Frogs, sunflowers, and vacation. I love summer.

Sorry for the delay in blogging, I have been bogged and therefore, blogging has suffered. It's been a big summer. I finished my first non-traditional student quarter of college with an A average. (Can I get a WOOT! ) My tomatoes are tomatoey, my eggplants are delicious, the jalapenos are so spicy they create steam when opened (a minor exaggeration), and my black eyed susans and elephant ears are so summery they instantly bring a smile to the faces of those who experience my yard. In short, it's been a good summer. I used sunflowers at the restaurant this week and talk about a smile inducer, who can look a sunflower in the face and frown? Who?

Anyway, attached is a photo of a toad that was saved from a window well in Hastings a couple weekends ago, there were about 13 babies and a big daddy (or mommy, how can you tell?) stuck in the window well, the resident 8 year old and I saved them all. It was a shining moment. To the right is a picture of the above frog leaping. I do love leaping.

I've missed writing, I hope you missed me too. Off to vacation...hey beach plants, you better be ready for an A+ horticulture student to be in your mix. Yep, I just bragged.

Flowers make the world prettier. I like pretty.

I have been a busy bee! I picked up a couple of new clients this week, one that I deliver a fresh bouquet to weekly, which is exactly what I hope to do when Leap Floral Boutique opens, and my mom! The pics attached are of the arrangement I did for a book signing party she is having at her house on Sunday. I used teddy bear gerbera's, mini pittosporum, trick carnations (the moss looking round balls), safflower, and then grabbed some hosta leaves and blooms, king tut grass and black-eyed susans from my yard to complete it. I think it turned out pretty cool. (Sheesh, pretty cool...please, I'm so proud of it I could burst!)

I also used the teddy bear gerbs for the flowers at Loft 610 this week, they are really pretty, muted colors and almost look antiqued. I used them with the mini pit (variegated green and white leaves) and the combo makes a really neat impact on the tables. Oh yes...I also picked up a new role at the restaurant, I am now helping with the event planning portion, it's super fun and great practice for Leap, who knows, maybe I change the name of the shop to Leap Floral Boutique: event planning, flowers, home decor, stationery, gardening supplies, art, and other cool stuff. Catchy, right?

Cucumbers, tomatoes, eggplants, Oh My!

I have cucumbers coming out of my ears. Seriously. I have made raita, given dozens away, eaten a couple with salad, made insta-pickles (recipe at end of blog) and used a couple as bats against the mosquito population just for kicks and yet, I still have 3 in the fridge. I've even started adding cucs to the fresh tomato salsa that I raved about last week, (which is especially great, when I make it with two jalapenos so the cucs can cut the heat).

And now...the tomatoes are coming in full force. The above photo is today's harvest. Two Italian Heirlooms (1.4lbs a piece according to the bathroom scale), some green zebras, yellow pears and the ever-present sungolds. My Black from Tula took it's last breath, I had to pull it up along with the zucchini and the roma tomato (moment of silence...RIP). The zuc just didn't have the right soil, it kept on getting great blossoms, but would rot right on the vine. Survey says that calcium is the problem, so I layered the soil with eggshells, no luck. The two tomato plants just didn't have enough sun. I planted them too close (oops). But, I did get the 2lb black from tula before the entire plant died so, ummm...thanks plant, uh...sorry i killed you??!? Ooof.

Soon the brandywine, old german, tomatillo, and eggplants will be ready. Is it weird that I am excited for an old german, mozzarella, and eggplant pasta?

Insta-pickle recipe
Get a couple cucumbers
Slice in half lengthwise, half again (still lenthwise), and then half one more time (keep them pickle length) for 8 slices per cuc
put on a plate and put olive oil, salt, and pepper on the slices
refrigerate until cold, cold, cold.
eat.
Serves 4, or 1 if you really like cucs.

Also, a bartender friend told me that cucumber slices as garnish in gin are a match made in heaven. Are you listening mom?