Every year I take a picture of the first camellia that blooms in my garden. Usually that happens around Thanksgiving…not this year! This beauty showed up very early this year. This variety is known as a late bloomer so it really was a surprise to go out one morning and find this bloom with the morning dew still clinging to its face.
This hawk flew right over my head and landed in the tree. He sat and watched me for at least ten minutes. Of course, I was watching him too. I just happen to be photographing the wonderful things that are happening in the garden as we get closer to fall.
Here in Central Florida, we wait for fall like I’m sure people in colder climates wait for spring and summer. We plant tomatoes, swiss chard, mustard greens, and flowers at this time of year. Plants that have languished in the garden during the heat of the summer have perked up, are blooming again and setting fruit. Here’s a picture of our eggplants that haven’t bloomed since June.
Little baby eggplant all over the place.
Lantana bursting into bloom.
We sow Swiss Chard like leaf lettuce and will use the leaves in salads.
Wish I knew if these were edible…you just don’t take a chances on mushrooms if you don’t know the variety. I sending the photo to our newspaper’s Gardening Editor to see what he thinks. So not to end with a question…
you are looking at an avocado tree espaliered on the brick wall…keeping company with collards (small plants on the left) eggplant, okra and basil and of course the vinca blooming at the bottom. Yes, I know… too close together but we are very successful planting this way. I want the garden to produce and be beautiful at the same time.
I hope you enjoyed this little trip through the garden.
This is my version of Eggs Benedict. Lightly toast a English Muffin, layer with 1 or 2 slices of warmed ham* top each with a softly poached egg and homemade salsa. Note while not exactly diet food, this recipe eliminates the Hollandaise Sauce. Enjoy!
1 large ripe tomato preferably home grown or heirloom, chopped
1 Kirby cucumber or a portion of a European cucumber, finely chopped
1/2 red bell pepper, chopped
1/2 yellow or orange bell pepper, chopped
1 or 2 scallions, finely sliced
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon of sugar
Salt and Pepper
Crushed red pepper flakes to taste
Mix all ingredients, add some kosher salt, black pepper, sugar and crushed red pepper flakes. Before you serve, check the salsa for salt and pepper. It’s really a taste as you go recipe.
*I vacuum pack and freeze individual portions of baked ham. Don’t forget to save the bone for soup.