Zinnias can take the heat

zinnia single yellow 3

It’s been appallingly hot, in the mid- to high 90s (35C), but the zinnias don’t seem to mind. The more I cut them, the more they bloom, so I cut them and enjoy indoors. I grew these from seed; they’re an excellent flower for gardeners new to seed-sowing to try.

Have a wonderful weekend.

Recipe: Ground cherry (Physalis) jam

This time last year, I began harvesting piles of ground cherries (also known as cape gooseberries, Physalis ‘Cossack Pineapple’). The tiny fruits grow in a husk, like the tomatillos to which they are related. When the husk turns dry and brittle and the fruits are golden without a hint of green, they’re ripe and ready to eat. They’ll often fall off the bush when they’re ready, which is why they’re called “ground cherries.”

husks and fruit

Ground cherries grow encased in calyces that turn brittle when the fruit is ripe.

The plants grew exponentially in the hot weather and set fruit faster than I could pick it. But, having never grown nor eaten them before–I do love an experiment–I didn’t know what to do with them. I can certainly recommend eating them like popcorn. They’re exceptionally high in vitamin C and make a terrific snack.

ground cherries physalis fruits in bowl

The peeled fruit of ground cherries (Physalis sp.).

Craving variety from eating them out-of-hand, I began experimenting with canning. Appalled by the amounts of sugar most recipes directed me to add, I turned to Pomona’s Universal Pectin, which permits the cook to cut the amount of sugar in the recipe by about half.

I began, logically, with Pomona’s recipe for Ground Cherry Jam but wanted to give it some flair. Taking a cue from recipes I’ve seen combining stone fruits and rich spices (cinnamon plum, vanilla peach, etc.), and inspired by another combination I saw online once but can no longer find, I split open a bag of chai tea (yes, redundant) and dumped the leaves into the pot in Step 5 of Pomona’s recipe, when the fruit is brought to a boil (I added the tea, then the pectin mixture). The leaves and spices were finely ground, but you may break the bag into a ramekin and sift out larger pieces before adding it to the jam, if you wish.

I stirred it well, then proceeded to fill the jars and boil as directed.

physalis jam

The finished product.

It is absolutely delicious; a lovely combination of bright citrus and smoky spice.

Garden log, 7.25.15

Today’s temperature was only in the high 80s, so I felt brave enough to venture outside and tend long-deferred tasks. Weeded grassy area off the deck; I’m impressed with the resilience of Eco-Grass, a fine fescue blend I’m trying out. I sowed it in cool weather, early spring, and did the requisite watering to get it established but since then haven’t watered or fed, or even mowed. It’s long, at about 5″, but what’s growing in the shade is still very green. I’ll have to be careful establishing it in the main pathway between house and shed.

Made notes of shrubs to buy for fall. Started weeding rain garden; weeded & mulched maybe 20%. Weeded and mulched 1/3 of ophiopogon path, watered with nettle tea. Made more comfrey tea. Both plants have made a rebound after a brutally hot and dry June.

Moved a Carolina jessamine (Gelsemium sempervirens) to where the side gate will be (oh, yes; we’re getting a fence for the yard to contain Henry). Watered and mulched it, the existing jasmine (Trachelospermum jasminoides variegata), and the ‘Yuletide’ camellia. Moved 2 loads mulch to the very damp corner behind T’s room; perhaps later this week I will till it in to improve drainage. Ferns looking superb in the rain garden and hanging in there in the new rain barrel bed. The fungus that grew on the blueberries earlier this year seems to have stayed away. Found a big fruit on Arisaema.

arisaema seed head

Immature seed head on Arisaema triphyllum.

Half baked

Friends, I’m hiding indoors until this heat wave passes.

 
I have much to do in the garden, but it will have to wait. It hasn’t rained in weeks, and the ground is cracked open wide. I miss the summers of my childhood, when it seldom reached 90 degrees and almost every evening, it seemed, brought a soothing, cooling thunderstorm. Lately I’ve been catching the dish-rinsing water in a pan and running outside to relieve the container plants from their exhausted state.
Since I remain indoors, my patio umbrella shades the tomatoes and squash from the midday sun. Providing some shade can help your vegetables struggle through the hottest days and last longer into the season, but keep making succession sowings and keep those plants well mulched and watered.

Talk to you soon, my friends. I need a frosty beverage.

It blooms! Success with poppies

I’ve been on Poppy Watch for a week.

Poppy bud, May 12

Poppy bud, May 12

Every day I watched as the bud got fatter, taller, and rose higher above the foliage. Then finally, yesterday morning I opened the blinds in the living room and beheld my own personal miracle:

poppy flower 3

Alas, I have no idea whether this is the Hungarian blue breadseed poppy or ‘Lauren’s Grape.’ I planted both, and they seem to look very similar. If anyone out there can make a definitive identification, please let me know.

poppy day 2 3

My first poppy flower, day 2.

 

Excuse me, please, while I go celebrate.