Yards in June

There was a lot going on in yards in June.  I enjoyed documenting my own yard and that of my daughter’s too.

The native plants in my yard are doing quite well: fragrant sumac (the first one I planted),

American spikenard (one that is a few years old and another than I planted this year),

Missouri evening primrose with its big yellow flowers,

Common Primrose that is becoming well established in my wildflower garden, and

Mushrooms keep coming up in the area where a tree was cut down several years before we bought the house.

My daughter and son-in-law planted some native plants in an area near their driveway and the street recently; they are thriving along with the yucca that has been there for a long time.  

There are non-natives: daylilies in both yards,

Asian hydrangeas in her yard (that she generously cut for a bouquet now in my office window),

A very large Southern Magnolia in my daughter’s house,

Lambs ear – that bumblebees like when it is blooming at my house,

Roses and hostas at both houses!

I have arugula flowers since I didn’t start eating the leaves soon enough. Oh well – they attact some small pollinators. There are zinnia flowers nearby too.

We are both challenged with grass growing where we don’t want it…and some invasives like Asian bush and vine honeysuckles. I have a lot of tree seedlings to control too – particularly hackberry, mulberry, redbud, oak, and maple.

Soups for Winter

Homemade soups are my winter lunch favorites. I like Root Soup: easy to make with fresh beet, potato, and carrot…seasoned with onion, garlic and basil. I let it cook long enough for the vegetables to become soft enough to mash a little. The pumpkin seeds on top provide just enough crunch (and protein too).

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I’ve already had a cold (and ear infection) this year and Homemade Chicken Noodle soup tasted so good. I made it several different ways. This one started with chicken bouillon with orange peel, dried onions and garlic, soba noodles and canned chicken. The soba noodles only take about 5 minutes to cook. While the soup bubbled on the stove, I use the scissors to cut up some arugula into the bowl. At the end of the 5 minutes, I poured the hot liquid over the greens – gave a stir. The arugula was part of the soup but not overcooked! So good… and just what I needed to get better.

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