WEEKLY GARDEN THREAD FOR 7/20/2018

freerepublic | 7/21/2018 | greeneyes

[greeneyes]

The Weekly Gardening Thread is a weekly 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.

This thread is non-political, although you will find that most here are conservative folks. 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 Weekly 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!

NOTE: This is a once a week ping list. We do post to the thread during the week. Links to related articles and discussions which might be of interest are welcomed any time-and don't have to be about gardening.

[Sirius Lee]

The lawn is dead because we never get summer rains...

Just like the fairways at the British Open. Or Aberdeen.

I like your anti-vermin technology. The white tails and cotton tails here are out of control, and the predators are usually a season behind. Be wolves out back this winter for sure.

[tubebender]

The cage inside the garden is where we feed the local birds without feeding the local bears...

[Diana in Wisconsin]

I grow most of my tomatoes and peppers from seed. I buy other things that catch my fancy in the heat of the Spring Rush - meaning ANY day that is Sunny and above 50 degrees, LOL!

We built a Greenhouse this past April-into-March, so I started most of my things indoors under lights then moved them out to ‘harden off’ once the greenhouse was up. Next year I will be able to use it more, though a BIL contracted me to grow out 100 Okra plants for him this season - huge success!

Beau promised me that if I sold MY farm (2 acres) and moved to HIS farm (160 acres)...after he gave me a many-carats Engagement Ring and an ATV of my own, I would again have a Greenhouse. (I had to leave mine behind, but it was a great ‘closer’ on selling my little Farmette.)

I have BIG PLANS for the Greenhouse being more of a ‘She Shed’ from December through March. It’s south-facing and should be cozy-warm all Winter. Wine Rack is already installed...on to solar lighting and comfy furniture, LOL!

[Diana in Wisconsin]

HTML prowess and the ability to grow AWESOME tomatoes have always been my Secret Weapons; it attracts the select few individuals who appreciate it. ;)

(I was in IT for many years in the Army. They’re so @ss-backwards that you HAD to know some HTML to make it through ANY given day!)

[daniel1212]

Nice pics. Yet the grass survives?

Around here the direction the garden faces is critical, for there is a big hill behind us, and buildings on the side.

But I think the wildlife would vote for open borders to your garden!

[tubebender]

We thought we had a rat in our garage so I set 6 rat traps and apparently that ran “afoul” of the skunks union as they raised a “stink”. Wife unit had to park her car outside so she can drive over to the gym at 5:30 in the morning without gassing herself...

[Right Wing Assault]

Thanks for all the info! We’ve been talking about getting one for several years and maybe we’ll finally do so.

[Augie]

We've gotten some badly-needed rainfall here in Central Missouri over the past couple weeks. 1.7" last Wednesday. It's been nice not having to run irrigation 24/7.

Been very busy putting up produce from the garden. I've got 10 gallons of sauerkraut brewing, 24qts dill pickles made, and 14qts of tomato salsa. I'm not sure how many jars of fermented pickles Mrs. Augie has put up so far, but she's probably getting close to two dozen of those.

Been getting zucchini and yellow squash for the past few days. Sweet corn in starting to tassle. Pumpkins and centelope are thriving. Okra is coming along. Going to start digging potatoes this week. Still have 7 heads of bravo cabbage to pick. They're all the size of a basketball.

I've got tomatoes and cucumbers running out of my ears right now. The brandwines are to the top of the 7' tall cages.

Straight 8 cucumbers going insane.

Salsa in the summer kitchen.

Dill pickle slices.

[Liz]

English cucumbers and red onions make a pretty pickle jar.

My favorite web site.....mrsbutterworths.com.....has a pickle recipe you can eat-right-away.
Takes 15 minutes to make; ready to go in eight hours, refrigerates up to 5 days.
Serve on sandwiches or grilled hamburgers. Add to chopped salads.

INSTANT SWEET PICKLES

Ingredients ◦⅔ cups white-wine vinegar or apple-cider vinegar ◦⅓ cup sugar ◦⅛ teaspoon Kosher salt ◦2 cups thinly sliced English cucumber, or any small, slender cucumber ◦1½ cups thinly sliced onions ◦2 tablespoons torn dill sprigs ◦1 teaspoon whole peppercorns ◦3 tablespoons extra-virgin olive oil

METHOD mix vinegar, sugar, and salt, stirring occasionally until sugar dissolves. Set aside. In a nonreactive bowl, combine cucumbers,onions, dill, and peppercorns. Add evo. Stir well. Pour over vegetables and toss to combine.

FINAL Cover bowl and refrigerate for at least 8 hours before serving. Store pickles, refrigerated, for up to 5 days.

[Liz]

A "Southern recipe" is always a treat. Southern method is a cinch using fresh garden vegetables.

SOUTHERN SQUASH AND ONIONS

Sprinkle flour over sliced yellow squash/onions. Mix w/ hands to coat. Fry in hot oil til crisp and browned.

[Liz]

Recipe from Austin Texas Restaurant. Use two bags of frozen fresh peaches.

