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Archive for July, 2015

Bloom Day 7/15

Desert Willow

Desert Willow

Red Yucca

Red Yucca

Society Garlic

Society Garlic

Esperanza - Tangerine

Esperanza – Tangerine

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Frog fruit

Frog fruit

Lantana - New Gold

Lantana – New Gold

Bicolor Iris

Bicolor Iris

Larkspur

Larkspur

Crepe Myrtle

Crepe Myrtle

Coneflowers

Coneflowers

Crossvine

Crossvine

Fall Obedience Plant

Fall Obedience Plant

Thanks to Carol of May Dreams Garden for hosting.

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It wasn’t intentional, but somehow my back garden became almost entirely purple. I get some columbine in the spring, and some turk’s cap and betony are currently blooming, but other than that, all shades of purple.

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Buddleia — Seems “Royal Red” is purple

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Coneflowers

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Winecup

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Greg’s Mistflower

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Lamb’s Quarters

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Ruelia Nudiflora – Native Petunia

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Larkspur … in July??

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Fall Obedient Plant — in July?

Can’t believe I have Larkspur and Fall Obedient Plant blooming simultaneously

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Especially during the summer, I let the garden inspire me on what’s for dinner. Tonight’s combination was spaghetti squash, tomatillos, jalapeños, onion, and tomatoes.

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I started by cutting the squash in half, and placed it upside down in about 1/2 in of water. I cooked it at 350 for about 40 minutes.

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Next I chopped up an onion, about 10 tomatillos, 2 jalapeños, and a tomato. I also added 1 clove of garlic (grated), salt, and pepper.

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I cooked this down for about 30 minutes, until it thickened up. I did more of a chunky sauce, but you could also add chicken stock.

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Meanwhile, I cooked up some venison micro-stew pieces with some salt, pepper, and olive oil.

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I pulled the spaghetti squash with a fork and added a little butter, salt, and pepper.

Then I put it all together. Simple and so yummy!

Update … the leftover venison and tomatillo sauce make an excellent addition to breakfast tacos. Just add eggs, cheese, and tortillas. Wow! I could open a food truck with those.

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