Blooms abound even in the rain

I wanted to share some of the highlights of my garden in mid June in the Canadian prairies, 30 Celsius one day and maybe 8 Celsisus the next.  And yet we thrive!This hydrangea is my splurge item this summer.

The peonies are hanging low with all this rain, but still fragrant and lovely.

 the rose bush is covered with blooms, and doesn't seem to bothered by the bugs.

Still hoping for some more colours to come out, and that some of the lilies will outthrive the lily beatles.

Great Wednesday night fun in the yard!

Thanks to those who came out to my De Clutter sale. Lots of pots found homes, but I am still digging out more for Sunday.  Thanks to the Norwood Naughty Knitters, who were a hoot!!
Here's the recipe for the punch

Rhubarb Punch


2 1/2 cups chopped rhubarb

2 cups water

juice of 2 lemons, or 2 tbsps of real lemon

1 1/2 cups sugar

7-up 1 liter



Cook rhubarb and water to softened. Add lemon juice, add sugar and boil again. Strain juice to remove pulp, I use a pasta strainer or colander. Add 7- up , ice and spirits (such as Cuban rum) if you like.



another option is grated ginger, but use it gently as it can overpower the rhubarb.

Enjoy!

Recipe time!

I have always said this blog was about pottery and gardening two of my passions. There are others, but some are less bloggable than others. At any rate, I think it only makes sense to offer some of what happens to garden produce that we consume, that doesn't go to market. Alternately this may be an idea for some of my customers...we use swiss chard and zucchini interchangably. I think nutritionally swiss chard likely has the upper hand , and both are in abundance right now in this garden.

Hot Zucchini Squares


3 cups zucchini, grated or thinly sliced
1/4 cup onion, minced
2 Tbsp parsley, chopped
1/2 tsp. leaf oregano
3/4 tsp salt
1 clove garlic, minced
1/2 cup Parmesan Cheese, grated
4 eggs, slightly beaten
1 cup flour
1 1/2 tsp baking powder
1/2 tsp seasoned salt
1/8 tsp black pepper
1 Tbsp butter, melted
1/2 cup canola oil

In a large bowl mix zucchini, onion,parsley, oregano,salt, garlic and cheese.

Stir in eggs and mix well.

In a small bowl combine flour, baking powder, seasoned salt and pepper.

Mix well into zucchini mixture, then add melted butter and oil.

Pour into a 9 x 13 inch greased pan.

Bake at 350 degrees for 25 minutes or until golden brown.

Cut into squares and serve warm. This freezes well.