PEACH COBBLER

METHOD Combine ea flour, sugar, 2 tsp b/powder, 1⁄4 tsp salt. Stir in 2⁄3 c room temp milk, room temp egg.
Pour evenly over 1/2 c butter melted in 9x13" pan. Spread on combined frozen sliced peaches, cup sugar, tsp cinnamon; 2 tsp nutmeg.

DO NOT STIR! Bake 35-45 min 350 deg; batter rises to the top and is golden brown.

SERVE warm with ice cream.

[Liz]

Homegrown Garden Tomato Pie

ING 1 1/2 Cups grated mozzarella, divided use,baked 9" pie crust, 3 medium-size home-grown tomatoes, diced and drained,
cup Fresh basil leaves, loosely measured and ripped, 1-2 minced cloves of garlic, 3/4 cup mayo 1/2 tsp black pepper 1/4 Cup Parm.

ASSEMBLY Layer in 9" baked pie crust 3/4 Cup grated mozzarella. Cover with drained/diced tomatoes; layer on basil leaves.

Spread w/ combined garlic, mayonnaise, rest mozzarella, black pepper and Parm. Bake 350 30 min (cheese is golden).

SERVE warm or room temp.

[Liz]

Nice at a backyard picnic or BBQ----careful assembly makes it look like a bushel basket.

LEMON BERRY TRIFLE

ING pound cake in slices, 1 1/2 cups fresh raspberries, 1 3/4 cups fresh blueberries

METHOD Elec/mixer 14 oz can sweet/cond/milk, 4 oz pkg instant lemon pudding mix, 1 1/2 c milk.
Fold in 1/2 c sour cream. Chill 5 min. RESERVE 1/4 cup.

ASSEMBLY Layer in 2 1/2 qt clear glass bowl, 1/2 ea pound cake pieces, pudding, raspberries/blueberries.
Repeat layers; reserved pudding on top. Cover/ chill/ 2 hours. Top with Star Garnish. SERVE.

GARNISH melt white baking bar w/ red paste food coloring.
Pipe star shapes on wax-papered sheetpan; set to dry. Carefully peel from paper.

[LouisianaJoanof Arc]

Yum, this I must have!!!

[Liz]

If you still have some garden tomatoes left after making the pie, this soup would be nice.
So easy but tastes like you labored over the stove all day. CHEF'S NOTES Taste and check texture. If it needs a bit more thickening,
return to low heat. Too acidic? Try a tiny bit more sugar. Too thick? Add a bit more water until desired texture is reached.

20-minute Tomato Soup / makes 8 bowls

ING 3 cloves garlic, sliced 2 tbsp. olive oil 2 tsp. kosher salt, divided 46 oz fire roasted tomatoes
or use 2-23 oz. jars Muir Glen Fire Roasted Tomatoes 2 c water 2 tb pure cane sugar 1/2 tsp dried
oregano cracked pepper to taste 1/2 c h/cream

METHOD In cold stock pot, add sliced onions, garlic, oil, and 1/4 tsp salt. Turn heat to to med; cook/soften 5 min. Stir occa.
Add rest salt, Fire Roasted Tomatoes, water, sugar, oregano, and cracker pepper. Cook on med 10 min. Stir occa. Add cream.
Blender completely smooth, 30-60 sec.

SERVE w/ splash of h/cream, fresh basil sprig.

[LouisianaJoanof Arc]

I do have some left over tomatoes. This sounds good and quick! Thanks.

[Liz]

Veggie-stuffed crusty baguettes would be nice with the tomato soup.
Fill w/ spinach, mushrooms, minced garlic, chp sun-dried tomatoes, shredded mozz.

Spinach Stuffed Bread

STUFFING Saute sliced mushrooms, crushed garlic, bit ol/oil to wilt mushrooms. Mix w/ chp fresh, spinach, sun-dried tomatoes, shredded mozzarella.

ASSEMBLY Cut inch thick bread slices part-way through. Stuff between each buttered slice. Bake tightly in foil 375 deg 25 min (can also grill).

[LouisianaJoanof Arc]

I made this pie and the soup! It is absolutely delicious!!!!!

[Liz]

Glad to hear it was all good.......you must be a great cook.

[Liz]

Just in case you needs a recipe for blueberries, here's a good one. It's a New England custom to have pie for breakfast
plus N/E is blessed w/ acres of abundant blueberry patches. Serve this to feel like a native New Englander even if the
berries came off the supermarket shelf.

BLUEBERRY CRUMB SOUR CREAM PIE

FILLING combine 3⁄4 c sugar, 2 tbl flour; elec/mixer in on med cup sour
cream, egg, 1 1⁄2 tsp vanilla, 1⁄4 tsp salt five min. Carefully fold in 2 1⁄2
cups blueberries.

Pour into deep dish unbaked pie crust (foil edges first). Bake 400 deg 30
min. Remove to counter; sprinkle on Iopping; bake top golden 400 deg
10-15 min. Cool on counter throughly before slicing.

CRUMB TOPPING fork/crumble 3 tb flour, 2 tb sugar, 1 1⁄2 tb cold butter.