Great excitement in the garden this week as the Butia capitata is flowering. Most, if not all, of the excitement is mine although I am trying to drum up enthusiasm, admittedly with limited results so far. Whether any fruit will result in this monster bloom is in the lap of the gods but, as always, I am optimistic. I hear that you can make wine from the fibrous yellow fruit, that apparently taste like an explosion in fruit shop with a little added vanilla. This is part of my propaganda campaign together with the fact that it is called the Jelly Palm. If you look carefully you will see a grumpy wasp, hopefully pollinating this splendid spike.