[tubebender]

Looking NNW from the front of the house toward the Heather outside the garden fence and the corn, potatoes and strawberries inside. The lawn is dead because we never get summer rains...

[Sirius Lee]

The lawn is dead because we never get summer rains...

Just like the fairways at the British Open. Or Aberdeen.

I like your anti-vermin technology. The white tails and cotton tails here are out of control, and the predators are usually a season behind. Be wolves out back this winter for sure.

[daniel1212]

Nice pics. Yet the grass survives?

Around here the direction the garden faces is critical, for there is a big hill behind us, and buildings on the side.

But I think the wildlife would vote for open borders to your garden!

[Liz]

English cucumbers and red onions make a pretty pickle jar.

My favorite web site.....mrsbutterworths.com.....has a pickle recipe you can eat-right-away.
Takes 15 minutes to make; ready to go in eight hours, refrigerates up to 5 days.
Serve on sandwiches or grilled hamburgers. Add to chopped salads.

INSTANT SWEET PICKLES

Ingredients ◦⅔ cups white-wine vinegar or apple-cider vinegar ◦⅓ cup sugar ◦⅛ teaspoon Kosher salt ◦2 cups thinly sliced English cucumber, or any small, slender cucumber ◦1½ cups thinly sliced onions ◦2 tablespoons torn dill sprigs ◦1 teaspoon whole peppercorns ◦3 tablespoons extra-virgin olive oil

METHOD mix vinegar, sugar, and salt, stirring occasionally until sugar dissolves. Set aside. In a nonreactive bowl, combine cucumbers,onions, dill, and peppercorns. Add evo. Stir well. Pour over vegetables and toss to combine.

FINAL Cover bowl and refrigerate for at least 8 hours before serving. Store pickles, refrigerated, for up to 5 days.