Pete and REPEAT!

I will never get bored looking at the beautiful sights I see every day. When I woke up this morning I looked out the window, whatdoyouknow, there was a large pink poppy that opened overnight. There are several more to show their beauty and each will be exciting for me. When I drove the buggy over there to take pictures, I saw a grasshopper on one of the little ones.

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I spent some time packaging up the Heirloom Oxheart seeds that have fermented and dried well. They will be stored in paper and identified and the packets will go into the freezer for the winter. 

I'm also going to try to save some of the zinnia seeds. It has been a long time since I've harvested seeds and now I really like to do it now.

So, let's see what tomorrow brings.

Keepin' Busy

I am very happy that my seeding projects are quite successful. It's been a very long time since I grew flowers from seeds. First it was poppies, and today the zinnias have opened. I can't wait to see what the larger poppy buds will reveal. Go Poppy!

Now for the colorful zinnias... my dad always planted these but not such a tall variety.

How about both views of the sunflowers? Back and front.

Then I went for a quick rideabout the lake and found these in a neighbor's roadside garden plot. 

I would like to sow seeds again next year. Just gotta get through another winter!

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Last Hurrah?

This succulent has changed clothes. Way back when, it was the dominant plant of interest on the kitchen counter. This year appearances are different - very different. After research I found that the name of it could be Cotyledon Orbiculata Flanaganii. It is an evergreen, drought-tolerant succulent which produces a tall, thin flower. It might also be A Senecio Serpens, Blue Chalk Stick or Crassula Tetragona. I'm not sure and it doesn't matter really. In 2020 it was healthy.

In 2022 it was thriving and produced a very curvy stalk for its flowers.

This year I put it out on the front porch. Guess it got way too much sun out there because it is badly sunburned. It happened slowly and when I realized what was happening I brought it back indoors; I think too late! In its struggle to survive it has now produced a stalk and might even display some flowers. Poor plant.

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Peach Treat

My plan was to eat one of these wonderful freestone peaches every other day, but they ripened quickly so I adjusted that plan! So easy to peel* and take out the pit... then slice and get ready for this good kitchen accomplishment. No whipped cream nor ice cream on hand but warm cobbler is absolutely wonderful alone.

Recipe.......

Granny's Cobbler

1/2 C. butter (one stick)
1 C. milk
1 C. sugar...
1 C. flour
1 tsp. baking powder
Dash of salt

1/8 C. lemon juice over peaches
1 qt. (4 cups) fruit, sweetened (peaches, cherries, blackberries, etc.)cinnamon and/or nutmeg to taste

Melt butter in a 9" by 13" baking dish. Mix flour, sugar, baking powder, salt, and milk. Pour batter in dish on top of butter; cover with fruit. Do not stir; batter will rise to top as it bakes and absorb the flavor of the fruit. Bake at 350 degrees for 1 hour. Serve warm with whipped cream or ice cream. So easy!

If using canned fruit, drain fruit. If using fresh fruit, sweeten with a bit of sugar to desired sweetness.

* easy to peel by dunking into very hot water for a couple of minutes. I do this as I go - one at a time.

Peaches and More Poppies!

 

Freestone peaches were dropped off at my door early this morning. My daughter went to the local farm stand and bought four for me as she knows I love this variety! I can't wait for the juicy drips that will run down my chin!

 I grabbed my camera and drove buggy out to take more pictures of FOUR-MORE poppy blooms early this morning. I also see two huge buds about to open.

 

This is exciting for me.

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Saving Seeds

 There is nothing like a vine-ripened home-grown tomato! I'm still saving seeds. It is one of my compulsions and a part of my yearly obligations. Yes, that's how I feel about my Oxheart tomatoes. I no longer start nor grow these but my daughters do. The first batch has fermented and are drying. ALWAYS on newspaper! 

Even if this year's yield is smaller in size, let me tell you that the flavor is the same.

 This morning I sliced it and saved some of the seeds. They are fermenting in their own juice for several days before being washed and strained and dried. 

The remainder of the seeds will also be saved and   processed after I have consumed the rest of that beauty in a sandwich with only mayo and salt and pepper. Ummmm!   

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 It looks like I'll have three batches of seeds to wrap in plain paper and then store in containers in the freezer for the winter. I might even try starting a few myself - again!

Wet!

And my yard guy took these below. He said a neighbor up the road had more damage than this. 

The main large drain is completely plugged AGAIN!

They didn't clean it out yet. There are other areas that need help first.

Here it is after cleaning from the first washout on July 8.

A small drain that the Mister and two others built many years ago runs under the road down to the edge of the bank is partially open. See video.

Mother Nature is ruling these few months!

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