Skip to main content

NATURE'S EAGERNESS ~ 'THE MIGHTY FERN'



"I began to reflect on Nature's eagerness to sow life everywhere,
to fill the planet with it,
to crowd with it the earth, the air, and the seas.
Into every empty corner, into all forgotten things and nooks,
Nature struggles to pour life,
pouring life into the dead,
life into life itself.
That immense, overwhelming, relentless,
burning ardency of Nature for the stir of life!"


Comments

Anonymous said…
Wild ferns abound here in East Texas. They uncurl and unfurl like a flag and come up in every opening they can. Love the photo!
Brenda
Gina said…
So beautiful watching the fronds uncurl.. you have a lovely range of colours there.. the silvery ferns with purple centres are unusual and pretty..also love the fern imprints :O) Gx
Anonymous said…
Hi Joey - Love the fern photos and the imprints. Did you create the imprints and if so, how?

I enjoy your photography and recipes so much. Your west Michigan friend, Sheila
joey said…
Brenda ... ferns, among the oldest plants on earth and virtually unchanged for millions of years, are my favorite plants. I remain in awe ...

Aren't Japanese Painted Ferns enchanting, Gina? Since I adore them, I have them interspersed throughout the gardens.

Hi Sheila ... big thanks. I'm crazy 'bout ferns! The imprints are from a favorite Oakland County Farmer's Market favorite Michigan haunt. Many more recipes to follow when my life calms down ...
beckie said…
Your ferns are gorgeous! They lend such a naturalness to a garden.
Rose said…
I love ferns! I have one lonely Japanese painted fern in my shade garden right now, but more are on my shopping list.
I really like the stones with fern imprints.
Ki said…
I love ferns but have had a difficult time growing maiden hair and rabbits foot ferns. Maybe they're not hardy? The cinnamon, Japnese painted and a wild fern do great but that about it for our garden. The unfurling leaves are as interesting as the fully formed ones. Lovely photos as usual.
joey said…
Welcome Beckie ... if I could only choose one plant in my garden, it would be the fern.

Rose ... your Japanese painted fern is an easy plant to divide and now is the hour! Next year you will welcome twins or triplets!

Maiden hair ferns thrive here, Ki. Hum ... wonder why not for you with your 'Green Thumb'!

Popular posts from this blog

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.”  ―  Gregory F. Lenz November  Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~  Delightful autumn dinner slightly adapted from pinch of yum .  1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3  minced cloves garlic 2  tsp. white balsamic vinegar 1  cup minced fresh parsley 2  Tbsp. chopped fresh sage or 2 tsp. dried 1  cup grated Gruyere cheese 1/2 - 3/4  cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...