Undaunted Garden and Chromatecture sculpture at Gardens on Spring Creek
When drought, heat, hail, or cold has you daunted about gardening in Colorado, just walk through the Undaunted Garden to get your mojo back.… Read More
When drought, heat, hail, or cold has you feeling daunted about gardening in Colorado, all you have to do is walk through the Undaunted Garden at the Gardens on Spring Creek to get your mojo back. Designed by acclaimed plantswoman, designer, and author Lauren Springer, and named after her book The Undaunted Garden (read my review), it sings with the beauty of steppe-climate plants.
Undaunted Garden
I wasn’t just there for the plants. The Chromatecture exhibition was ending in September, and I drove up to Fort Collins with my friend Beth to see it. The colorful, geometric pillars created by Colorado Springs artist Pard Morrison are meant to echo the hues, textures, and rhythms of the garden.
The pillars led us along the paths like beacons, but the plants slowed our steps as we took in their beauty. Not only that, but Lauren Springer took time out of her day to join us and give us a personal tour. How lucky were we?!
The Undaunted Garden includes a large collection of hardy cactus like prickly pear and cholla.
They are so pretty festooned with purple tunas and with light shining through their spines.
Prickly pear with tunas (fruit)
Yuccas add starburst shapes to the mix.
In the distance, a blue Chromatecture sculpture stands among yellow flowers.
The garden wraps around a low, rocky hill topped by a ramada shade structure.
Along the main path, I admired a showy hummingbird trumpet and ‘Undaunted’ ruby muhly grass. I must have both of these plants in my future garden.
‘Undaunted’ muhly
Hummingbird trumpet and barberry glowing like embers
One more
More subtle colors here, except for that Chromatecture pillar
Lauren identified some small conifers I coveted, like this furry ‘Helga’ Austrian pine.
And ‘Mesa Verde’ prostrate Colorado spruce
And ‘Al Johnson’ dwarf jack pine
She pointed out this cute lil ‘Echiniformis’ dwarf hedgehog juniper too. Thanks for the special tour, Lauren!
Foothills Garden
Another interesting garden at Spring Creek is the Foothills Garden, which “showcases native plants found in the foothills biome seen from 5,000′ to almost 9,000′ in the Fort Collins area and at varying elevations up and down the Rockies.”
This garden shows its dry-garden bona fides with shades of silvery blues and greens, plus tawny grasses. The pines delight me — one more conifer to love in a state where they grow so well.
Fremont’s mahonia (Mahonia fremontii) is a big, silvery evergreen that’s covered in yellow flowers in spring. It’s closely related to the agarita (Mahonia trifoliolata) of Central Texas.
Curl-leaf mountain mahogany (Cercocarpus ledifolius) is another tough, shrubby evergreen for the Front Range.
Apache plume (Fallugia paradoxa) is one of my Western garden faves for its apple-blossom flowers and feathery pink seedheads.
Rabbitbrush in fall glory, frosted with electric-yellow flowers
Bees were working those flowers and appreciating them too.
I welcome your comments. Please scroll to the end of this post to leave one. If you’re reading in an email, click here to visit Digging and find the comment box at the end of each post. And hey, did someone forward this email to you, and you want to subscribe? Click here to get Digging delivered directly to your inbox!
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Digging Deeper
“Gardens of Texas is not your typical door stop/coffee table book filled with beautiful images of gardens you can never hope to achieve. The photography is definitely inspiring, but Pam’s thoughtful, detailed storytelling and “Try This At Home” features…makes one feel empowered to create similar garden magic….This is what I’ll curl up with on late August afternoons when the mercury in Austin soars and I’m stuck indoors.”
Gardens of Texas: Visions of Resilience from the Lone Star State is here! It’s for anyone who loves gardens or the natural beauty of Texas. Find it on Amazon, other online book sellers, and in stores everywhere. More info here.
Craving a sweet breakfast treat? Bake a batch of wholesome banana berry oat bars sweetened with banana and honey then topped with fresh strawberries. If strawberries aren’t your thing feel free to make these bars with your favorite berry. You can bake a batch of these ahead of time and reheat for a convenient breakfast on-the-go!
RD Tip: Substitute brown rice syrup in place of honey for vegan-friendly bars.
