An offering to Pantone

'Autumn Flame' daylily blooms in late summer, early fall.

The color gods have decided that Tangerine Tango is THE color of 2012.

May I just say that a "spirited reddish-orange" has been in our garden in for some time. As evidence, here are a few riffs on orange/red that we enjoy.

 'Alabama Jubilee' daylily. This one has just enough ruffle.

Marigolds are easy to grow from seed. 'Safari Orange' is one of the mainstays of our annual garden.

Helenium 'Moerheim Beauty.' After three attempts we found the perfect location for this perennial. Those are tiger lilies behind it.

Gaillardia is another annual that we grow from seed.

Another year, another Seventh Day

We watched last summer as the robins built this nest in the bur oak. We weren't sure it was a good location for a home; it's not very high in the tree, just a bit over my head. But there it was and before long mama robin was spending a lot of time in the nest. We were looking forward to watching them raise their brood. But ...

... then came the squirrels. We watched several times as squirrels raided the nest and the angry robins chased them across the lawn in the woods. We rooted for the robins, but in the space of a few days, we found broken, pale blue shells on the ground.

The nest was abandoned.

Now that the leaves are gone, the nest is even easier to spot. See some of what else we saw on this Seventh Day. (Or go to the sidebar at right.)

Over already? Not quite

The holidays slipped past way too fast. I meant to take a photo of our tomato-cage Christmas tree a couple of weeks ago, but only managed to get it done the other night.

How simple is this? Take a tomato cage, turn it upside down, wire the legs together in a point, wrap it in lights using twist ties at strategic intervals, secure it in a pot, and plug it in. This is sweet enough to light the door for weeks to come.

Christmas Eve morning

Seventh Day December

Some days, when the sun is bright, it's comfortable enough to sit on the deck in the winter. 

But not for very long.

I was gone before the sun was fully up and didn't get home until after the sun had set, so Brian took on photography responsibilities for this Seventh Day. This time of year the garden is spare and muted but still pleasing. Days are short, snow is a constant companion and cold is the new normal. Take a look at what we see when we go out and about. Find photos here or in the sidebar at right.

Short days

We are moving steadily toward the shortest day of the year. Here, the sun peeks through the trees across the road just after 9 a.m. Tuesday.

Delicious Brussels sprouts and cheese tart

This Brussels sprouts and cheese tart is a keeper. Below, this is how the sprouts look on the plant before being harvested. They're kind of like mini cabbages. They're also attractive to deer and we have to use wire or sheets late in the season to keep the harvest from being eaten.

Here's another good reason to grow Brussels sprouts -- this cheese and sprouts tart.

The recipe comes courtesy of the Star Tribune's food section via Newsday -- yes, there still are newspapers that recognize the value of food sections.

Brian made the tart for a Thanksgiving Day appetizer, putting some of the last of the Brussels sprouts to flavorful use. The verdict -- a unanimous "yes," even the self-described sprouts-hater among the four of us found the tart appealing. Well, he at least found it palatable. The dual cooking approach -- sauteing and roasting -- eliminates the bitter that some people are sensitive to. Here's a link to the recipe (I've also copied it below.) Brian did make one change -- he substituted Jarlsberg cheese for the Gruyere. The leek and thyme called for in the recipe came from our garden, too.

GRUYÈRE AND BRUSSELS SPROUTS TART

Makes 4 to 6 servings

• 1 (14-ounce) sheet puff pastry, defrosted in the refrigerator overnight

• 2 tablespoons extra-virgin olive oil

• 1 leek, white and light green parts, sliced thin

• 10 ounces Brussels sprouts, halved

• Salt

• Ground black pepper

• 2 tablespoons balsamic vinegar

• 1 tablespoon finely chopped fresh thyme leaves

• 4 ounces shredded Gruyère (we used Jarlsberg) cheese

• 1 egg, lightly beaten

Directions

Line a baking sheet with parchment paper. Unfold the puff pastry and place in middle of baking sheet. Prick all over with a fork. Cover with plastic and place in freezer.

Preheat oven to 425 degrees. Heat olive oil in a large nonstick skillet over medium-high heat. Add leek and cook until softened, about 3 minutes. Add Brussels sprouts, salt and pepper to taste and cook, stirring occasionally, until they are spotty brown, 5 to 7 minutes.

Add balsamic vinegar and continue to cook, stirring, until most of the liquid has cooked off (this will take less than 30 seconds). Scrape into a bowl, stir in thyme and set aside to cool.

Remove puff pastry from freezer, and spread cooled Brussels sprouts mixture over it, leaving a 1-inch border all around. Sprinkle the cheese over the Brussels sprouts.

Brush edge of dough with egg. Bake until the pastry is golden and cheese is browned and bubbling, about 20 minutes. Cool slightly and serve warm or let come to room temperature before serving.