Hope everyone has survived the heat of the summer with their plants still smiling!
Although it’s nice to have a decrease in weed growth during the hot season, it’s also hard on your heart to see your beloved plants wilting under the strong sunlight and extreme drought. Now is a great time to help rejuvenate their energy with a hardy dose of fertilizer, but remember to only feed vegetables and annuals, after this point in the summer your perrennials don't need an extra boost or it'll promote new growth too late in the season.
Currently in my yard I have three gorgeous Hydrangeas blooming, I’m one of those gardeners that love their blooms all season long and will leave them until Spring so my front beds have a different texture during the cold, snowy months. If you prefer the clean manicured look, I suggest you clip a few blooms off when you see they’re at their best, and bring them into the house for some bright cheer. Pair these with tall spikes of Sage (Salvia) for a striking colour comparison.
As most readers know, I work alongside my mother, who every year finds a different plant species to fall madly in love with, last year’s plant was the Clethra alnifolia, also known as Summersweet or Sweet Pepper Bush.
This 5’ tall close forming shrub is a perfect addition to a garden, with its end of season tall pink blooms that smell like Heaven, it stands high on our list of preferences. The cultivar ‘Hummingbird’ comes even higher recommended since it stands shorter and produces spikes of white clove scented flowers. So aside from the gorgeous habit of these plants and their colourful spikes of colour at the end of the season, they also turn a yellow red late in the season for some Fall colour.
Below I have included some pictures of my Clethra with its flowers beginning to open, enjoy!
Recently a new Farmers Market has opened near us and they offered an ample amount of fresh cherries, my favourite! Having your kids help with adding fruits to different foods is a good way for them to be involved in healthy eating! Below are a few ideas to do that;
- Party Mix, instead of deep fried ingredients add cherries, Cheerios, Shreddies, almonds, cheese bits and bake in oven with a light covering of Extra Virgin Olive Oil.
- Cherry Pecan Energy Bars
- Ingredients:
1 cup quick-cooking oats
3/4 cup whole-wheat pastry flour or regular whole wheat flour
1/4 cup toasted wheat germ
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/3 cup unsweetened applesauce
¼ cup canola oil
1 large egg, beaten to mix
1 large egg white
3/4 cup chopped dried cherries
½ cup finely chopped pecans
Cooking spray
¼ cup “fruit only” apricot preserves
1 cup quick-cooking oats
3/4 cup whole-wheat pastry flour or regular whole wheat flour
1/4 cup toasted wheat germ
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/3 cup unsweetened applesauce
¼ cup canola oil
1 large egg, beaten to mix
1 large egg white
3/4 cup chopped dried cherries
½ cup finely chopped pecans
Cooking spray
¼ cup “fruit only” apricot preserves
- Directions:
Preheat the oven to 350 degrees. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and pecans.
Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out
clean, 30-35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 x 1 ½ inches each. Makes 12 servings
Preheat the oven to 350 degrees. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and pecans.
Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out
clean, 30-35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 x 1 ½ inches each. Makes 12 servings
- Cherry Lime Slush
4 cups of washed cherries, 12 ounces frozen limeade, 1 tray of ice cubes, 1 cup sparkling water. You and your child(ren) can then have some fun stemming and pitting cherries! In a blender, puree the cherries with limeade and ice cubes until smooth, transfer to a bowl and stir in sparkling water. Spoon mixture into 5 ounce paper cups and freeze (2 hours), until firm, not solid.
Use your imagination with fruit, kids have more ideas than you think when it comes to what food should go with what!
"Weather means more when you have a garden. There's nothing like listening to a shower and thinking how it is soaking in around your green beans."
~ Marcelene Cox
