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The Garden Thread - July, 2024
July 1, 2024 | Diana in WI/Greeneyes in Memoriam

Posted on 07/01/2024 6:30:55 AM PDT by Diana in Wisconsin

The MONTHLY Gardening Thread is a gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.

If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.

This thread is a non-political respite. No matter what, you won’t be flamed, and the only dumb question is the one that isn’t asked.

It is impossible to hijack the Gardening Thread. Planting, Harvest to Table Recipes, Preserving, Good Living - there is no telling where it will go - and that is part of the fun and interest. Jump in and join us! Send a Private Message to Diana in Wisconsin if you'd like to be added to/removed from our New & Improved Ping List.

NOTE: This is a once a MONTH Ping List, but we DO post to the thread all throughout the month. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time!


TOPICS: Agriculture; Food; Gardening; Hobbies
KEYWORDS: food; garden; gardening; hobbies
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To: Diana in Wisconsin

How do you make the balsamic?


141 posted on 07/10/2024 7:15:41 AM PDT by Liz (This then is how we should pray : Our Father who art in heaven, Hallowed be thy name . )
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To: Diana in Wisconsin

First tomato today; 63 plants and 50 varieties. Mostly heirloom


142 posted on 07/10/2024 7:21:46 AM PDT by Archie Bunker on steroids (You may not take an interest in politics, but politics takes an interest in you "Pericles" )
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To: Liz

Ingredients

1 cup balsamic vinegar
1 tablespoon brown sugar
Dash of fine sea salt

Instructions

Stir both ingredients together in a small sauce pan. Allow to simmer on low and reduce by half, approximately 15 minutes. Mixture will thicken when cooling, should coat the back of a spoon. It will not appear thick while still hot, allow it to cool to get the right consistency.

Stir in dash of fine sea salt.

https://www.savoryexperiments.com/balsamic-reduction-sauce/#wprm-recipe-container-18372

It’s good on just about every vegetable and makes a nice finish for roasted meat as well as a salad dressing. Or, just eat it with a spoon! :)

“It’s a Desert Topping! It’s a Floor Cleaner. It’s BOTH!” (Old SNL sketch back when they were actually FUNNY.)


143 posted on 07/10/2024 3:46:35 PM PDT by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set. )
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To: pollywog

Thanks for sharing. I love dogs to the moon and BARK! :) Goldens are probably the sweetest dogs, ever. A BFF has two Golden-Doodles and she just loves the breed. My ‘main dogs’ for pets through the years have been Basset Hounds and Labradors.

The puppies seem to double in size by the day! They are SO active and are getting PAST that point where they want to chew your shoelaces off all the time. They are VERY independent and seemingly unafraid, though my one dog, Shasta, always growls at them (she won’t hurt them) and puts them in their place. She’s kinda b*tchy as it is, LOL! They’re learning. She’s cranky because she didn’t get to go up north to Bear Camp this time around because she came in heat.

They’re also developing individual personalities but so far no big fights...though a few of them will mix it up in the future, no doubt. All part of growing up. I really like raising the Walker Dogs over the Plott Hounds. Plots are single-minded and they can be either single minded SMART or dumb as a box of rocks, LOL! There seems to be no middle ground with that breed in my experience.


144 posted on 07/10/2024 4:01:49 PM PDT by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set. )
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To: Archie Bunker on steroids; MomwithHope

OM Gosh! DO you sell at market, or is that just for your own consumption? I just about KILLED myself two seasons ago with 36 plants.

I’ve cut back to 24 this season and more paste-type and more determinate types. A few Heirlooms and a special ‘Sabre’ with seeds from Mom With Hope. :)

Do you have a favorite? Which Zone are you growing in?


145 posted on 07/10/2024 4:05:38 PM PDT by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set. )
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To: Diana in Wisconsin

Thx


146 posted on 07/10/2024 4:35:06 PM PDT by Liz (This then is how we should pray : Our Father who art in heaven, Hallowed be thy name . )
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To: Diana in Wisconsin

It’s your fault. We made your own V8 last year only modified a little, and canned 8 quarts. This year we want to do a lot more. We’ll eat some, dehydrate some and have a source for maybe a half bushel extra for some sauce.


