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February 5, 2010

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Pretty Little Daffodils

My friend Barry is growing these sweet and simple daffodils (Narcissus cantabricus) in his greenhouse and they’re currently in bloom.

I enjoy daffodils in a general way, much like I enjoy most flowers. However, I tend to be underwhelmed by their arrival as they come late when spring has already been around for a spell.

So over it.

It’s typically the early bloomers like snowdrops and crocus that perhaps get more hype from me than they’re worth since they are some of the first flowers to make an appearance. By the end of winter I am so gleefully giddy to see that spot of colour peering out from underneath the melting snow, I could throw myself onto the ground and cry with thankfulness.

We’re going to make it out ALIVE!

That grateful enthusiasm is a bit how I feel about these minute greenhouse daffodils. And they’re cuter than the big fluted type to boot.

Cup and Saucer Flower

Cup and saucer (Holmskioldia sanguinea), a tropical flowering shrub I saw growing in Dominica.

Zinnias (in the Caribbean)

I really didn’t expect to see zinnias in the Caribbean. Anyone who has tried to grow them in a humid environment knows that zinnias + humidity = powdery mildew festival. And yet there they were, time and time again, completely powdery mildew free.

Maybe it’s the hot sun, the soil, or maybe the plants I saw just happened to have decent air circulation around the leaves. I don’t know. It’s a mystery.

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February 2, 2010

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Kohleria ‘Brazil Gem’

This kohleria was another Gesneriad (African violet family) that I was completely taken with at Erica’s house. You can see a photo of the entire plant at the top of this post.

The flowers are pretty, but it’s really the rusty red leaves that got me. I imagine this would be gorgeous backlit by natural light streaming in through the window. Just the thing to brighten a crisp winter day.

Fresh Coffee Bean

On our last day of the trip, our friend David in St. Lucia picked some red, ripe coffee beans (aka cherries) off of the Arabica bush, one for each of us, and instructed us to bite through the thick skin with our teeth.

Next, he said, remove the beans and put them in your mouth, but don’t bite them.

We were all surprised to discover that the thin layer of pulp covering the bean had a sweet, citrus taste, not unlike the delicious fruit that covers the fresh cacao beans! Who knew? My mind was blown.

This is one of the things I cherish most about that trip. We experienced new tastes and delightful discoveries nearly everyday. And some days were bursting with more than my brain could take in.

I think I’ll go make myself a cappuccino now.

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