Squash Blossom Soup. 7.11.2021

Even though honeybees have been all over the squash blossoms, I wanted to try something different. This recipe is inspired by one in "The Classic Zucchini Cookbook" by Ralston , Jordan, and Chesman (2002). I liked that it uses a surprise vegetable (squash blossoms) as well as garlic and onion that I grew, and the garnish is finely chopped Garlic Chive that I grew from seeds this year. This is about 35 squash blossoms, a big garlic clove, a small onion.

I saute the onion and garlic in 3 tbsp olive oil for 5 min, add the chopped squash blossoms, saute 2 min. Then add 3 cup of water, 1 1/2 cubes veg boullion, bring to boil and simmer 10 min. Take off heat, blend by portions in food processor, return to sauce pan and heat, add about 1/2 cup coconut milk. Sprinkle with pepper and chinese chive garnish.

The zucchini "Costata Romanesca" has the largest blossoms but I also used blossoms from other varieties of squash. This was tasty. I used the coconut milk because yesterday I made a squash pie and substituted coconut milk for evap milk, and had this much left over. That turned out very good.

Planting a Late Crop of Bush Beans. 7.8.2021

With the garlic harvested, a raised bed is open for planting a kitchen garden crop. According to the seed sources, these should be ready in about 55 days. Of course, that will depend on weather and other factors. I planted three open pollinated varieties.

Marigolds from Saved Seeds. 7.8.2021

Last fall I saved seeds from a volunteer marigold. It was very compact with brick red-ish flowers. I planted the seeds this spring, and here they are. I didn't grow as many flowers as I wanted this year, so I appreciate these. Since it was a volunteer plant, these are at least third generation in my garden.

Seeds are becoming more expensive now. By saving seeds, the cost is completely free and they are known varieties that I already know will thrive in my own soil, climate, and garden.

Garlic Harvest. 7.8.2021

I harvested all of the garlic in their designated raised bed. There are still a few rows in other spots. Now they need to dry and have the tops trimmed. I'm drying them in garage, away from hot sun and morning dew. I think this is the best garlic crop I have ever grown. Key is using the raised bed, lots of coffee grounds (nitrogen, potassium), egg shells (calcium, nitrogen), planting in fall, and keeping them well weeded. The variety is "Music". I had saved about 8 of the largest bulbs to plant last fall. So those were "free", whereas garlic starts from stores or seed catalogs are quite expensive.

This photo shows the importance for early removal of scapes. I'm surprised it made such a big difference.

I also had two rows of garlic bulbils. I grew those as a way to potentially have more rows of garlic without having to set aside as many bulbs. They did OK. Some might make big bulbs next year, but many were still quite small and may need two years.

Forsythia Cutting Update. 7.8.2021

Now all of the forsythia cuttings are in full sun in my kitchen garden. Except one, still growing small roots in jar of water. I gave them some 1/4 strength miracle gro as a boost. Some are making vigorous new shoots. I'll plant them in their final row this fall. Even though they will need two more growing seasons for a good privacy impact, forsythia grows vigorously and thick, is low maintenance, has a beautiful blooming season, and these were free. There was a little nibbling of new growth by satanic deer, but I think they wont bother mature plants too much because because I have other forsythia bushes in deer susceptible areas and they don't browse those at all. The cuttings that I started in water were definitely much less trouble, more reliable, and much more vigorous, compared to the ones I started in plant starting medium.