1 We have just two beautiful white Agapanthus flowers. They are being battered by the wind so I hope they survive.
White Agapanthus
2 Today we picked our first two courgettes (zucchini for readers from the US and maybe elsewhere too). I wish you could have smelt them cooking in a little butter with lemon rind – so delicious.
Lemony Courgettes
3 The sustained sunshine has encouraged the tight flower buds of the Hydrangea Seemannii to open. They are very delicate and pretty.
Hydrangea Seemannii
Hudson Howl
July 22, 2013 at 5:51 pm
Canada -it is zucchini and I like’em. For some reason I’ve become gaga over coconut oil and a dash of sesame seed oil, So am thinking a squirt of lemon and dash of sea salt on this years crop might be in store.
Agapanthus I don’t think I recall seeing them where I live, reminds me hosta flowers not the green part. Hydrangea don’t winter all that well. You have to tuck them in a bed of leaves wrapped in burlap and cross your fingers. This one has a whimsy look about it.
mybeautfulthings
July 29, 2013 at 2:48 pm
I love this lacy version, it does have a touch of the whimsical, I agree.
So, zucchini in Canada too. I like the idea of sesame and coconut oil but there’s been so much rain while we’ve been away that the few that were on the plant have rotted. Now we’re home again, I shall have to nurture them! 🙂
valeriedavies
July 22, 2013 at 5:59 am
White agapanthus – love them
Jim in IA
July 21, 2013 at 9:29 pm
The Courgettes look delicious. Sometimes we cut a zuchinni lengthwise and hollow out some of the interior. The half looks like a long boat hull. It gets filled with some spicy italian sausage, kalamata olive, and covered with parmesan cheese and olive oil. Bake until tender. Zuchinni boats are great.
mybeautfulthings
July 21, 2013 at 9:31 pm
That sounds de-licious! Our courgettes were very tiny so no use this time for making boats. Hopefully the next ones will be bigger. 🙂
Jim in IA
July 21, 2013 at 9:36 pm
They could be zuchinni kayaks. 🙂
djdfr
July 21, 2013 at 8:42 pm
First two round courgettes last night with a rice stuffing. 🙂
mybeautfulthings
July 21, 2013 at 9:24 pm
Sounds lovely. Ours were tiny! Much too small for stuffing but I’d like to know your recipe for future use! 🙂
djdfr
July 22, 2013 at 9:03 am
I cooked 1/2 cup rice, chopped up the insides of the courgettes, added a small tomato, a shallot, garam masala, cinnamon, almonds, and raisins, Some salt. Topped with cheese and baked.
mybeautfulthings
July 22, 2013 at 9:36 am
That sounds amazing! It will definitely be on our menu when the courgettes grow a bit more! Thank you very much. 🙂