It’s blueberry season, people. I’ve been waiting quite patiently for this time to come back around and it’s finally here! The weather has finally warmed up enough to ripen those beautiful berries and the U-pick farms around Washington are open for business! I could not be more thrilled, which is why I went to Bryant Blueberry Farm in Arlington on Thursday and picked my first 28 pounds of blueberries.
I’ve got art on the brain for some reason. This may be obvious, considering my last post and the newly added page to this blog, The Art. It’s just such a big part of my garden and my life, it’s gotta be part of this blog. So, my latest endeavor to beautify my space has been to create more garden lanterns.
Those of you that have been in my garden know that art abounds around here. I think one of the things I love the most about having a big yard is having space to decorate outdoors. I love me some color and even more, I love mosaics! (Remember these and this? Oh! And who could forget him?) I was blown away by Gaudi’s mosaics when I studied abroad in Spain during my college years, so when I came back to the states, I immediately found a mosaic stepping stone class. That class created a monster and I have since been mosaicing an abundance of surfaces around my home, inside and out. Well, this month marks the three year anniversary of my biggest project yet, a 12 foot by 5 foot tumbled stained glass mosaic mural, which adorns the back wall of my detached garage and is the backdrop for my patio. It took me exactly 31 days to complete, the whole month of July 2007. I worked for six to eight hours a day putting up every piece by hand, and three years later, I’m still loving every one!
It has been so sunny and beautiful lately. I love summer in Seattle! And to make things even better, I’ve got time off to do all my projects. So, I’ve finally made a couple of recipes from the super cool book, Jam it, Pickle it, Can it. I made mustard!
To make this classic barbecue condiment, I mixed together organic yellow mustard powder, sugar, vinegar, and salt. I let it sit in a cool, dark place for two weeks and just in time for my dad’s birthday barbecue, the mustard was ready!
Tonight, I made the recipe for ketchup. It has to sit over night, but judging by the taste I had while it was simmering, it’s going to be delicious too. I had no idea mustard and ketchup could taste so good!