currently in Austin


Pretty in pink, peach, and orange to beat summer pouts

Hey, who said it was okay for summer to come back? I feel like a spoiled brat who got sent to time-out. But to ease my pouts, rain lily Zephyranthes labuffarosa popped up between Diamond Frost euphorbias.

Rain lily Zephyranthes labuffarosa with Diamond Frost euphorbia

Last fall, with this “ensemble” in mind, I inserted the bulbs around the euphorbias. I knew that the Diamond Frosts were history with the first freeze, but they marked the spots. In April, I simply replanted in the same place without disturbing the rain lilies.

In the cat cove, my oh my! My new plumeria from It’s About Thyme joined the pretty in pink theme.

Pink plumeria from It's About Thyme

I got it this spring as an 8-10″ unnamed “stick”. Now it’s over 3′ tall. Once it flushed out in earnest, I fed it a high phosphorous fertilizer. In its large container in scalding sun, I water once a week when it doesn’t rain.

Lavender is close enough to this week’s pink theme. The orange of the Bordered Patch butterflies makes a nice ensemble with the Eupatorium (Conoclinium) greggii.

Bordered patch butterfly on Eupatorium greggii (Gregg's mistflower)

Viewer Charlotte Trussell was happy to sacrifice a few sunflowers to get Bordered Patch butterflies.

Bordered patch caterpillars on sunflower larval food Bordered patch butterfly

When you’re in the neighborhood, stop by the Bulverde/Spring Branch library where she’s working with other gardeners to create an outstanding butterfly garden! I can just imagine sitting there with a book and getting a double dose of inspiration.

Bulverde/Spring Branch library butterfly garden

Peach is also on our minds (and tongues) this week. Viewer Betty Dieckmeier shares this refreshing treat she made with her homegrown peaches.

Betty Dieckmeier’s Peach Sorbet

3 cups fresh peaches

3/4 cup simple syrup

2 tsp. lemon juice

Simple syrup:

1 cup water

1 cup sugar

Puree peaches with blender, hand blender or food processor. Place water and sugar in saucepan and heat on high just until sugar is completely dissolved. Remove from heat. Add sugar water and lemon juice to peaches, stirring until fully incorporated. Chill mixture overnight in refrigerator or place in freezer until mixture is 32-40 degrees F., approximately 45 minutes. Pour into canister and freeze as directed in ice cream maker.

Now, THAT really turns a pout into a smile. Summer does have its rewards.

Here’s another smile for you, thanks to Sara Robertson and the creative marketing/graphics team. On Tuesday night, I helped pledge NOVA: Hubble Telescope. In honor of my birthday, they sent Harvey to outer space!

bunny Harvey launches into outer space

Until next week, Linda