Active time: 20 minutes | Total time: 1 hour
Banana Berry Oat Bars
Ingredients
For strawberry topping:
2 cups (330g) finely minced fresh or frozen strawberries (thawed)
1 tbsp honey
1/4 medium lemon, juiced
For banana oat bars:
2 cups (160g) uncooked rolled oats, divided
1 tsp baking powder
2 tsp cinnamon
2 medium (260g) ripe bananas, mashed (about 1 cup)
2 tsp vanilla extract
1 tbsp honey
Directions
Preheat the oven to 375°F (190°C).
Combine the strawberries with 1 tbsp honey and the lemon juice (note: if using frozen strawberries, thaw first). Toss with a spoon until well combined. Chill in the refrigerator for at least 20 minutes.
In a food processor, process 1 cup rolled oats until it reaches a flour consistency and transfer to a large mixing bowl. Add the remaining 1 cup rolled oats, baking powder, cinnamon, mashed banana, vanilla extract and 1 tbsp honey. Stir with a spoon until well combined.
Line an 8-inch by 8-inch baking dish with parchment paper. Transfer one-half to two-thirds of the oat mixture into the baking dish and press into the dish with a spatula.
Strain the liquid from the chilled strawberry mixture and spread the berries in a single layer over the oats in the baking dish. Crumble the remaining oat mixture on top of the strawberry layer.
Bake the bars for 30–35 minutes, or until the top is golden brown. Remove and cool before cutting into bars.
Serves: 4 | Serving Size: 4 small bars (2-inch by 2-inch bar)
Craving a sweet breakfast treat? Bake a batch of wholesome banana berry oat bars sweetened with banana and honey then topped with fresh strawberries. If strawberries aren’t your thing feel free to make these bars with your favorite berry. You can bake a batch of these ahead of time and reheat for a convenient breakfast on-the-go!
RD Tip: Substitute brown rice syrup in place of honey for vegan-friendly bars.
Active time: 20 minutes | Total time: 1 hour
Banana Berry Oat Bars
Ingredients
For strawberry topping:
2 cups (330g) finely minced fresh or frozen strawberries (thawed)
1 tbsp honey
1/4 medium lemon, juiced
For banana oat bars:
2 cups (160g) uncooked rolled oats, divided
1 tsp baking powder
2 tsp cinnamon
2 medium (260g) ripe bananas, mashed (about 1 cup)
2 tsp vanilla extract
1 tbsp honey
Directions
Preheat the oven to 375°F (190°C).
Combine the strawberries with 1 tbsp honey and the lemon juice (note: if using frozen strawberries, thaw first). Toss with a spoon until well combined. Chill in the refrigerator for at least 20 minutes.
In a food processor, process 1 cup rolled oats until it reaches a flour consistency and transfer to a large mixing bowl. Add the remaining 1 cup rolled oats, baking powder, cinnamon, mashed banana, vanilla extract and 1 tbsp honey. Stir with a spoon until well combined.
Line an 8-inch by 8-inch baking dish with parchment paper. Transfer one-half to two-thirds of the oat mixture into the baking dish and press into the dish with a spatula.
Strain the liquid from the chilled strawberry mixture and spread the berries in a single layer over the oats in the baking dish. Crumble the remaining oat mixture on top of the strawberry layer.
Bake the bars for 30–35 minutes, or until the top is golden brown. Remove and cool before cutting into bars.
Serves: 4 | Serving Size: 4 small bars (2-inch by 2-inch bar)
Craving a sweet breakfast treat? Bake a batch of wholesome banana berry oat bars sweetened with banana and honey then topped with fresh strawberries. If strawberries aren’t your thing feel free to make these bars with your favorite berry. You can bake a batch of these ahead of time and reheat for a convenient breakfast on-the-go!
RD Tip: Substitute brown rice syrup in place of honey for vegan-friendly bars.
Active time: 20 minutes | Total time: 1 hour
Banana Berry Oat Bars
Ingredients
For strawberry topping:
2 cups (330g) finely minced fresh or frozen strawberries (thawed)
1 tbsp honey
1/4 medium lemon, juiced
For banana oat bars:
2 cups (160g) uncooked rolled oats, divided
1 tsp baking powder
2 tsp cinnamon
2 medium (260g) ripe bananas, mashed (about 1 cup)
2 tsp vanilla extract
1 tbsp honey
Directions
Preheat the oven to 375°F (190°C).