147 posted on 07/10/2024 5:03:55 PM PDT by MomwithHope (Forever grateful to all our patriots, past, present and future.)
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To: Pollard

We are eating shishitos neatly every day. I do plan on making that shishito sauce and freezing a few containers. Nothing better on a steak or chicken. I think it was your recipe or maybe Pete’s. They are great chopped small raw in a mixed salad.


148 posted on 07/10/2024 5:07:35 PM PDT by MomwithHope (Forever grateful to all our patriots, past, present and future.)
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To: MomwithHope

That V-8 is the Best. Stuff. Ever! I will post the recipe for our ‘newbies’ when tomatoes start to ripen for me.

More Sungold are ready and I have four nice cukes on the vine that I will pick in the morning when I do some spot watering - before the puppies wake up and insist on ‘helping’ me. ;)

My every-day zucchini plant is HUGE, but the fruits are small. It’s got to be a lack of sun and more overcast skies when it hasn’t been raining on us all. I treated the planting hole with bone meal and crushed eggshells, so I’m not seeing any blossom end rot; they’re just slow to develop for some reason.

And, once I’m finally swimming in zucchini, I’ll be complaining about that, too! ;)


149 posted on 07/10/2024 5:21:03 PM PDT by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set. )
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To: Diana in Wisconsin

I’m in 6b short summers. It slowly became a hobby. All in raised beds and I mostly give the tomatoes away, hundreds. Mostly indeterminate . I try different types every year but my annual go tos are always Cherokee purple, caspian pink, different types of brandy wine, black Krim, Carmelo, big rainbow, Paul Robesons and 1884. Dwarfs, hanging, pots and raised beds. The backyard is a mess


150 posted on 07/10/2024 8:20:47 PM PDT by Archie Bunker on steroids (You may not take an interest in politics, but politics takes an interest in you "Pericles" )
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To: Archie Bunker on steroids

“The backyard is a mess...”

Just got in from watering - the puppies aren’t awake yet, so I had a window of opportunity and I made the most of it! My garden is pretty messy this season, but it’s because I left a lot of volunteer Sunflowers and Calendula do their thing. It’s starting to be quite colorful!

Paul Robeson is one I tried a few years back. Very delicious. The Cherokee Purple-type I grow is ‘Chef’s Black, and I love the ‘Chef’s Orange’ in that collection, too. I need to grow Caspian Pink again - another winner. :) Even though I worked for The Seed Savers Exchange for 8 (happy!) years, I’m no purist when it comes to heirloom-types. I’m all about production and disease resistance, Baby!

I am desperately low on my V-8 Juice, but I have enough tomato and peach Salsas put up from last year to host a Happy Hour at a local bar, so there’s that! ;)


151 posted on 07/11/2024 6:24:09 AM PDT by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set. )
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To: Diana in Wisconsin
Breaking News! For my shishito peeps. Hubby was batter frying onion rings, I was at the kitchen table cleaning shishitos. I like to cut them lengthwise, clean out and store in a bag. Ready to use. Suddenly I had a gestalt - hey honey how about batter frying some of these? Batter crisp, pepper still green. Oh my goodness. We both loved them. 0-02-01-381ec7b404e2033c7764be79b0a0cc779317e1cedfbb26d7d2bfeaa211d1b03d-24b94403741f4b2a
152 posted on 07/12/2024 1:01:52 PM PDT by MomwithHope (Forever grateful to all our patriots, past, present and future.)
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To: MomwithHope

Excellent! They look good! Nice looking batter - more of a Tempura? Doesn’t look too heavy. :)


153 posted on 07/12/2024 3:43:29 PM PDT by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set. )
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To: Diana in Wisconsin

Drakes fry mix. I have a Long John Silvers batter recipe that has some spice to it but that is what he was using. Where us everyone?


