Project DNF
The front entry is still a work in progress. The second smaller planter arrived Sunday, but was delivered to the side yard not the typical drop off spot -the front porch. Took me a while to find it. Also, I can't just blame the delivery - I realized I don't have a plant picked out for the other side. I would love to put an agave there but it's full shade. Maybe I'll luck out and find a shade tolerant agave, perhaps Agave guiengola?! Any suggestions? A quick peek, trying to dig deep into restraint and keep the area clean. Not my forte. And 5 different type of rock is not really restraint is it?
I moved this fern (mounted by Ivan in the Y of a branch) to higher ground. It really suffered from the move to Livermore from Berkeley, but has adapted to higher highs and lower lows. *I should clean it up.
The pumpkins have really taken off. This is 'Blue Doll" growing up and over the greenhouse. Very large finely textured pumpkin - honestly the most delicious squash I've ever eaten. Roasted with olive oil and salt & pepper. I can't wait!
As luck would have it, 5 months later! It's hard to tell from the picture, but this is a good sized barrel. I'm tempted to put it back in the slope, the rotten center facing away from view and let this form into a big clustered barrel. Or would you pop off the babies, please comment and let me know "What would you do?"
Maybe try a Mangave in that front entry spot instead of a sun-loving Agave? Many of my Mangaves seem to prefer a bit of shade and I've lost some of those I placed in full sun (although drier than optimal conditions may have been a factor there). The pumpkins are off to a great start!
ReplyDeleteOh, I love this idea- thank you Kris!!! You're right on, the spot gets about an hour of sun in the morning which would be enough to keep it happy.
DeleteYay for you with the pumpkins. :-) I grew white ones a few years ago.
ReplyDeleteCarla
They are delicious, and very pretty as they turn blue.
Deleteunpopular opinion, shouldnt AI be able to make crypto and stock market analysis, since they are the future
ReplyDeleteSpeaking of "the most delicious squash...roasted with olive oil, salt & pepper": That's how I fix Delicata squash. It doesn't require peeling, which is a bonus. Did you ever grow that one?
ReplyDeleteChavli
I love Delicata squash, in fact I've eaten a couple this week. And it's so nice not to bother taking the skin off. I WILL grow them next year!
DeleteThank you Liz, I am happy with it so far!
ReplyDeleteLove the combinations of plants and the locations. The Canna foliage is magical, isn't it? Great capture! That Dahlia...the foliage AND the flower...wow! :)
ReplyDeleteThank you Beth :)
DeleteYour Y fern is spectacular, and I spied a pyrrosia in the first photo!
ReplyDeleteOh what a healthy pumpkin. You can grow anything.
ReplyDeleteI have a parent/cantaloupe story too. Growing up, my father always put mayonnaise on his cantaloupe. Not a small drop, but a large tablespoon glob on every bite. Ugh! I hated it growing up because every bite he gave me oozed with mayonnaise. It wasn't until I was in my twenties and out at a restaurant with friends that I cautiously nibbled a bite of cantaloupe. I loved it! It was then that I learned nobody else in the whole world dips their cantaloupe into mayonnaise. I do think it was weird and haven't grown out of that opinion. I can see salt and pepper on a cantaloupe though.
Jeannie@GetMeToTheCountry