Friday, June 18, 2010

4 Cucumbers and an Eggplant....

This is my harvest from my garden this morning... Squash plants are spreading and taking over my garden.

It is obvious that a critter got into this squash.Japanese Eggplant on the vine.

Ripe tomatoes ready to pick.

My Sago Palms are healthy, no scale as many people have struggled with. I go to one of the local coffee shops, where they are happy to share bags of brewed coffee grinds. I generously sprinkle the coffee grounds within the top mound of the plant and make a trench around the base and fill with coffee grounds....looks like its working for me.

Several critters visit my garden.

I believe this is an Eastern Tiger Swallowtail butterfly.

This dragonfly was happy to sit quiet and be photographed.

Back to my "edibles", a cucumber on the vine. There is nothing like a fresh off the vine cuke sprinkled with a little salt.

Spaghetti squash......

Just a garden my dragonflies.

Before I pulled out my Brussels Sprout plant, which is a cooler weather plant, I picked these off the plant and prepared them as follows. They were a bit smaller then the first batch but mighty tasty.

This Brussels sprouts recipe is for the "I don't like Brussels sprouts" people. The super-fast stir-fry in butter and lemon retains the beautiful color, and the Brussels sprouts get the most wonderful sweet flavor, and tender texture. The secret is the thin slicing, and the quick cooking time.
1 1/2 lb Brussels sprouts, washed, bottoms trimmed
1 tbsp butter
1 tbsp olive oil
1 lemon, juiced
salt and pepper to taste
Cut the Brussels sprouts in half lengthwise, and then slice each half into very thin ribbons (see picture). Place a large skillet over high heat. When it is very hot, add the butter and oil; as soon as the butter is melted, toss in the Brussels sprouts. Saute, stirring and tossing constantly for about 45 seconds. Add the lemon juice, and toss for about 15 seconds more. Remove from heat, add salt and fresh ground black pepper to taste, and transfer into a serving dish. Do not overcook, and the Brussels sprouts will stay green, sweet, and tender.

Oyster plants, my ground cover in my back yard islands is finally filling in from the Winter freeze.

A little bit of scattered color.

The Impatians planted around the borders are starting to get bigger with constant color.

Love those flowers.....Lily of the Nile.

Everyday in my garden brings new discoveries.


fitncrafty said...

Beautiful photos!! Your garden looks wonderful!
Too many bugs! :)

Susan said...

Your vegetable garden is going gang-busters. I'm impressed with the variety that's producing in the summer heat. Enjoy those yummy veggies. I've heard that coffee is good for preventing the asian scale on the cycads. I've been using it, too and so scale. There must be something to it. Lots of nice summer color!