When I purchased my duplex 20 years ago, my back yard was totally weeds. My family gave me a glass top table and chairs for mother’s day one year and the next year they gave me a plum tree which promptly died and resurrected the following year as a peach tree. I needed a place to put my table and chairs, so I designed and had my pergola built. Then came the fence, landscaping, and finally the scuppernong trellis.
Homeowners: Eliza Martin Address: Young Avenue Garden Age: 17 years plus a “rebirth” last year when my neighbor’s tree fell across my yard and house.
- Trees: Peach, figs, dogwood
- Shrubs: Limelight and mophead hydrangea, viburnum, azalea
- Vines: Scuppernong
- Perennials: Climbing roses, ajuga, lilies, iris, chrysanthemum, hostas, coreopsis
Please check out martinmusicguitar.com for a fabulous selection of guitars and musical gear. This is a family owned business.
Enjoy a Recipe from the Gardener
Lemon Coconut Squares
submitted by Rebecca Davidson [print-me target=”.printrecipe” title=”Print Recipe”] INGREDIENTS:
- 1 1/3 cups vanilla wafers, finely crushed
- 1 cup sugar, divided
- 1/4 cup butter or margarine, melted
- 1 tsp. zest and 1/4 cup juice from 2 lemons, divided
- 2 eggs
- 2 Tablespoons flour
- 1/2 tsp.CALUMET Baking Powder
- 1/3 cup BAKER’S ANGEL FLAKE Coconut
- Heat oven to 350 degrees F.
- Mix wafer crumbs, 1/4 cup sugar, butter, and lemon zest until blended.
- Press onto bottom of 8-inch square pan. Bake 8 minutes.
- Beat eggs and remaining sugar in small bowl with whisk until well blended and thickened.
- Add lemon juice, flour and baking powder, mix well.
- Pour over wafer crumbs. Sprinkle with coconut.
- Bake 25-30 minutes or center is set and top is lightly browned.
- Cool completely. Refrigerate several hours or until chilled before cutting to serve.
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