Monarda Jacob Cline
Easter Lily with bright pink perennial sweet pea
Black Eyed Susan
A very large guest! Must be why I am not having any problems with voles eating the lilies this year?
The days are becoming humid with temperatures in the mid to low 80s. It’s just about Summer here in the Mid-Atlantic states.
The spiderworts (Trandescantia) are finishing their Spring bloom cycles but are developing fungal leaf spot, which they always do when the humidity is high. That’s ok. They tend to fall over after the blooming season and look best when cut back to the ground.
After only a few days I grew tired of all the leaning Rose-of-Sharons from tropical storm Andrea so they all were trimmed back to about knee high. They will shoot back up about three to four feet by Fall. They will just bloom later than normal.
The hydrangeas along the drive are beautiful, as always! They all were cuttings from one plant which I found behind the old shed when I purchased the house ten years ago.
While walking around the JC Raulston Arboretum at North Carolina State University we saw a beautiful fox! He wouldn’t sit still long enough for a good picture and I only captured the below picture of him running away down a path.
That’s ok. The perennial border looks wonderful as we have had tons of rain! The dahlias are blooming now with the lilies budding out for their next show!
I am just waiting for the vegetable garden to begin producing some veggies for some fresh and new recipes!
If you have eaten at an Indian restaurant you might have noticed a drink of yogurt and fruit. Lassi is commonly used to cool the mouth and throat after eating spicy food of the Indian subcontinent.
It is usually just a mix of yogurt and fruit with maybe a few spices for flavor. Mango lassi is very common. It has a tangy bite from the yogurt and sweetness from the fruit. It’s very filling.
2 cups yogurt
2 ripe bananas
2 tsp graded ginger
2 tsp honey
Juice of half a lemon
1 tsp vanilla
3 tsp ground turmeric
4 ice cubes
Blend all ingredients in a blender until smooth. Add more yogurt as needed. Serve in large glasses with a sprinkle of turmeric on top!
I used the yogurt which I had in the refrigerator, a strawberry Greek yogurt. It had a wonderful banana-strawberry flavor with the tang of the Greek yogurt.
Adapted from the Green Kitchen app from IPhone.