Posts
First moussaka of the year with early aubergine and zucchini.
Our small farmers market opened last week and we bought our first summer vegetables. Our own zucchini plants have started producing but the first 'fruit' is still on the small side
The mint survived the heat wave and is flourishing
The basil is growing, surrounded by more mint in the garden
Soon the hydrangea will be in full flower
Your moussaka looks very moist and tempting, and our mint and basil are looking very healthy. The heatwave didn't do them too much harm then.
ReplyDeleteNo chance of a heatwave here. We had ours back in April. It's winter again this week!
That moussaka was/is one of the best. Lots of sauce and just the right amount of nutmeg.
DeleteIt's spring here again. Like you going from one season to the other, high temps to low .
I would be making cuttings from that Hydrangea. They love the acidic peaty soil in Ireland.
ReplyDeleteHow do I take a cutting from a hydrangea. I did have 2 but the other one didn't make it this winter. So I would like to make cuttings and have mire
DeleteYou could dip a cutting in hormone Roofing powder and put in a plant pot filled with compost and mist itand place a plastic bag over it. Or you could put the cutting in a glass of water and wait for the roots to form. Roots usually take about three weeks. You would probably not need any hormone Roofing powder. I often don't use it.
DeleteRooting powder.
DeleteThanks Dave. I'll put a cutting in water and see what happens. I've never seen rooting powder here
Deletewe have read that dipping hardwood cuttings in honey will work if you don't have rooting hormone powder. I suspect it simply helps suppress mould and fungal growth while the plant does its thing. For some plants poking the cutting in the ground under the parent plant helps too; whatever hormones or enzymes or root symbiotic microbes benefit the plant generally will all be available at the foot of the parent.
Deletetry this: https://www.wikihow.com/Grow-Hydrangea-from-Cuttings
DeleteThanks Tigger. I'll do some reading and also try just poking some cuttings in around the big plant
DeleteI just planted some mint and parsley in separate pots here, we love our herbs in cooking.
ReplyDeleteI love having that mint and the basil and use it fresh as often as possible
DeleteI just love moussaka. The herbs look good.
ReplyDeleteIt's a long process but I always make
Deleteit a few times in the summer
Everything is as it should be!!!!
ReplyDeleteOpen up!
In my country.
With masks/distancing.
Compromised people,
Stay home!
🌸💜🌸💜🌸💜🌸
I really like Moussaka, but we can't buy minced Lamb here, and I'm too lazy to make my own. I have used Beef mince, but it's not the same. It'll be a while before we have Aubergines and Courgettes, but today I shall prepare all my Artichokes for lunch.
ReplyDeleteI always use beef. In fact I don't think I've ever eaten it with lamb even at a taverna.
DeleteI'm amazed... that's how I've always had it!!!
DeleteI like moussaka, always buy it as a ready meal to heat up, but there's some good ones around.
ReplyDeleteThe best way to get it...ready made!
DeleteMay 25th
ReplyDeleteJust read:
A domestic ban on travelling to the Greek islands has been lifted. Greek Prime Minister Kyriakos Mitsotakis said the country would open up to international tourism from 15 June
Looks like your lovely interlude, is about to be over. Better stock up again.
It had to come. The islanders need the income. There are virtually no new cases in Greece now so hoping checks on incoming tourists will keep it that way.
DeleteOur place has had so much rain you need to swim to the veggie garden
ReplyDeleteOne day soon I’ll start pruning the roses in my mind that’s when winter officially starts. It looks so bare
Your herbs look lush