'AFTER THE RAIN' (MID-JULY WONDERS)

"In the garden, after a rainfall, you can faintly, yes, hear the breaking of new blooms."

~ Truman Capote

DAYLILY

(Hemerocallis)

"Life is short, God's way of encouraging a bit of focus."

~ Robert Brault

"Why do two colors, put one next to the other, sing?

Can one really explain this? No."

~ Pablo Picasso

HOSTA & FERNS

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"When I was a boy, I thought scent was contained in dewdrops on flowers and if I got up very early in the morning, I could collect it and make perfume."

~ Oscar De La Renta

BEHOLD THE JULY GARDEN ~ 'GARDENING IS WHAT WE GARDENERS LIKE TO DO...'

"Gardening is what we gardeners like to do: digging, fussing with our plants, weeding, deadheading ~ all the soothing creative labor that goes into maintaining our personal Edens."

~ Page Dickey

Late July Daylily

(Hemerocallis)

Garden Phlox

(P. paniculata)

Chinese Astilbe

Late July Daylily

(Hemerocallis)

Favorite July Daylily

(Hemerocallis)

Hydrangea

(Annabelle Hydrangea - H. macrophylla)

Black-Eyed Susan

(Rudbeckia)

Shasta Daisy

(Leucanthemum)

Rose of Sharon

(Hibiscus syriacus)

"Show me your garden and I shall tell you what you are."

~ Alfred Austin

HEMEROCALLIS (JUST ANOTHER PRETTY FACE) ~ BEEF BURGERS with DRAMBUIE ONIONS / PEACH & BLACKBERRY COBBLER with CRYSTALLIZED GINGER

"One of the most attractive things about the flowers is their beautiful reserve."

~ Henry David Thoreau

DAYLILY

(Hemerocallis)

BEEF BURGERS with DRAMBUIE ONIONS

~ Honey added to the goat cheese cuts its tanginess and makes it spreadable ... delicious grilled burger clipped from July 2 (2008) Detroit Free Press

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1 1/4 lb. mix of well-chilled chuck of lean chuck steak and lean sirloin

1 tsp. garlic powder

favorite AP seasoning

1/2 tsp. freshly ground black pepper

1 Tbsp. olive oil

8 oz. cleaned and sliced cremini mushrooms

3 cups sliced onions

1/3 cup Drambuie (honey-herb flavored liqueur)

4 oz. goat cheese

1 1/2 Tbsp. honey

1/4 cup mix of fresh chopped herbs of choice (thyme, basil, oregano)
1 Tbsp. chopped chives

4 mini (3-4 in. diameter) pita pocket breads

Bibb or butter lettuce

zucchini ribbons

• Place beef chunks in food processor fitted with steel blade. Pulse mixture to combine and coarsely grind. Do not overprocess. Season mixture with garlic powder, all-purpose seasoning and black pepper. Shape into 4 patties about 5 1/2 oz. each. Place on platter and refrigerate while preparing onions and mushrooms.
• Heat oil over medium heat in large skillet. Add onions and saute until lightly brown. Add mushrooms and continue sauteing until tender,. Increase heat slightly and add Drambuie. Cook, deglazing pan until Drambuie has almost evaporated. Remove from heat. Cover and keep warm.
• Combine goat cheese, honey, herbs and chives.
• Preheat grill to medium-high. Oil grill grates. Grill burgers abut 6 minutes or until well-browned and slightly crusty. Turn and continue grilling until cooked through (internal temp is 160 degrees). Remove from grill.
• Slice mini pitas in half horizontally and grill a few minutes if desired.
• On bottom half of one pita, place a Bibb lettuce leaf. Place patty on top. Top with zucchini ribbons and onion mixture. Spread about 2 Tbsp. of cheese mixture on top half of pita and place on the burger. (4 servings)
  

PEACH & BLACKBERRY COBBLER with CRYSTALLIZED GINGER
~ Colorful summer dessert favorite from Bon Appetit (July 2008)
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Biscuits

