I am the worst at following “proper” times for pruning. It usually happens when I am outside and notice how bad a bush or tree is looking. The only ones I am careful with are my blueberries. Those I wait till the berry season is over to cut back deadwood.
Sitting along one side of our backyard fence is a lone rose-bush. It came with the house. In 8 years I have trimmed it maybe three times. Usually all I do is remove the rose hips at the end of summer. This year I knew it needed actual tending. It has gotten taller, it is somewhere between 6 to 7 feet tall and isn’t wide. I cut the cane that was at least 8 feet high. And then suddenly it put on a huge group of buds, as if to reward me. Now the roses bush stands taller, having removed the heavy appendage that was dragging it downwards.
The bush is a pale pink variety, very lightly scented. The petals it produces are very pretty.
It has bees often visiting it. Which has gotten me thinking this summer. I am considering putting in wild rose bushes along that section of fence. It would give a gorgeous splash of color. When I lived on the Island, the bluffs were covered in them. I had a pretty rose-bush at that house that was intertwined into a Lilac bush (bush being used loosely, it was taller than the 1 story house!!). It put on tiny roses that were intensely scented. More roses and more strawberries…that seems like a workable goal for next year!
Dinner came out of an idea I had. I was thinking mac n’ cheese but then instead went a different route, using quinoa, with a sprinkle of cheese, and not a heavy sauce. As a treat, I added a small can of olive oil packed tuna. Just enough for a rich flavor to the meal. The onions came from the farm, fresh and vibrant. The broccoli also came from there as well.
Italian Tuna Quinoa
- 1 Tbsp extra virgin olive oil
- 1 large or 2 small onions, peeled and diced
- 1½ cups quinoa, rinsed and drained
- 3 cups water
- 3 Tbsp homemade broth mix
- 1 Tbsp Italian seasoning
- 1 Tbsp garlic, minced
- ½ tsp fine sea salt
- ½ tsp ground black pepper
- 2 cups finely chopped spinach leaves
- 5 to 6 ounces extra virgin olive oil packed tuna
- ½ cup white cheddar cheese, grated
- 1 bunch green onions, white and palest green parts, thinly sliced
Heat a large non-stick skillet over medium, add oil and onion. Saute until tender and turning golden.
Stir in the quinoa, water, broth mix, seasonings and spinach, bring to a boil.
Cover tightly, turn down to medium-low and simmer for 20 minutes,
Drain the oil from the tuna, flake into the quinoa, stir gently in. Add most of the cheese, stirring to melt in.
Serve topped with the green onions and remaining cheese.