JL Doric plumeria
Named after his wife, JL Doric is one of the more rare Jim Little cultivars.
I’m an Arizona-based food, beverage, and travel writer sharing stories of my culinary adventures, drink discoveries, gardening projects, and travel in Phoenix and beyond.
Named after his wife, JL Doric is one of the more rare Jim Little cultivars.
I love Queen Amber for its unique coloration.
One of my favorite out of my collection i Jackie. I love how this one changes with the temperature and humidity. The petals will curl at the peak of our Arizona summers.
Shishito and Fushimi peppers are sweet and mild thin-walled pepper Japanese peppers. The Shishitos are giving me a bumper crop, and I'm harvesting Fushimi peppers from plants I got from Vilardi Gardens in the fall of 2013. Shishitos are believed to have been introduced to Japan by the Portuguese. Fushimi sweet peppers or fushimi-togarashi are considered a traditional kyo-yasai ("Kyoto vegetable") - an heirloom, premium variety from the Kyoto prefecture.
Shisitos and Fushimis in the garden:
First bloom of the season from Jungle Jack's Divine plumeria, considered a miniature plumeria.
Jungle Jack's Desert Sunrise plumeria
Plumerias change with heat and this Queen Amber is showing a little more pink this week with the high temps.
I love the unusual coloration on this - a beautiful pastel combination of soft pink, salmon, and peach. I ordered this from Jungle Jack's Plumerias last year, and these are my first blooms. Large flowers and a sweet fragrance with a hint of coconut.
Jungle Jack's Jackie (Plumeria rubra)
Jackie is quite the chameleon according to heat and humidity, but I love all her looks. These pictures start with May blooms and end with August (110 temps) here in Arizona.
These 3 plumerias are first blooms to my plumeria collection: Kamiyama Rainbow, Hausten White, and Jackie (all Plumeria obtusa).
A combination of Aztec Gold, JJ Desert Sunrise, Monterrey, and JJ Jackie.
New additions to my vegetable beds from Vilardi Gardens.
Metki Dark Armenian cucumber, lemon squash, Samui and Tulsi holy basil, Padron, shishito and Marconi red peppers, hibiscus/roselle, tomatillos, Red Burgundy okra, and Charentais melon.