Liv's Garden Gate

09/02/2026

My goji berry bush is blooming!!!

06/24/2026

I ventured outside in the Georgia heat to prep the soil to plant a bunch of rebound oregano that I bought on clearance. In order to make a new home for these neglected plants I had to do a little weeding first. To my delight, volunteer tomato plants were popping up all along the brick edge! It looks like last year’s fruit dropped seeds and came back on their own. I transplanted them into a new spot in the same bed and I’m hoping they’ll keep being good survivors despite the move. I’m excited to watch these little fighters grow, especially since I can’t for the life of me remember what variety I planted last year—probably some kind of cherry or grape tomato. 🌱🍅

06/22/2026

This morning a gorgeous Eastern Tiger Swallowtail visited my lantana. Stunning witb bright yellow wings with bold black stripes, sipping nectar and brightening the garden. What a delight to watch a native eastern North America beauty up close!

06/17/2026

I need to do this with my lavender!!!

Why hide lavender in silk ribbons? A brilliant trick from Provence ...

06/16/2026

I made more tea this morning from leaves I harvested a few days ago. I lightly toasted them in a cast-iron pan, then let them continue to dry for three days. This time, I toasted them a bit more. After I took them out of the pan they were still relatively soft, so I carefully rolled them between my hands to help release more oils before the drying finished. I steeped the leaves at 72°C for three minutes and was skeptical when I opened the teapot because the liquid looked almost like water, barely tinted; when I poured it I was surprised by how flavorful and smooth it was, with no bitterness at all. (Note: my husband thought it tasted weak but I don't agree. I thought it was perfect.) I wonder if the darker green color of the leaves and my careful use of whole leaves (very few broken bits) likely helped reduce bitterness while still giving it good flavor. I’m really happy with the result. Small tweaks, big payoff! Tea making is exciting, especially since it’s still very early in my tea-making journey. There is a lot to discover!

**** Note: I tasted the tea after removing the leaves and having sat for about 5 minutes. The flavor is stronger and there are still no unpleasant bitterness. I'm very very pleased.

06/15/2026

I went out to the garden this morning to feed the chickens and noticed the watermelon flowers wide open! I guess it is all about timing. And wow! The watermelon looks so much bigger than it did yesterday! I wish I’d had a ruler for scale in yesterday’s photo. Nature’s little surprises. You might notice in the picture with the watermelon that some of the tiny hairs from yesterday are gone. The only concern I really have is that the rain caused the watermelon to swell too quickly and how that might affect it's continued growth. We'll see....🌱🍉🐔

06/14/2026

I'm growing a Sugar Baby watermelon in a pot for the first time and I’m so excited! The little fruits are popping up everywhere and I noticed they’re covered in tiny hairs! Those soft hairs are called trichomes and they’re super important when the melons are young: they help protect the delicate fruit from sunscald and abrasion, reduce water loss by creating a tiny layer of still air, and even deter small pests from feeding or walking on the surface. As the melons grow the hairs usually wear off and the skin smooths out, but it’s neat to see this natural protection in action while my potted vine keeps producing.

06/09/2026

The soft light, warm air, and the scent of fresh leaves always calms me. Tonight I picked mint, basil, and oregano, clipped the tips off the rosemary to encourage branching, and trimmed a little sage. Each one brings its own kind of calm: mint for clarity and a cooling breath, basil for gentle comfort and mood-lift, oregano for grounding, rosemary for focus and memory, and sage for slow, soothing clarity. The simple act of tending and harvesting is extraordinarily soothing... perfect for unwinding and settling into a restorative night's rest.

06/04/2026

06/04/2026

I had a little tea adventure recently — I finally made tea again and this batch was much, much better. Two weeks ago I harvested Camellia sinensis, picking the bud and first leaf. After washing, I dry-sautéed the leaves in a hot cast-iron pan (no oil), stirred constantly to remove moisture, then rubbed them between my hands to release the oils and let them dry for a few days. When brewing I used water at 72°C — perfect for these leaves. The cup was extraordinarily smooth, richer than it looked. I have to admit it is one of the better cups of green tea that I've ever had. That being said there was one big error: a few tiny leaf particles left in the cup made the brew turn slightly bitter after 5 minutes or so. I topped it up with hot water and it reduced the bitterness and luckily didn't dilute it too much. Next time I’ll try to make sure to keep crushed leaves to a minimum and strain better. Can’t wait to pick more from the yard and make the next cup. 🍵