Sunday, August 21, 2011
Saving seeds is an old tradition handed down from our earliest forefathers to preserve the best seeds for generations. Saved seeds are the strongest ones from the best plants in your garden..perhaps the biggest, the tastiest, the healthiest, the prettiest...I don't know about that one!
This practice can save you money since you need not purchase the seed packs. And you have experience with growing this vegetable in your own garden..a track record of sorts, so you know what to expect from it next year, especially if you keep a garden journal.
We love picking off the seed pods and showing our grandchildren all the seeds packed in there. Their eyes open wide with wonder. Even I am in amazement that a little seed can produce abundant food for us. Seeds truly are a miracle you can watch in progress.
For information about seed saving go to Urban Farm Online article or pick up their latest magazine issue of Urban Farm .
Saturday, August 13, 2011
|Dearborn, Michigan--I snapped a picture of this painting hanging in the Henry Ford Museum Michigan Room which houses snacks and lunch.|
Tomatoes? We've got 'em! Don't you know those cherry tomatoes produce abundantly? Pop them in your mouth for a surprising burst of flavor. My DH snaps them off the vines for a snack as he waters the garden.
We have Early Girl, Champion, Crista, and Roma tomato plants. And they are all producing now for an outrageous harvest of red fruit (or is it a vegetable? LOL the perennial question)
My DH loves sliced tomatoes covered in sugar. He can also eat them like an apple fresh picked from the vine. I prefer a tomato on a sandwich or in a salad.
So far no signs of blight or fungus. Keep your fingers crossed.
Gardening tip: To prevent fungus, do not overwater plants. It's best to water in the mornings so the air dries the leaves during the day.
If you have problems with your tomato crop click on the Tomato Problem Solver, find the picture with your tomato problem and learn how to deal with it.
Sunday, August 7, 2011
Aha! another recipe to use up your zucchini. This is from my sister-in-law Maragaret.
Line 9 x 13 pan with 1 pkg crescent roll dough
Saute for 10 mins
4 c. thin sliced zucchini
1 c. chopped onions
1/2 c butter
Mix and add to saute vegs.
2 Tbls. parsley flakes
1/4 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic
2 c shredded mozzarella or munster pizza cheese
2 eggs beaten
Bake @ 375 for 18-20 mins.