Statice, the newest bloom in my garden have an interesting texture. It feels like paper to touch. I love the soothing color and these flowers are great for drying and preserving. I've been frustrated waiting for veggies to harvest as you all know, most of my perennial flowers weren't in bloom, so my sweet husband said I could add a couple of new plants for the garden. We're leaving tomorrow for an exciting 2-day road trip adventure to Eagle, Idaho to visit family! I'll be taking a blogging break since we'll be away for a week.
I'm very much concern about my little garden, but I'm relying on the new Raindrip irrigation system with automatic timer my father-in-law kindly gave me to water the raised beds. I'm soaking container plants in large plastic buckets with water, that worked in the past when we left for 3 days. I appreciate Gina's advice (Antique ART Garden), a blogger friend who told me about soaking! Upside down water-filled bottles with tiny holes in the bottom also helps irrigate the roots of my plants. I pray everything will be fine and perhaps there will be pleasant surprises when we return!
Ptilotus exaltatus (Joey), perennial native from Australia. I took it home because it was different. The blooms are soft to touch like feather and it can take full sun.
Salvia was a gift from my nice neighbor, I planted a few in the ground and they're blooming again. The Bees can't resist them and I don't mind!
My very first organic roma tomato grown from seed. Thanks for the packet of seeds from Seeds of Change™ for the beautiful fruit. Finally, ripen tomato and some are beginning to turn orange on the vine! This was accidentally picked because when I touched the Tomato it fell off, still small but the flavor can't compare from store bought!
I sliced to taste my tomato, the result was perfectly juicy. I'm ecstatic to see more fruit turn red, even the cherry tomatoes are showing signs of ripening. Tomatillo I also planted have tons of flowers but no tomatillo yet, However, many bees are eagerly pollinating the blossoms.
Surprise, we have something new! Zucchini are blooming and I can't wait for hubby (BBQ expert) to grill them. Just when we're leaving for vacation, veggies decided to grow.
Beautiful bright zucchini flower. I have another plant here in a container but no zucchini yet, we'll see ...
My basil are doing fantastic! This container has red rubin, cinnamon and Thai basil. The scent is lovely and herbs are decorative in the garden.
I harvested a variety of organic lettuce, cilantro, parsley, oregano, and jalapeno from my garden for a Southwest-inspired dinner. The fresh peppers are for making Mexican cornbread.
Healthy corn, black beans, and mixed greens salad served with homemade cilantro-ranch dressing. We enjoyed the salad with grilled margarita lime chicken and cornbread. My salad recipe is fast and easy. You can prepare the dressing a night before if you want plus the flavors combine better overnight!
Salad Recipe: Toss together mixed green leaf lettuce, 1 Grilled corn (or 1 cup frozen and thawed sweet corn kernels), 1/2 of 15 oz can of organic black beans, about 1/3 cup sliced green onions, 1/3 cup chopped cilantro, chopped roma tomato, 1 tbsp fresh oregano, 1 tbsp fresh flat leaf parsley, 1/4 cup shredded Mexican or cheddar cheese, Mrs. Dash® Southwest Chipotle salt-free seasoning, sea salt to taste, garnish with tortilla strips for that added crunch!
Cilantro-ranch dressing recipe: I found different kinds of recipes online but I altered mine to make the dressing quick and ready to serve when you're short on time. Combine 1 1/2 cups Newman's Own® Natural Ranch Dressing, 3/4 cup chopped fresh cilantro, 1-2 tsp dried cilantro for extra flavor, 2 cloves fresh chopped garlic, 1/4 cup of can salsa verde, 1/2 of lime juice, 1/4 tbsp onion powder, 1/4 tbsp fresh ground black pepper, and sea salt to taste. Blend together well in a bowl or dressing bottle and serve with salad. Enjoy!
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