Is It Fall Yet?

No, it isn't fall yet. In fact, it's hot as blazes. But, it IS time to start seeds for fall crops. So, I ordered a nice selection from Park Seeds, and started a few that I already had. Here's what I ordered:

5189 Mustard Southern Giant Curled
5619 Mustard Red Giant
5836 Broccoli Belstar Hybrid Organic
5839 Cauliflower Cassius Hybrid Organic
5080 Carrot Sweetness II Hybrid
5888 Organic Lettuce 'Rouge Grenobloise'
5914 Organic Lettuce Blushed Butter Cos
5158 Lettuce Green Ice
5140 Kale Redbor Hybrid
5837 Chinese Cabbage Kaboko Hybrid Organic
5068 Cabbage Sweet Surprise Hybrid
5066 Cabbage Cairo Hybrid (red)




I planted fennel, chervil, parsley, and packman broccoli. Then yesterday, I planted another tray full (15 pots) of everlast cabbage. Sycamore bark makes good plant markers!

We tried eating one of the watermelons. It looked ripe, but it really wasn't.



Both Ricks show how tall the corn is.



And the huge tomatoes from my backyard really fill a sandwich! What a perfect BLT!



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What We're Eating

(Besides BLTs and salsa)

This "bread" is really a cake, as it's quite sweet. I cut the amount of sugar and oil to make it healthier and more palatable.

Zucchini Bread

3 eggs
1/2 cup oil
1/2 cup applesauce
1 1/2 cups sugar
3 cups grated zucchini
2 teasp vanilla
3 cups flour
2 teasp ground cinnamon
1 teaspon baking soda
1/4 teaspoon baking powder
1 teasp salt
1/2 cup chopped nuts

Preheat oven to 325
Grease and flour 2 loaf pans
Beat eggs, mix in oil, sugar, zucchini, and vanilla.
Mix dry ingredients and add to egg mixture.
Put in pans and bake 60-70 mins.

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