Easy Peasy Crockpot Apple Butter
Apple butter on the stove is a sure sign of full-throttle autumn activities around here. With boxes and bags of apples begging to be...
Bringing Up Buddy
Our sorely-missed Sou'wester winds have returned to slog the island, hellbent on casting leaves like confetti, reviving moss to its rightfully green state, and painting each pane with raindrops and rivulets. The...
Tabletop Flowers: Dahlias Without Water
I had the pleasure of providing flowers for a friend's wedding this summer, and in the process learned a thing or two about tabletop floral displays,...
Keeping Vashon Neighborly
After a recent trip to Seattle, I sat on the ferry feeling as though I had visited the moons of Jupiter, or at least...
I Grow Dahlias, Dahlias Galore
Let's talk Dahlias! I try not to play favorites with flowers. Sure, a spring peony can unfurl seemingly unmatched, that is until I spot...
Mirabelle Plum: Nature’s Little Gumdrop
I like to try out fruit trees like some folks enjoy trying on shoes. So many fruit trees, so little time, and with each success,...
Peach Melba Pie Takes Center Stage
French chef and restaurateur Auguste Escoffier created the original Peach Melba dessert in honor of 1890s songbird Nellie Melba. (Melba toast is another story.) The simple,...
Nanaimo Peach Tree: Winner in the Maritime Northwest
Spend a few minutes on my blog perusing summer posts, and you'll easily grasp my love of growing and eating fresh fruit, and note...
The Bold, Brief Life of Brown Betty
Sad news is a truth I'm wary of sharing, but my plucky hen Brown Betty deserves her day in the sun, and unfortunately a day in...
Decanting Your Dinnerplate Dahlias
Serving up some dinnerplate dahlias
Dinnerplate dahlias are no shrinking violets; their presence is bold, beautiful and often times bigger than a vase can hold,...
