zen-like appearance. It also provides some privacy on one side of our patio.
This year we continued the Zen theme. Our patio is a small space that is partially shaded by the deck above. A few carefully placed pots of flowers and herbs bring color, scent and texture – not only to the patio, but into the living room as well. Viewed from the inside, it feels like a secret garden.
Photo R. MesharPhoto R. MesharPhoto R. MesharPhoto R. Meshar
Use bricks, stones and upside down pots, seen above, to create texture and varied heights. I like our mix of perenial hostas, junipers and flower shrubs. These were already planted and return each year on their own.
DH, who enjoys gardening, selected the vegetables for the 3-foot square planter. This year we have three varieties of tomatoes, peppers of various kinds, onions and carrots.
My part consists of selecting attractive flowers and herbs in two large pots. I go for color, scent, texture and varied height. Some years are better than others.
Now add a hurricane candle for evening atmosphere. Mix with iced tea, sit back and watch the sun set.
If you plant your own greens or herbs you may just be harvesting fresh baby greens now. What can you do with them that’s fast and easy and uses less energy because the sauce requires no cooking? No-Cook Marinara & Pasta.
The original 5-minute recipe is from Francis Lam at Salon.com here, but we made some changes by eliminating some of the oil, and switching to lower calorie feta and reducing the cheese. We also preferred it without the vinegar. Fresh basil, cilantro and chopped green onion served as the fresh greens. All the freshness and flavor are still there.
1. Boil water and add half of a one-pound box of pasta of your choice (penné, rigatoni, farfalle or vermicelli all work well). Low energy tip: You can add the pasta, cover and turn off the heat. The pasta will cook in 1 or 2 additional minutes. Stir once or twice.
While the water is heating and your pasta is cooking take a large mixing bowl and layer the following ingredients in this order –
2. Layer 2 chopped tomatoes on the bottom (off-season substitute 1 14 oz. can diced tomatoes),
then layer one half a thinly sliced medium sweet onion,
next add fresh basil leaves chopped (or substitute arugula, baby spinach, new Swiss chard or other soft greens, herbs – even mint),
sprinkle with a handful of crumbled feta (shredded mozzarella or Parmesan) and cracked pepper.
Note: any VERY thinly sliced vegies can be layered in. Thinly sliced carrots, eggplant, chopped broccoli, zucchini, summer squash, thinly sliced green or red peppers, for example. Consider the season. You choose.
3. When the pasta is cooked, drain and put the hot pasta on top of the ingredients in the mixing bowl. Drizzle with a bit of olive oil and top with a handful of shredded mozzarella or Parmesan cheese. Cover with a plate and wait 4-5 minutes. Toss and serve.
The less energy we use the better. And this recipe is super easy. Super fresh. It’s summer in a bowl!
When I lived in Paris, many years ago, I learned how to make real lemonade – fast and easy. The French call this citron pressé and it is served in every café.
1. Juice up (roll around on the counter) one lemon. Cut in half.
2. Place 2 teaspoons of sugar (or sweetener) in a tall glass. Squeeze in the juice of both lemon halves. Fill with ice. Add water to the top and stir.
Israelis add a handful of mint to this concoction. That’s good too.
Now, pull up a lounge chair on the patio. Get a good book. Get comfortable. Drink up!
Hint: Pour lemonade into a plastic bottle, leaving room at the top. Freeze. Take it with you for a cold drink that will last for hours on hot summer days.
