Don’t spill the smoothie!

It’s fun to be a forager. Every July, I look forward to hunting for Rubus occidentalis berries. We have a modest plot of land with a double-wide “cottage” about an hour’s drive north of our home. On that land are enough berries to feed an average family every day through the month of July.

Are these berries ripe?

If you said “yes” you are incorrect. Ripe Rubus occidentalis berries look more like this:

We call them Black Raspberries, but they’re also referred to as black caps, thimbleberries, and various other common names. This entire plot is filled primarily with Black Raspberries:

But that’s just one spot. The place is overloaded with them! When you hunt for Black Raspberries, you might see an obvious patch like this:

Or you might have to hunt a little harder for a patch like this:

Even the damselflies like the canes as landing spots.

They’re so plentiful, in some patches they stretch on and on into the woods.

Black Raspberries are sweet! They’re tasty right off the vine (of course, I’d recommend washing them if you’re going to eat a bunch). But here are two favorite recipes using Black Raspberries:

1. Triple Berry Crisp

1 1/2 C. fresh Black Raspberries

1 1/2 C. fresh Blueberries

1 1/2 C. fresh Mullberries

4 T. white sugar

2 C. all-purpose flour

2 C. rolled oats

1 1/2 C. packed brown sugar

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 1/2 C. butter

(Berry substitutions work well. Sometimes I use just two kinds of berries, making sure they add up to 4 1/2 C.)

1. Preheat oven to 350° F.

2. In a large bowl, gently toss together all berries and white sugar; set aside.

3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9X13-inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.

4. Bake in preheated oven for 30-40 minutes, or until fruit is bubbly and topping is golden brown.

5. Serve with ice cream or whipping cream.

2. Raspberry-Banana Smoothie (no sugar added)

1 C. shaved ice

1 frozen Banana

1 C. fresh Black Raspberries

1/2 C. water

Place ingredients in blender in order shown. Pulse blender several times to mix ingredients, then “frappe” or “blend” for several seconds until mixture reaches desired consistency.

Whatever you do, don’t spill the smoothie—Black Raspberries leave stains! But they taste oh, so sweet and delicious. Enjoy!

It’s tropical, all right

Two guests from tropical climates have been surprised by the diversity of plant life in my garden. The first was a visitor from Hawaii who spent a year here as part of a temporary career relocation. Unfortunately, she and her family had to endure the harsh, subzero winter. But when late May rolled around and she stopped by for a visit, she remarked, “Wow, this is every bit as beautiful as Hawaii.”

I remember thinking, “Really?” And, “I suppose but it only lasts a few months.” Instead, I believe I said, “Why, thank you…” and we launched into a discussion about climates and plants and other such comparisons.

The second was a recent guest on a warm afternoon. She looked out into the backyard and said, “Wow, that looks tropical!” Coming from someone who grew up in the Caribbean and travels back there frequently, the comment gave me pause.

I thought about the word “tropical.” Merriam-Webster defines tropical as:

1. Of, typical of, or peculiar to the tropics; or

2. Resembling the tropics, especially in being very hot and humid.

Well, the latter definition definitely fits during our current heat wave. And the Midwest climate is definitely as lush and fertile as the tropics during the fleeting, lovely warm season.

Anyway, I got to thinking about the annuals we grow here—plants that are native to the tropics and that thrive here in the summer but die when the temperatures freeze. It must be nice to have some of these beauties as perennials:

• Common Impatiens (Impatiens walleriana). Native to East Africa, these bright, summer annuals grow like bushes under the right conditions. Some botanical gardens plant them directly in the ground, although I tend to plant them en masse in pots with other annuals.

• Skyflower (Duranta erecta ‘aurea’). I recently discovered this plant because I was searching for chartreuse foliage for a potted arrangement. It’s native from Mexico to South America and the Caribbean.

• Bleeding Heart (annual) (Fuchsia magellanica). How wonderful it would be to walk out into the woods and find this beauty growing in the wild. Native to Central and South America and the Carribean, Fuchsia thrives in summer hanging baskets in warm Midwestern shade gardens.

• Common Coleus (Solenostemon scutellarioides). Sometimes Coleus foliage, alone, can be the standout in a potted arrangement. There are so many varieties of Coleus, each striking on its own, but especially vibrant when planted with other varieties. Coleus is native to tropical Africa and Asia.

• Sweet Potato Vine (Ipomoea batatas). Another plant with stunning foliage, the ornamental Sweet Potato is available in several colors and forms. The chartreuse variety complements bright pink Impatiens and Bleeding Heart. Sweet Potato is native to tropical North, Central, and South America.

We’re tropical here in the Midwest, all right. At least as long as the summer lasts. I won’t say I look forward to winter, but I’m thankful most of our summer days hover around the 80s. And that we have a chance to appreciate some tropical plants as annual plantings.

GBBD: Lilies rule!

It’s a good year for Purple Coneflowers, Liatris, Hydrangeas, and Delphiniums...and so many other plants. But the current stars are the Lilies!

I wish I could include all my friends’ amazing photos of Lilies, but then I’d have to contact everyone and get their permission. So, instead I’ll show the limited, but spectacular selection blooming right here in my garden.

The common Daylilies on the hill add a splash of color that I can see while I sit on the screen porch sipping a glass of wine on a perfect summer evening. Or while I’m at the kitchen sink washing dishes…or just gazing into the woods.

The three varieties of Daylilies planted in this problem area are thriving where no other plants (except Hostas) would grow. Their long foliage extends into a dry section under the eaves that gets hot afternoon sun but no rain unless the wind blows it in. Since the roots are firmly planted beyond the roof line, they get the moisture they need.

A stand of Asiatic Lilies took a few years to establish. But they’re thriving now. The problem in the past was rabbits! They'd eat (and still do if they can reach) the plump flower buds (just before bloom!) and then they’d strip the foliage from the stems. Granted, my fencing wasn’t very substantial, and I do plan to reinforce it. But I think the huge, fake snake and the Scallions planted around the Lilies might be keeping the bunnies away.

Unfortunately, they’re still destroying my Stargazer Lily. I really need to transplant it to a different spot!

This is what it looked like one year when the bunnies didn’t get to it:

Darn rabbits!

(Thanks to May Dreams Gardens for hosting Garden Bloggers Bloom Day!)

Wordless Wednesday: midsummer delights

(A sweet blend of Liatris, Hydrangea, and Lilium)