I’m starting to gather seeds for Zone 10b garden season. In the fall we can grow some real vegetables.
Thanks for the new thread! It seems the year is really flying by.
My sweet corn was doing well until a corn-borer worm came to visit. Now the corn is gone, and all my bell peppers have holes (some large-ish) in the fruits. Caught a worm in the act and quickly sent it to its “reward”. Never had anything even remotely like it before, which coincidentally is the first year I’ve planted corn.
Now I’m seeing small holes chewed in my green beans, but they’re not from a corn-borer worm because I’ve seen a green, round or shield-shaped insect chewing away. It’s a little smaller than a child’s little fingernail. How do I kill these pests? Malathion is out, as I want to be able to eat what grows. Diatomaceous earth doesn’t seem to do the trick — or maybe I’m just impatient.
Would like to have a second planting (of green beans at least) but am not sure how to prevent a re-infestation. Any ideas would be much appreciated.
Hello, August!
The butterflies in your flower arrangement remind me that I’ve been seeing lots of butterflies in my yard. I’m especially happy that at least one Monarch is visiting regularly, and hanging out by the milkweed patch that is growing more robust. I hope it’s laying eggs, and that in a few weeks time, I’ll see the caterpillars go into J formation to form the chrysalis.
There are two kinds of milkweed there, swamp and common. The common milkweed plants are transplants given to me by a friend who lives just a few blocks away. Those ones are tuberous, so will spread. They haven’t had blossoms yet this year (transplanted last year), but I hope they will next year. They are huge compared to my swamp milkweeds! I’m thinking of transplanting some of those next spring into the meditation garden area.
I’m considering putting in a butterfly bush over there, too. Yesterday I perused a garden center for ideas. I saw a beautiful raspberry colored crepe Myrtle bush that shouldn’t get more that 4’ high, but it was expensive. Still…a crepe Myrtle would be lovely to have as a late summer bloomer over there.
Today it feels like a Fall day, a little cool. The first time it happens in the season, it always catches me off guard, even if I know it’s been forecasted that way. Even though I’ve been in the Midwest longer than I had lived in the South, it still surprises me, and gets me a little down to know that summer is nearing its end. I may complain, but the truth is, I love the sun and the warmth. My comfort level goes well into the 90’s.
Anyway, hello August and FRiends! Time waits for no man.
Authentic Pozole / recipe direct from Mexico.
Very delicious. Don't forget to garnish. Can add lots of lemon juice, dash of salt.
Ing for 10 1 1⁄2 lbs pork shoulder, cooked in advance for its broth 2 gar/cl, 1 tbl cumin 1 onion, chopped 2 garlic cloves, chopped 2 tablespoons oil 1⁄2 teaspoon cayenne 2 tablespoons california chili powder 1⁄4 teaspoon oregano 4 cups canned white hominy, drained and rinsed 3 -5 cups pork broth, from cooking pork shoulder 1 cup canned diced green chilis salt 2 whole fresh jalapenos, chopped 3 whole ancho chilies, seeded and stemmed (garnish)
Requires a simple prep. Chop onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and drain and rinse hominy. Boil ancho chilies in a separate pot for the garnish (read below). Now you are ready to cook.
Cover meat in pan with lightly salted water. Add 1/2 chopped onion, 2 cloves peeled garlic, pepper, cumin, and oregano. Btb on med, skim off foam that rises, reduce heat, cover/ simmer 45 min. Remove meat and broth, reserving both. Saute the remaining chopped onion and garlic in oil until translucent. Add the remaining spices, stir a min.
Add reserved pork cut into inch cubes. Stir in hominy, pork broth (if there is not enough, add chicken stock; or add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional). Simmer, covered, 45-60 min til meat and hominy are tender. If necessary, cook for up to an additional 60 min til the chilies and onions are well blended into the broth. Degrease, taste for salt, and serve in soup bowls.
Garnishes that must be served: lime/lemon wedges. sliced radishes. chopped cilantro. Shredded cabbage(not red). fresh/ packaged fried corn tortillas.
Chef's note: Put ancho chilies soft from boiling (takes about 15 min), in blender w/ 1 1/2 c water, gar/cl and about 2 tbl diced onion, s/p. Blend thin, then strain. Add pulp to soup for heat. The liquid can be served as a side or saved. Beware! It's HOT!
GARDEN SQUASH BREAD (uses yellow squash)
Serve w/ honey butter for a sensational taste treat.
ING 2 c sugar 1 c veg oil 3 eggs 3 c flour 1 tsp ea
vanilla, salt, b/soda, cinnamon 2 c unpeeled yellow squash shredded
Method Beat sugar, oil, eggs and vanilla fluffy. Mix flour, salt, b/soda and cinnamon. Add to egg mixture; stir well. Stir in squash and optional nuts. Turn into greased/floured 9x5x3" loaf pan. Bake 350°F 80 min til done. Wrap in foil when cool.