scrubjayspeaks: macro photograph of ladybug climbing a blade of grass (garden)
[personal profile] scrubjayspeaks
Welcome to the July edition of Pandemic Garden Club! Growing good things in strange times!

Anyone is welcome to comment with what they're growing right now, things they would like to try, problems they're encountering, and questions they have. Share resources, answer questions, shout encouragement.

As for myself...

This is rather later than I meant to post it. But, well... *gestures to The Everything*

A close-up of a pink flower. Each of the five petals is long and narrow with a stripe of darker color down the center. There are branches and leaves in the backgound.

This is a pachypodium cross of some sort. I think I won it in a raffle--it’s a way nicer plant than I normally buy. It’s also not something I would normally go for. Caudiciform plants haven’t historically been real winners for me. I already nearly killed this one with an unexpected frost a couple years ago. But here it is, blooming for the first time!

A criss-cross patch of dry grass stems in tan and grey. In the center, camouflaged by being the exact same shade of tan, is a small praying mantis.

The trees in the wildflower field are surrounded by grass stubble, which is very popular with insects. There is, I promise, a well-camouflaged praying mantis at the center of this shit. The scale isn’t very clear on this, but that mantis is the tiniest, skinniest little baby. Just a mere slip of a bug.

A bright yellow sunflower with a small center, surrounded by large, green leaves.

The sunflowers have been shooting skyward just as fast as they can. I mostly had leftover seeds, so it’s a random assortment this year.

Two ripe, blush-skinned plums, tear-drop shaped and about the size of golf balls, hanging from their branches against a field of leaves.

The earliest of the plum trees ripened this past month. We’ve harvested everything and processed it into puree. The fruits are small enough that it’s not super practical to try to slice them up for use. So we boiled them and fished out the pits. It is so good, tart on the level of rhubarb, and I can’t wait to bake with it.
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