Another Garden for National Garden Month - Southwest Indiana Master Gardeners Display Garden

This time I have images from an unexpected discovery in Southern Indiana in Evansville, IN.  During the fourth of July weekend in 2014 we went on a road trip and stopped at a number of places.  We were going down there to tour an LST (that is Landing Ship Tank a troop and equipment transport from World War. We stayed at a and drove into several times on each trip we drove by what looked like a garden area set way back from the main road.  I could not see what it was exactly but finally after we were finished with the reason for the trip, we were passing by it again and I turned to my husband and said, I need to know what that is, can we stop?

My thought was that it might be a community garden, but it was not exactly that.

It was the Southwest Indiana Master Gardener Display Garden

They had been part of the annual garden walk a few weeks previous, so the garden was in its glory.  This was another garden with vignettes.  There was Cottage Garden, a log cabin, Frontier garden, a American Winners display area, and a wonderful Herb Garden complete with a thyme covered path and an arbor that was such a striking image that I must have taken a dozen photos of it.

The Cottage Garden, although without a cottage was well crafted and had a wonderful variety of plants and flowers.

There was a gazebo and a section with vegetables plants that according to signage provided produce for the local shelter and a school foodways program.

We wandered around for quite sometime as the plants were just perfect for enjoying and photographing and the weather was not too hot.

Some of the specimen plants were in full flower:

This Anise Hyssop is called Golden Jubilee with a great yellow green color to the leaves.

Their Borage was flowering with abandon and I wanted desperately to harvest it, but-- not my garden.

This Speedwell was a golden color called Veronica Aztec Gold.  Someone loved gold plant varieties like I do which only made me happier to have stopped.  

This is a golden Lemon Balm which I have wanted to acquire for a long time.

The grounds were criss-crossed by paths that allowed you to wander around and enjoy the various garden spaces and circle back to see them more than once.

The best thing about this garden was that the plants were well marked.  I could find out the species and the variety for many, which was great for making a plant wish list.

They used several types of markers.  This one identified this plant as Creeping St. John's Wort.  A new plant for me.

Here it is flowering!

There were Sunflowers, Oat Grass and Seagrass, as well as new echinacea hybrids and a nice selection of shrubs around the gazebo.

And one of my favorite parts of the garden, was the walking path with several varieties of creeping thyme all in flower.  I walked back and forth through here for more time than my husband had tolerance for.  He escaped to the gazebo to wait for me to stop stroking the plants.

The website for the Southwest Indiana Master Gardener Association has details for all their programs, upcoming activities and history of the garden and club.  There have been some additions to the garden since I visited in 2014 which might draw me back to see it again.  They have added a sensory garden which I am sure is full of herbs and scented plants.  If you visit Evansville, Indiana, I recommend stopping to see this garden located beside the Eykamp Boy Scout Center at 3501 E. Lloyd Expressway in Evansville, IN.

The next post for National Garden month is here.

Our previous post on the Elkhart, Indiana Wellfield Botanic Garden is here.

Dinner in an hour - Tilapia Fillets with Dill

Have a long day?  This meal is quick and easy and if you want to use dry herbs just cut the measurements in half.  And substitutions are possible.  If you prefer a less sweet combination swap out the dill for chives and the tarragon for savory or thyme. This is also a tasty way to make chicken cutlets.

Tilapia Fillets with Dill

4 (6 to 8 ounces each) skinless tilapia fillets, (6 to 8 ounces each)

Coarse salt and ground pepper

3 tablespoons light mayonnaise

1/2 cup finely chopped parsley

2  Tablespoons finely chopped fresh dill

1 Tablespoon finely chopped tarragon

Lemon wedges, for serving

Directions:

Preheat oven to 375 degrees. Place fillets on a rimmed baking sheet, flat side down; season generously with salt and pepper. Divide mayonnaise evenly over top of fillets; using a butter knife, spread, coating evenly. Sprinkle fish with parsley and dill. Bake until opaque throughout, about 15 minutes. Serve with lemon wedges.

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Marinade for Fish and Seafood - weekend recipe

There is a recipe book that I have that I use so frequently I had to actually go find it to get the title because I just call it the Thyme book.  It is entitled It's about Thyme by Marge Clark.  Marge Clark is considered to be one of the best early herb recipe book writers who was such an advocate for herbs in the 80s and 90s that when she passed away suddenly in an auto accident in 1999 we all lost an generous person willing to share the lessons of her herb and life experiences.  She published only a few books from her home in West Lebanon, Indiana, but all were a combination of herb tips, recipes and personal observations that made herbs so much more approachable for all of us.  I never got to hear her speak in public, but I feel like I know her the personable way she wrote her books.

Marinade for Fish and Seafood

1/2 cup olive oil
juice of 1/2 fresh lemon
1 Tablespoon fresh lemon thyme leaves, chopped
     or Lemon Verbena leaves, chopped

1/2 Tablespoon French Tarragon (or 1 teaspoon dried)
2 fresh green onions, finely chopped, including green tops

Directions:
Combine all ingredients and add to seafood or fish.  Marinate for 30 minutes to 1 hour, but no more.  Broil, grill or bake according to any appropriate recipe.  Makes about 3/4 cup.

