I went for a walk in an old right-of-way that had been abandoned. It had gone to weeds and small trees. There were butterflies, birds, animal trails, and signs of deer.


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A wealth of asters

While visiting St. Catharines, I found a field full of purple asters.


a field of purple asters

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Strange plants: dragon fruit

I’d like to share this: Dragon Fruit.

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Gourds on the Danforth

Danforth-gourds-2008-fall-6, originally uploaded by monado.

Yesterday we stopped at the local grocery store on the way back from a long run (for LotStreetWiz) and bike ride (me). I waited outside with the bike. I spent the time admiring the piles of winter squashes and pie pumpkins.

There are more pictures on Flickr.


BallardFarmersMarket76, originally uploaded by loriinae.

GrrlScientist has taken some lovely photos at a farmers’ market in Seattle, including these dahlias.

Now here’s a flower show!

Someone on BookCrossing found the annual Brussels carpet of flowers on Damn Cool Pics.

The carpet exists for one weekend only, in mid-August in the Market Square of Brussels, the capital of Belgium. It consists mostly of begonia plants placed directly on cobblestones (and presumably watered heavily every evening). Begonias are from the West Indies, but have been cultivated around Ghent area since 1860. The carpet is edged with turf and the flowers are packed together, 300 per square metre. The carpet uses about 700,000 flowers. After the pattern is drawn, it takes about 100 gardeners about four hours to assemble the carpet, which is 77 x 24 metres.

Uses for dandelions

If you have dandelions in the yard you can use them for salad -= just the leaves. Slip a knife at a shallow angle into the root and the rosette of leaves comes off. They’re bitter, like endive only more so. I like them with a dressing heavy in vinegar and salt. And maybe eat them with bread for relief. They’re rich in Vitamin A.

You can also make mashed potatoes and after mashing them, stir in dandelion leaves for some colour and contrast. They don’t seem quite so bitter that way. I was told this was “bubble and squeak” but I think the traditional recipe is made with leftover cabbage.

You can go on harvesting them as long as they are young and tender. When they bloom, they become even more bitter and it’s time for your lettuce to be up.