It has also made me realize how in love I have become with seeds and I am going to start a basil pot with about 5 Sweet Basil plants for my sweet SIL. She is the one who gave me a ton of seeds and these basil ones are part of them...I happen to know she loves to use fresh herbs and she happens to LOVE italian food. She is a cook (and so is my brother)...so I know they will use the basil. I will do a post of the set up of that garden, and the plants, once grown.
By the way, my grandsons pot of zinnia is doing well...a little taller...but no flowers yet. I am fertilizing it regularly with Miracle Gro. Just waiting...
Hey...thought you would enjoy seeing my new flower arranging material! Collard leaves! I had put about 7 leaves in a tall cup of iced water for my Mom to use in her green shake the other morning...she forgot it....(well...it's not like she couldn't walk out and get some straight out of her garden either)...LOL.....BUT the leaves become so stiff and stand real tall, and I thought it made a lovely bouquet on it's own. I placed the cup on top of my electric fireplace and it was so pretty! I stuck these flowers in front of the cup for a pic, but just wanted to say that collard leaves make long lasting wonderful greenery for floral arrangements! I plan to do more! Hey...I can't eat them or give them away fast enough...may as well appreciate their beauty!!! :)
I've seen my Mother use horseradish leaves with flowers in much the same way...
ReplyDeleteand I saw a recipe you might like! slice up some onions and summer squash, season them well, and wrap them in collard leaves. Either pin them closed with a toothpick, or tie them closed with the leaf of a green onion, and steam them for about 5 to 10 minutes, serve them with butter on top. Looked great, but I don't have any collards to try it. If you try it, let me know how it turns out...
Using the collards as a filler for a flower arrangement is how I would prefer to use them. Ha...
ReplyDeleteGreat sensory photo...I can smell the aroma. Matti
ReplyDeleteThey do make a beautiful display, Julie, and you're right: there is more than enough of the stuff to use a little bit for beauty's sake. I'm enjoying the yellow blooms on the plants right now as well as the leaves for dinner. I think the variety I planted is one that bolts because of over-exposure to cold weather, not warm. Anyway, it's pretty and still edible.
ReplyDeleteOh, Claude...I think by the time I cut out the center stalk, I would not have enough room for the stuffing...maybe I best just throw all three in a pot together and cook. Sounds like a good combination though! Thanks for the idea...I will try it cause I do like yellow squash a lot!!!
ReplyDeleteThey, the experts, whoever they might be, say the sense of smell is the strongest of our memory senses so it's no surprise this brought tears. I've felt the same way about certain scents that reminded me strongly of another place and time!
ReplyDeleteLucky you with all those collards - love the arrangement!! Very creative!
Yum Julie... Your veggie meal sounds so good. We don't grow our veggies (too 'into' flowers ---ha)---but we do go to the produce market to buy fresh farm veggies in the summer. I cannot wait until the Tennessee tomatoes come in.. They are fabulous..
ReplyDeleteGreat idea of what to do with the extra collard greens.....
Have a nice weekend.
Hugs,
Betsy
What a lovely display they make! That home cooking sure sounds yummy!
ReplyDelete