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.

Our First Broccoli Ever!

He's cutting our lettuce, look at the full bowl on the right.

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.

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!!??

Damn rolly pollys & birds

We've lucked out with the pests this year except for the rolly polly's and birds.
Dedication to an
Organic garden prohibits all the really serious pesticides but I discovered diatomaceous earth dust which is harmless to pets and humans but has razor sharp particles that shred the lungs of breathing bugs. I love the violence of it because I hate those damn stem eating bugs!

The birds have been pecking my tomatoes so last night Teri whipped me up a scarecrow. I love it when she gets creatively inspired. within an hour she had a chef scarecrow in the garden with both happy and scary faces.

























Panzanella salad with our tomatoes, cucumbers and basil.



Little tomato eater















Our first ever watermelon!

Xeriscaping Garden Tour

Inspiring Pictures from the Dallas Water-Wise Landscape Tour







A totally Patty porch!






Drift Wood Container plant





The "nightstands" are bee keeping boxes.






Hard to see but that's a container plant balanced on the end of this tree branch.





Close up of the bee box.







- Posted using BlogPress from my iPhone

Zucchini Oven Chips

These are delicious! We've had them two nights in a row.

Recipe Here.

Fruitful Bounty

Corn Cobs!
Zucchini
White Pumpkin
The first red tomato
The joy of night time in the garden.

Teri strung these lights on the fence and they create a wonderful atmosphere at night, add in the fire flies and it's almost magical.

Last night Vin and I went round and round about pj's, teeth brushing and bedtime. By the time it was all over we were both crying. Once he went to sleep I headed out back to spend some time with my veggies. It was so relaxing and enjoyable that once the summer heat sets in I think I'll do most of my gardening this way.