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Archive for the ‘zucchini’ Category

Tomatoes In

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Most years I have already planted the tomatoes by now, but this spring has been very cold, and even this week is pushing it. The weather is predicted to be mid 30s and windy Wednesday night, but the veggies were getting too big, and had to go outside. I will be putting row cover over everything on Tuesday night.

This year I up-ed the tomatoes to 46. One major change, is that I decided to forgo Romas this year in favor of Juliets. I did a few of these last year, and found the production was much better, the flavor just as good, and they serve the same function as far as canning/sauces etc.

When starting seedlings I couldn’t find a sharpie, so told myself that I would mark the tomatoes later. Well later came and went and I forgot all about it. Needless to say, I have no idea which tomatoes are which, guess we’ll find out in a few months.

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I planted 13 squash, 5 tatume, 5 zucchini, 3 scallop.

I planted 4 lufffa.

I planted 10 cucs. 2 gerkins, 2 lemon, 2 white, 2 straight 8 and 2 parisian pickling.

Elsewhere in the garden I still have

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2 beds of greens

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1 bed of carrots

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1 bed of beets/kohlrabi/lettuce

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1 bed of onions (red and yellow)

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1 bed of garlic

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Potato bags, The green all froze, so I’m hoping they are still alive down there.

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1 bed that was snap-peas. I babied them all winter and they were finally starting to flower when we got another cold snap. I had them covered, but I think there was a hole in the row cover, since the next morning they looked like this.

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In all, I planted 8 new beds today. The cool thing, is that I didn’t have to buy compost for any of them. I was able to use compost from the pile I’ve been working on. This is the first spring I’ve been able to say that.

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What to do with all of that extra zucchini?

We aren’t too far into squash season yet, but at some point the family doesn’t want to see another zucchini, even if you do hide it into a delicious loaf of bread. Last night I mixed it up with a zucchini cole slaw. My husband, who is not a huge zucchini fan, went in for seconds.
Fresh Veggies
2 zucchini, 1 red pepper, 1 red onion, 2 carrots
Thinly slice all veggies
– I used the peeler for the carrots to make them softer, depends on how much crunch you’re going for.
For the sauce
Mix mayo and apple cider vinegar. Do this to taste, I believe my portion was either a 4 or 5 to 1 (mayo:vinegar). Add salt, pepper to taste and a dash of celery seed. I also added a dash of cumin to go with the smoky flavor of the BBQ chicken pizza we had with it.
Bubbles and Squeak

This is a great way to use a mix of your late spring veggies.

Veggies used: potatoes, onion, carrots, brussel sprouts
Boil potatoes and brussel sprout halves in water or chicken broth.
Finely dice onions and carrots and cook in olive oil until soft. Season with salt and pepper while cooking.
Once potatoes are soft and brussel sprouts have lost their leaves, drain. (You can reserve the chicken broth if you used it).
Add whole potatoes to onions and carrots and mash right in, along with butter, salt, pepper to taste.
Add brussel sprout leaves. I left out the centers this time, but feel free to add them.
Stir and serve.
I served mine with a side of turkey smoked sausage. Yum!

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The vegetable garden is really doing well. I haven’t gone to the farmer’s market in weeks and we’ve been eating like kings. Squash, tomatoes, okra, green beans, onions, pepper (notice no “s”), swiss chard and plenty of herbs. 

Sugar Pumpkin. 
Hopefully the Squash Vine Borers don’t destroy the entire plant before I’m able to see this one ripen.  

Sun Gold Tomatoes. These are so incredibly tasty I can’t see us planting any other type of cherry. We just can’t get enough of them.

Brandywine.
Until just a few days ago when I spotted a few more tiny ones, this big guy was the one great hope. The production has been so bad on these, that tasty or not I don’t think I’ll be planting them again. Next year I’ll try Cherokee Purple instead.

Romas. 
These have just started ripening in the last day or two. I’ll be making some spaghetti tonight. Mmmm!

Octopus Swiss Chard. 
Really it’s just plain old swiss chard, but the twisty stems remind me of a certain sea creature. If I was ESP I’d be adding some really cool pics here 🙂

Okra.
Like the zucchini, these guys can get really big really fast if you aren’t paying attention.

Zucchini.
Still hanging in there. From this picture you’d never guess that I’ve cut into every one of these and lost half. Obviously, I overplanted the bed. Who knew vines could grow like this 🙂

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>Zucchini Everywhere!

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I’ve heard that zucchini grows like crazy, but I really had no idea. I don’t think you can understand until you witness it yourself. I’ve been checking the squash plants every morning and everything looks fine, then I check again in the evening and the each zucchini is twice the size and suddenly there are huge ones that I swear weren’t there that morning. Needless to say, our friends should be well stocked with zucchini this year.
The rest of the garden is also doing well. The peppers have finally taken off. I really think it was just to cold for them. I don’t have peppers yet, but the plants have doubled in size this last week and I can see the makings of blooms.
 The first tomatoes appeared this week as well, sun gold variety. The rest of the tomato plants all have blooms, so things are moving along nicely. 
I spent some time looking through the garden and found aphids on many of the pepper leaves. The ants had already beat me to them and were chomping away. I was able to smash and brush away the rest of them. Hopefully, this doesn’t turn into a bigger problem. I’m glad I spotted them early.
I also replanted zinnias. I planted them several weeks ago, but that late cold spell took them out. The new ones are much prettier anyway.

I

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