How Does Your Garden Grow?

I am trying to resist the urge to give free reign to my green thumb during this time of year as Colorado’s weather is still in a fickle state.  However, I decided to go ahead and get my seedlings, and ….well okay I went ahead and purchased our tomato plants as well, which will reside in the studio (aka our sunroom) until Mother’s Day. 

Our crops this year will be comprised of:

  • Tomatoes: Lemon Boy, Sweet 100, Mr. Stripey & Big Beef
  • Squash: Yellow Crookneck & Zucchini
  • Pumpkins
  • Cucumbers
  • Onions: Utah & Green
  • Fruit: Cherries & Strawberries
  • Herbs: Cilantro, Parsley and Sweet Basil

Our dwarf cherry tree, otherwise called “Little Cherry Seinfeld”, is in full bloom as well as the strawberry patch beneath it.  I am planning on retrofitting our 3’x14’ raised bed to 1.) support climbing cucumber & cherry tomato plants adjacent and 2.) protect the veggies and soil from our largest rodent….the dog.  Here’s a start to “the plan” and if there’s room I will invest in more ladder cages (1 shown below) for the other tomato plants in front of the vines:

planter bed

The tomato plants & sweet basil have to sit tight, just 2 more weeks until they can stretch out in the bed:


Lastly, the babies (squash, onions & cucumber):


Here are 2 of my favorite garden recipes should you near the end of the harvesting season and get a little tired of eating the vegetables straight from the garden.

Fresh Picante Sauce (aka Salsa to anywhere other than the South):

  • 2-4 Jalapeno peppers, seeded
  • 1 onion, peeled, sliced
  • 2 cloves garlic, peeled
  • 4 tomatoes
  • 1/4 cup cilantro
  • 3 Tbsp lime juice
  • salt to taste

Process in food processor.  Seal in clean jars & keep in refrigerator.  Author: Berneice Jennings (my grandmother).

Squash Muffins

  • 1 lb. yellow squash (4-5 medium)
  • 2 eggs
  • 1 cup butter (yes…..1 cup)
  • 1 cup sugar
  • 3 cups all purpose flour
  • 1 Tbsp + 2 tsp. baking powder
  • 1 tsp. salt

Cut squash into 1” slices.  Cook in boiling water 10-12 minutes, drain well and mash.  Measure enough for 2 cups.  Combine squash, eggs & butter, stir well and set aside.  Combine remaining ingredients in a large bowl.  Make a well in the center of the mixture.  Add squash mixture to dry ingredients & stir.  Spoon into greased muffin pans filling 3/4 full.  Bake @ 375 degrees for 20 minutes.  Author: Emily Conley

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