Not much is changing, just the name really!  I want to incorporate my southern roots into the title, and this just fit.  All posts from Soup, Salad, and Sunflowers have been moved to the new blog site.

Soup, Salad, & Sunflowers will be active for about another week, but go ahead and come on over to Gardens + Grits!

http://gardensandgrits.wordpress.com/

Happy gardening!

Anna

I planted bee balm in the fall of 2011. Just a clump of dirt and and roots with a few stems from my mom. It grew rapidly, but there were no blooms last summer.

Well, the plant came back with a vengeance this year. I’ve been pulling it out of the day lilies and peonies for months. I think I have it under control now!

Anyway, after a year and a half of patience, it’s covered in buds ready to burst!

A few blooms have opened. Purpley-pink, and kind of funky!

Love!

Happy gardening!

Anna

So sweet and lovely I have to share it with all of you!

I enjoy writing. Writing this blog, writing letters, writing thank you notes, sending “thinking of you” notes. I was raised to understand the importance of some things, like hand-written cards. It’s true: receiving snail mail is just special and I don’t think that will ever go out of style.

So, with that said, I hit the jackpot. Rifle Paper Co. offers some of the most adorable stationary products I’ve ever seen! Note cards, thank you notes, stationary, the list goes on. And well, you know me, I of course picked out something garden related.

Just look.

Makes me want to write all kinds of notes to people even more so than usual!

Anna

If you follow me on Instagram, you’ve probably seen a swarm of peony photos on my feed. Can’t help it. Much like last year at this time, I’m all caught up in these gorgeous things. One slight difference: last year, I had a fraction of the number of blooms that I was graced with this year. Not to mention they smell like what I would imagine heaven smells like.

Two varieties bloomed, and another variety is in the ground for next spring. Pink ones!

They’ve finished their show, now, but here are some photos of the beauties.

Oh the lovelies.

Happy gardening!

Anna

And you really don’t even have to add the pasta (though I’ve titled this ‘Veggie Pasta.’) The veggies are delicious on their own. The vegetables in this recipe are interchangeable with whatever vegetables you like (I just really enjoy this combo!) I’ve also added tomatoes to the mix and it’s delicious.

Ingredients

Coconut oil
Salt
Pepper
Garlic
Fresh oregano (roughly chopped)
Red pepper (chopped)
Asparagus (chopped)
Yellow pepper (chopped)
Parmesan cheese
Sweet onion (chopped)

Directions

In a large saucepan, heat the coconut oil (about a tablespoon or so.) Add the veggies, about a teaspoon of minced garlic, and a handful of roughly chopped fresh oregano. Use at least half of a red pepper, yellow pepper, sweet onion, and about 15 sprigs of asparagus. If you make more, just use more coconut oil, herbs, and spices. Cook on medium to medium low heat for about 15 to 20 minutes until the vegetables soften. Then, add two tablespoons of grated parmesan cheese, and salt and pepper to taste.

Meanwhile, cook pasta (as much or as little as you’d like) separately. Once the pasta has cooked, drain the noodles, leaving about a tablespoon of pasta water in the pot. Add the pasta and the reserved pasta water to the veggies, stir, and enjoy!

You can add some freshly shaved parmesan to the top if you so desire. I love that stuff.

Enjoy!

Anna

Makes me so happy! I wanted to share some photos. A few things I planted last spring (that didn’t show their faces for a whole year – ah, patience) are now flourishing!

Take a peak.

Phlox and dianthus. So sweet.

Peonies! I have five peony plants around our home and all are covered in heavy buds ready to bloom soon. Cannot wait!

More phlox.

More phlox. I’m a little obsessed. They smell amazing.

Japanese Roof Iris. These did nothing the first year, now they’re flourishing!

Sweet viola. I actually planted these this spring and they’re doing so well.

Dianthus. Love the hot pink tiny flowers.

More soon! Peony blooms anyone?

Happy planting!

