The pass-along chrysanthemum in my garden is mostly gone now. Each year it undergoes a striking color transition as it ages which never fails to interest me.
First, tight yellow buds open to these flowers with yellow centers and paler outer petals.
As the flower matures the yellow largely disappears from the petals.
The petals begin taking on a pink tinge as aging progresses.
Eventually the fading chrysanthemum transforms itself into a venerable lavender pink.
Despite a few frosts, December has been mild. This weekend’s highs will be 74°F/23°C, pleasant enough I should be able to finish up some bulb planting.
Anemone coronaria was one of the few successes in my garden last spring and early summer and, unsure how well they would do a second year, I bought a few more to add this fall (part of my weekend planting plans).
I am not sure if this is normal but as the summer heat receded the anemones, which had died back, began sending out new foliage and yesterday I even found a bud forming.
I hope this anemone has time to open.
Some special friends and former neighbors, now living in California, surprised us this week with an unusual fruit gift, local Fuyu persimmons. Have you tried them? Neither my husband nor I had ever tasted a persimmon, so I did a bit of research before eating them.
It turns out there are two types, astringent and non-astringent. Fuyu persimmon is the non-astringent, meaning it does not cause your mouth to pucker and turn inside out if eaten before completely ripe. Reading that gave me confidence to taste them and oh, they were delicious, very difficult to describe except that, delicious. And beautiful.