Descanso Gardens

We have lived 10 minutes from Descanso Gardens for almost a year and just discovered it. Descanso Gardens is a 150 acre botanical garden. It used to be owned by Manchester Boddy who was an interior designer and owned the Los Angeles Daily News. There is a huge mansion you can walk through at the end of the gardens that Boddy used to live in. You can rent it out for weddings and parties, so fun. Everything was so beautiful.
In the rose garden there was an art gallery with artists painting pictures. Megan if you are reading this you should totally come here and paint a picture.
So many beautiful flowers. I wish I knew what they all were:) There is a mini replica of a Diesel train that takes visitors around a small section of the park. Al is lucky it was closed when we left because I totally wanted to ride it.
The flowers I'm standing by in the picture below smelled AMAZING.
I spotted a racoon in one of the rivers. He was tring to catch fish.
The Japanese Garden was my favorite. So pretty and peaceful.

They also had vegetables growing in some areas. I've always wondered how artichokes grow and here is a picture. I was soooo tempted to pick it!! I loved Descanso Gardens and want to go back on Easter weekend when they have an Easter Egg Hunt and tulips are in full bloom.
I made a Corn and Blueberry Salad today, compliments of Better Homes And Gardens. I must say it was pretty amazing since all those blueberries were hand picked by us and all the vegetables were fresh from the Farmers Markets. I highly recommend it!!
Corn & Blueberry Salad

6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 small cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped*
2 Tbsp. lime juice
2 Tbsp. olive oil
1 Tbsp. honey
1/2 tsp. ground cumin
Directions
1. In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.

3. *Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when working with them. If using bare hands wash well with soap and water.