The neighbors, who are plant people extraordinare, gifted me with Fothergilla ‘Blue Shadow’ the other day.
THE GREEN MAN blog says: Of all its favorable attributes, the striking blue hue is what really sets this Fothergilla
Gary Handy, owner of Handy Nursery in Boring, Oregon, discovered ‘Blue Shadow’ as a sport of Fothergilla ‘Mount Airy.’ It features the same vigorous growth rate. ‘Blue Shadow’ forms a dense network of angular stems. It’s an upright grower that broadens with age, eventually becoming 5′-6′ high and wide. ‘Blue Shadow’ tolerates of both full sun and partial shade. A semi-shade location results in the shrub’s taking on a more open habit.
Like other Fothergilla, ‘Blue Shadow’ is native to the South, but it adapts well throughout most of the United States, thriving in USDA Hardiness Zones 4-8. It has no known disease or insect susceptibilities and prefers somewhat acidic soil that has good moisture-retention and adequate drainage.
In April to early May, ‘Blue Shadow’ dazzles the viewer with honey-scented bottlebrush flowers. Outstandingly-handsome scalloped blue leaves soon follow. In mid-October to late November, autumn colors appear.in Rich reds accompanied by shades of orange and dark yellow. cultivar apart. It’s a winner that provides keen color contrast to companion plants, particularly those with golden foliage.
Fortunately, I have acres of swamp adjacent to the garden and a lovely moist acidic spot for this plant next to the button bush, Cephalanthus occidentalis. Another plant that enjoys wet, but draining soil is the dwarf astilbe. Plant some swamp today!
Cut the potatoes into manageable pieces and boil them until JUST tender. Don’t over cook. Cool for four hours or overnight.
Heat a cast iron or nonstick (eww) skillet with deep sides and add the olive oil, 3 Tbs butter (no fear). Dump the mixture in and press it down with a spatula or potato masher.
out on to the plate. I like to turn off the burner while I do this (long story).
The Northeast has been hit hard by late blight on tomatoes this season. The disease is late blight, caused by the water mold Phytophthora infestans. The severity and spread of the disease is the worst in decades. It is caused by a water mold (or more properly an 
Shin Karoda 5″ carrot, and Tonda Di Parigi on a 100 year old Blue Willow plate that is a little rough around the edges. Parboiled the carrots and then sauteed them in butter with a little sea salt, very nice.
The title of this piece is: “Bar Harbor in the summer, mid-morning low tide behind the shops looking toward the Schoodic Peninsula”. I have a friend who is an editor – a gifted person who can make sense of the combined history of the CIA and FBI, or sugar beets, or C++, or potty training. She has been making suggestions for my titling experiment. SP, can you help with this one?
Or hey – keep them in the dishwasher if you have a dishwasher. You probably do; I think I may be the only person I know who doesn’t. And you’ve seen my kitchen – if I had one I’d have to put it outside in the yard. Anyway, place the lids under water in a small saucepan, bring to a boil, turn the heat off and let them sit in the hot water. Or, you know, dishwasher. I don’t have a dryer either. Make sure your wooden spoon is clean and aroma free, since the last time you used it was making black chili made with coffee and beer and you don’t want your jam redolent of either.
Yes, there are a few blueberries in there. It happens. Turn on the heat to medium high and stir a little until you get a small amount of juice forming. Add the pectin and stir until absorbed.
