My first visit to Rainbow Gardens in San Antonio, Texas was back in 1994. My family had moved from East Texas. We lived in an apartment for 8 months until the house was built. Thousand Oaks was a street lined with apartments and nestled in between all these apartments was this small garden nursery. It was my refuge from all the surrounding asphalt. This is where I first learned about xeriscaping and Texas native plants. The front entrance looks deceptively small but today the nursery has expanded to six acres at the Thousand Oaks location and 5 acres at the Bandera Rd. location.  They specialize in the use of Native and Xeriscape plants in the San Antonio landscape. Rainbow Gardens  also have a extensive shade and ornamental tree selection, including natives and exotics that do well here. Another area of specialty at their location is the use of desert southwestern landscaping.Not only do they have a wide assortment of plants, they also have beautiful pots, yard art and gifts. Yesterday, I made my first Fall visit and they had all their shrubbery and trees 40% off. Which is great because in our area Fall is a great time to plant. I always know I will come home with a few goodies. Check out Pam at Digging to see other garden bloggers’ favorite nurseries.



No better way to start this blog than to say we have more tomatoes than two people can eat. Last spring was our first time to have a vegetable garden. We planted a variety of vegetables then, but this spring Jim wanted all tomatoes! Much to our surprise the plants grew to be enormous.

We were constantly re staking and pruning to keep them under control. It was like one of those B movies, The Tomatoes That Ate the Planet Earth. We have been picking a basket full every day for the last 3 weeks. We planted Beefmaster, Celebrity, Early Girl, and Juliet.

The Juliets are my favorite! They are nice and firm when ripe and small enough to pop in your mouth for a snack. This past weekend I decided to make a Pica de Gallo to use up some of the tomatoes. The recipe I found only used tomatoes. I had some tomatillos I had bought to use in my last painting ( I am also an artist) so I added those and an avocado I already had. We ate it over nachos and in fish tacos, yum.

Pica de Gallo recipe:

2-3 cups diced tomatoes
2 small tomatillos, shucked and diced
1 clove of garlic, minced
1/4 cup diced onion
1/4 cup chopped cilantro
2 jalapenos (stems and seeds removed) diced
1 lime, juiced
1/2 tablespoon olive oil
Salt to taste
1. Mix all the ingredients except avocado and let it sit for half an hour.
2. Add diced avocado right before serving .