09/09/2023 dinner and a show

Paula made this Thai dish, rad nah. It has garden garlic in it. The chef made the broth from scratch, from chicken and turkey bones. He also provided Paula with the hearty noodles. It was delicious!
Earlier in the day, Shacks watched the herb garden for skinks and grasshoppers.

Recent dinners I hadn’t posted yet

Garden basil as an add-in for homemade pho (even broth from scratch).
Garden oregano (hiding in the meatballs)
Pesto has garden basil and the salad tomatoes are “Jennifer’s Arkansas”. Yum!

06/19/2023 garden flavors

Notes from the Chef: “a cream and wine sauce with basil leaves to cover the onion, zucchini, squash, and sausage mix.” Claire’s note: onion and basil from the garden. “The potatoes were cooked with pecan oil, salt, and garden sage. When they started to crisp on the bottom, I added a cup of chicken stock and white wine with garden lemon balm leaves stirred in to steam.” The pecan oil was a gift from Mom and Dad. Walking onions are the garnish.

06/13/2023 around the yard

Paula’s Escobaria vivipara cactus continues to bloom beautifully in the daytime. It was cloudy. I’m not sure if that matters for it to bloom.
A very frilly summer iris begins… I think this one is from Judy?
The standing cypress is really going now with multiple plants in full bloom!
The Chef made a delicious pizza with fresh basil and oregano from the yard.
I believe this is a safflower that sprouted from the bird seed.
I believe these are our two different sunflowers species. The one on the left has narrower and wavy edged leaves; we think/hope it’s Helianthus petiolaris (both Mom and another friend have given us seeds). The one on the right has big broad leaves and I think is an offspring of the Helianthus annuus that volunteered last year.
Ironweed is starting to bud.
Greeneyes is about to bloom!