Good evening, Kibitzers! It's still officially spring, of course, until the summer solstice, but once it's late enough in the year to wear white shoes and drink gin & tonic without committing a faux pas, we tend to think spring is over. The weather here has certainly changed to the warm and humid stuff we think of as summer, and my tomatoes have started to get tall in a hurry.
So I'm posting the last batch of what I'd think of as "spring" flower photos from my yard. Above, you'll notice the later-blooming yellow violets appearing among the white and violet violets. More of them, and other flowers, below the orange bud.
Lily of the Valley -- last time they weren't blooming yet:
More yellow violets:
Virginia bluebells on the left, almost done blooming, and forget-me-nots on the right. I don't know what the forget-me-nots' problem was, but they came up as just this tiny little clump a few inches high this year, instead of a full-size plant. Maybe they forgot.
I learned to call this
ajuga, but some call it bugleweed. It's a pretty ground cover related to mint. When I was little, a very nice lady from Germany lived next door. She was hugely into ajuga and gave my mom some. The patches still in the lawn are from that gift so many years ago.
There are not so many dogwood trees around here any more. A blight killed some of them, and some just got old, or were damaged in storms. This one tree continues to do well in our yard.
In the front yard, pearly everlasting grows with the ajuga (and a few pinks that escaped from the rock border).
Buttercups mix in, and take over big patches on their own.
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Kitchen Table Kibitzing is a community series for those who wish to share part of the evening around a virtual kitchen table with kossacks who are caring and supportive of one another. So bring your stories, jokes, photos, funny pics, music, and interesting videos, as well as links—including quotations—to diaries, news stories, and books that you think this community would appreciate. Readers may notice that most who post diaries and comments in this series already know one another to some degree, but newcomers should not feel excluded. We welcome guests at our kitchen table, and hope to make some new friends as well.
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