What did you do in the garden today?

No yield in my garden today. Still it's always pleasant to go out there and wander around and see what's happening. AND, it's also a small miracle it made it through the worst part of the Summer intact. I will have to re-examine my usual methods of planting in March and April and staying inside by the air conditioning by June.

My vining pumpkin and squashes are working their way up the trellises nicely. I've never planted them in a box before. Previously I just let them sprall. It's an experiment to see if I can support a pumpkin in its growth stage from a trellis. How the whole trellising thing will go, actually, remains to be seen.

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I saw the first proto-pumpkin whose blossom is barely formed today. Also saw some acorn and zucchini blossoms to pollinate.

I'm amazed at how quickly the acorn sqash are developing. I think I only pollinated this one 4 days ago and every day the growth is visible! Got 3 on the vine so far.

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Found some bitty cherry tomatoes are now visible and my full-size tomato has its first grape-sized greenie.

My white bunching onions never appeared. I'll have to plant them again. But my red ones are evident at least. They're growing under the shade of that enormous zucchini plant so I'm wondering how that's going to work... I have never had such a robust zucchini! Not a sign of mildew and that's never happened before when I stuck them in some larger shadier area where they have room to expand out.

The tomato behind it is barely keeping up! Hope it can get enough sunlight! I lost the nursery plant tag and I only think I can remember that it's supposed to be a Cherokee Purple. Hope it will be but the size and shape of the leaves is making me doubtful.

I usually punch a hole in the top of the plant tag and zip tie it to the top of the cage so it's easily visible. Didn't do that and I'm sorry I wasn't careful what I did with it, so whatever comes is gonna be a surprise.

No eggs either. My hens are just feathering out again after their molt. Could be that. Could be the heat. Could be there will be some later today.

Happy, productive day to you all!
 

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You are a talented lady!!!

Is it harder to get the image on such a large scale? Or did you do it at the scale of a paintbrush and then blow it up in some way? However you did it, you really nailed those graceful, flowing curves!

I would imagine this is going to give your home or farm or ranch a real identity. Well done!
 
Oooo! I just checked the volunteer tomatoes in my landscape. There are probably 30-40 plants sprawling all together out there. They'll never be productive becasue I'm sure they'll get too much water from the lawn irrigation. But I saw a number of cherries developing and there are 2 yellow Galenas that I will probably be able to pick tomorrow.

HOORAY! for the volunteers!

Got a couple zukes that will be good size for picking tomorrow too. Time for some zucchini carpaccio!

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Zucchini Carpaccio

Recipe By: Gourmet
Serving Size: 4

This recipe was inspired by the version at Tramonti e Muffati restaurant, where the dish gets its distinctly Roman flavor from local mint, Sicilian lemons, and two-year-old Grana Padano cheese.

The pine nuts are raw here, as Italians rarely toast them.

Garnish: thinly sliced tips of 2 zucchini blossoms (available at specialty produce markets) and 4 fresh mint sprigs


• 4 small zucchini (1 lb total)
• 1/3 cup loosely packed fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon fine sea salt
• 1/4 cup pine nuts (1 oz) 1 (6-oz) piece Grana Padano or Parmigiano-Reggiano
• zucchini blossoms, garnish
• basil sprigs, garnish

1. Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.

2. Make stacks of basil leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.

3. Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.

4. Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.

5. Alternatively, make thin slices then stack and julienne them and toss it all together for a refreshing salad.



That's the recipe I copied into my file. My note is I'm sure alternating green zucchini and yellow summer squash would make it even prettier. Hope to get to try that this year. At least my basil is abundant to go with my zucchini. Got the blossoms for garnish too! :wee
 

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