Sunday, August 10, 2008

Gardens at the National Zoo

I know, I know, it's a zoo, the focus is supposed to be the animals, not the gardens. But, I'm a gardener, no matter where I am gardens always catch my eye.
When we visited the National Zoo a few weeks ago I took some pictures of the animals, but most of my photos were of the gardens. The zoo is pretty well shaded with many old, beautiful trees, many of the varieties Dirr recommends. The flower beds are mostly okay in the older parts of the zoo, but they are definitely doing some interesting things in the newer sections.


These grasses were in one of the older sections under some trees. I love how the grass looks like water. I wish I knew exactly what kind it was, but I don't know grasses. My dream is to one day do a natural woodland garden with Asian influence under the pines. The trees are in a circle with a couple of cedars and bitternut tress on the outskirts. I can see a grass like this bordering the path, perhaps on the outside between the cedars and the woods. It's so calming, I even just like looking at in the photo.




In the aviary, they used this very simple fencing for decoration. If you look closely, you can see that the frame is made by standard wood pieces you can buy at any store, faced with sticks placed in a random pattern. It makes a great rustic border and goodness knows we have plenty of sticks around so this would be easy to recreate. I have no idea where I would use it though, perhaps on a larger scale around the cutting garden?




I loved the natural feel of this man-made stream.





This is another spot on the same stream. Can't you just envision wildlife and humans alike walking (barefoot for the humans) through it or just sitting on the rocks enjoying its bubbly, coolness?
Ahhhhh, something to consider for the "great pond expansion project." No definite plans or start date mind you, it's strictly in the information gathering stages.

These creations were at the beginning of the Asia Trail. It's the kind of thing we've seen hundreds of times with cornstalks only this time, with sticks instead. Not only is it unique, but so textural you can't resist touching it. They did the same thing with bamboo closer to the pandas.



Speaking of bamboo, isn't this gorgeous? They've used bamboo throughout the zoo, but I only recall this golden colored variety along the Asia Trail paths. I do love bamboo, but don't feel I can plant it due to it's thug-like nature. I am very curious however about the clumping varieties; although I've also read that they too spread, just not quite as rampantly. Living so close to a natural forest and a feeding river for the Chesapeake Bay I just don't feel like I can take a chance.

Isn't this a pretty garden? Wait, it gets better, let me show you a wide shot...

it's on a roof! There's been a lot of blog buzz about the book Planting Green Roofs and Living Walls by Nigel Dunnett and Noel Kingsbury. I love the idea of it for the environmental benefits and was thrilled to see the National Zoo was making a "green" effort. Apart from all of that though, it was just downright pretty!


This was another man-made stream at the zoo. It's deeper than the previous one and lovely, but with just stone on either side and the plants at a distance it's not naturalistic enough for my setting.

Sunday, August 3, 2008

Oh Bountiful Harvest

This is my largest harvest ever! I know it doesn't seem like much, but hey it's only my second summer as a vegetable gardener. The reddish-purple tomato is my first ever 'Purple Calabash;' we're each going to have a taste at dinner tonight. I've been harvesting the 'San Marzano's' for a while now, but never enough to make a meals worth. I definitely need 3 plants next year instead of 2, or should I get 4?
One of our family favorites is a roasted tomatoes recipe that I have been anxious to try with this variety. Up until now, I've only made it with canned because I haven't had enough ripened at one time! Credit for the recipe belongs to Bringing Tuscany Home by Frances Mayes.
3 28-oz cans of whole peeled tomoatoes, drained and cut in half lengthwise
1/4 cup olive oil
3 T each minced rosemary, thyme, oregano, basil
5 garlic cloves chopped
salt and pepper
Preheat oven to 200.
Arrange the tomatoes cut side up in a baking dish. Drizzle the oil and scatter herbs and garlic over them. Salt and pepper to taste. Bake for 2 hours.
We have had these mixed into a store bought pasta sauce, in a pasta salad and as a bruschetta. They're delicious everytime! If I ever get to try it with the 'San Marzano's' I'll let you know how it tastes.