Meet Guinness

The rain is supposed to be moving in, so J & I have been doing outdoor chores before it begins. J did some mowing, and moved some earth around at the pond, to facilitate water flow into it. I filled birdfeeders and pruned our kiwis; also pruned a little on the blueberries, though I didn't want to do much, with the branches already full of blossoms. I'll have to do better next year about pruning them earlier.

We're delighted with our puppy, whom we've decided to name Guinness. A friend suggested it, as he's a "stout" little pup. And it seemed appropriate, being he came into our home the day after St. Patrick's Day. It was tough to catch him standing still for these pictures.

Yesterday was my Mom's birthday. She and Frank visited us, took a walk to see the new pond, and helped collect eggs. Happy Birthday, Mom! Everyday, I take a stroll to see what new plants have come up. Many of the hostas have come up this week, and this morning I saw the peony had come to life. I'd been a little worried about the dwarf pomegranate we planted last year, but it is beginning to leaf out. I so look forward to the day we're picking our own pomegranates. And kiwis, for that matter. OK, we're ready now, so bring on the rain.

Blooms and Summer Squash Bliss

On Sunday, J & I went to the Larkspur Party in Raleigh. It's an art show and plant sale in some lovely gardens. I came home with a few plants, including a dwarf pomegranate, and also one of Laura Avery's spirit houses. A friend turned me on to a new summer squash recipe, which I made last night. It's a keeper, and my favorite way to eat yellow squash to date. I expect we'll be eating this a lot this summer, from the looks of our squash plants. If you're an olive lover, you'll want to try this.

Yellow Squash/Zucchini with Kalamata Olives

4 medium squash (approx 1.5 lbs), sliced crosswise

1 tbs salt

3 tbs olive oil

1 small onion, minced

1 tsp lemon zest

1 tbs lemon juice

1 tsp oregano (I used a handful of fresh oregano)

black pepper

1/4 c kalamata olives (tip: the 2.25 oz can of Mario sliced kalamatas makes this easy)

Put squash in colander & sprinkle with the salt. Let drain over a bowl approx. 30 mins. Remove & pat dry. Heat oil in large skillet over medium heat. Add onion & cook until almost soft, approx. 3 mins. Increase heat to medium-high & add squash & lemon zest. Cook until golden brown, approx. 10 mins. Stir in lemon juice, oregano & kalamatas. Season with pepper.

I'd love it if you'd share some of your favorite summer squash recipes. Does anyone know the name of the red flowers? They were in a wildflower mix I spread last year.