I didn't see a place for gardening stuff, I hope that it is OK to post about our food we eat, smiling. Maybe I missed a forum, but don't think there is one for gardening (is there? am I just not seeing things). Anyways, here goes:
Oh the garden is a massive eating place now, well, harvest. We are eating lettuce (Romaine only), spinach, sugar snap peas, pole beans in the beginning now, garlic, garlic greens, chives, zucchini, baby parsnips, carrots, broccoli, beets, picking cucumbers and the eating variety called Marketmore -- everything is maturing. The super sweet (sh2) variety of corn has been producing copious amounts of pollen that have been falling onto the silks of the cobs forming, soon the corn will be eating too. The dill that I sowed everywhere last fall has come up everywhere too, which has been good for helping to keep some pests away from plants are are very prone to sadness, like the rust carrot fly, haven't seen a trace of it, and I am sure that it has to do with the stinky but wonderful smell of dill. I had also thrown dill seed everywhere this early summer too, so that is coming up and growing, a continual supply of dill, in all sizes, shapes and maturity. Gonna have pickles comin' out our ears this year.
This is a new area to me for gardening, only having moved up here the June before last. Let me tell you, the amendments that I have done to the soil have been nothing short of miraculous. The amount of peat amendment has allowed me to water the gardens only a couple of times. And this is a very dry climate, although the beginning of the summer there was also copious amounts of rain. It is incredible. I honestly have never had so much food this early in the season to grace our dinnerplates. But I am lovin' it.
I meant to talk about spaghetti squash. We had dinner at our Daughter's home, which is about a 2 minute walk from our place, down the big long driveway. I prepared the spaghetti squash that I had picked (picked 4 of them, cooked only 1/2 of one, huge suckers!!!)
I cut the squash lengthwise, after cutting off the ends, scooped out the guts and put the squash on a plate. Covered it with some plastic wrap and microwaved it for 15 minutes. I would have cooked it for about 12 minutes next time. The oven I have in our trailer is awful so I can't use it for anything. I don't like to microwave to cook, but no choice. I do have a little toaster oven, I may try that, that way I don't have to use saran wrap to cook with, I don't like to cook with that either, just gives me the heebie jeebies, plastic heated up, ich. Oh well, it is what it is.
Whilst the squash was cooking, I prepared the other part.
That was a mass of crushed up garlic, from the garden, well, from the bunch of garlic hanging in the gazebo that is curing, onion all chopped up fine, some garlic scapes chopped up fine and a whack of chives from my chive garden. All sauteed in good ol' butter, with some salt and pepper of course. Once that was nicely cooked, I grated some fresh parmaesan cheese on it. Took the spaghetti squash out of the microwave, let it cool for a few minutes, scraped it out good and then mixed all the ingredients together.
Holy freakin' yummy. This is the first time that I have prepared spaghetti squash in this manner. I usually just bake it, add butter or spaghetti sauce. This was tops. And let me tell you, there was just not enough of that to go around, it was chomped up like there was nary a tomorrow.
My hat off to the squash that we know as spaghetti!! A work and a wonder. Try this stuff in with it the next time you cook it!!! Remember the salt, to me that enhances the flavour so much and is key to a good tasting veggie. Beautiful and wonderful days, CynthiaM.
Oh the garden is a massive eating place now, well, harvest. We are eating lettuce (Romaine only), spinach, sugar snap peas, pole beans in the beginning now, garlic, garlic greens, chives, zucchini, baby parsnips, carrots, broccoli, beets, picking cucumbers and the eating variety called Marketmore -- everything is maturing. The super sweet (sh2) variety of corn has been producing copious amounts of pollen that have been falling onto the silks of the cobs forming, soon the corn will be eating too. The dill that I sowed everywhere last fall has come up everywhere too, which has been good for helping to keep some pests away from plants are are very prone to sadness, like the rust carrot fly, haven't seen a trace of it, and I am sure that it has to do with the stinky but wonderful smell of dill. I had also thrown dill seed everywhere this early summer too, so that is coming up and growing, a continual supply of dill, in all sizes, shapes and maturity. Gonna have pickles comin' out our ears this year.
This is a new area to me for gardening, only having moved up here the June before last. Let me tell you, the amendments that I have done to the soil have been nothing short of miraculous. The amount of peat amendment has allowed me to water the gardens only a couple of times. And this is a very dry climate, although the beginning of the summer there was also copious amounts of rain. It is incredible. I honestly have never had so much food this early in the season to grace our dinnerplates. But I am lovin' it.
I meant to talk about spaghetti squash. We had dinner at our Daughter's home, which is about a 2 minute walk from our place, down the big long driveway. I prepared the spaghetti squash that I had picked (picked 4 of them, cooked only 1/2 of one, huge suckers!!!)
I cut the squash lengthwise, after cutting off the ends, scooped out the guts and put the squash on a plate. Covered it with some plastic wrap and microwaved it for 15 minutes. I would have cooked it for about 12 minutes next time. The oven I have in our trailer is awful so I can't use it for anything. I don't like to microwave to cook, but no choice. I do have a little toaster oven, I may try that, that way I don't have to use saran wrap to cook with, I don't like to cook with that either, just gives me the heebie jeebies, plastic heated up, ich. Oh well, it is what it is.
Whilst the squash was cooking, I prepared the other part.
That was a mass of crushed up garlic, from the garden, well, from the bunch of garlic hanging in the gazebo that is curing, onion all chopped up fine, some garlic scapes chopped up fine and a whack of chives from my chive garden. All sauteed in good ol' butter, with some salt and pepper of course. Once that was nicely cooked, I grated some fresh parmaesan cheese on it. Took the spaghetti squash out of the microwave, let it cool for a few minutes, scraped it out good and then mixed all the ingredients together.
Holy freakin' yummy. This is the first time that I have prepared spaghetti squash in this manner. I usually just bake it, add butter or spaghetti sauce. This was tops. And let me tell you, there was just not enough of that to go around, it was chomped up like there was nary a tomorrow.
My hat off to the squash that we know as spaghetti!! A work and a wonder. Try this stuff in with it the next time you cook it!!! Remember the salt, to me that enhances the flavour so much and is key to a good tasting veggie. Beautiful and wonderful days, CynthiaM.
poor me can't have butter right now --- ND has me on an Elimination Diet)
and now only have about 6 leaves. I don`t think they will produce anything for me.
I too am curious if it is a hybrid or open pollinated.
. That would be just awful. Tell us what your symptoms were, how bad they were. Perhaps it was another culprit, but you thought it garlic? A combination of garlic and something, that if it was garlic alone you would be OK? Rats, garlic is such a staple food. Have a wonderful and beautiful day, CynthiaM.
. It's a strange year. My plants are giants, more foliage than fruit this year. My squash plants aren't looking too productive. Hopefully we get Indian Summer and enough warmth to mature large squash.