Red Yucca

 When the tall plumes of Red Yucca brighten up the Dallas landscape, it’s time to break out the mojitos: summer can’t be far behind. We’ve had a long, cool, graceful spring filled with the most beautiful roses in years. But today’s crushing heat and humidity signal the end of May, the last days of the school year, and the start of sun tan season.

Red Yucca With Larkspur in Background at The Demonstration Garden

Gardening just doesn’t get any easier than Red Yucca. You mix in expanded shale into your clumps of clay soil (for better drainage), plant the yucca, and watch its red blooms for 30 (THIRTY!) Weeks of the Year. Then you trim off the spent flowers at the end of the season. After yucca is established, you don’t even water it; the plant lives off rainfall. Poor drainage is its only downfall.

No wonder TXDOT plants these in large groups along the highway. Whizzing along at 70 mph, a large swatch of Red Yucca is breathtaking.

The one-inch bell-shaped flowers cluster up and down the stalks, rising 4 to 6 feet above the ground. Flowers are full of nectar and irresistible to hummingbirds. The most common flower color of Hesperaloe parviflora is the lovely coral outside, with pale yellow on the inside. A solid yellow selection is also available.

Close Up Red Yucca Bloom

Red Yucca is a great choice to use around swimming pools and patios. Combine it with ‘New Gold’ lantana to pick up the soft yellow insides of the bloom or Coral Autumn Sage to repeat the color of the yucca’s flowers. Add a few grasses and you’re ready for a carefree landscape.

Coral Salvia and Lantana, New Gold

Mix me another mojito and pass the sunscreen.

Elizabeth

Close up photo of Yucca by Harry Cliffe

Spring Field Trips, West Dallas Community School Returns To The Demonstration Garden

 At The Demonstration Garden we have enjoyed having West Dallas Community School 4th and 5th graders come to our garden.   The students at  have a nature studies class and come to our garden well prepared. 

They experience nature on a daily basis with their very own garden at school and by coming to our garden on field trips.  These students are tasting fava beans for the first time.  Notice the smiles on their faces and carrot and rosemary in the pocket.Fifth Graders From West Dallas Community School and Dallas County Master Gardener, Abbe in background

These boys are looking  carefully for ladybugs on the roses.

West Dallas Community School Boys Visiting The Demonstration Garden

We are happy to have children come to our garden and they are happy!

West Dallas Community School Spring 2013 At The Demonstration Garden

A WIN/WIN SITUATION FOR EVERYONE!

Ann

Pictures by Starla

“Without continuous hands-on experience, it is impossible for children to acquire a deep intuitive understanding of the natural world that is the foundation of sustainable development. ….

A critical aspect of the present-day crisis in education is that children are becoming separated from daily experience of the natural world, especially in larger cities.”

Natural Learning, Creating Environments for Rediscovering Nature’s Way of Teaching, Robin C. Moore and Herb H. Wong

2013,A Beautiful Spring in Dallas

Dallas gardeners have enjoyed a long, lovely spring and I don’t think we have glowed enough about it . If you feel like glowing, make a comment at the bottom of this post.  We will send a package of seeds from our garden to the first 10!

Think back to our post, A Texas Spring?  Week after week, we have enjoyed blooms galore!

We planted these Oxeye Daisies in 2009 and this year they have been a “best of show” type exhibit. 

Oxeye Daisies Blooming at The Demonstration Garden

Our Earth-Kind® Roses have bloomed continuously as you can see looking through Lafter and Maggie. 

Earth-Kind Roses, Lafter and Maggie at The Demonstration Garden on Joe Field Road

Our Iris have finished blooming so we must say goodbye to them.

How appropriate this one is called Bye Bye Blue!

Iris with Poppy Blooming in Background

Ann

A Letter To Mom After A Field Trip To The Garden

Dear Mom,

Our wonderful first grade teachers of Grace Academy took us on a field trip to a garden.  And not just any garden, this garden and Dallas County Master Gardeners  taught us about flowers, herbs, vegetables, and two kinds of composting. Mrs. Medina and Mrs. Metheny of Grace Academy, Dallas, Texas

We made garden journals and recorded what we were learning in the garden that day.

