The hosta gardens are exploding with all of this rain and heat and a box of new hosta arrived on our doorstep yesterday.
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As I was weeding the garden, I realized that my husband has been collecting and selling Hosta for about 10 years now. Hiking and redlining the mountains of NH have been his focal point the past two years leaving me to tend to the gardens. The recent burst of warm weather has been good for both the plants and the weeds. Down at the blueberry patch, some of the bushes are loaded with berries...yum!
Back up to the field, I see that the rodents burrowing in the ground had eaten more than their share of hosta. So you ask, what do we have to offer. I decided to go out and make an updated list in no particular order; that will be a rainy day task. We have minis for the fairy garden and larger more mature plants in the field for your well established garden. Some of the minis include: Saketini, Smiley Face, Strawberry Yogurt, Twirlatini, Itty Gold, Itty Blue, Green Mouse Ears, Ruffled Mouse Ears, Baby Booties, Azuretini and Dinner Mint. For those who need to fill in bigger spaces in your garden the list goes on: Great Arrival, Jetstream, Martini, Black Jack, Blue Mammoth, Patriot, Nightlife, Earth Angel, Blue Regal, Gemstone, Lakeside Ripples, Blue Lettuce in pots ready to go. Up in the field ready to be dug up (price based on size of clump wanted): El Capitan, June, Chesterfield Gold, Golden Tusk, Devon Green, Green Lama, Plug Nickel, Big Daddy, Paul's Glory, Fried Green Tomatoes, Old Faithful, Komoda Dragon, Salute, Frosted Jade, Lakeside Kaleidoscope and Wooly Mammoth...and more. What is your most favorite book you have read in 2017?
![]() This recipe was torn out of an old cookbook I had and is our favorite blueberry cake recipe! MELT IN YOUR MOUTH BLUEBERRY CAKE serves 8 2 eggs, separated 1 cup of sugar 1/4 teaspoon salt 8 tablespoons of butter softened 1 teaspoon of vanilla 1 1/2 cups of sifted flour 1 teaspoon of baking powder 1/3 cup of whole milk 1 1/2 cups of fresh berries Preheat oven to 350 degrees and grease and flour an 8 inch pan ( I like to sprinkle a little sugar on the bottom of the pan as well) Beat egg whites until stiff, adding about 1/4 cup of the sugar called for in the recipe and set aside (it took me awhile to figure out that I needed to use an electric beater to actually get stiff egg whites; yes I tried using a hand whisk and that didn't quite work out) Cream butter, salt and vanilla Add remaining sugar gradually Add unbeaten egg yolks and beat until mixture is light and creamy. Sift 1 1/4 cups of flour and baking powder together and then add to creamed mixture alternatively with the milk (or if you are like me, I just add all in at once) Fold in stiff egg white mixture Gently toss blueberries in 1/4 cup of flour to avoid blueberries settling at the bottom of the cake Fold 'floured' blueberries into the mixture. Spread mixture into pan and sprinkle sugar on top. Bake for 50 to 60 minutes. Enjoy!!! Next to Granny Smith apples, blueberries are by far my next favorite fruit. We have a variety of blueberry bushes in our garden and as the sun is just peeking up over the mountain, I meander down with a pail in hand. It is usually peaceful out in the neighborhood at that time other than the sound of birds squawking at me and an elderly neighbor cruising the neighborhood in his car. He waves as he passes by and the birds patiently wait for me to leave. Up the hill I go with a full bucket of berries. The berries are often eaten by the handful, tossed in the morning cereal, frozen for my smoothies, added to a recipe or shared with family and friends.
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AuthorWeekend gardener, teacher, librarian, hiker Archives
July 2021
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