Category Archives: my garden

Only the day and I are here.

June 15, 2023my garden, other gardens, poetry, timedahlias, mock orange, now, W.S. MerwinGretchenJoanna

When I was at Pippin’s I got to help water her garden, and pull ever encroaching forest ferns out of the blueberry patch. Many years ago she planted four varieties of blueberries, two of each, aiming for a harvest that would stretch from one end to the other of the season, and they mostly are growing and spreading, and bearing fruit.

She had recently taken her dahlia tubers out of winter storage and planted them inside the deer fence; they were almost all coming up. Often I have visited in September, for Ivy’s birthday, when those flowers are in their glory.

Four years ago I visited their homestead in this month of June, and it’s interesting to see my pictures of different plants and activities from back then. I don’t know yet when I will be able to return….

Anyway, I drove home yesterday, and immediately went out to water the potted plants; the mock orange is stealing the show right now. I am thankful to have my own garden to play in. Out there I can forget what month or year it is — or what century! — if only for a moment.

DEW LIGHT

Now in the blessed days of more and less
when the news about time is that each day
there is less of it I know none of that
as I walk out through the early garden
only the day and I are here with no
before or after and the dew looks up
without a number or a present age

-W.S. Merwin

The sun shines on triads of blue.

June 2, 2023my garden, weatherblue-eyed grass, borage, bouquets, Erigeron, love-in-a-mist, nigella, penstemon, Santa Barbara daisies, springGretchenJoanna

This evening’s view through my kitchen window.

It seemed like most of May was overcast and cold… Oh, I know there were a few sunny hours in there, but I had to turn on the furnace again, and I felt my mood sink. Many days, in the evening just before dusk the clouds would open up and let a few rays through, as the damp marine breeze was blowing in. But at the very end of the month: the sun! the sun! I guess I am a central California girl in my bones.

The penstemon bloomed while the weather was still gray; as soon as there was enough sunlight, I took its picture, from north, south, east and west. Things are really crowded right now by the patio, and the blue-eyed grass is barely peeking out from under that penstemon. I guess the Santa Barbara daisies (erigeron) are not exactly blue, but their lavender tone made me think of this group as layers of blue blossoms:

On the other side of the garden, nigella, salvia and borage definitely make a blue bouquet:

The plum trees got some kind of icky leaf curl on their new growth, from the wet spring I guess. Also, because of the constant rain, we were able to apply a dormant spray only once during the winter. Alejandro came today and cut off all those branches, which were going to get lopped anyway in a couple of weeks, at the solstice.

While he was working, I wandered about like an enchanted queen considering her domain, picking flowers here and there. Though the blues definitely make a splash in the garden right now, they didn’t steal the show from the sweet peas and yarrow in my bouquet. Any day that ends with fresh flowers in the house I count as a success. Garden happiness!

Springtime garden soup.

May 25, 2023food and cooking, my gardenasparagus, leeks, soup, spring, tarragonGretchenJoanna

One night this week I had friends to dinner, and it was a lot of fun to plan the menu, which in this case included a soup course. I always intend to make cream of asparagus soup at least once in springtime, but don’t usually get to it, even though I harvest several pounds of that vegetable from my front yard plot for a few weeks running. Having someone to share it with gave me the added push.

So I used my own asparagus, and an equal amount of leeks from the store — just over a pound each, chopped. I sautéed them together in butter with fresh tarragon leaves, also from my garden. Just before everything started to brown, I removed the flower tips of the asparagus to a little bowl, and stirred in a couple of tablespoons of flour. I added a quart of chicken stock and cooked all of that together for 10-15 minutes, then used an immersion blender to make it smooth. Added salt and pepper to taste. After I’d ladled it into bowls I dropped a few of the reserved asparagus tips on top of each serving. We were all deep in conversation at that point so the thought of taking a picture of the lovely green soup never came into my head. (I also forgot that I’d planned to drizzle on a little cream.) But earlier I had noticed the beauty of the panful of chopped vegetables and leaves…