The rain is really making the plants grow and spread quickly like this cute little hardy geranium spilling out of the bed along the side of the house.
Somehow the peonies have not all been destroyed and I do still have a few to enjoy and smell. See the buds behind yet to open?
One sure spot of color is my California Lilac (Ceanothus) that is blooming so well. Its supposed to like drier conditions, so I'm a little surprised. Its mingling with a no name rose and Rouge Cardinal clematis
While I don't yet have any pink or purple daylilies blooming I do have some yellow and orange. Including this one. I am not a huge fan of orange anything (colorwise) but love how it looks with purple or bright pink, so this clematis makes a good neighbor.
On down the fence is another purple clematis that is just starting to bloom in earnest, Etoile Violette which is definitely one of my favorite. It has a smaller flower but makes up for it by covering the vines in a mass of starlike violet purple blooms.
Also starting to bloom is this little favorite hardy geranium. Its the prettiest shade of pink and almost the same color as the pink spirea that is on the verge of opening
And more daylilies, a fragrant variety peeking out of the lilac.
Some store bought color, in the bed under the dogwood...an almost fluorescent New Guinea impatiens
The dogwood itself is still thrilling me!
Well even the fairies have something new blooming, two tiny "hydrangeas" to flank their new doorway.
And in my garden there is always some sunshine to be had even if its make believe :-)
So in addition to all of the actual flowers I DO even have something in my veggie garden to harvest and its probably thanks to the rain and coolness!
I planted escarole this year for the first time and the plants are big enough to harvest some of the leaves, so I picked a few to make something for lunch. Plus a sprig or two of parsley from some plants I put in the ground a couple of months ago.
I actually had never eaten escarole until today either! So had to look around for a recipe idea. I saw a lot of Italian dishes made with escarole and white beans and decided to go this route in the form of a hearty salad.
Sautéed Escarole, Corn, and White Bean Salad
Adapted from this recipe on the Cooking Light website.
1 heads escarole, rinsed well then cut into 1 inch slices (I could have used more since they cook down quick)
2 Tablespoons precooked bacon bits)
1 garlic clove, minced
Corn Kernels from two left over cobs (fresh)
A few sprigs chopped parsley
1 (15-ounce) can navy beans, rinsed and drained
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon black pepper
garlic salt, to taste
Heat a large nonstick skillet over medium-high heat. Add escarole to pan with a tiny bit of water; cook 3 minutes or until wilted, turning frequently. (I actually just covered the pan and it was cooked very quickly). Add bacon, garlic, corn and a small amount of olive oil to pan; cook 2-3 minutes or until corn begins to slightly brown zucchini is tender. Combine escarole/corn mixture, parsley, and beans in a large bowl. Add vinegar and remaining ingredients; toss well to coat. Serve immediately (but I have a feeling this wouldn't be half bad the next day).