Anna

This is apparently the year for making moves in the garden. I finally started my veggie garden and my perennial garden.

Annuals are fun, cheery, and are great for filling in the empty spots in a new garden (case and point: I’ll be filling in this new garden with some angelonia and zinnias this spring.) But perennials are almost magic. They come back year after year, and often with more vengeance than the year before!

When we moved into our home, there were basic foundation plantings in place in front of the house and in front of our fence along the sidewalk. Holly bushes, a few gardenias, a crepe myrtle tree, knock-out rose bushes, daylillies, and liriope. With the exception of the gardenias that survived the un-amended red clay, the gorgeous young crepe myrtle, the roses, and the daylillies, everything else was pretty boring. I thought about removing the four hollys in front of our house for two years to make space for perennial flowers and finally, with the help of my mom, did it. I ran out of space to plant, so naturally, something had to go. It feels so good!

The front part of our home faces east. Perfection. Full morning sun with late afternoon shade. I’ve planted a variety of different perennials over the past two years in front of our fence and along the north side of our home. This year they’re really coming to life! White peonies, japanese roof irises, two varieties of phlox, hydrangea, obedient plant, bee balm, shasta daises, and money plant. I want the same bursting-at-the-seams garden for the bed right in front of our home.

With the hollys removed (And oh my goodness they’re beyond prickly y’all! Worse than rose thorns!) I had a pretty blank canvas with the exception of just a few perennials planted last year: another variety of echinacea, another variety of phlox, dianthus, and penstemon. So I started.

Echinacea, three varieties of phlox (one creeping and two tall) salvia, money plant, four varieties of irises, peonies, perennial violas, columbine.

So the little perennial garden is off to a hardy start. The plants were found at Logan’s, The State Farmer’s Market, and my mama’s garden. My mom helped my pick out all of the plants, and we spent the afternoon creating the garden bed together. Loved every second.

Happy gardening!

Anna

It’s been months, well, a year, in the making, er, thought process. But I finally did it. I took a maddock and ripped up the whole yard on the south-facing side of our home. It sounds like a lot, but, given that our yard is pretty tiny it wasn’t too bad. I had to add lots of garden soil and compost to the solid red clay that we have everywhere here in NC, and probably still need to add more! The clay is helpful in retaining moisture when amended, but it’s a pain to grow things in! Kind of like trying to grow plants in wet concrete. Sort of.

I tried growing some veggies in containers last year and that worked out pretty well. But I’m so excited to actually have a decent amount of ground to work with this year. I started by transplanting rosemary and lavender from last year’s containers to create a sort of hedge from the front yard garden, then planted 9 baby lettuce plants. Eek! Love!

They looked a little rough at first (see above photo) but now, two weeks later they’re showing signs of new growth. So exciting!

Beans, tomatoes, and cucumbers are definitely in the works for this year. And more. There’s always room for a little more.

Happy planting!
Anna

When I was younger I always said summer was my favorite season. No school, play all day, what more could a girl want? My mom always used to say that spring was her favorite season. Now I understand.

Today I woke up to rain and clouds, too cold to do anything outdoors. I spent time with The One who made it all, read His word, spoke with Him. Before I knew it, the sun had come out and the birds were singing. Spring.

I hadn’t checked on the garden in weeks, but after inhaling some of the warm, damp spring air on a walk, I had to take a peek.

Oh my goodness, things were growing! This shouldn’t come as a shock to me, but every spring I am awed by the new beginnings I get to witness. Fresh starts. New growth. Shoots of green pushing out of seemingly dead wood. Buds waiting to burst into showers of color. Dirt pushed away, making space for new stems.

God’s glory is shown everywhere in His creation. As an artist is revealed through his masterpiece, God is revealed through His creation. The more I draw near to God, the more I see Him everywhere.

Spring illustrates to me an image of myself and who I am in Christ. I was dead. But I am alive now. I have a new life through Jesus Christ. When I first believed, I was made new.

“Therefore, if anyone is in Christ, the new creation has come: The old has gone, the new is here!”

