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Archives from month » October, 2011

Morning Glorys, Summer’s last Hurrah.

Morning Glories can be difficult. You have to presoak the seed for 24 hours, the seedlings can become an intertwined mess if you let them go to long before planting. They are slow starters and don’t really put on a show until late in the season. They are prodigious self-sowers to the point where they can become your next worst weed.

But if you want a quick annual vine to cover a fence, or trail up a trellis or pole, one that can put on a breathtaking late season show, they are worth the trouble. They come in a wide range of amazing colors and color combinations with magenta, cyan, purple, blue and white the normal range. Yellow and colors leaning towards red are seen, but not as commonly. The basic flower form is the typical trumpets, but there are many variations on this, from fully double, ruffled and fluted. The flowers range in size from a few inches to up to 6 inches. The vines range from a well behaved 8 feet to over 20. They prefer full sun, but will do well in partial shade, but don’t expect as many flowers, and much longer vines, always reaching for more sun.

Some hybrids will self-sow true to form, but most revert back to and old fashioned standard called “Grandpa Otts” which is a rangey vine with an attractive 3 inch dark purple flower. I have seen some hybrids revert back to an invasive vine with insignificant flowers but the purple type is more the norm.

There are many hybrids, but one of the most long-lived and beloved is “Heavenly Blue.” As you can see by the pictures the name is an apt description of the color as its translucent petals allow the light to pass through to great effect. Few garden flowers capture this breathtaking sky blue color.

Of all the difficult attributes of Morning Glories, the most disappointing is their delicate flower petals cannot withstand the afternoon sun, so their true glory can only be enjoyed in the morning.















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We first became acquainted with chef Noah Schwartz in his previous position where he was working as the last executive chef at the Seafood Barge before it closed in late 2009. We were happy to hear that he opened his own restaurant in Greenport and called it Noah’s, where his wife Sunita manages the dining room and acts as sommelier. The press has given Noah’s rave reviews, but we like to evaluate restaurants first hand before recommending them to our guests, and Noah’s gets our two thumbs up!  We also rely on the breakfast chatter, as we get nothing but compliments from guests when we ask them how they enjoyed their meals at Noah’s the night before. We always mention the chef’s trademark small plates and the guests appreciate being able to sample a wider variety of his fare because of them. We like the way Noah shows off our local produce, in many case elevating it to the level of haute cuisine. As members of the NFBBA we were impressed by chef Noah’s most professional presence on our last year’s Christmas tour. So, whether you are coming out to stay at Andrew’s Legacy or just visiting the North Fork for the day, we recommend Noah’s restaurant for a most memorable meal. http://www.chefnoahschwartz.comdsc_0049.jpg




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