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

HAZY, DAISY, LAZY DAYS OF SUMMER ~ 'SIMPLE SUPPER' LAZY LASAGNA

"Deep summer is when laziness finds respectability."

~ Sam Keen

SHASTA DAISY

(Leucanthemum)

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LAZY LASAGNA

~ Stressless meal for long summer days ... double for large group

(adapted from Sara Moulton's Ten-Minute Lasagna)

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1 bag refrigerator or unfrozen large spinach ravioli

(Costco has them in a double pack, or use regular large cheese ravioli)

1 (26-oz.) jar favorite tomato basil or favorite pasta sauce

1 (10 oz.) frozen chopped spinach, thawed and squeezed dry

1 (12 oz.) bag shredded mozzarella

1 cup grated Parmesan

1 Tbsp. basil

• Heat oven to 350º.
• Coat 13 x 9-inch baking dish with cooking spray. Spoon 1/3 of sauce over bottom of pan. Arrange 1/2 of the ravioli on top and scatter the spinach over them. Top with 1/2 of each cheese. Cover with another layer of ravioli and remaining sauce and cheese. Sprinkle with basil.
• Cover with foil and bake 25 minutes. Uncover and bake 5-10 minutes more or until bubbly. Let rest a bit before serving. (6 servings) Note: Serve with crusty herb bread and crunchy green salad

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HERB BREAD

4-6 mini-loaves (or 1 large loaf) crusty bread

1 - 1 1/2 sticks unsalted butter

1 tsp. cracked black pepper

1 tsp. garlic powder

1 tsp. thyme

1 tsp. rosemary

1 tsp. parsley

Melt butter in saucepan. Add pepper, garlic powder and herbs. Slice bread diagonally but not completely through. Brush herb butter between slits and over top. Bake in 350-degree over for 20 minutes.

MID-JULY GARDEN 'ALL STARS'~ FRESH LEMONADE/GRILLED CHICKEN SOUVLAKI with TZATZIKI SAUCE/ LEMON COUSCOUS / 'BIG FAT' BUTTERMILK COOKIES

"There shall be eternal summer in the grateful heart."

~ Celia Thaxter

~ LILY

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FRESH LEMONADE

~ Nothing says summer more than the taste of icy fresh homeade lemonade. Original recipe from The Ultimate Southern Living Cookbook

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1 1/2 cups sugar

1/2 cup boiling water

1 1/2 cup fresh lemon juice (6-8 large lemons)

5 cups cold water

Garnishes: lemon slices, fresh mint sprigs

Stir together sugar and 1/2 cup boiling water until sugar dissolves. Stir in lemon juice and 5 cups cold water. Garnish with lemon slices and fresh mint sprigs. (8 cups)

Note: Substitute fresh lime for lemon

~ HYDRANGEA, DAYLILIES, MONARDA

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GRILLED CHICKEN SOUVLAKI with TZATZIKI SAUCE

~ A family favorite for all seasons adapted from Cooking Light

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SOUVLAKI

6 Tbsp. fresh lemon juice

1-2 Tbsp. chopped fresh oregano

2 Tbsp. extra-virgin olive oil

pinch coarse salt

6 minced garlic cloves

1 lb. skinless, boneless chicken breast cut into 1-inch pieces

2 medium zucchini (quartered lengthwise) cut into 1/2-inch slices

1 red, yellow, or orange pepper cut into 1/2-inch slices

non-stick spray

TZATZIKI SAUCE

1 cup peeled, seeded and shredded cucumber

1 cup plain low-fat yogurt

2 Tbsp. lemon juice

pinch coarse salt

2 minced cloves garlic

• Souvlaki: In plastic sealable bag combine lemon juice, oregano, olive oil, salt and garlic. Seal bag and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in bag for at least 30 minutes, turning once. Remove chicken from bag, discard marinade, and thread chicken, zucchini, and peppers alternately onto 8 (8-inch) skewers. Coat grill with cooking spray and grill over medium-high (about 8 minutes) or until chicken is done, turning once. Serve with tzatziki sauce and lemon couscous.
• Tzatziki Sauce: Combine all ingredients and let rest at least 30 minutes for flavors to meld.

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LEMON COUSCOUS

2 (5.4 oz.) packages couscous mix

2 cups organic chicken broth

1 Tbsp. grated lemon rind

1/3 cup fresh lemon juice

1 Tbsp. unsalted butter

2 Tbsp. chopped fresh parsley

1/3 cup diced red pepper

Combine broth, lemon rind, lemon juice, seasoning packet from couscous mix, and butter. Bring to boil and stir in couscous. Cover, remove from heat, and let stand 10 minutes. Stir in parsley and bell pepper.

LIGULARIA 'The Rocket' ~ ASTILBE

MONARDA

(Bergamont, Bee Balm)



MONKSHOOD
(Aconitum)



DAYLILY
(Hemerocallis)


DAYLILY
(Hemerocallis)


FORMOSA LILY 'Easter Lily'
(L. formosanum)


LILIES
(Lilium)

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'BIG FAT' BUTTERMILK COOKIES
~ The best cookie with lemonade ... for many years this was sold by 'the kids' accompanied by lemonade in their summer 'Lemonade Stand'
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2 cups sugar
1 cup vegetable shortening (Crisco)
2 large eggs
2 tsp. real vanilla
4 cups AP flour
1 tsp. salt
1 tsp. soda
1 cup buttermilk

Cinnamon & sugar mixture to taste

• Preheat oven to 400 degrees.
• Cream shortening and sugar; add vanilla and eggs. Beat well.
• Combine flour, salt, and soda.
• Add dry ingredients alternately with buttermilk in 3 separate portions.
• Drop dough from tablespoon on sprayed with Pam cookie sheet to make large cookies. (Do not try to make these small). Sprinkle with cinnamon & sugar.
• Bake for 10 minutes ... watch closely ... they should not brown (turn oven down to 375-400 degrees for 12 minutes if this seems too high). (4 dozen or so 4-inch cookies)
  

JULY JEWELS

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining,

the breeze is blowing,

the birds are singing,

and the lawn mower is broken."

