Friday, October 02, 2009
Wednesday, September 30, 2009
Friday, September 25, 2009
Friday, September 18, 2009
just the fun, Pirates o' the Caribbean type pirates
(and did you hear about a Pirates 4 movie? Yipee!)
Monday, September 14, 2009
These asters are a new fave of mine! Don't you love the rich red color? I have some lavender ones, and these nice blue ones, too.
Another rose, I ended up with three 'Angel Face' plants somehow.
Hard not to like the color and ruffled edges, though.
the last of the George Davidson crocosima (yellow!),
a few remaining mock orange blooms,
and a scraggly maroon - colored mum that was too sad to post.
These fall anemones are always a welcome sight, this time of the year.
Happy Bloom Day!
Saturday, September 12, 2009
1-Where does the name 'Muum' come from?
A- My English heritage, of course!
B- I'm English, but I can't spell 'mum'.
C-A nickname given to me by a daughter who didn't like her nickname.
D-Muum IS my name, gosh!
answer- C, 'Muum' originated as revenge! Now it is the norm in our family.
2-What kind of plant do I have the most of in my garden (excluding weeds, of course)?
B-sunflowers (eee! they are taking over the vegetable garden!)
C- weeds (tricky,no?)
answer- D, I love irises!!
3-When I'm not gardening, what else do I like to do?
D- all of the above!
4-What makes ga
rdening in Utah SO challenging?
A- The soil is too fertile, and there are NO rocks.
B- It rains so much that the plants all drown.
C- The clouds are so thick that the plants don't get enough sunshine.
D- none of the above.
anwer- D, I should be so lucky to have # A as a problem.
5-As a child, what organization did I belong to?
C- SDA (snappy dressers anonymous)
D- none of the above.
answer- A, I was in 4-H for ten years, with my grandmother and aunts as leaders. Good times.
6- What kind of chocolate is best?
A- milk chocolate
B- semi sweet chocolate chips
C- anything you can lay your hands on!
D- dark chocolate
answer- D- really, is there any other rational choice?
7- What is my BEST quality?
A- My great gardening skills.
B- My bow-staff skills
C- My humility
D- My statuesque beauty
answer- C, SOOOOOO obvious!
-Link back to the person who gave you the meme (that would be me).
-Reveal seven things about yourself.
-Choose seven other blogs to nominate, and post a link to them.
-Let each of your choices know that they have been tagged by posting a comment on their blog.
-And finally, let the tagger know when your post is up.
Saturday, September 05, 2009
yep, you can see the dwindly plant stalks and evidence of disease. I thought they were just done. I guess I'll try something different next year. I do have more potatoes to harvest. I'll let you know how they turn out.
ring out your dead. oh yeah.
Be sure to check out more death at Gardening without Skills!
Wednesday, September 02, 2009
Needless to say, being a parent is a challenging job. Sometimes just getting them here is tough.
Saturday, August 22, 2009
When I said something to a friend about hand pollinating my sweet corn, she was surprised.
According to the University of Florida's extension article about hand-pollinating garden vegetable crops:
"Two methods of pollen transfer may be used with corn.
Cut an entire tassel, and use it as a wand, shaking pollen grains (dust) onto the silks. Alternatively, strip the tassel and deposit the pollen from the anthers directly onto the silks. Either way, the pollen is transferred.
Be thorough when dusting the pollen onto the silks,
so chances for a bountiful harvest are increased."
I usually collect pollen by running my hand up the tassels, then sprinkle it on the silks protruding from the corn that is developing.
A few other sweet corn growing tips:
Corn needs lots of nitrogen, so don't skimp on fertilizing. Don’t plant your seeds too close together, and hand pollinate.
Corn plants tend to have shallow roots, so putting some soil at the base for support can help .
Use the stalks afterwards for fall/Halloween decorations!
Friday, August 14, 2009
As usual, I've been too kind to the volunteers in the veggie garden, and have too many hollyhocks and sunflowers. This deep pink/almost burgundy hollyhock is another fave for me.
Balloon flowers are struggling along, the only thing blooming in the spring bed.
Friday, August 07, 2009
1/2 Cup Whole Wheat Pastry Flour (can Use All White Flour If You Don't Have This)
1-¼ cup Granulated Sugar
1/2 Cup Sweetened Flaked Coconut
2 teaspoons Baking Soda
1 teaspoon Salt
2 teaspoons Ground Cinnamon
Freshly Grated Nutmeg, To Taste (1/4 To 1/2 Tsp?), Optional
1 Pinch Ginger (about 1/16 Tsp Or So), Optional
3 Tablespoons Canola Oil
2 whole Large Eggs
1 Teaspoon Vanilla
2 Cups Grated (unpeeled) Zucchini (*see Note)
1 (20 Oz.) Can Crushed Pineapple In Juice, Drained (reserve In Case You Need It For The Cake Batter Or The Frosting)
2 Tablespoons Butter, Softened
8 Ounces Low-fat Cream Cheese, Softened (can Use Full-fat Cream Cheese)
2 Cups Powdered Sugar, Approx.
2 Teaspoons Vanilla Extract
Splash Of Milk Or Pineapple Juice, If Necessary
Chopped Walnuts Or Pecans (optional)
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.
Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.
To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.
NOTES : If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. Not sure if this is critical though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting.
And this recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.
Thursday, August 06, 2009
I could add it to potatoes and make hash browns.
