Wordless Wednesday

This Week

This has been an excellent week. After the rain that we had, the gardens came alive once again. And I was able to get a lot of work done, that I couldn't do because of the drought. Last night it rained again. 1 1/10" to be exact. There's nothing like sleeping with the sound of thunder and rain in the background.

1. The sage is bushing out like mad.
2. The morning glories are scrambling up the shepherd's hook. I'm considering running them up the siding of the house. Not sure though, but I'll have to do something with the vines. They'll grow into a tangled mess if I don't.
3. The purple fountain grass is kicking in. I love any kind of ornamental grass. They all remind me of sea oats.
4. The ground was finally soft enough to pound the tomato stakes in. The plants might not be as big as they usually are for this time of year, but they're alive. I know a lot of folks that lost much of their crop due to sun scald. I feel very fortunate that our tomatoes were late and not staked.
5. Happy tomatoes. Tonight we're having fried green tomatoes with dinner. I need to make the horseradish sauce as soon as I'm finished here.
6. The second planting of summer squash is coming in. 'Round here, we just pull the plants when the squash bugs get so bad and replant squash seeds in a new bed. I've tried every remedy under the sun (organic, that is) and they simply don't work. At least not in TN.

Well, there's a wee bit of what I've been up to this past week. Here's looking forward to another busy one.

How Does Your Garden Grow?

These pictures were from this past week. The gardens are growing like crazy, despite the fact that we've had zero rain. I've been watering and mulching like a mad woman. I think we're in for a long, hot summer. Again.

From top to bottom we have:

Lavender

Parsley seedling with oyster shell marking. I use oyster shells to mark all of our plants in the garden.

Squash hill.

Dill and green onions.

Garlic blossom opening up.

Here's to a fantabulous week, hopefully with a splash of rain.

Until next time.....

Yellow Squash

We ate our first batch of yellow squash last night for dinner. There was a time, a little over a month ago, that I didn't think we'd have any squash this year. But their hills rose above the flood waters and survived the heavy rains that washed the rest of the garden away.

That first meal of squash is heavenly. It's by the 12th picking or so, that I start to tire of those yellow beauties! When that happens, I slice, blanch and freeze quart containers full of summer squash to use in casseroles in the dead of winter, when a splash of yellow is once again treasured.

Until next time.....

Zucchini Puffs

If you're like me, you have an over abundance of squash during the summer. Even though we scaled back the number of plants, we still get more squash that we can eat. I grate and freeze excess zukes to make breads, to throw into pasta dishes and to make zucchini puffs. This recipe comes from an old book of mine called 'Eating Better For Less', edited by Ray Wolf.

When I freeze our grated zucchini, I pack it into quart containers. However, and this is important, when it thaws and you squeeze the water out of it, you get 1/2 the amount of squash. Your 2 cups of grated zucchini is now 1 cup. Very important for recipes.

Without further ado.....

2 cups shredded zucchini

1/2 cup shredded cheese- we use whatever kind we have

3 tablespoons grated onion

1/2 cup bread crumbs

1/2 teaspoon salt

1/4 teaspoon each: parsley, thyme, oregano, basil

2 eggs

3 1/2 tablespoons flour

~mix together. in a 12 cup muffin tin, spoon 1/2 - 1 teaspoon of oil in each cup. Heat the pan for a few minutes in the oven. Spoon batter into the cups and bake @ 375 degrees for 20 minutes or until golden.

John eats his with ketchup. I just eat mine plain.

Enjoy~

Until next time.....

Tips, Tricks and Recipes From The Garden

We're knee deep is summer squash right now. I don't plant very many plants, but they sure do produce like crazy! We don't really care for canned or frozen squash (gag), so I don't put up much of it.

But I do put up a few quarts of frozen yellow squash slices for casseroles. I steam or boil (do whatever is easiest for you) a large pot of slices for about 10 minutes, cool in cold water and pack in quart freezer containers. When ready to use, thaw, drain any liquids and casserole 'em up.

And, I also put up a few quarts of frozen, grated zucchini squash for breads, casseroles and zuke puffs. To do this, I simply grate the zukes and pack in freezer containers. When ready to use, thaw, SQUEEZE out the liquid and continue with your recipe of choice.

So, if your squash is starting to take over the frig and your friends are locking their doors when they see you coming, try these simple tips. I promise, the squash will taste fab in the middle of the winter, when fresh, local produce is scarce.

Stay tuned for more Tips 'n Tricks.

Until next time.....

Produce Inspector

Every gardener needs one! Althea got the first stage of her summer cut last weekend. Next weekend we take it down a notch. She loves it. Honest.

Have a great weekend~

Until next time.....

How Does Your Garden Grow?

The memory of the Spring garden, or lack there of, is behind me now. All that rain, which still continues, is making for a beautimous Summer garden. Here's a peak around the place~
Yellow squash:

Yellow squash and zucchin row:

Pole Lima beans (protected from the rabbits):

Lavender:

How does your garden grow?

Until next time.....