Gardening

[Murfreesboro]

I think sunflowers are pretty easy to grow and they bloom later in the summer, so you will probably have some of those.

I bought catnip last year but am not sure if it survived the winter. It is in the mint family, you know, although it doesn't smell like mint. Mint is safe for cats, but rodents don't like it, so it is supposed to repel rats and mice, too.

[MauEvig]

I may see a few yet then, guess I'll have to wait and see.

Catnip and Mint being in the same family makes sense; Catnip does have an interesting quality to it doesn't it? I also heard it was good for women, and I've seen it as an ingredient in an herb tea once.

[MauEvig]

I saw a little baby pumpkin growing in my garden today, along with a little zucchini that started and some tomato plants.

Of course my garden has a ton of weeds in it unfortunately. *sigh* I'd go ahead and pluck 'em out but I've been sore from my job. I can't complain though, so far Mother nature has given it the right balance of rain and sunlight where I haven't had to do much otherwise.

[Murfreesboro]

Hooray for the baby pumpkin! My pumpkin vines have grown riotously, but something keeps nibbling the blossoms off of them.

[MauEvig]

It's cute isn't it? Hopefully more will follow.

I saw a little honey bee buzzing around. Honey bees are welcome in our yard and garden...just as long as they don't sting me. I'm allergic.

Well I think it was a honey bee anyway:



They seem to be alright as long as I don't bother them, they don't bother me. That's a fine arrangement with me, unlike those nasty wasps, hornets and yellow jackets. I could do without those.

I heard about honey bees dying out, but there's more concern for commercial honey than anything.

[Murfreesboro]

Looks like a honey bee to me! Yes, they have had a tough time the last thirty years or so, but I hope hope hope they are weathering their issues. We will all be in a fix with no honey bees! They pollinate everything.

Good luck with your baby pumpkin! Wish I could see a few in my backyard.

[MauEvig]

I think a few more have popped up and I've seen some of my little miniature pumpkins coming along.

The Zucchini seems to be doing good as well. Zucchini is a pretty hardy vegetable and easy to grow. I think I'm going to end up with a ton of it. Any ideas for canning/pickling it or any good recipes? I read you can grind it up and freeze it, which I think is a great idea. It'll be handy to have on hand for the holidays.

[Murfreesboro]

Zucchini bread is a summertime favorite at our house. If you need a recipe I'll fish one out for you, or you can just find one on line. It is delicious.

[MauEvig]

I'd love to try yours Murf! I like trying different recipes. I love it.

[Murfreesboro]

Give me a couple of days to dig it up. . . .

[jadewik]

Yummy zucchini bread. Another thing that you can do is cut the zucchini like a pickle wedge, soak it in olive oil or butter, pepper or season it and grill it.

[witchy]

Ohhh! I love zucchini bread too, Can I have a copy to Murf?

[MauEvig]

No problem Murf. Take your time. I appreciate you sharing it.

Jadewik that sounds like a great idea as well.

[Murfreesboro]

Folks, I keep forgetting to look for the recipe until I come back to this thread. I guess I'm going to have to get up from the computer today and go find it!

[Murfreesboro]

Here's the Zucchini Bread recipe. It makes two loaves.

You will need:

2 greased & floured 8 x 4 loaf pans (Baker's Joy spray works, too)
1 grater
1 sifter
cup & teaspoon measures, both dry & wet

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped nuts (I prefer pecan)

Instructions:

Sift dry ingredients together (flour, salt, baking soda, baking powder, cinnamon)
Beat wet ingredients together (eggs, oil, vanilla, & sugar--OK, so sugar isn't wet, but it still goes in this step)
Add sifted ingredients to wet ingredients and beat well
Stir in zucchini and nuts
Divide batter evenly between the two loaf pans
Bake 40-60 minutes @ 325 degrees (I check with a toothpick in the center to see if it's done)
Cool in pans twenty minutes

We like to eat this bread with cream cheese. Cooked loaves freeze well.