Wednesday, May 15, 2013

A Visit to the Nursery

A couple of weeks ago we made a little visit to a local nursery. I am so enchanted by this place! It's run by Asians, and watching all of the gardeners walking around in their broad, cone-shaped straw hats is fascinating. I just breathe in all of the deep fragrances around me and daydream of having a beautiful backyard retreat someday. This nursery has amazingly low prices ($4.99 for hanging baskets, $2.99 for the basil we purchased, $14.99 for trees, etc.) that tempt me even though we're just renting!

The boys loved riding on the wagon and seeing all of the plants, but the fish pond was their favorite!

Talmage was (and still is) the official basil caretaker. He loves watering it!

This tree was my favorite. Doesn't it look like it came from Narnia?

Our basil has been growing like crazy, so we have loved using it in dinners! It was a pretty nice size when we bought it (in the picture), but we'll have to put it in a new pot soon! Talmage likes eating the leaves straight. I'm sure much of that is due to the fact that he takes care of it. :)


  1. Ryan made me the perfect thing. He got a plastic basin for plants, not huge maybe 18-24" in diameter. The we planted five of our most commonly used fresh herbs. The great thing is that it's totally portable, so we started it early in spring and just brought it in at night so they wouldn't freeze. We'll do the same thing in fall, so should be able to have fresh herbs for most of the year, at the initial cost of about the price of one bunch at the store. Plus the tub and potting soil but those are one-time purchases that we'll use year after year. It looks pretty in the yard, and you can move it around to get just the right amount of sun. I liked it so much we gave one to each of our mothers for Mother's Day. We put parsley, cilantro, basil, rosemary, and thyme. So fun and delicious!

  2. Also, basil does really well even in the heat, but they're not perennial so when it starts to go to seed, we just take all the leaves and process them in a food processor with some olive oil to make a really basic pesto. Then put it in ice cube trays to freeze. Just toss the cubes in a freezer bag once solid, and you have a perfect basil pesto base ready in seconds.

  3. Thanks for the tips! When Mom told me about the herb basket you guys made her I was so impressed--that's perfect! I LOVE that idea. I'm hoping our basil doesn't shrivel and die in the intense heat we get. Last year our cilantro completely shriveled up. Maybe I need to bring it inside during the peak hours? Or give more/less water? In any case, I'm hoping we have better luck this time around. :) Hope you're doing well! I need to call you soon...


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