Zucchini bread...so delicious and moist!

Fried red potatoes and onions.

FrugalGramma said:

Good idea! We need another freezer if I don't start canning. Yesterday we sat down with a load of pintos and shucked them by hand. At least they only go in the freezer for a little bit to kill any bugs...the store bought pintos are irradiated for that.

Anyone have any tried-and-true ways to keep slugs off of cabbages? I finally harvested the green ones and am sick over the destruction. I used every trick in the book. Planted them with onions and dianthus, spread coffee grounds, sprayed with mint and insecticidal soap, and used Sluggo around the perimeter. The Sluggo works just for a bit and has to be re-applied and I have gone through $$$! The red cabbages aren't as affected and those were good, like the little buggers slunk past them to get to the all night buffet: the green cabbages.

I have found several videos on Youtube that show no home remedy works against them. One guy wired up his raised beds with voltage!

Do you rotate your plants so things arent growing in the same place every year. I hear that helps with the bugs.

sallyg said:Can you tell us how to make stewed okra? I have lots in the freezer.

Some tomatoes straggling in, so, salsa, and greek salad.

I have a recipe that varies a little depending on what i have. In a big frying pan.
6 slices of bacon, chopped and then fried, add 1 onion chopped added to bacon and then cooked until translucent. Add three cups of sliced okra. Turn down heat and cover. Stir occassionly until okra starts to get soft. Maybe 15min. Add tomorrow. Now I dont grow those very well so for me it is a 16oz diced canned tomatoes. Stir in and cook until heated though. You can add green peppers if you want and adjust the okra tomato ratio to your preference. Add your favorite seasoning. Sometime i leave out the bacon. Serve over rice.

thanks, Tracy, sounds tasty!

FrugalGramma said:

Anyone have any tried-and-true ways to keep slugs off of cabbages? I finally harvested the green ones and am sick over the destruction. I used every trick in the book. Planted them with onions and dianthus, spread coffee grounds, sprayed with mint and insecticidal soap, and used Sluggo around the perimeter. The Sluggo works just for a bit and has to be re-applied and I have gone through $$$! The red cabbages aren't as affected and those were good, like the little buggers slunk past them to get to the all night buffet: the green cabbages.

I've never had any luck with any sort of companion planting, the bugs either fly over or crawl around the companions to get to what they want to eat. I've had limited success with Sluggo (has to be re-applied after rainfall) and with food grade diatomaceous earth (since they are not blooming plants bees aren't getting into it, plus it also works against cabbage caterpillars, also needs to be re-applied after rainfall).
Interestingly enough, as wet and dry as this year has been, it has been a mild year for slugs, the hostas aren't even close to be decimated like they have been.

Picked some peppers and just snacked on them raw. Tasted sweet and yummy.

Stood at the sink and sliced and juicy tomato and just ate it right there.

Cut two Neon eggplants, bought other things, made ratatouille.
TOmato season is officially over here. (moment of silence...)

sallyg said:Cut two Neon eggplants, bought other things, made ratatouille.
TOmato season is officially over here. (moment of silence...)

Sad about tomato season being over in your garden!!

Looking back, it was about eight weeks. Seems a long time ago when I started picking tomatos and having BLTs!
I planted cilantro seed, yet again, and have sprouts. Home grown Cilantro is my 'golden fleece' just no luck.

sallyg said:Looking back, it was about eight weeks. Seems a long time ago when I started picking tomatos and having BLTs!

I try to have lots of cherry and grape type tomatoes and also saladettes. Not just the slicers. That helps extend the season.

I just cut up some bell peppers for lunch and ate slices raw. I like raw bell pepper, even green. But I had some red and yellow too but those were small snacking peppers not bells.

Well, this is from an impromptu grilling last Friday night. Peppers are the only thing I can claim as mine. Interestingly, I have an semi-annual checkup with my cardio doc tomorrow.


After I took the picture of the plate I realized I needed more peppers and onions on the chicken and added more.

I was mostly immobile and verging on being comatose the rest of the evening....

Ed: Stop it! I am actually drooling over that picture!

I made Habanero Cookies, using Zavory (low heat) habaneros from the garden.



We will see how they like them at work tomorrow.

Pepper cookies? That kinda warps my mind!!! Not puttin'em down, but...I never thought of "pepper" and "cookies" being used together. I have lived such a sheltered life......

Ok, while walking the garden this morning I had to chow down on a King Arthur bell pepper then wash it down with a few ripe figs. Tasty.

cybrczch said:I made Habanero Cookies, using Zavory (low heat) habaneros from the garden.



We will see how they like them at work tomorrow.

How did they go over?

Picked all this the past few days then spent much of the past two days washing, cutting and chopping.

Cooked it all up last night and it really smelled so good while cooking. I have a lot. I had four pans going to start. But I will freeze much of it and also sharing with a friend. Here is one of the pans when it just started cooking.

Did I mention ???

Intheswamp said:

Did I mention ???

Tastes great!!