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Chilean Fire Bush - a hidden jewel in our garden

It is heartbreaking that this beauty is hidden in our garden but at least the hummingbirds have found it. Hidden because it is planted behind a 7 feet tall rose. I planted it there because I was under the impression that it would become a tree. It can indeed become a tree and there is one growing about a mile from our house that is around 20 feet tall.  In our garden, it is taking its sweet time and is only 4 feet tall after being planted seven years ago (2017). It did not begin to bloom until its fifth year and this is the first year flowering has been so profuse. Whenever I think about this plant, I always remember what the Gosslers said in their book "The Gossler Guide to the Best Hardy Shrubs". I quote it here: "Since this plant comes from southern Chile, we begin with a word of warning: it will not grow anywhere in the United States outside western Washington, Oregon and northern California. People wanting to grow E. coccineum in the eastern part of the country will
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Fig & Almond Cake


A lady who visited our garden back in June brought us figs. I made the following cake which was very simple and fast. The figs were honey figs and very delicious. They were really sweet so I omitted sprinkling them with sugar. 

Fig and Almond Cake

4 tablespoons butter, melted, plus butter for greasing the pan
1 cup raw almonds
1/4 cup sugar, plus 2 tablespoons for sprinking
1/4 cup all-purpose flour
1/2 tsp. baking powder
1/8 tsp. cinnamon
1/8 tsp. salt
3 eggs, beaten
2 tablespoons honey
1/2 tsp. almond extract
12 to 14 ripe figs

Preheat the oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan.

Combine the almonds and 1/4 cup sugar in a food processor and grind into a coarse powder.

Add flour, baking powder, cinnamon and salt. Pulse to combine.

Whisk together the eggs, melted butter, honey and almond extract. Pour the batter into the prepared pan.

Remove the stems from the figs and cut in half. Arrange the figs cut-side up over the batter. Sprinkle the figs with sugar. Bake for 30 minutes, until golden brown.

Text and photos by Phillip Oliver, Dirt Therapy
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