1 2/3 cups AP flour
1/4 cup chopped crystallized ginger
3 Tbsp. sugar
1 1/2 Tbsp. baking powder
1 finely grated hard-boiled egg yolk (adds body)
1/4 tsp. salt
6 Tbsp. (3/4 stick) chilled unsalted butter, cut into 1.2 -inch cubes
2/3 cup plus 1 Tbsp. heavy whipping cream

Fruit Mixture

2 lbs. peaches, halved, pitted, cut into 3/4 inch thick slices (about 5 cups)
1 1/2 pint container fresh blackberries
1/4 cup sugar
1/4 cup chopped crystallized ginger
1 Tbsp. cornstarch
2 Tbsp. raw sugar (also called turbinado or demerara sugar)
Vanilla ice cream or lightly sweetened whipped cream

fresh mint (garnish)

• Biscuits: Place flour, crystallized ginger, sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter and process unit mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto floured work surface and knead briefly just until dough comes together, about 4 turns. Divide dough into 8 equal portions. Shape each into 2-inch ball; flatten each to 3/4-inch thickness. Biscuits can be made 2 hours ahead. Cover and chill.
• Fruit Mixture: Combine peaches and blackberries with sugar, crystallized ginger, and cornstarch in large bowl; toss to coat. Let stand until juices begin to form., tossing occasionally, about 30 minutes.
• Position rack in center of oven; preheat to 350-degrees. Butter 2 quart baking dish or 11x7x2 inch glass baking dish. Transfer fruit mixture to prepared dish. Place biscuits atop fruit mixture, spacing slightly apart. Brush biscuits with remaining 1 Tbsp. cream; sprinkle with raw sugar.
• Bake cobbler until fruit mixture is bubbling thickly and biscuits are light golden, about 50 minutes. Cool Cobbler 20 minutes. Serve warm with vanilla ice cream or whipped cream. Garnish with fresh mint. ( 8 servings)

IT MUST BE MAGIC!

Sometime since I've been in the garden

I've looked up through the trees at the sky

and I have had a strange feeling of being happy

as if something were pushing and drawing and making me breathe fast.

Magic is always pushing and drawing

and making things out of nothing.

Everything is made out of Magic,

leaves and trees, flowers and birds, badgers and foxes

and squirrels and people.

So it must be all round us.

In this garden ~ in all the places.

~ Frances Hodgson Burnett

~ Early August magic

'SONG OF PRAISE' ( JULY GARDEN ) ~ SHRIMP & AVOCADO SALAD / LEMON PUDDING

"A garden really lives only insofar as it is an expression of faith,

the embodiment of a hope and a song of praise."

~ Russell Page

~ Welcome visitors while away

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SHRIMP & AVOCADO SALAD

~ Summer delight ... buttery avocados balanced with the sharpness of endive (adapted from Gourmet (June 2002)

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1 lb. peeled and deveined large shrimp

2 tsp. salt

3 or more Tbsp. fresh lemon juice

zest of 1 lemon

1 Tbsp. chopped fresh tarragon

1 Tbsp. Dijon mustard

1/4 tsp. freshly ground black pepper

3 Tbsp. extra-virgin olive oil

2 firm-ripe Hass avocados

1 lb. Belgian endive (4 heads), cut crosswise into 1-inch pieces

• Bring 2 quarts water, 1 Tbsp. lemon juice and 2 tsp. salt to boil. Poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with slotted spoon to a bowl of ice & cold water to stop cooking. Let shrimp chill for 2 minutes. Drain and pat dry.
• Whisk together tarragon, mustard, pepper and remaining 2 Tbsp. lemon juice and zest. Slowly whisk in oil until emulsified.
• Quarter avocados lengthwise, pit, peel and cut into bite-size pieces. Add shrimp, avocados, and endive. Toss with dressing. (2-4 light main course)

LEMON PUDDING

~ Tart & tangy (Traverse Magazine Feb. 08)

