Sunflower Season on Planet Joy

Summer has been good so far, I've been staying close to my home planet, nurturing my garden and getting the studio back up to speed. I am filled with gratitude as I say "thank you" with all my heart to those who shopped our emergency liquidation sale, thanks to all of you it was a tremendous success! Meanwhile, I've been getting the studio back in working order and it was spare and inviting whilst I was producing custom ruanas for Kohenet ordination.

Creating for Kohenet 2013

It is now it is set up for production again with a new larger sewing station for the new "vintage" Baby Lock serger and my trusty Bernina.

Low visibility on Planet Joy

The garden is flourishing even though we are experiencing a terrible wildfire season in the PNW.

If I had my way, I'd rather be at the beach!

Despite the less than optimal atmospheric conditions, the gardens on Planet Joy are very welcoming and colorful this year, the eggplants, peppers, tomatoes, basil, squash, sunflowers and more are thriving and ripening!

First tomato!

Zinnia, cosmos & rudbeckia

A friend of mine said he could taste tears in the pool water now that summer is waning. I notice the sun setting a little earlier, a hint of crisp morning air alluding at the season ahead. . . Me, I'm ramping up for the last month of summer and hoping for a good Indian Summer too!

Sunflower Season

Also, when you have a moment, visit  OpenSky, our newest internet boutique, where I'm selling my one of a kind JoySilk Jewellery Collection at smashing low prices!

 

Bergamot iced tea

The best summer tea is organic bergamot from my garden. This mint produces dense whorls of rose-purple flower spikes, and sometimes (but not always) there are flowers between the upper leaves.  It grows in moist ground or other wet places like stream edges (or my garden hose bib) blooming from July to November, and is naturalized from Europe. 

You may gather the fresh mint at any time of day, I like to pick it when I go outside in the morning to  check the weather. Mint iced tea can be made with most garden varieties of mint, each has a distinctively refreshing flavor.

Method

1. Gather: with your kitchen shears, clip a handful of stems (get a few extra to pop in a little vase, the leaves smell so good). 

2. Clean: first shake the mint outside, then rinse it in cold running water while you put a kettle on to boil  (I love my Capresso Boiler).

3. Steep: when the water boils pour it over the mint stems in your favorite teapot and steep. I like mine unsweetened, but if you prefer yours sweet, add your sweetener of choice while the water is hot and the sugar or honey will easily dissolve. 

4. Enjoy: pour over ice in a tall glass. Garnish with lemon wedge if desired. 

Greetings from Planet Joy!