A delicious recipe for all your garden zucchini
2 tsp of vegetable oil (preferably coconut oil)
½ cup of coarsely chopped onion
4 cups of zucchini chunks
½ cup coconut milk
1 cup water
1 lemon grass stalk, rinsed clean or 2 tsp of lemon grass paste
1 tsp curry powder or to taste
¼ tsp nutmeg
Salt to taste
Saute the onion in the oil in a saucepan at moderate heat until cooked.
Add the zucchini chunks to the saucepan.
Add the coconut milk and the water.
If using a stalk of lemon grass, loosely tie it into a knot and add to the pot or add the lemon grass paste.
Simmer for fifteen minutes or until the zucchini is soft.
Add the curry powder, nutmeg and salt.
Run the soup through a blender until it is thoroughly liquefied.
Reheat and serve
Makes about four cups
Keeping it simple and quick.
Stirring natural peanut butter can be a long sloppy mess as the oil on top more easily spills off than blends into the peanut butter. And it takes a while too. The job goes more quickly and is more thoroughly blended with a single mixer blade running at low speed. Pour off some of the oil into a small bowl. Insert the mixer blade into the peanut butter. Blend, gradually adding all the oil back into the peanut butter. Scrape excess peanut butter off the blade and into the jar.
Here’s our advice on growing lots of delicious tomatoes Watch this video for new tips on planting, spacing, supporting, pollinating, fertilizing and shading tomato plants. Click on photo below to watch the video.
The plants in early August.
Five quarts canned.
Many more tomatoes will be harvested and canned before the cold weather arrives!
Just before the first frost occurs, collect all the tomatoes at any stage of ripening and leave them in in bowls on a counter or table. Almost all of then will eventually ripen!
Many green tomatoes will ripen if left out in bowls.
Now look at them a week or so later
Refrigerate the ripened tomatoes and make the taste of summer last into winter.
The hot summer sun can stress and suppress vegetable growth. Building a simple canopy draped with 30% to 40% shade cloth is a simple, easily accomplished solution. All parts can be re-used year after year.
The 2013 vegetable garden using methods from the book, More Food From Small Spaces by Margaret Park, showing the time span from January until mid-August. Click on the photo to view on YouTube.
There are a number of ways to discourage snail and slug damage in the garden without killing these living creatures. This article in Catalyst Magazine written by Margaret Park shows some tested, reliable methods. Click on the photo to link to Catalyst.
When temperatures are too high for vegetable plants, here’s a simple method to circulate some cooler air around them. Watch the video to see how to make these self-wicking pots of water.
Margaret Park talks about her new book with Emily Walter, host of A Girl And A Garden radio show. Listen here http://dufffreezone.com/2013_Podcast/AGAG_2013-07-16.mp3
The soil in raised beds can dry out quickly in the summer heat. Emptied two-liter bottles can be buried deeply, pierced with a needle or hat pin and filled with water to encourage plants to root more deeply. The slow release watering saves on water as well.
To prepare the bottles, pierce four holes towards the base of the bottle in a vertical line about one half inch apart. Turn the bottle a quarter turn and repeat the pattern of piercing. Repeat two more times to end up with four vertical lines of mini holes. Fill with water and screw on the bottle cap to slow the flow.
The needle can be heated in a candle flame to make piercing easier.