Life’s a garden, dig it!
Life’s a garden, dig it!
Eclectic garden filled with herbs, vegetables (including an asparagus bed and root vegetables), pollinators, recycled and repurposed art (made by Jim Curlin), butterfly haven and a shade garden. Our yard is filled with several seating areas and much love. We grow vegetables all four seasons, and make a point of trying something new every year.
Homeowners: Amber Kessler + Jim Curlin Address: Felix Avenue
Circa: 1912 Garden Age: 10 years
Jim’s business: Estate Lawns (901-758-8520) lawn-care service
Plants:
- Vines: climbing wisteria, fragrant jasmine, clematis, loofah
- Perennials: lavender, coneflowers, Four O’Clocks, lemon verbena, chamomile
- Vegetables: asparagus, beans, spinach, lettuces, tomatoes, cabbage, squash, garlic, chard, cucumbers
Garden Philosophy: We are passionate about sustainable living and strive to utilize our space wisely including vertical gardens, containers, climbers and companion planting. We love to talk dirt and have 2 active composts. “Every plant gets a buddy and every plant gets a chance”.
Favorite Garden Tip: To garden organically, we use companion planting along with bone meal and cayenne pepper ( and dogs) to keep critters away.
Enjoy a Recipe from the Gardener
Image Gallery – Click photo to enlarge + slide.
Tabouli–Middle Eastern Salad
Print Recipe
INGREDIENTS:
- 1/2 cup bulgar cooked according to package directions. (You can also use couscous, quinoa, or farro).
- 1/3 cup Virgin olive oil
- 3-6 T lemon juice, fresh preferred
- 1 tsp. salt divided
- 1 tsp. pepper
- 1/2 tsp. allspice
- 3 medium bunched finely chopped parsley
- 1/3 cup finely chopped fresh mint
- 1 cup finely chopped fresh tomatoes
- 1 cup finely chopped cucumber
STEPS:
- Place well-drained Bulgar wheat (or grain of your choice) in large bowl.
- Add the following ingredients in this order: olive oil, lemon juice, salt+ pepper, allspice, parsley, mint, tomatoes, and cucumbers
- Gently stir and add a splash more of olive oil, lemon juice, and salt + pepper.
- Let it rest at least 1 hour, best the next day.
- Holds well in fridge for 4 days.
- Serve with tortilla chips, stuff in pita bread, or serve on top of romaine leaves.
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