Teddy would like to show you some of the blooms in her garden.
She says look, they are right over there.
Marigolds which seem to be a favorite food for slugs.
An eggplant blossom
The Oakleaf Hydraneas are providing lots of pollen for the bees and meez to sneeze.
My largest tomato
My Hydrangeas are acting rather strange this year. These have always bloomed white. I know you can change the color by changing the acidity of the soil but I did not do any such thing.
All of these hydrangeas are the same variety and they are all planted within a few feet of each other.
Yet the colors are all different.
They range from maroon to pink to purple.
Even in our 90 degree heat no one has set foot in the pool.
You can see my bat spinner spinning. He keeps the birds away from the raised beds.
This is my one lemon tree that comes back each year. I under planted it with purple petunias. It had only one bud on it which disappeared so no fruit this year.
I like planting different types of clematis together. I also plant clematis to grow up and through my climbing roses.
An abundance of blueberries means time for blueberry jam. I give so much of this away that I don't bother canning it. People tend to eat it as soon as they get it. This recipe is so simple it literally takes about 30 minutes from start to finish.
I put the blueberries in a heavy pot with some sugar. For this recipe I used 4 pints of blueberries to 3/4 cup of sugar.
I add the zest of one lemon and nothing else.
Cover the pot and cook over medium heat.
Just until some of the berries begin to pop and the liquid bubbles. I like to keep a lot of the berries whole. It also continues to thicken as it cools.
You can use this on toast, ice cream, shortbread or any way you wish. This is excellent stirred into oatmeal.