A New Birdbath
For years I’d been bothered by a certain little spot in the yard, a weedy, unkempt area at the base of the giant spruce pine that grows by the living room windows. Every time I’d walk past it, I’d say to myself, “Boy, that looks …
For years I’d been bothered by a certain little spot in the yard, a weedy, unkempt area at the base of the giant spruce pine that grows by the living room windows. Every time I’d walk past it, I’d say to myself, “Boy, that looks …
I wanted to show you a few more pictures of my pond garden. This is a garden I’ve really struggled to get right. Rob and I built the pond in 2010, and I’ve been working on the surrounding garden ever since. The garden is contained …
In October 2017 Rob and I started developing our latest garden bed—a large curving area under the giant pecan tree in the backyard. For years this new bed looked rather awkward and scrawny, with lots of bare spots and weedy spots, but recently it’s had a glow up. The summer rains have made it so lush that I think I can finally share some pictures without getting too embarrassed.
The first step I took when creating the bed was to build a little stone patio to serve as the centerpiece. Usually my homemade patios are extremely bumpy and slanty, but this one actually looks pretty good. I’m not quite sure why. I think it may be due to the nice flat large stones I was able to procure at Native Nurseries (my favorite nursery in Tallahassee).
Once the patio was in place, Rob and I used garden hoses to help us come up with the shape of the surrounding bed. We traced the outline with blue marking chalk, then went over it with our edger so it would be a little more permanent. We put down heavy-duty brown paper from the hardware store to kill the grass and weeds, and then we covered the paper with pine bark mulch, which we bought by the bag at Roses. When leaves fell on the bed in fall, we let them lie. We even supplemented them with loads of extra leaves that we found on our neighbors’ trash piles.
Because the bed is rather big, mulching it took a while. But filling it with plants took longer; it took years. I like my shade beds to look really natural, like little forests, with an herb layer, a shrub layer, an understory layer, and a canopy layer. In this particular bed, the herb layer is made up of lady ferns, southern wood ferns, Christmas ferns, chain ferns, yellowroot, golden ragwort, and wild violets. The shrub layer consists of coonties, mapleleaf viburnum, camellias, needle palms, hearts-a-bustin’, and wild azaleas. In the understory you’ll find red buckeyes, an Ashe magnolia, and two young cedars, while the canopy is formed by the grand old pecan tree, a beech tree, and a southern magnolia.
In March of this year, I added a tidy edge around the whole bed using bricks arranged in a sawtooth pattern. The brick edging gave the bed a more finished look, and I started feeling pretty pleased with it.
“The new bed isn’t looking so bad anymore,” I said to Rob one day in April.
The animals that live in our yard seem to like it too. I often see box turtles sheltering under the fern fronds, and white squirrels (we have a population of white squirrels in Quincy) scurrying up the trunk of the pecan tree.
Even though I say I’m satisfied with the bed now, I know I’ll keep adding plants and decorations. And the plants will get bigger and more beautiful every year. One of the great things about a garden is that it just keeps getting better over time. It becomes lusher and more detailed; it grows in character. To see it changing and improving is a wonderful reason to get up every morning.
I’d like to introduce you to one of my favorite plants—star jasmine (Trachelospermum jasminoides), a fast-growing woody vine with evergreen leaves and, now, in late spring, loads of small, white, pinwheel-shaped flowers. Star jasmine is lovely to look at, but the real reason you’ll want …
For the past year, I’ve been working on outlining all my garden beds with bricks. I dig a trench around each bed, sink the bricks about halfway into the soil, and arrange them in a sawtooth pattern. The bricks add a nice, tidy edge to …
Tonight I’m finishing up a rare four-day weekend. It was so much fun and felt like such a luxury! During most of my time off, I worked on a painting of a chubby baby bunny frolicking in a patch of bluets. I took breaks every hour and a half or so. I’d go out in the yard and water plants with my trusty watering can (it’s so dry here right now!) and pick armloads of ripe satsumas (we have three loaded trees).
I also strolled around our three acres with June, our smart little tuxedo cat, on her new harness and leash. She looked so cute walking along beside me through the still-green grass littered with golden leaves.
“She’s doing just as well as a small dog!” Rob marveled as we walked on Saturday afternoon. “June, you’re being so brave out here in the big, wide world!” (June is an indoor cat, so going outside on her leash is an exciting new adventure for her.)
June began practicing her bounding then (she’s so athletic!), and I had to run as fast as I could to keep up with her. After bounding all the way around the house a couple of times, she started rolling on the sun-warmed driveway to celebrate. She was rolling and squawking and just generally rejoicing in being alive. When I carried her back in the house, she was very disappointed.
I always get nervous about returning to work if I’ve been out a little while. Today I woke up with an especially bad case of the Sunday scaries, so I decided to comfort myself by whipping up a big pot of Sweet Potato-Black Bean Soup. It was delicious—full of rich coconut milk and my favorite spices. I ate it sitting in the backyard under a big Moonshadow sasanqua, which was in full pink flower. (Rob had left for Atlanta on a business trip so it was just me.) I watched birds and talked to the trees and pretended it wasn’t the end of my time off but the beginning.
2 tablespoons grapeseed oil
1 large onion, minced
6 cayenne peppers, minced
4 cloves garlic, minced
2 tablespoons curry powder
3 teaspoons cumin
3 cups water
3 large sweet potatoes
2 15-ounce cans diced tomatoes
2 cans black beans
Salt to taste
2 15-ounce cans coconut milk
Heat the oven to 450 degrees and bake the sweet potatoes until they’re soft (about an hour). Let them cool, then peel the skins off and coarsely chop the insides. Set aside.
Heat the grapeseed oil in a large soup pot over medium heat. Add the onion and hot peppers and sauté until the onion is soft and translucent. Add the garlic, curry powder, and cumin and sauté for a few more minutes. Add the water, sweet potato chunks, tomatoes, and black beans and bring to a boil. Reduce heat to medium low and stir in the salt and coconut milk. Simmer for five to 10 minutes. Remove the pot from the heat and puree the soup until smooth using an immersion blender.