It’s been a while since I posted anything to do with my garden. It’s been a little unloved lately but I was pleased it gave me this little harvest. I was testing one of my flash heads and noticed this palette of earthy colors pegging to be photographed.
A friend of mine knew about the Dahlias that are in bloom every year in August/September in Golden Gate Park at the San Francisco Conservatory of Flowers. It was a fun time to test her Nikon macro lens which of course I want! Here are some more photos below. We also went inside the large white wood and glass structure that is home to all the tropical plants and orchids. I have to say I have an understanding of hot house means! Wow that was hot! Read more →
Who knew that mold could be so pretty? That was my thought when I saw how my swan neck gourd dried. The pattern is a speckled brindle color. I don’t know yet what I will make of it but for right now I just had to photograph it! It’s been a bit of work to get it to this point. I had to fight and win against powdery mildew attacking my plants. Then I had to figure out the best time to cut and wait for them to dry.
My usual sunflowers with black centers grow above my head making a wonderful privacy and wind screen. I don’t always want that though so this time in a little corner spot of my garden I planted some little dwarf Elf Sunflowers. They are only 16 inches tall with yellow centers.
Shot with my iphone using painteresque and filter storm.
I have share a little garden update success. I’ve been doing bokashi composting (rapid composting) for a little while now and developed a routine that I thought I would share.
Bokashi is a method of composting that is basically fermenting kitchen waste with a mixture called EM-1 and then burying it in the ground to finish the composting cycle in about 28 days. It can vary of course according to the weather – in winter it takes longer than in the Summer but it’s safe to say when digging the soil back up after 28 days most of the kitchen material will be gone and you’ll have rich black fluffy soil in its place. (read an article about bokashi here).
The advice is to dig a trench in the backyard and bury it at least 8 inches deep after it has fermented. The deeper the better and given I have birds and thick heavy clay soil I opted for another way of doing it.