We have been in Oregon a little over a week. Long days in the yard still don’t show much effort but the work goes on. Last year in December our little area on the coast received 20 inches of rain, that could possibly be four years of moisture in Arizona.
The garden has been mole proofed. My husband dug down the inside walls of the garden and installed wire mesh all around to help thwart any break-ins and a mole and gopher sonic spike has been installed. Well see who has the last laugh, I think it might be them, but there is always hope.
Still have not finished the planting but I’m getting close. My rosemary, sage and chive plants quadrupled in size. Below is a picture of the rosemary.
With the chive blossoms I made chive blossom vinegar. I first saw this on the Marisa's blog, Food In Jars, a few years back. The method is so easy, you really don't need a recipe. First cut the chive blossoms off the top of the stem.
Next clean the chive blossoms by soaking in water a few hours. This should help remove the dirt and bugs. Spin the tops dry in a salad spinner. Add 2/3 of the blossoms to each jar, then pour distilled or white wine vinegar to top. Seal jar and set in a cool dry place for about 2 weeks. Strain and enjoy. Marisa makes salad dressing and other things too, check out her website here.
We hike somewhere every day. Today it was the Cape Perpetua area. Always so pretty.
On the beach there was someone drawing Garfield the cat, pretty talented.
These pink columbines will be adorning our table tonight.
This should be a full week-end. Happy Memorial Day to everyone and a heartfelt thank you to all that serve and have served. Take care!