Garden Journals at The Demonstration Garden,2311 Joe Field Road, Dallas

We learned the language of flowers and made tussie mussies.

Grace Academy Student with Tussie Mussie

Tussie Mussies and First Graders Visit the Garden with Dallas County Master Gardeners

Thank you, Mom, for all you have done for me.  Happy Mother’s Day!

Can we go back to that Demonstration Garden on Joe Field Road soon?

Love,

From Your First Grader

**********************************************************************

Written through the eyes of  the children on our field trip Tuesday by Ann.

Hope you don’t mind!

National Lemonade Day-May 5, 2013

Lemonade With Mint

Mint or Lavender LemonadeMake a simple syrup in a saucepan – ¾ cup sugar, ½ cup water, ¾ cup packed fresh mint leaves (for lavender lemonade substitute 1 ½ tablespoons dried lavender flowers for fresh mint). Bring to simmer, stirring occasionally, & cook until sugar is dissolved. Remove from heat & let steep for 10-15 minutes. Strain through a sieve, catching liquid in large measuring cup, pressing mint leaves to extract liquid. In large pitcher, combine sugar syrup with 1 2/3 cups fresh-squeezed lemon juice, 4 cups ice & 4 cups water (or more, to taste). Pour into glasses or Mason jars (I had 1 pint size; we filled them half-full w/lemonade, then added ice cubes), garnish with lemon slices & sprig of mint. Makes 6-8 servings. Note: I doubled this recipe and served it to our volunteers after our field trip with West Dallas Community School on Tuesday. Refreshing-just like being with kids in the garden.

Annette

Recipe from The Dallas Morning News

To read more about National Lemonade Day, click here.

MAKING A LIST: SPRING PLANT SALES

 I am not one of those people—and you know who you are—who are very organized.  Ask anybody. The spring trip to the local plant sale usually goes like this:  “Plants for the vacant spots in the front flower bed? Ok, this year,” I muse to myself,  “we’re using ______ colors, and I don’t have one of _______, yet. “ 

Plant Sale Shopping in Dallas

Not this spring. This year, I’m going to have a PLAN. The real deal: down to the ¼- inch, drawn on the drafting board with the compass and scale ruler kind of inspiration.  And from the plan, I’ll have a plant list.  Clutching the plan tightly, I’ll march into the spring plant sales that lure gardeners much like the waft of ribs from the barbecue joint seduce ‘cue lovers.  No impulse purchases for me.  I’ll have something I’ve never had before: a shopping list. Not on the list? Not in the checkout line. 

I did get the plan drawn up.  It took several weeks of looking at the favorite plant books, doodling around on the computer, and checking on mature sizes of plants.

Each plant had a circle drawn to scale representing its place and size in the grand scheme.  I finally had the shopping list. 

Things began to unravel within minutes at my first plant sale of the season.  Blame the perfect spring day. Chalk it up to cash burning a hole in my pocket. Proceeds go to four charities? Oh Lord, help me now. 

 Needless to say, I emerged from the check out line with two unplanned Eryngium ‘Blue Glitter’ that promise a cool purple thistle-looking bloom. Cardinal Flower Lobelia cardinalis wasn’t on the list either.  But how else was I going to have “dense spikes of brilliant red blooms that are a hummingbird magnet?”  Just put “hummingbird” and “magnet” in close proximity and I am a goner. I bought three. 

Chiding myself, I shopped at the Texas Discovery Garden plant sale the following week.  Russian sage, black-eyed Susan, asters, and Mexican sunflower went on the cart.  Each of those was on the Shopping List. 

But then I fell for Miss Huff lantana.  The “BEST of the lantanas” says the plant description.  I bought two.  I overlooked that it grows 3-6 feet high. The Best of the Lantanas needs to be moved to the side yard. 

