I got my Zebra Swallowtail! The first one I’ve seen in central Virginia.
It was very fresh and very fluttery and appeared in the garden after a rainstorm yesterday. I only mention the rainstorm because it was so hot and steamy outside that the camera lens fogged up. Repeatedly. Fortunately, the butterfly stayed until the lens cleared.
There was a faint wash of pale blue on the upper side of the wings. You may have to click through to enlarge the picture enough to see it.
I’ve noticed that all the swallowtails are besotted with the lavender this year. The variety is ‘Munstead’ from seed, if that makes any difference.
Radishes. I want to amend my comments on ‘Shunkyo’. I had never tasted one that matured in hot weather. I’m now prepared to say that they’re hot. Very hot.
Green Garlic. I ought to have mentioned that when green garlic starts to form bulbs, the developing bulb is somewhat tough. This is only a problem if you don’t use it all before the bulbs start to happen. You can either chop the developing bulb very fine or just use the green tops.
And I found another use for green garlic. Green garlic butter! I first made it as an accompaniment to homemade Camarones Brochettes, similar to those served in several local restaurants. I puréed green garlic (the whole stalk, roughly chopped) in a mini-blender and then added cold butter (and salt because the butter was unsalted) and whirled it just enough to combine. I think it would be great with any kind of seafood and I can verify that it’s delicious tossed with ravioli and coarsely ground black pepper.