Botanical and garden photography by Gayla Trail.
I sat here for a good 10 minutes deliberating how to title this post and decided to play it safe, because truth be told, I have no idea what kind of clematis this is.
This yellow/green stunner is another from Barry’s garden and perhaps he will come by soon and identify it for us.
Here’s a second shot from beneath.
This is what fresh nutmeg looks like when it has been removed from inside the larger pod. The fiery looking red sheath (technically called an ‘aril’) is mace, a spice in its own right. Mace tastes a lot like nutmeg, but stronger.
So pretty and fragrant. Isn’t it cool how the mace leaves an imprint of its growth on the nutmeg shell?
I took this photo of a giant bowl of nutmeg and mace at a party for someone who was visiting from the Caribbean (Here’s the part where I slip in a public apology for staying too late, acting the fool, and running at the mouth with possibly inappropriate stories). Guests were instructed to take a few pieces of the fresh spice home. I always buy my nutmeg whole and have purchased dried mace blades, but have never tried any so potent. The nutmeg still needs to be cracked from its shell before use!
What will I make first?
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Probably not exciting to most, but I am loving the broccoli I am growing on the roof this year. I would hug them if I could. I’m clearly losing my mind and maybe need to get out more.
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Today’s photo was taken by Davin.
Yesterday was the first day of summer (YES!), which just happens to be coinciding with the near end to some of the roof lettuce. As I was harvesting a couple of heads that were starting to get bitter, I noticed how much this head of ‘Four Seasons’ lettuce looked like a bouquet and asked Davin to take a picture of me holding it like one.
Don’t you think it could work as an alternative wedding bouquet? How about a smaller head as a boutonniere? If I were to suddenly decide to stop living in sin (16 years and counting!) I would totally do this. Maybe with a couple more heads of lettuce thrown in. Then we’d wash it up and serve it at the reception.
Someone do this! Someone go to the prom wearing this as a wrist corsage. Send me a picture when you do.
Related: Make an edible chive bouquet.
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This is the flower of the horned poppy (Glaucium flavum), another from Barry’s garden.
It’s a stunning flower, but what I really like about this plant are the blue/green leaves. They have a very interesting shape and structure, and are covered with tiny hairs. They’re the kind of leaves Karl Blossfeldt would have photographed. I checked my book shelf and they’re not in there, but that’s not to say he didn’t, just that they aren’t in the book I have.
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