THE VILLAGE VOICE

"I am the Rose of Sharon, and the Lily of the Valleys." - Song of Solomon 2. 1-17 Rose of Sharon (Hibiscus syriacus) also called shrub althaea GENERAL INFORMATION Scientific name: Hibiscus syriacus Pronunciation: high-BISS-kuss seer-ee-AY-kuss Common name(s): Rose-of-Sharon, Shrub-Althea Family: Malvaceae USDA hardiness zones: 5B through 9A Origin: not native to North America Uses: container or above-ground planter; near a deck or patio; trainable as a standard; specimen; no proven urban tolerance Availability: generally available in many areas within its hardiness range DESCRIPTION Height: 8 to 12 feet Spread: 4 to 10 feet Crown uniformity: symmetrical canopy with a regular (or smooth) outline, and individuals have more or less identical crown forms Crown shape: upright Crown density: open Growth rate: slow Texture: fine

"There shall be eternal summer in the grateful heart." ~ Celia Thaxter 'Old Garden Companions' (Daisy/Purple Coneflower ) PURPLE PLEASURES (Phlox, Purple Coneflowers , Dwarf Chinese Astile , Daylily ) Astilbe , hosta , Rose of Sharon, Hydrangea LEMON PASTA with ROASTED SHRIMP ~ Summer friendly ... light/luscious adapted from Ina Garten 2 lbs. (peeled and deveined ) large shrimp 1 Tbsp. extra-virgin olive oil coarse salt & freshly ground pepper to taste 4 Tbsp. unsalted butter 1/4 cup extra-virgin olive oil 2 cloves minced garlic 2 lemons, zested and juiced 1 lb. angel hair pasta fresh chopped basil to taste Grated Parmesan or fresh feta cheese to taste (optional) Preheat oven to 400º and bring large pot of water to boil. Place shrimp on baking sheet with olive oil, salt and freshly ground pepper. Toss well and spread over pan. Roast for 6-8 minutes, just until pink and cooked through. While shrimp are roasting, melt butter and olive oil. Cook garlic until s...