~James Dent

LILIUM/LILIUM/STOKESIA ( BLUE DANUBE)

DAYLILY/FROG STUPOR/ASTILBE

DAISY/MONARDA/DAYLILY

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SPICY PULLED PORK

~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping

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4-5 lbs. pork shoulder blade Boston roast

or trimmed pork tenderloins

12 sandwich rolls or good hamburger buns

Rub:

1/4 cup brown sugar

3 Tbsp. favorite chili powder

2 tsp. cumin

1 tsp. Hungarian Paprika

1/2 tsp. coarse salt

1 tsp. freshly ground black pepper

2 tsp. garlic powder

2 tsp. onion powder

Sauce:

3 cup (or more as needed) favorite barbecue sauce

1/2 cup brown or yellow mustard

3 Tbsp. Tabasco sauce (or to taste)

juice of 1 lemon

• Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small bowl. Reserve 1/4 cup and set aside. Spread remaining rub over all pork pieces, press into to adhere.
• Place pork in shallow roasting pan and cover. Roast about 5 1/2 hours or until pork is very tender and pulls apart easily. (Pork can also be cooked in large slow cooker for 6 hours on high or 8-10 hours on low setting.) Remove from oven and let stand about 15 minutes. Using 2 forks, pull meat apart in shreds. Sprinkle meat with remaining 1/4 cup rub mixture; mix to combine with the meat.
• Combine barbecue sauce, mustard, Tabasco and lemon juice. If too dry, add more barbecue sauce.
• Place pork mixture on rolls and top with Spicy Cole Slaw.

SPICY COLE SLAW

Slaw:

1 small head shredded cabbage (about 2 lbs.)

1 bunch thinly sliced green onions

1 diced bell pepper (red, yellow, orange or green)

1/2 cup chopped flat-leaf parsley

1/2 tsp. crushed red pepper flakes (or more to taste)

Dressing:

1/2 cup reduced-fat ranch dressing

1 cup low fat mayonnaise

2 Tbsp cider vinegar

2 Tbsp. sugar

1/4 cup Dijon mustard

2 tsp. celery seeds

freshly ground black pepper to taste

1 tsp. Lawry's seasoned pepper or favorite AP seasoning

Mix slaw ingredients in large bowl. Whisk together all dressing ingredients. Taste and adjust seasonings as needed. Pour dressing over slaw and mix thoroughly. Taste and adjust seasonings. Cover and refrigerate 2 hours before serving. Serve on top of pulled pork.

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BLUEBERRY CHEESECAKE

~ Plump summer sweet blueberries are waiting for this fav recipe from Southern Living (June 2000)

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1 1/2 cup s finely ground almonds

1/4 cup sugar

3 Tbsp. soft unsalted butter

1 Tbsp. AP flour

3 (8 oz.) packages softened cream cheese

1 1/4 cups sugar

3 Tbsp AP flour

1/2 tsp. salt

4 large eggs

1 (8-oz) container sour cream

1 tsp. vanilla extract

1 Tbsp. grated lemon rind

1 1/2 cups fresh blueberries

1 cup whipping cream

2 tsp. sugar

2 Tbsp sour cream

garnishes: blueberries, lemon rind strips

• Combine first 4 ingredients in small bowl. Press mixture into bottom and 1 1/2 inches up sides of lightly greased 9-inch springform pan; set aside.
• Beat cream cheese at medium speed with electric mixer until smooth. Combine 1 1.4 cups sugar, 3 Tbsp. flour and salt. Add to cream cheese, beating until blended.
• Add eggs, 1 at a time, beating well after each addition. Add 8-oz. container sour cream, vanilla, and lemon rind, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
• Bake at 300-degrees for 1 hour and 10 minutes or until center is firm. Turn off oven. Let cheesecake stand in oven, with over door partially open, 30 minutes.
• Remove from oven; cool in pan on wire rack 30 minutes. Cover and chill 8 hours. Release sides of pan.
• Beat whipping cream at high speed until foamy,; gradually add 2 tsp. sugar, beating until stiff peaks form. Fold in 2 Tbsp. sour cream. Spread over cheesecake and garnish. (12 servings)

LILIUM (STARGAZER)

THE ART OF NATURE ~ PEEKING in a JULY GARDEN

"All gardeners need to know when to accept something wonderful and unexpected,

taking no credit except for letting it be."

~ Allen Lacy

Allen Lacy information ~

http://www.ibiblio.org/london/agriculture/literature/1/msg00057.html

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~ Daisies, daylilies, rose, and Monarda (beebalm/bergamot)

~ Oriental lily

~ Coneflower (Echinacea), dahlia, Ligularia, Herb Robert, astilbe, Moombeam coreopsis, and Heuchera (Key Lime Pie & Creme Brulee)

~ Daylily

~ Coneflower (Echinacea), daylilies, rose, Monarda, phlox and New Guinea impatient