Here in honor of Ruby Tuesday is a nice red daylily. There are a zillion varieties of daylily and I have no idea which one this is, but it is striking. I like daylilies. They are hardy, colorful and can be depended on to bloom every summer no matter what the weather. If allowed to leaf out completely after blooming they can be depended on to bloom again the next summer.
It is a little known fact that daylilies are edible and nutritious. If you are adventurous, try this:
Daylily Bud Sauté Ingredients: 2 dozen daylily buds 1/2 cup flour 1/4 cup olive oil 3 eggs dash of nutmeg salt and pepper I clove garlic, finely minced Cut the base off the buds. Sauté the garlic in a small amount of olive oil. Beat eggs and mix enough flour to make a thin batter. To this add the sautéed garlic, 1/8 teaspoon each of salt and pepper, and the dash of nutmeg. Add a teaspoon of milk if the batter is too thick. dip the buds in the batter and sauté until a golden brown consistency.