Combine the strawberries with 1 tbsp honey and the lemon juice (note: if using frozen strawberries, thaw first). Toss with a spoon until well combined. Chill in the refrigerator for at least 20 minutes.
In a food processor, process 1 cup rolled oats until it reaches a flour consistency and transfer to a large mixing bowl. Add the remaining 1 cup rolled oats, baking powder, cinnamon, mashed banana, vanilla extract and 1 tbsp honey. Stir with a spoon until well combined.
Line an 8-inch by 8-inch baking dish with parchment paper. Transfer one-half to two-thirds of the oat mixture into the baking dish and press into the dish with a spatula.
Strain the liquid from the chilled strawberry mixture and spread the berries in a single layer over the oats in the baking dish. Crumble the remaining oat mixture on top of the strawberry layer.
Bake the bars for 30–35 minutes, or until the top is golden brown. Remove and cool before cutting into bars.
Serves: 4 | Serving Size: 4 small bars (2-inch by 2-inch bar)
Craving a sweet breakfast treat? Bake a batch of wholesome banana berry oat bars sweetened with banana and honey then topped with fresh strawberries. If strawberries aren’t your thing feel free to make these bars with your favorite berry. You can bake a batch of these ahead of time and reheat for a convenient breakfast on-the-go!
RD Tip: Substitute brown rice syrup in place of honey for vegan-friendly bars.
Active time: 20 minutes | Total time: 1 hour
Banana Berry Oat Bars
Ingredients
For strawberry topping:
2 cups (330g) finely minced fresh or frozen strawberries (thawed)
1 tbsp honey
1/4 medium lemon, juiced
For banana oat bars:
2 cups (160g) uncooked rolled oats, divided
1 tsp baking powder
2 tsp cinnamon
2 medium (260g) ripe bananas, mashed (about 1 cup)
2 tsp vanilla extract
1 tbsp honey
Directions
Preheat the oven to 375°F (190°C).
Combine the strawberries with 1 tbsp honey and the lemon juice (note: if using frozen strawberries, thaw first). Toss with a spoon until well combined. Chill in the refrigerator for at least 20 minutes.
In a food processor, process 1 cup rolled oats until it reaches a flour consistency and transfer to a large mixing bowl. Add the remaining 1 cup rolled oats, baking powder, cinnamon, mashed banana, vanilla extract and 1 tbsp honey. Stir with a spoon until well combined.
Line an 8-inch by 8-inch baking dish with parchment paper. Transfer one-half to two-thirds of the oat mixture into the baking dish and press into the dish with a spatula.
Strain the liquid from the chilled strawberry mixture and spread the berries in a single layer over the oats in the baking dish. Crumble the remaining oat mixture on top of the strawberry layer.
Bake the bars for 30–35 minutes, or until the top is golden brown. Remove and cool before cutting into bars.
Serves: 4 | Serving Size: 4 small bars (2-inch by 2-inch bar)
Money Management in Gambling Learn How to Plan Your Winnings with 20bet Greece
Money Management in Gambling Learn How to Plan Your Winnings with 20bet Greece
Η σημασία της σωστής διαχείρισης χρημάτων στον τζόγο 20bet Ελλάδα
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Αν είστε νέοι στον κόσμο του τζόγου, είναι σημαντικό να γνωρίζετε κάποιες στρατηγικές στοιχηματισμού που μπορούν να σας βοηθήσουν να διαχειριστείτε τα κέρδη σας. Μια από τις πιο δημοφιλείς στρατηγικές είναι η λεγόμενη “προοδευτική στοιχηματιστική στρατηγική”, όπου αυξάνετε ή μειώνετε το ποντάρισμά σας ανάλογα με τα αποτελέσματα των προηγούμενων στοιχημάτων σας.
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Today is Gardens of Texas’s one-year book anniversary!
A year ago today, my dream came true — a dream to share gardens across the state of Texas in one big beautiful book: Gardens of Texas. … Read More
“An outstanding book….I couldn’t put it down.” ―Skip Richter, horticulturist, educator, and author
Exactly one year ago today, my dream came true — a dream to share gardens across the big beautiful state of Texas in one big beautiful book: Gardens of Texas: Visions of Resilience from the Lone Star State. To put the work of Texas gardeners out in the world and show off the creative, resilient, sustainable, and gorgeous spaces they’re creating.
