
This week, along with our usual garden reports and problems solutions, let’s share recipes or ideas for eating Straight From The Garden. My garden is starting to explode, but I don’t have quite enough to start canning things quite yet. Still, I want to enjoy what I have on hand, as this season is fleeting!
Benedictine Spread
1 8oz block of cream cheese, softened
1 average cucumber, pealed, halved, seeds removed, roughly chopped
1/3 cup fresh dill
2 scallions, coarsely chopped
2 Tbsp. lemon juice
2 Tbsp. Mayonnaise
S & P to taste
Platter of cut up fresh veggies from the garden for dipping: carrots, bell peppers, radishes, celery, zucchini, pea pods, cherry tomatoes, green beans and hearty crackers or crostini.
Process cream cheese, cucumber, dill, scallions, lemon juice and mayo in a food processor until combined and creamy. Season with S&P. Plate and garnish with more dill or chives on top. Serve with the veggies and crackers.
Morning.
Meanwhile:
I have beautiful hollyhocks this year:
Lots of bees on this ( Achillea or Yarrow):
Neighbor came over complaining that he'd found a large bee hive around his shed - the city wants $500 to remove it. Now I know where all the bees are coming from.
Also popular with bees - but it is poisonous (related to morning glories) - and I wonder if the bees are making poisoned honey?
And finally - husband tore out all our grass last year - pup loves grass so I got him this small patch that he loves to lay in.
Good Morning! :-)
https://pbs.twimg.com/media/E52NKFcX0AIDr_l?format=jpg&name=large
I don’t want to jinx it but my tomatoes and eggplants are doing AMAZING!
My peppers are doing quite well also.
I started some brussel sprout seeds in the greenhouse which were supposed to take 2 weeks to germinate but it only took 3 days for them to sprout.
I am going to have a ton of eggplants, Kyoto & Beatice mostly, and elam looking for recipes and storage ideas.
I mostly eat them sliced and pan roasted with my breakfast.