In A Vase on Monday – Semi Tropical

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I read something interesting in the local newspaper recently – the garden expert said “there really aren’t any good cutting flowers that grow in our area”. It made me question what I am doing every Sunday morning – deadheading flowers for fun? The very same paper ran an article about growing Red Valerian, in South Florida, unfortunately a laughable situation.

So, if you stand back and squint a bit, this vase looks like white roses, pink lilies and (use your imagination) apricot lilacs and we are in a cutting garden hundreds of miles north.

 

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The reality is while the vase appears semi tropical it is actually very tropical. None of these plants will grow much further north of my garden. The pink lilies are Rain Lilies (Zephyranthes), white flowers Tropical Gardenias (Tabernaemontana divaricata) and the apricot flowers are from Miniata Bromeliads (Aechmea miniata) I would swear the Miniatas were red last year. Asian Sword Ferns create a backdrop.

I cut some Rain Lilies as an experiment thinking they would close immediately, but they last a couple of days and are so pretty they make it worthwhile. No idea why they are blooming – it hasn’t rained here in weeks. The garden is parched. The good news is the weeds are also parched and have slowed down significantly.

Fun things in the garden this week. I enjoyed my first homegrown Mango, a Nam Doc Mai, Thai dessert mango. Divine.

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My neighbor’s Cattleya Orchids (she grows them in a tree trunk) started flowering. I have some as well, but mine are still thinking.

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Mangoes in Mass Quantity

July in South Florida means a couple of different things, heat, humidity and Mangoes. Lots of Mangoes. This year is a bumper crop. I am philosophizing the rainy winter produced many flowers followed by many fruits.

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Followed by many baskets of Mangoes, which I find irresistible.

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These are Haden Mangoes, from my neighbor the chef, who I suspect just eats his mangoes. I ate some of them, but my husband is not a big fan of plain and won’t eat them straight. So, I made a Mango Amaretto Cake. Not very pretty, but delicious. Last year my Mango effort included a Mango Rum Cake which I believe lasted longer due to its higher alcohol content. Something to consider if your household is not highly populated.

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After a few servings of the Mango Amaretto cake, I decided to take a more savory adventure with Mango Salsa for grilled fish (Pacific Swordfish in this case). The salsa is made with mango, red bell peppers, sliced green onions, cilantro, lime juice and honey.

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Great stuff, and I still had some leftover to have with my Blueberry Bread  from my lasr fruit overload and vanilla yogurt.

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Just when my Mango supply dwindled to this another basket was left on my front porch.

What to do? Bake some Mango Pecan Bread, of course.

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I used the same recipe as my Blueberry Pecan Bread and it turned out fine. This is not particularly sweet for a quick fruit bread but the resinous quality of the mango shines through.

On to my next culinary adventure in mangoland. Another neighbor gave me some Speckled Perch, a local freshwater fish. So, here it is – pan sauteed Perch in lemon butter sauce with Mango Tomato Sauce served with Parmesan Herb Rice and Sauteed Mixed Veg.

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Still have Mangoes. The only thing left to do is make granita. It can be eaten straight up, with vanilla ice cream, yogurt or vodka if you are feeling frisky.

The remains of the day and this is all I have left!

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