It was getting easier to tally what purchases were not on the Shopping List: Bridal Wreath vine, “Peter’s Purple” monarda, Louisiana iris, Mountain sage…… 

Husband Mike’s only request was for something to shade the brick wall of the house from the hot west sun.  I snagged dwarf pomegranate ‘Nana’ at a sale in Collin County.  Perfect plant: 3-6 feet tall, orange blooms and fruit from spring to fall, gorgeous color next to the brown brick.  The next day as I popped it out of the pot, I noticed a slight discrepancy: the tag said ‘Wonderful’ which grows into to a small tree. 

Oh bother. Is it 3-6 foot ‘Nana’ as the plant list specified? Or have I planted a really, really big ‘Wonderful’ pomegranate? Time will tell.  

Elizabeth

Love In The Mist, Nigella damascena

Love In The Mist At The Demonstration Garden on Joe Field RoadSome cottage garden favorites just do not work for us. Towering foxgloves just rarely tower, but Love in the Mist that’s a happier story.

Love In The Mist Blooming In April In Dallas

It’s true it doesn’t care for heat but still it loves spring here and adds a pretty airy charm to the early garden.  Its easy care as long as you remember Love in the Mist doesn’t like heat.  So the seeds are best planted in fall or early winter;  the plants establish themselves over the dreary months and then grow amazingly fast and start to bloom when warm days arrive.  The flowers are in shades of blue as well as pink and white  with fine foliage that is a treat in itself. When flowering is done, the seed pods form. 

Seed Pod Of Love In The Mist

Remember,self seeding annual, means you have to allow the seed pods to become mature but in this case it’s really an added bonus as the pods are intricate stripped balloons that add interest to the flower bed and can be saved for arrangements as well. Just be sure that some seeds fall to the ground. It’s the circle of life right there in your garden; the seeds will find their way and when winter comes they start to grow  and soon…

Susan

Pictures by Starla and Ann

Mexican Chocolate Cake with Praline Frosting

Mexican Chocolate Cake Served At April Master Gardener Meeting 

1 cup boiling water

3 ounces unsweetened chocolate

½ cup butter, softened

1 teaspoon vanilla extract

1 ¾ cups brown sugar

2 eggs

1 ¾ cups plus 2 tablespoons flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup sour cream

½ cup finely chopped pecans

Pour water over chocolate in bowl.  Stir to melt and set aside to cool.  With mixer, cream butter and vanilla, add brown sugar and blend well.  Beat in eggs, 1 at a time.

 Sift flour, soda and salt into creamed mixture and mix well.  Blend in sour cream and chocolate mixture.  Pour into greased  9×5 inch loaf pan.  Bake at 350 for 1 hour and 15 minutes.  Cool for 10 minutes and frost.  Garnish with pecans.  May be prepared ahead.

Frosting 

½ cup butter

1 cup brown sugar

¼ cup milk

1 to 2 cups confectioners’ sugar, sifted

½ teaspoon vanilla

Blend butter and brown sugar in saucepan.  Boil over medium heat for 2 minutes, stirring continuously.  Add milk and bring to a boil.  Remove from heat and cool to lukewarm.  Gradually stir in sugar until frosting reaches desired consistency.  Mix in vanilla.  

Serves 12

Linda

Black Bean Salad with Lime Cilantro Vinaigrette

Black Bean Corn Salad with Lime Cilantro Vinaigrette

Black Bean Salad with Corn, Red Peppers, Avocado

and  Lime-Cilantro Vinaigrette 

2 15-ounce cans black beans, rinsed and drained

3 ears fresh cooked corn, kernels cut off the cob

2 red bell peppers, diced

2 cloves garlic, minced

2 tablespoons minced shallots, from one medium shallot

2 teaspoons salt

¼ teaspoon cayenne pepper

2 tablespoons sugar

9 tablespoons extra virgin olive oil, best quality such as Colavita

1 teaspoon lime zest (be sure to zest limes before juicing them)

6 tablespoons fresh lime juice

½ cup chopped fresh cilantro, plus more for garnish

2 Haas avocados, chopped 

Instructions 

Combine all ingredients except for avocados in a large bowl and mix well.  Cover and chill for a few hours or overnight.  Right before serving, add avocados and mix gently, being careful not to mash avocados.  Garnish with more chopped cilantro, if desired.

Serve at room temperature. 

Servings: 6-8

Linda