How did it taste? My assistant here at ZRI (Zucchini Research Institute), says it tasted 'kinda gross.' I found it to be merely tolerable, myself.
However, I am excited about the possibility of St. Patrick's day hash browns,
which would be a lovely visual accompaniment to the traditional green orange juice.
I've spent some time looking around in the blogosphere for zucchini recipes and ideas, and this has to be the funniest idea I've come across-
I have an unusual use for excess zucchini and it requires no preparation, no cooking, and there is never a leftover.
I live on a narrow country road that should be quiet,
but since a recent influx of newcomers who have turned corn fields into acres of grass with ill-conceived houses plunked in the center,
my quiet road has become a race track. Oversize zucchini make ideal speed bumps!
Simply place a few in the road.
Cars roar over the
hill crest, encounter the unexpected greenery in the roadway and instantly hit the brakes.
True, they are only good for a few hits, but as fast as zucchini grow, this isn’t a problem, is it?
Now, don't try this at home!
But thanks for the chuckles, Karen, who commented on the Urban Garden Casual blog.
Wednesday, August 05, 2009
1 medium onion, chopped
2 medium bell peppers, chopped
2 small or medium zucchini, cubed
2 cloves garlic, crushed
2-4 tomatoes, crushed
1 t each basil and marjoram
1 t oregano
Dash of ground rosemary
½ c. tomato juice
(2 T. tomato paste)
2 t. salt, approx
black pepper to taste
¼ c olive oil
freshly –chopped parsley
grated cheese / rice/ black olives
Heat olive oil in large pot. Crush the garlic; add garlic and onion to pot. Sauté just until onion begins to turn transparent. Stir in tomato juice and herbs, then cover and simmer on low for about 10-15 minutes. Add zucchini and peppers, cover and simmer about 5 minutes, then add salt and pepper, tomatoes (and tomato paste if you think it will be too thin), and stir together. Cook briefly until all vegetables are tender, but not limp!
Just before serving, mix in fresh parsley.
Serve over a bed of rice, or in a bowl with French bread.
Top with grated cheese and chopped black olives.
Tuesday, August 04, 2009
Monday, August 03, 2009
Such lovely, positive bloggers,
Teach people there is no such thing as too much zucchini !
Remember those old ‘Bisquick’ impossible pies that you just stirred together?
2 c. grated zucchini (or you could grate other summer squash, in, too, for more color)
¼ c. chopped onion
a few slices of tomatoes, if you like
1 c. shredded cheddar cheese (or swiss would be nice, too)
1 ½ c. milk
¾ c. Bisquick
3 large eggs
1 t. salt
1/3 t. pepper
1-2 T. whole wheat flour (just to make it seem more nutritious)
½ c chopped ham, if desired
Heat oven to 400°. Lightly grease deep dish pie plate, or an 8x8 square pan works, too.
Place tomato slices on the bottom of your pan, if you are using them.
Combine milk, Bisquick, eggs, salt, pepper and flour in a blender for about a minute, or until smooth. Pour into bowl, and add zucchini, onion and cheese and ham.
Pour mixture into baking dish. Bake 25 to 40 minutes or until golden brown and knife comes out clean. Let stand 5 minutes before serving. Serves 6
Sunday, August 02, 2009
Glutton for (zucchini) punishment?
Or maybe just looking for a zucchini - loving glutton???
I can't help you with that, but here is another delish zucchini recipe:
Oh, and Rachael Ray has a very similar recipe -Zucchini Fettucine.
Remember to let me know in comments if you have a zucchini recipe to share!
Saturday, August 01, 2009
I'll be posting a new , tasty zucchini-using recipe every day.
You could make a copy and tie it to the zucchini-bats you so generously share with your neighbors. :)
½ c. margarine
½ c. oil
1 ¾ c sugar (1 ½)
2 c finely grated zucchini
1 t soda
2 ½ c flour
1 t vanilla
1/2 c sour cream or buttermilk
4-6 T cocoa
½ t cinnamon (optional)
1 t salt
1 t b powder
Mix oil, margarine and sugar. Add eggs.
Sift the dry ingredients together, including the cocoa. Add the dry ingredients alternately with the milk to sugar mixture.
Add the remaining ingredients except zucchini blend well.
Stir in the zucchini by hand and pour the batter into a greased 9x13 pan
Mix the following and crumble on top of the cake:
¾ c chocolate chips
¾ c chopped nuts
¾ c brown sugar
Bake @ 350º for 35-45 minutes or until done. Serves 12
(Omit cinnamon to bring out better chocolate taste)
Thursday, July 30, 2009
So, here's mine. I started out with some cute buttercups, and moved a few to my 'spring' garden bed, thinking they would add color and interest after the spring bulbs, etc, had faded. This worked great for ONE year, and then the buttercups, 'dear, little buttercups' ruthlessly took over half of the bed.
Here (below)you can see the roots, as well as the lovely and attractive (said with a bitter and sarcastic tone) foliage.
A month has passed by, and I still have a few more to dig out. And a few that have come back after my offensive and are hoping I won't come back and get them. But I will. :]
Let me know in comments if you have a failure, disaster, etc that you are willing to post, and go see Kate's deadly blog.
Friday, July 24, 2009
hmm. I s'pose I could match those up with some in my yard. The orange 'Rajah' could be any of 3 of them, though.
Bad pic here -