2 Corinthians 5:17

And I receive His mercy, grace, and a fresh start daily.

“Because of the Lord’s great love we are not consumed, for his compassions never fail. They are new every morning; great is your faithfulness.”

Lamentations 3:22-23

Spring illustrates God’s faithfulness to me. Though the winter is dark, cold, and seemingly endless, He is faithful. He will not leave me. How many times have I sat in the dark spiritually, waiting and whining? May I hold to the promise of spring in those times. God is faithful. His promises are true. Spring is coming. He is coming back. He will make all things new.

“Then I saw a new heaven and a new earth, for the first heaven and the first earth had passed away, and there was no longer any sea. I saw the Holy City, the new Jerusalem, coming down out of heaven from God, prepared as a bride beautifully dressed for her husband. And I heard a loud voice from the throne saying, ‘Look! God’s dwelling place is now among the people, and he will dwell with them. They will be his people, and God himself will be with them and be their God. He will wipe every tear from their eyes. There will be no more death or mourning or crying or pain, for the old order of things has passed away.’

He who was seated on the throne said, ‘I am making everything new!’”

Revelation 21:1-5

In winter, I hope for spring. In this life, I hope for what is to come. A new beginning. A new heaven and earth. God dwelling with us.

In the meantime, I need to garden. I am called to work for my Lord. To cultivate. To use the gifts and tools that God has given me. His Holy Spirit. His word. And through me, He grows things. Things in me. Character, a heart for Him. Through His Holy Spirit in me, I invest in people. I share His story, His true story of grace, with everyone I can.

^“Then Jesus came to them and said, “All authority in heaven and on earth has been given to me. Therefore go and make disciples of all nations, baptizing them in the name of the Father and of the Son and of the Holy Spirit, and teaching them to obey everything I have commanded you. And surely I am with you always, to the very end of the age.”

Matthew 28:18-20

Spring is now my favorite season. It offers a promise. New, fresh starts. Growth. Change. A new beginning. It illustrates my almighty God to me. He is making me new. He is making everything new.

And gosh darn it, it’s not spring yet. I am so ready for some genuinely warm weather.

Last night was the kind of night that my feet were cold, and I wanted some hot soup for dinner. OK, I’m honestly kind of tired of soup (and winter) and I’m ready for grilling out on the patio in my bare feet. But, I had half a bag of lentils, three carrots, an open carton of vegetable stock, and half an onion that needed to be put to use.

This is my mama’s recipe, and I don’t really know where she got it. But I love it, and it makes me think of her.  Another reason I wanted soup when I didn’t really want soup.

I hope you love it, too.

Lentil Soup | “Lentils Monastery”

• 1 dry cup of lentils (Rinse them)
• 1/4 cup of olive oil
• 1 onion (Or half of a big onion if that’s what you have on hand, like me.)
• 3 carrots (Recipe calls for 2, but I had 3 so I put them all in there and it didn’t mess anything us.)
• 3 cups of vegetable or chicken stock (Please don’t use water, makes it bland. But, OK, you can if you must!)
• 1 teaspoon of marjoram
• 1 teaspoon of thyme
• salt and pepper
• 1 can of chopped tomatoes, and their juice
• 1/4 cup of cooking sherry (Promise me you won’t skip this step. OK? It makes the soup.)

In a big soup pot (with a lid) saute the onions and carrots in the olive oil with some salt and pepper for about 5 minutes. The onions will start to soften. Add the thyme and marjoram and saute for another minute or two. Add the vegetable or chicken broth, the lentils, and the tomatoes. Bring all that to a boil. Then, reduce the heat to low and simmer (covered) for about 45 minutes. The lentils will soften. When the soup is ready, add the cooking sherry and heat it through (I usually give it a minute or two to heat through.)

All done!

We like to eat our lentil soup with sharp grated cheddar cheese or sour cream on top. Or both.

And I love the leftovers for lunch the next day.

Love, Anna