Fall Glory

I had another life once upon a time. It was an abundant life, although in very different ways than my current life is abundant. I guess that's why they say there are seasons in life... a time for everything.

When I was nearing graduation from BYU with a degree in horticulture, I knew I would be hard pressed to find a good job in my field in ol' Provo. Only now can I appreciate how lucky I was to stumble upon a job posting for this diamond in the rough. Morinda Gardens, more commonly known as Noni Gardens, became my second home at the base of Mt. Timanogos. Even now as I look at these pictures I feel like I am visiting an old friend. After two years of working in those gardens--sun, rain, and snow--that place became a part of me, and I like to think I became a part of it too.

I am a sentimental fool by nature, but working in nature brought it out in me even more. I love the four seasons and all of the nuances of change that correlate in the plant habitat. I thought I would share with you some snapshots of my gardens (if I may call them that) at this time in September of 2005.

The roses bloom abundantly in the very late days of summer, before fall frosts nip them in the bud.

Notice the view of the trees turning red on the mountain benches. I had a front row seat.

Grasses are one of my favorite sights in the fall landscape. This one is an annual (meaning it only lives one season), called Pennisetum setaceum ‘Rubrum’: Purple Fountain Grass.

Miscanthus sinensis 'Silberfeder': Silver Feather Grass... This beauty is a perennial (meaning it will grow back year after year).

Calamagrostis x acutiflora ‘Karl Foerster: Feather Reed Grass is one of my very favorites. I love how it is so tall and linear with gorgeous wheat colored plumes at the top.

Lobelia cardinalis: Cardinal Flower also produces a flush of color in the late summer warmth.

Acer palmatum ‘Red Filagree Lace’: Laceleaf Japanese Maple is already red, but adds to the fall landscape with its pretty hue.

Doesn't this make you want to visit my secret gardens? Maybe they aren't so secret anymore... but I like to think of them that way.

Roasted Tomatoes

Tomatoes top my list of favorite things. Fresh garden tomatoes, that is. Imagine my delight when we moved into this house to find about 10 sweet little tomato plants already growing! Little did I know six of them are vigorous, take-over-the-world, cherry tomato plants! They keep growing, growing, and growing...

I discovered quickly that these are going to be hard to keep up with. As much as I love them, there are only so many cherry tomatoes you can eat before you get a little (teensy weensy bit) tired of them! I began researching how to serve and use them in creative ways, and here are a few findings.

Once you have tried slow-roasting tomatoes you will be completely hooked. The slow heat brings out the sweet flavors and caramelizes them to perfection. It's easy too! First, half the tomatoes crosswise (or lengthwise for Romas) and spread them out face up on a parchment or foil lined baking tray. Then drizzle olive oil over them and sprinkle with seasonings. I used a little bit of basil and oregano, but you could use thyme, rosemary... whatever you like. Lastly, add some garlic! I only had minced garlic, but a couple of whole cloves on the tray would be good too. Roast them in a 200 degree oven for about three hours, or until they are shrively and a little dehydrated.

Once they are cool, try one of the delicious morsels. I bet you won't want to stop! They can be used in salads, pastas, omelets, over meat... the possibilities are endless.

I added them to a veggie spaghetti recipe I love that usually calls for fresh tomatoes. It bumped the recipe up from four to five stars in my book!

Another great way to use fresh cherry tomatoes is on focaccia. Again, this is so easy! I just used my quick pizza crust recipe, spread it out with some oil on the pan, pressed halved tomatoes into the dough, sprinkled some olives, onions, garlic, oregano, and pizza cheese, and drizzled with olive oil. About 15 minutes in a 400 degree oven and you've got a tasty treat!

Love grows on

Let me tell you the story of a strawberry plant.

This little transplant is the sole inhabitant of my west garden bed. It was introduced about two weeks ago, after a visit to Mike's Grandma Johnson. She is the most upbeat, adorable, sweet ninety-five year-old I know (don't mind that I don't know very many). Unfortunately she is sick from liver failure, but during our visit her concern was only for us. She knows how much Maddie loves to eat the strawberries in her back yard, so she insisted we bring some plants home with us.

This is Maddie a year ago, with strawberry juice dripping between her fingers in Grandma's back yard. Grandpa Andrews had a hard time keeping up with her demand for the juicy morsels.

{Grandma Johnson with her newest great-grand-daughter Ella}

It's amazing how love can live on through plants. Just as we will always think of Grandma Johnson when we eat strawberries, I will always think of my Grandma Jensen when I see the ivy on my parents house.

{My Grandma Jensen, holding me (blue) and my twin sister Dana}

When I was 12 years old, my mom helped me transplant some ivy slips from my Grandma to our house for a summer 4-H project. What began as tiny little plants now cover the entire east side of the house and try to sneak in through the roof and garage (in fact, my dad is getting tired of it invading and threatens to get rid of it!). It was my first official gardening experience, although my love for all things green began much earlier. My mom always named the wildflowers on hikes, picked bouquets of tulips and peonies from her beds in the spring, and grew gorgeous roses all summer long. Let's just say she planted a seed... and on it grows.