NOTE:  Marinating fish longer than 60 minutes results in "cooking" the fish.

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Victorian Bath Tea - Bath Blend of the Month

Coming up May 1, 2019 I will being doing a special demo program called Body Beautiful Bath Botanicals (at Schaumburg Library) which will focus on how easy it is to use herbs to enhance your skin, refresh you hair and make your bath experience more relaxingly aromatic.  

I will be showing how to make bath and spa items, everything from bath tea to bath salts to lotions, salves and other items.  Participants will be able to take home a little something for themselves as part of the program.  

I have been debating what recipes to have guests make and one of the must haves is a bath tea blend.  The blend I am using is different than the one below, but in my search I found this one that I once sold at the Wheaton History Center gift shop.  It is a blend of appropriate Victorian Herbs and flowers with a refreshing traditional scent.

Lavender is balancing and will calm or rejuvenate depending on your need and what you combine it with.  Including rose petals and the geranium essential oil creates a deeply healing blend with this Bath tea.

Victorian Bath Tea

1/2 cup rose petals and buds

1/2 cup lavender buds

1/2 cup comfrey

8 drop lavender essential oil

8 drops rose geranium essential oil

Directions:

Blend the herbs together in a plastic bowl, then add each essential oil separately and stir to combine.  Allow to meld overnight, scoop ¼ cup into each muslin bag and store in an airtight container.  This recipe will make up to 8 bags.

April is National Garden Month - visit a garden near you!

In celebration of National Garden Month, I thought I would take a few posts and share some images from several public gardens that I have visited in the last few years.

                             


I will share a selection of photos of each garden with information on the location and how I found it.

My hope is to get you in the gardening mood and perhaps encourage you to visit these public gems.

I am going to start with the Wellfield Garden in Elkhart, Indiana

Located on the property of a previous and current artesian well water production area for the City of Elkhart they have turned the space into a floral recreation area with numerous garden vignettes that focus on styles of plants or a particular theme or time period.





There was a large section under construction in which I believe they are installing an Asian Theme garden which will require a trip back. but as you can see, the garden and the fauna are lovely.

I obtained many bee and fly and butterfly images during this visit.

This cottage garden even had a small cottage that covered a well pump.  The path and the plant choices were perfect for the style.  We visited on a hot day around my birthday in September, but the garden did not look spent or past its prime.  They just installed some great restroom and meeting room facilities meaning it would be a great way stop for a picnic and family event.

The water features from a small lagoon and stream and small lake and the water plants, woodland plants and other plantings surrounding it made for a very peaceful stroll.

Fifteen active wells pump water from the ground to two large storage tanks that are part of the municipal water system for the City of Elkhart.  It was created as a water system in 1884 and has been maintained by the City since 1925. It is one of 3 wellfields in the city and I think this use of the open space is without par anywhere I have visited.  It is still one of our favorite gardens.

                                 
Here is another well cover looking like a building.  They have blended the buildings and decorations into the landscape almost flawlessly with the gardens that surround them. There was a recent installation of a windchime that can be heard off and on as you stroll, but it was a dark bronze and although it was 7 to 10 feet tall and 5 feet in diameter I was right under it before actually saw it.  The tones it gave off were rich and deep and not loud but resonating.  I love windchimes and I have never seen one so unique.

The specimen plants I was able to photograph did include a few herbs, like this Elderberry.

This is Crane's bill a wild Geranium which was planted among a dwarf Lady's Mantle variety that was new to me.

Wanting to know what the Asian Garden will look like upon completion, will make us have to stop back again.  It was such a beautiful garden. We stopped here because we were headed to Southern Indiana to a special Civil War site, but War events must be offset by garden visits as required in the marriage contract.

Next National Garden Month post.

April Theme Recipes are Seafood - Kale and Broccoli Salmon Burgers

Since it is Lent I thought some folks might like a few seafood recipes to enjoy this month.  I am starting with one I found on Hummusapien.  I am on a hummus kick right now and found this website in a search. 

Kale and Broccoli Salmon Burgers

My husband used to make salmon loaf and this is a recipe similar to that, but the addition of  kale and broccoli with all their fiber, vitamins and minerals and you get something even more good for you than salmon alone which is rich in omega-3 fatty acids of salmon.

One 15-ounce can wild salmon, drained

1/2 cup almond meal (or old-fashioned oats or breadcrumbs)
2 eggs
2 tablespoons lemon juice
1/2 teaspoon salt

1/2 teaspoon garlic powder

2 teaspoons dill

2 teaspoons tarragon 

Pepper, to taste
1 cup very finely chopped kale (stems removed)
1/2 cup very finely chopped broccoli florets
1/2 cup chopped onion

Directions:

Place drained salmon in a large bowl, removing skin and bones if desired. Add eggs, almond meal, lemon juice, salt, garlic powder and pepper. Stir well to combine. Add kale, broccoli and onion. Be sure they are very finely chopped, or the burgers will fall apart. Mix well. Form into 5 tightly packed patties. Place on a plate lined with foil or parchment paper and refrigerate for at least 30 minutes. Heat a large skillet sprayed with oil over medium heat. Once hot, add refrigerated burgers. Cook for 5 to 7 minutes per side, or until browned.  Makes 5.

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails