Giddy Over the Gardens!

What a weekend!! Saturday, my MM and I have lived through the hottest temps of the year, so far. We’d both been watching the news about predicted weekend temperatures. For once the meteorologists guessed too low. The highest temperature since last Friday has been 112. We were expected 106-107. At any rate, it is very, very hot. (But it’s a DRY heat. LOL)

A few weeks ago, we visited a garden center new to us. Ninja Neighbor had raved about the owners, and, yes indeed-ee, she was correct. This crew loves their product and their customers.

That weekend, they were having a “Buy-Three-Get-One-Free” rose sale. If you’re into roses, you know that’s a great sale. I never thought I’d spend so much for one rose bush, let alone, buy three to get a fourth free. “WEEKS ROSES”. Ask your nursery to carry that brand. They are hardy, transplantable, and beautiful. Besides. They have cute names. Who wouldn’t love a rose bush named “Happy Go Lucky”. Winterpast is now home to two of those yellow hybrid tea rose bushes.

As MM and I chatted away at the register, my attention was drawn to a small sign.

“Garden Tour — July 15th — $25/per person —

Well, never had I ever. Neither had MM. We were guests #4 and #5. The associate at the register told us to return the morning of the 15th to get a map. There’d be prizes and refreshments at each home.

Saturday, we were early to the nursery to grab our map and off we went. Navigating through MM’s phone because my navigation system is persnickety, we visited six very different homes and gardens. My, oh my, oh my.

Using MM’s app, “Picture This”, (plant identification app — if you garden it’s a must), we saved many plants to his library for later purchase. We got ideas for raised beds. One gardener had planted a log that was adorable. There was one home that had seven bee hives, something we want to develop here at Winterpast. There were miniature donkeys and chickens along the way. At each home, snacks and ice cold lemonade were served. The gardeners were so kind and helpful, we hardly noticed the heat at all.

Of course, there were two mansions on the tour. Lovely in every way. One was river front, while the other was built in the middle of lush alfalfa fields because the owner just loved the color purple. Her husband obliged.

Stop #4 was a working, organic flower farm run by a woman and her daughter. Rows of straw flowers in yellow, white, and purple were ready to pick. We did step into a greenhouse to check out the summer temperature inside. With the ventilation she’s provided, it was pleasant.

The last stop was a visit with an 80 year old gentleman farmer, showcasing his mature yard of 30 years, complete with a beautiful waterfall and stream. Funny. One stop was nurturing the bees. At his house, the chemical of choice was the broad spectrum “Seven”, which kills over 500 insects, including bees. The tour had something for everyone, from the organic gardener to those that would prefer a sterile garden environment.

Happily, we returned to the garden center, as we had been told there’d be a surprise.

Homemade lunch was served riverside, on the lawn under the shade of trees by the owner of the nursery. Tomato Pie and fresh fruit with a Lemon Cloud topping. What a perfect ending to a perfect morning. If you haven’t tried Tomato Pie, try the recipe below.

Garden’s Gift Tomato Pie

Ingredients

• 1 (9-inch) pie shell (homemade or store-bought)
• 1/2 teaspoon kosher salt
• 3 to 4 large tomatoes, cut in half horizontally, squeezed of excess juice (approximately 3 cups chopped tomatoes)
• 1/2 cup chopped yellow or red onion (about 1/3 onion)
• 1/4 cup sliced basil
• 2 cups (8 ounces/225 g) grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozzarella)
• 1/2 cup mayonnaise
• 1 teaspoon Frank’s Hot Sauce or Tabasco, or to taste
• Freshly ground black pepper

1. Preheat the oven to 350°F (175°C).Place the oven rack in the center of the oven.
2. Pre-bake the crust. If you are using a store-bought pie shell, follow the directions.
3. Salt and drain the sliced tomatoes, while pre-baking the crust.
4. Layer pre-baked pie shell with onions, tomatoes, basil. Spread the chopped onion over the bottom of your pre-baked pie crust shell. Squeeze as much moisture as you can out of the sliced tomatoes, using paper towels. Spread the drained sliced tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.
5. Make cheese mixture, spread over tomatoes. In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of freshly ground black pepper. Spread the cheese mixture over the tomatoes.
6. Place in the oven and bake at 350°F (175°C) until browned and bubbly, 25 to 45 minutes.

We were surprised with two $25 gift certificates, which were used to buy two more plants. All in all, the morning couldn’t have been better.

Never would I have believed this would survive in the desert until I saw one thriving in full sun. This plant is hardier than it looks.

With the temperatures hovering at 112 by late afternoon, the two plants will be living in kitchen until things cool off a bit. Funny. I’d love nothing more than turn my home into a jungle. MM’s house is already jungle-like. We share the love of gardening, which is lovely all on its own.

Today, Oliver and I are off on a western trek across the desert to the “Mop Shop”, where he’ll be getting his summer hair cut. Then, it’ll be back to Winterpast to deal with the 2023 Apricot crop.

Whatever you do today, research fun little events near your town. Farmer’s Markets? Garden Centers? Senior Center tours? When you start looking for fun, you’ll find every little town has something. Sometimes, its something grand, just waiting for you.

More tomorrow.