Celebrate the Summer Solstice by adding perennial sunshine to your landscape! This compact and free-flowering Black Eyed Susan, Viette’s Little Suzy, produces an abundance of golden-yellow, dark eyed daisies from summer through fall. It is an easy choice for the front of the garden as well as in containers. The blooms attract pollinators and seed heads provide food for songbirds in winter.
Height: 12 – 18″; Width: 18 – 24″. Prefers full sun to partial shade and moist, well drained soil.
For this cross between a tart, a trifle and a fool,
the baked pastry is broken into shards and layered
with the whipped cream and the strawberries in
coupes. Extra pastry can be frozen in individual
balls for later use or rolled out to make cookies.
Pate Sablee ~
1 c unsalted butter
3/4 c confectioners' sugar
2 egg yolks
1 drop vanilla extract
2 c flour
a little salt
Allow butter to soften in large bowl. Work in
the sugar then stir in yolks and vanilla. Add a
little salt. Gradually add flour until you have
a ball of pastry. Divide in quarters, wrap in
parchment paper. Refrigerate the amount you are
using for one hour. Freeze the rest.
Preheat oven to 400 degrees. Roll out pastry on
lightly floured surface until it is about 1/16"
thick. Press out several 3" discs with a
pastry cutter. Place on prepared baking sheet
and bake until the pastry is golden, about 8
minutes. Cool on wire rack.
Rinse, hull and gently dry 1 cup strawberries.
Mash 1/2 the berries with 1 tablespoon of sugar
and a squeeze of fresh lemon juice. Cut the
rest of berries in half and add them to the
sauce. Chill for an hour or two.
Whipped Cream ~
Whip 2/3 cup whipping cream with 2 teaspoons of
Just before serving, break 3 of the pastry
cookies gently into large-ish pieces. In coupes,
layer the cookies with the whipped cream and
strawberries. Serve at once.
Chopped chives are a mandatory garnish for this delectable soup!
6 to 8 leeks 2 Tablespoons olive oil 3 Medium potatoes, peeled, sliced thin 4 Cups hot vegetable or chicken broth Salt & freshly ground black pepper 2/3 Cup cream 1 Tablespoon fresh lemon juice Chopped chives
Prepare the leeks by cutting the tops off where they begin to turn green. Slit each down the middle from the cut end to just above the root end. Wash in cold water, rinse and dry. Slice the leeks crosswise very thinly.
In a saucepan, heat the olive oil over medium heat. Add the sliced leeks. Cover and let the leeks sweat over gentle heat for 5 minutes. Uncover and cook 5 minutes longer until the leeks are softened. Add the potato slices and stock. Bring to a simmer. Cook until the potatoes are tender, about 10 minutes. Add salt and pepper as needed. Cool the soup a little then blend in batches until very fine. Strain into a deep bowl. Add the cream, stir very well and add the lemon juice.
Chill to serve cold or re-heat to serve hot. Top with freshly chopped chives.
Blue Wild Indigo has masses of beautiful spikes of indigo pea-like flowers from mid spring to early summer and are excellent for cutting. Its round leaves are lime green in spring and turn olive green throughout the season. Blue Wild Indigo grows 3 – 4′ tall at maturity and spreads 3′ wide. This plant does best in full sun to partial shade and is an ideal choice for a low-water garden.