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Showing posts from May, 2014

How to use up all your summer Zucchini

Have a boat load of zucchini in your garden? Well...if you've planted it then you will soon. There are a zillion ways to eat zucchini, but let me suggest one really healthy way to eat up all your summer bounty. Zoodles The picture above is of the zoodles I made for dinner last night. I prefer to eat zoodles instead of pasta, but you can always mix them together to "sneak" in some extra veggies. This pan contains just zucchini - the insides make white noodles, the outside makes green. I really like zoodles shaped like spaghetti noodles, but you can also slice your zucchini into long flat lasagna noodles too. I make zucchini lasagna (sans real noodles) all the time. To make lasagna, use the zucchini strips exactly like a noodle and bake as usual. To use as noodles, either saute lightly in a pan (as I did above - with a smidge of butter,) nuke in the microwave in a covered pan (no water) for 1-2 minutes, or add to boiling water for a minute or two. If you are mix

2014 Garden DAY 6

I planted the garden on May 10th, 2014. Brave or reckless? Maybe a little of both, but this winter was long and cold and I couldn't stand it anymore. The garden went in, then it rained for the next 3 days. 6 days later, everything still looks alive and some seeds have sprouted. Here is a look at the progress for 2014: Box 1 :  Heritage Raspberries - mulched with oak leaves Box 2: 16 Tomato Plants and 3 Asparagus Hills semi-mulched with oak leaves Asparagus - constantly getting picked Box 3: 3 Blueberries, 1 Zucchini, Radishes, Beets, Peas, Zinnias, and Swiss Chard Chippewa Blueberry - recovering well from salt damage and severe breakage. Mulched with Pine needles. Northland Blueberry - Struggling to recover from under followed by over pruning and salt damage NorthBlue Blueberry - Recovering from salt damage and breakage during prior move. Marshmallow Man shadow. Zucchini Radishes Box 4: Beans, Peas, Ground Cherries, Carrots, Leek