154 posted on 07/12/2024 4:09:54 PM PDT by MomwithHope (Forever grateful to all our patriots, past, present and future.)
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To: MomwithHope

Us=is


155 posted on 07/12/2024 4:10:40 PM PDT by MomwithHope (Forever grateful to all our patriots, past, present and future.)
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To: MomwithHope

Very American. Battered and Deep fried ________________ LOL

It’s the only way I like okra.

Never had the patience for battering stuff.


156 posted on 07/12/2024 4:36:06 PM PDT by Pollard (Will work for high tunnel money!)
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To: Pollard

I have never tasted okra. Maybe I will try some this way. Battering is the easiest thing ever. Mix up your batter. If you get the Drakes fry mix we use half a bag at a time, add the correct water and stir. Plop all the veggies or onion rings, whatever in the batter bowl. We mostly use peanut oil. Only takes a minute maybe two for veggies.


157 posted on 07/12/2024 5:03:09 PM PDT by MomwithHope (Forever grateful to all our patriots, past, present and future.)
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To: MomwithHope

“Where is everyone?”

They’ll be back. It’s summer. Q is moving, Pete’s got a lot on his plate, others are traveling or doing family things with kids out of school.

I’m here. I’m ALWAYS here, though I escaped the farm for a few hours to run errands, today. Did a Costo Run for Beau for some supplies he’s needing for Bear Training Camp, and I dropped off some donations at St. Vincent’s and also bought some used books and movie DVDs for a song. Met a friend for a quick lunch. It was a Good Day. :)

Hitting my long list of garden chores tomorrow (early, before the HEAT and HUMIDITY) and watching for storms they’re predicting later on Saturday into Sunday.


158 posted on 07/12/2024 5:42:20 PM PDT by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set. )
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To: Diana in Wisconsin

I’d gladly take some of your rain if you’d send it southeast. Not a drop in two weeks, with highs around 90 and high humidity. Mr. Ranger has been watering the tomatoes and we have lots of green ones. The rest of the garden has to make do with morning dew. Next chance for rain won’t be until mid-week.

The good news is the beans are blooming and the corn stalks are still green and growing. The potato plants have died off, but that’s normal. I’ll check in the morning to see if I can dig enough for a mess of creamed potatoes.:)


159 posted on 07/12/2024 6:01:58 PM PDT by Mrs. Ranger (lamenting the death of "common sense" )
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To: Diana in Wisconsin

ZUCCHINI TORTILLAS
Garden zucchini make a great soft taco shell to eat healthier, low carb, keto,
or just to use them up. Super flavorful, soft and pliable, perfect for tacos or fajitas.

ING 1 lb zucchini shredded 2 large eggs 1/2 cup breadcrumbs or superfine almond flour 1/2 cup shredded mozzarella 1/4 tsp onion powder 1/4 tsp gar/powder 1/4 tsp salt

INSTRUCTIONS Parchment 2 baking sheets. Using cheesecloth, wring zucchini dry in small batches. You should have 1 packed cup of zucchini when done. Place dry zucchini in bowl. Add eggs, breadcrumbs/flour, cheese, onion powder, garlic powder, salt. Mix til completely combined.

Scoop up 1/4 cup of zucchini batter onto prepared baking sheets, 4 zucchini batter mounds on each baking sheet, spacing far enough apart to flatten each mound into 5 inch circles. Bake 375 deg 20 min til edges turn golden brown and surface browns. Let cool before removing.

TIPS Make sure you wring zucchini dry in small batches to remove as much moisture as possible. If zucchini is not dry enough, the batter will be too wet to work. Dry zucchini in 10 small batches/clumps. Instead of keto almond flour, use regular flour, breadcrumbs, pork rind breadcrumbs or gluten free flour or breadcrumbs. Swap mozzarella w/ Parm or Monterey jack. Pre-shredded cheese has less moisture than freshly shredded cheese.

160 posted on 07/12/2024 7:18:01 PM PDT by Liz (This then is how we should pray : Our Father who art in heaven, Hallowed be thy name . )
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