'SHOW ME YOUR GARDEN ... ' ~ EARLY MAY COMPANIONS

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

Alfred Austin

Azalea and Bergenia

'Love in bloom'

Azalea, Trillium, Bergenia

Angelique Tulip

'Spring Green' Tulip

Tulips and white dwarf Iris

Double tulip

Tulips

Japanese Painted Fern

Trillium

Virginia Bluebell, Hosta, Variegated Solomon's Seal,

Sweet Woodruff, Japanese Painted Fern, Geranium, Celandine Poppy,

Lady's Mantle, Trillium, Jacob's Ladder

Trillium and Maiden Hair Fern

Flowering azalea and fern

Hosta, Heuchera (Key Lime Pie), and Rhododendron

Budding Rhododendron

FAREWELL SWEET APRIL ~ 'AS THE GARDEN GROWS'

"Every spring is the only spring - a perpetual astonishment."

~ Ellis Peters

CLICK ON PHOTOS TO ENLARGE

STAR SOLUTIONS for SHADE ~ SAVORY BREAD PUDDING with SPRING HERBS

Note: Since orchid seeds are like specks of dust taking years before roots or shoots develop, all orchids are protected by conservation laws in Michigan.

~ Trillium, coleus, fern, sweet woodruff, Solomon's seal, astilbe, lungwart, wood anemone, bloodroot, wild geranium, Jack in the pulpit, celandine poppy, turtlehead, bleeding heart, lady's slipper

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SAVORY BREAD PUDDING with SPRING HERBS

~ This delicious luncheon or light supper dish is perfect with a fresh green salad

(adapted recipe compliments of Popovers to Panache)

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12-16 slices dry French or Italian bread

2 1/2 -3 cups milk

1 pound trimmed and diagonally cut asparagus

5 organic eggs

1 tsp. salt

1 tsp. freshly ground pepper

1/2 cup chopped mixed herbs

(chives, rosemary, parsley, marjoram, thyme or sage)

4 oz. shredded Swiss cheese

4 oz. shredded fontina cheese

1/2 cup freshly grated Parmesan or Romano cheese

2 Tbsp. butter (cut in very small pieces)

• Place bread in single layer shallow dish. Pour 2 1/2 cups mil evenly over the bread. Let stand for 30 minutes or until milk is absorbed. Press on bread and remove excess milk to a measuring cup. Add additional milk if needed to make 1/2 cup. Set milk and soaked bread aside.
• Place asparagus in steamer over boiling water. Steam for 2-3 minutes or until tender-crisp. Remove to a colander and rinse under cold water; drain. Remove and reserve 6-8 pieces of asparagus.
• Combine eggs, salt, pepper, and reserved 1/2 cup milk in a bowl. Beat until well mixed. Place 1/3 of soaked bread in a buttered 3-quart souffle dish. Top with 1/3 of asparagus, 1/3 of herbs, 1/3 of Swiss cheese, 1/3 of fontina cheese and 1/3 of Romano cheese. Pour 1/3 of egg mixture evenly over the layers. Repeat the layers two times, using the remaining bread, asparagus, herbs, Swiss cheese, fontina cheese, Romano cheese and egg mixture Sprinkle reserved asparagus over the top. Dot with butter.
• Bake at 350-degrees for 45 minutes or until the top is golden brown and a knife inserted near center comes out clean. (6 servings)

AS THE GARDEN GROWS ... MID-MAY MARVELS

"How fair is a garden amid the toils and passions of existence."

~ Benjamin Disraeli

~ Jack-in-the-pulpit

(Arisaema triphyllum)

~ Bergenia , tulips and Lady's Mantle

~ Tulips, hosta, bergenia, trillium, primrose and Maidenhair fern

~ Mid-May garden

1) Iris, Cinnamon Fern, Bleeding Heart, Cornflower (Mountain Bluet), Japanese painted fern

2) Trillium & Virginia Bluebell, Trillium, Tulip, Azalia, Bergenia

3) Celandine Poppy, Azalia, Tulip, Trillium & Maidenhair Fern, Azalia

4) Fern, Tulip, Exbury Azalia, Tulip, Azalia & Hosta

5) Solomon's seal, Viburnum, Downy Yellow Violet, Jacob' s Ladder, Jack-in-the-Pulpit

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"When at last I took the time to look into the heart of a flower,

it opened up a whole new world ~

a world where every country walk would be an adventure,

where every garden would become an enchanted one ..."

~ Princess Grace of Monaco