The tomatoes are LOVING this weather! They are big, beautiful, and ripening on the vine for your eating pleasure… The eggplant and peppers are looking good and as long as we continue to win the battle over the potato beetles we should be seeing some nice results soon.
Our MEGA DEER FENCE is still standing strong and we have not had any deer mistake our garden for an all you can eat buffet this year .
We are thinking about hosting a fall mushroom hike led by Fungiboy and his beautiful apprentice Katelyn. Please let us know if any of you have interest in attending. We would probably coordinate it sometime in late August or September.
We are still waiting to see what our canning tomato surplus will be… if anyone is interested in purchasing extra tomatoes for canning please let us know and we will reach out to you when we have a better idea of our inventory.
Bryan and Katelyn
Recipies we thought you would enjoy:
(The Essential Vegetarian Cookbook)
1 medium onion, finely chopped
2 large avocados, cubed
1 tbs of lime juice
1 medium tomato, finely chopped
1 small bell pepper, finely chopped
1 tsp of ground coriander
1tsp of ground cumin
3 tbs of cilantro, chopped
2 tbs of olive oil
4-5 drops of tobacco (or half a bottle if you like it hot)
Toss avocado with lime juice. Place the coriander and cumin in a small pan, cook over medium heat for 1 min and let cool. Mix all ingredients together, making sure the avocado is not mashed. Refrigerate and serve!
Zucchini (or summer squash) Bread
3 cups flour
1 tsp. salt
1 tsp soda
3 tsp. cinnamon
1/4 tsp. baking powder
3 beaten eggs
2 cups sugar
3 tsp. vanilla
1 cup oil
3 cups grated zucchini (not peeled)
1 cup nuts (optional)
Stir together the flour, salt, soda, baking powder, and cinnamon. Beat eggs. Add sugar, vanilla and oil and mix well. Stir in grated zucchini and dry ingredients. Blend well. Stir in nuts. Bake at 350 degrees for 50 to 60 minutes. Makes two 9 1/2 by 5 1/2 pans. Can also be used for making bars.