Note for next year:
Choose a squash varity that is resistant to SQUASH VINE BORER, Melittia satyriniformis
http://vegipm.tamu.edu/chewing4/squashvineborer.html
and SQUASH BUG, Anasa tristis
http://vegipm.tamu.edu/sucking/squashbug.html
Wednesday, June 6, 2012
Monday, May 7, 2012
Tuesday, May 1, 2012
Ripening
We finally have our first red tomato! I'm waiting for vin to get home so he can pick it.
Corn also growing, 20 stalks about 6 inches high. Plus the first showing of squash buds just arrived.
Corn also growing, 20 stalks about 6 inches high. Plus the first showing of squash buds just arrived.
Tuesday, April 24, 2012
Harvest time
The Garden Blog is back and I don't really expect anyone to read this but I want to keep track of things here.
In the garden now (April 24) Tomatoes Broccoli Cauliflower Cucumbers Basil Thyme Carrots Spinach Kale Hot Peppers Beets Corn Zucchini Squash
So far we've been eating lettuce for about 3 weeks and we had our first Broccoli tonight. Vin and I are out there almost every day checking on things. He's learning to be patient with the tomoates, we're both so excited for them get red we can't stand it. We also give garden tours to almost everyone who comes over.
In the garden now (April 24) Tomatoes Broccoli Cauliflower Cucumbers Basil Thyme Carrots Spinach Kale Hot Peppers Beets Corn Zucchini Squash
So far we've been eating lettuce for about 3 weeks and we had our first Broccoli tonight. Vin and I are out there almost every day checking on things. He's learning to be patient with the tomoates, we're both so excited for them get red we can't stand it. We also give garden tours to almost everyone who comes over.
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| Our First Broccoli Ever! |
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| He's cutting our lettuce, look at the full bowl on the right. |
Tuesday, July 19, 2011
A Winner
Zucchini-Ricotta Fritters featured in this month's Food and Wine
Ingredients
2 medium zucchini (about 7 ounces each), coarsely shredded
2 garlic cloves, very thinly sliced
3 large scallions, very thinly sliced
1/2 cup fresh sheep-milk ricotta cheese
2 large eggs
2 teaspoons finely grated lemon zest
Kosher salt and freshly ground pepper
3/4 cup all-purpose flour
Olive oil, for frying
Lemon wedges, for serving
Directions
In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.
Ingredients2 medium zucchini (about 7 ounces each), coarsely shredded
2 garlic cloves, very thinly sliced
3 large scallions, very thinly sliced
1/2 cup fresh sheep-milk ricotta cheese
2 large eggs
2 teaspoons finely grated lemon zest
Kosher salt and freshly ground pepper
3/4 cup all-purpose flour
Olive oil, for frying
Lemon wedges, for serving
Directions
In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.
Wednesday, July 13, 2011
Thoughts for next year
1. Vertical
2. Raised Beds
3. All Heirloom
4. Thin skinned cucumbers
5. More herbs, onions, potatoes
Check out the #3 link from this months food and wine mag. This couple is dedicated to this cause but can you believe he wore THIS for his article!!??
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