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2 1/4 cups whole milk

1/2 cup sugar

1/2 cup packed light brown sugar

1/4 cup cornstarch

4 large egg yolks

2 Tbsp. lightly packed lemon zest

pinch salt

1/2 cup fresh lemon juice

3 Tbsp. room temperature unsalted butter

whipped cream

• Off heat, whisk milk, sugar, brown sugar and cornstarch in medium saucepan until smooth. Whisk in egg yolks, lemon zest and salt . Cook at medium heat for 9-12 minutes, whisking constantly until thickened and whisk leaves a defined trail in the pudding.
• Remove pan from heat. Add lemon juice and butter and stir until incorporated. To remove zest, carefully pour pudding through sieve into large serving bowl or 4 individual dishes Let pudding cool to room temperature. Refrigerate covered loosely in plastic wrap until set and thoroughly chilled. Serve with whipped cream. (4 servings)

GARDEN FEAST for FRIENDS ~ GRILLED HERB TENDERLOIN, MARINATED GOAT CHEESE, OLIVES, ARTICHOKES & TOMATOES and GRILLED ONION BLOOM

" SMALL CHEER AND GREAT WELCOME MAKES A MERRY FEAST."

~ SHAKESPEARE

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GRILLED HERB TENDERLOIN

~ Succulent beef smothered in fresh herbs adapted from Food & Wine (July 2006)

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(4 1/2 lb.) trimmed beef tenderloin

1/3 cup extra-virgin olive oil

6 cloves minces garlic

2 Tbsp. coarsely cracked black pepper

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh rosemary

1 Tbsp. chopped fresh marjoram

2 tsp. coarse salt

• Fold thin end of tenderloin under roast to make meat an even thickness. Tie at 1-inch intervals. Transfer to large rimmed baking sheet.
• Combine olive oil, garlic, pepper, thyme, rosemary, marjoram and salt. Rub the herb oil over roast and refrigerate 2-4 hours. Bring to room temperature before grilling.
• Grill roast over moderate high heat coals, turning occasionally until nicely charred, about 30 minutes for medium-rare. Transfer to carving board and let rest for 10 minutes.
• Slice roast 1/2-inch thick and place on large platter surrounded by fresh rosemary sprigs.
• Serve with MARINATED GOAT CHEESE, OLIVES, ARTICHOKE & TOMATOES and GRILLED ONION BLOOM. (Serves 6)

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MARINATED GOAT CHEESE, OLIVES, ARTICHOKES & TOMATOES

~ Adapted recipe from Food & Wine (July 2006)

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1/2 cup toasted pine nuts

1 1/2 lbs. soft fresh goat cheese

2 tsp chopped fresh rosemary

2 tsp. chopped thyme

1 tsp. Herbs of Provence

coarse salt and freshly ground black pepper

1 quart extra-virgin olive oil

20 cooked artichoke hearts

1 cup grape tomatoes

1 cup Nicoise olives

Toasted baguette slices, for serving

• In large bowl, paddle or blend goat cheese with toasted pine nuts, rosemary, thyme, Herbs of Provence, and salt & pepper. Shape into rounded tablespoon balls.
• Pour 1-inch olive into a tall 1-gallon glass container. Layer cheese balls, artichoke hearts, tomatoes and olives in container with enough remaining olive oil to cover. Let marinate at room temperature for 24 hours. Serve with toasted baguette. (Can be assembled, minus tomatoes, and refrigerated for up to 3 days. Add tomatoes shortly before serving. (Makes 12 servings)

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GRILLED ONION BLOOM

~ Adapted recipe courtesy of the National Onion Association

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1 medium sweet yellow onion per serving

1 Tbsp. unsalted butter

1/2 Tbsp. chopped fresh thyme (1 tsp. dried)

1/2 Tbsp. chopped fresh rosemary (1 tsp. dried)

coarse salt and freshly cracked pepper

• Cut 1/2-inch off top of onion; peel.
• Cut onion into 12-16 vertical wedges, leaving root base intact. Place onion on piece of foil, large enough to cover. Top with butter, thyme an rosemary. Sprinkle with coarse salt and freshly cracked pepper to taste.
• Wrap foil around onion, pinching edges together tightly.
• Place foil packages on grill rack over medium heat and grill for 25-35 minutes or until juicy and tender. (Makes 1 onion)