While we were building mini greenhouses on Saturday, I couldn’t resist taking photos of some of our flowers and plants in their fall splendor. The succulent above seems to change colors for every season. I love the rusty orange-brown for October!
Lavender is still going strong. I love the frosty blue-green leaves against the purple buds. The smell makes me gag, though.
A couple of red azalea flowers still hanging on.
Monarch butterfly caterpillars enjoying our parsley.
I decided to pick the last of the basil and attempt to preserve it for cooking through the winter. Also, before chopping down the last of the zinnia bushes, I cut a few flowers to make two final vases.
In a random conversation with a stranger, I learned of a technique for saving and storing fresh basil that I decided to try. I cut up the leaves into small strips with cooking shears and mixed them in a bowl with extra virgin olive oil. Then I spooned the mixture into an ice cube tray and drizzled with more EVOO. Once they’re solid, I put the cubes into a ziplock bag. I’m hoping these basil-cubes will work! I LOVE fresh basil in my pasta.
Black bamboo: you are stunning. I love you.