the gardens are slowing a bit down. No more major plantings to do. We are catching up on the weeding. We had to let go of the butternut squash because we couldn't weed them on time. The fall beets are up and we baby them to grow as fast as possible. I got new seed two weeks ago. The other 5lb seed packed must have gotten damp sometime and did not sprout.
We all love and I mean love the high-tunnel. There is not a weed in there as we all look for reasons to go in and "check" on things. We invested into 5:1 gear crancs to roll up the sides easy and it is fun to see the crops grow at double speed in there. It is its own climate zone and sanctuary. Tomatoes and melons are coming out of transplanting shock and grow fast. We harvested 3lbs of basil last week. It is our pet tunnel, what fun.
We thought the cucumbers were done and dying from downy mildew a fungus disease that swoops in in August every year. But they made new growth and flowers. So we trellised them and are weeding them. May be we get swamped at some point. It would be nice. We planted less cukes and zukes because last year we had too many and the markets have changed and we are less people to harvest. The CSA is first priority to get them other than Birdsfoot.
The other exiting news is that my brother and wife are coming from Germany to stay with us for three weeks. I have butterflies in me thinking of family to come!
Here is good summer squash recipe:
Stuffed Summer Squash
· 2 summer squash halved
· 1/4 cup milk
· 1/4 cup bread crumbs
· 1/3 cup goat cheese (or a cheese of your choice)
· 2 tbsp olive oil
· Salt and pepper
· 1/2 cup onion
· 3-5 leaves, chopped basil
· 1/2 cup chopped spinach
· 1 clove garlic
1. Boil whole squash for a few minutes until tender. Remove and slice each in half lengthwise
2. Scoop out the center of the squash and put in another bowl. Add all the remaining ingredients to the bowl and mix well.
3. Bake in the oven (350 degrees) until the center is warm, browned, and the cheese is melted.
Peace, Dulli