Photo by Kenny Braun. From Gardens of Texas by Pam Penick, published by Timber Press in 2026.
These are gardens for pollinators and other wildlife habitat. Gardens that feed families. Gardens that subbed out thirsty turf grass for native and adapted plants that showcase the beautiful flora of the state. Gardens that are artistic expressions, with cool plant collections and memorabilia that express the lives and passions of their owners. Gardens that are real, where the gardeners have struggled with freezes, drought, heat waves, and challenging soil — where what you see is a testament to their perseverance, not some innate green thumb.
Photo by Kenny Braun. From Gardens of Texas by Pam Penick, published by Timber Press in 2026.
Gardens that are aspirational and gardens that are relatable. Gardens with great ideas you can take home to your own garden, no matter where you live. Gardens that express the diversity and life stories of Texans across the state.
Photo by Kenny Braun. From Gardens of Texas by Pam Penick, published by Timber Press in 2026.
On this one-year anniversary of Gardens of Texas, I want to express my gratitude to all the readers who bought or checked out a copy or shared it with a friend, and to everyone who took time to leave a review online. You’ve made the book a success!
I’m grateful too for the support of my wonderful publisher, Timber Press, and the visionary editorial and marketing teams who worked on the book. And thanks again to my incredibly talented photographer, Kenny Braun, who traveled thousands of miles around the state with me to capture gardens from Austin to Plano, from Edinburgh to Fort Davis, from San Antonio to Grapevine, from Houston to Alpine.
Photos by Kenny Braun. From Gardens of Texas by Pam Penick, published by Timber Press in 2026.
None of this could have happened without the generosity of dozens of garden owners (pictured above), who opened their homes and gardens and life stories to me. Thank you for sharing.
Since Gardens of Texas came out, some wonderful things have happened.
The book and my garden were featured on The Plant Ninja on YouTube.
And I had opportunities to share about the book and my own gardening experiences in Texas in numerous podcast and radio interviews (click the link and select “Podcasts”).
I also did a whirlwind 8-month book tour, making dozens of appearances at gardening forums, book festivals, clubs, nurseries and retail stores, and botanical gardens including San Antonio Botanical Garden, the Lady Bird Johnson Wildflower Center, Houston Botanic Garden, and Quinta Mazatlan. In a full-circle moment, I was even invited to do a Meet the Author event at my alma mater, Rice University, which, frankly, I never would have imagined decades ago as a graduating English major with no immediate job prospects.
Does this book have staying power?
My hope now is that Gardens of Texas will continue to be relevant, helpful, and enjoyable to readers for years to come. If you’re looking for a copy of your own, it’s available in stores everywhere — you can ask your local store to order a copy for you — and online at Amazon, Book People, Barnes & Noble, Target, Wal-Mart, Hachette, and other e-retailers.
This is a big hardback full of beautiful photos, and it makes a gorgeous gift or coffee table book, if I do say so myself. It’s also filled with practical take-home ideas and plant suggestions you can use in your own garden.
And the holidays are coming up.
My very first promo video from last fall
I welcome your comments. Please scroll to the end of this post to leave one. If you’re reading in an email, click here to visit Digging and find the comment box at the end of each post. And hey, did someone forward this email to you, and you want to subscribe? Click here to get Digging delivered directly to your inbox!
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Digging Deeper
“Gardens of Texas is not your typical door stop/coffee table book filled with beautiful images of gardens you can never hope to achieve. The photography is definitely inspiring, but Pam’s thoughtful, detailed storytelling and “Try This At Home” features…makes one feel empowered to create similar garden magic….This is what I’ll curl up with on late August afternoons when the mercury in Austin soars and I’m stuck indoors.”
Gardens of Texas: Visions of Resilience from the Lone Star State is here! It’s for anyone who loves gardens or the natural beauty of Texas. Find it on Amazon, other online book sellers, and in stores everywhere. More info here.
Giving up gluten doesn’t mean giving up waffles! If you haven’t tried greenbanana flouryet, this is a great way to introduce yourself to this nutritious food. Made from unripened bananas, it is low-carb, gluten-free and high in “resistant starch,” a starch that is slow to digest and promotes gut health (1). Pears, poached in apple juice, are just sweet enough to feel like a breakfast splurge.
