Monday, May 30, 2011

Garden Up Date

Okay I know this is gonna sound strange but every year in my garden I usually let one seed that survived the heat of the compost pile blossom into a plant. Well this year I kinda got carried away and I allowed 3 plants to grow. Two of the plants are tomatoes, and the other one is either a watermelon or a squash. I'm leaning towards the watermelon. Both of the mystery plants look like a beefsteak tomatoes, but I've only had the pleasure of tasting one. One thing I do know for sure is that there are TONS of tomatoes and bunches of watermelons. The watermelon vine is so productive that it's making my sweet potatoes put up a real fight for space.

My garlic bulbs are doing fine. I won't be planting the Chinese green bean again. It is a cool looking 18-21" burgundy bean with a nice mile flavor but it's attracted a lot of bad bugs.

Yellow bell peppers are looking fabulous. Southern green beans, black eyed peas are doing okay.
There growing slowly.

Sweet potatoes plants look wonderful, and my sesame seed flowers are beautiful.

On a not so yummy note some animal stole my very first peach off the tree yesterday, my guess is it was a bird. The peaches are the right size, a beautiful color but they're still very much hard as rocks, good luck with that peach Mr. Bird.

All of this is of course done without chemicals!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Monday, February 7, 2011

Delicious Zuchinni Bread

Hey Guys do you still have zucchini? If you do I would like to share one of my favorite recipes with you for zucchini bread

Set oven to 325

3 eggs
1 cup of butter (I use coconut oil)
1 cup organic sugar
1/2 cup of brown sugar
1 teaspoon vanilla extract
2-1/2 cups of grated raw zucchini
3 cups sifted flour
1 tea salt
1 tea baking soda
2-1/2 table spoons cinnamon
1/4 tea baking powder
1/2 cup of chopped nuts

Beat eggs until they're foamy, add oil, sugar & vanilla and mix well and stir in grated zucchini. Mix flour with salt baking powder, baking soda and cinnamon.
Add to egg mixture and blend well. Fold in nuts and pour into greased loaf bans and bake for an hour and ten minutes. This recipe makes two loaves of bread. We generally eat one and freeze the other.