Active time: 20 minutes | Total time: 30 minutes
Banana Flour Waffles With Poached Pears
Ingredients
For the poached pears
2 medium (180g each) pears
1 cup (250g) apple juice
1/2 tsp cinnamon
For the waffles
1 cup (120g) banana flour
1 tsp baking powder
1/4 tsp salt
1/2 cup (122g) unsweetened almond milk
2 large eggs
2 large egg whites
1 tbsp maple syrup
1 tsp vanilla extract
Cooking spray
Directions
For the poached pears: Quarter and core the pears, then place them in a small pot with the apple juice, and sprinkle with cinnamon. Bring to a boil over high heat, then cover the pan, reduce the heat to medium-low and simmer for 7–10 minutes, until the pears are tender when pierced with a knife. Use a slotted spoon to remove the pears to a bowl. Drain any juice that pools in the bowl back into the pot. Raise the heat under the apple juice mixture to medium-high, and boil for about 4 minutes, to reduce to a syrup. It will reduce to about 2 tbsp. Pour over the pears and turn to coat.
For the waffles: Preheat the oven to 200ºF (93ºC) to hold the finished waffles. In a large bowl, combine the banana flour, baking powder and salt. In a blender, combine the almond milk, eggs, egg whites, maple syrup and vanilla, secure the lid and blend for a few seconds until well-mixed. Add the flour mixture, secure the lid and blend for a minute, until smooth. Preheat the waffle iron according to the manufacturer’s directions and spray the waffle iron plates with cooking spray. Use a scant 1/2 cup measure of batter for each waffle, and cook for 2 minutes, or until the waffle maker indicates the waffle is ready. Spray the waffle iron plates with cooking spray each time you make a waffle. Place each waffle on an oven-safe plate and keep warm in the oven as you make the remaining waffles.
Serve each waffle with two pieces of pear and 2 tsp of the juice.
Serves: 4 | Serving Size: 1 waffle with 2 pieces pear and 2 tsp juice
Giving up gluten doesn’t mean giving up waffles! If you haven’t tried greenbanana flouryet, this is a great way to introduce yourself to this nutritious food. Made from unripened bananas, it is low-carb, gluten-free and high in “resistant starch,” a starch that is slow to digest and promotes gut health (1). Pears, poached in apple juice, are just sweet enough to feel like a breakfast splurge.
Active time: 20 minutes | Total time: 30 minutes
Banana Flour Waffles With Poached Pears
Ingredients
For the poached pears
2 medium (180g each) pears
1 cup (250g) apple juice
1/2 tsp cinnamon
For the waffles
1 cup (120g) banana flour
1 tsp baking powder
1/4 tsp salt
1/2 cup (122g) unsweetened almond milk
2 large eggs
2 large egg whites
1 tbsp maple syrup
1 tsp vanilla extract
Cooking spray
Directions
For the poached pears: Quarter and core the pears, then place them in a small pot with the apple juice, and sprinkle with cinnamon. Bring to a boil over high heat, then cover the pan, reduce the heat to medium-low and simmer for 7–10 minutes, until the pears are tender when pierced with a knife. Use a slotted spoon to remove the pears to a bowl. Drain any juice that pools in the bowl back into the pot. Raise the heat under the apple juice mixture to medium-high, and boil for about 4 minutes, to reduce to a syrup. It will reduce to about 2 tbsp. Pour over the pears and turn to coat.
For the waffles: Preheat the oven to 200ºF (93ºC) to hold the finished waffles. In a large bowl, combine the banana flour, baking powder and salt. In a blender, combine the almond milk, eggs, egg whites, maple syrup and vanilla, secure the lid and blend for a few seconds until well-mixed. Add the flour mixture, secure the lid and blend for a minute, until smooth. Preheat the waffle iron according to the manufacturer’s directions and spray the waffle iron plates with cooking spray. Use a scant 1/2 cup measure of batter for each waffle, and cook for 2 minutes, or until the waffle maker indicates the waffle is ready. Spray the waffle iron plates with cooking spray each time you make a waffle. Place each waffle on an oven-safe plate and keep warm in the oven as you make the remaining waffles.
Serve each waffle with two pieces of pear and 2 tsp of the juice.
Serves: 4 | Serving Size: 1 waffle with 2 pieces pear and 2 tsp juice
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