While my vegetables are struggling, all flowering things are thriving. Of course, I am watering them, too. There's got to be SOMETHING to look forward to in the garden.
I had given up entirely on two of my large beds this year and weeded them completely (five wheelbarrow-loads between the two!) and am letting them go fallow this year. One is covered in cardboard, while my (what-would-I-do-without-him) 83 y/o neighbor brings his little Honda tiller over and gives the second one a good tilling every two weeks or so. I covet that tiller. In the process of weeding the beds, I potted up five good-sized pots of lemon balm. It grows rampant through the garden. I put them on Facebook for free and they were gone in two days.
|Not the greatest contrast.|
Here is some gratuitous color - for Theresa. The new Cat Room curtain. This was made from a leftover piece of batik that I bought at a yard sale in a previous life. I wish I had had enough to make a summer dress out of it - I love the colors!
It is sheer enough to let in some light, but shades the room enough that Slimmie can collapse in relative coolness during hot spells. Mostly, he goes from place to place on the kitchen floor. You have to keep a lively eye out, as you negotiate around my place!
Other than the usual drudgery, I did get some cooking done in the wee hours - I made some of Mama Pea's infamous cottage cheese, I made a pan of zucchini roll-ups (thin strips of zukes rolled around a mixture of ricotta- made from the whey from the cream cheese - egg, corn and fresh herbs, sprinkled with a half-jar of leftover mild salsa), teriyaki chicken with pineapple in the Instant Pot (disappointing results), and oatmeal raisin cookies for the barn crew - actually, just my neighbor, as his teenage helper has turned into a wimp, and an inconsiderate wimp at that. He's left my farmer doing everything alone for three days running. This has provided the proverbial straw and he has put his farm on the market. Sigh. Sometimes I don't like change.
Last Friday morning, I had rummaged around in my big freezer (trying to empty it so I can defrost it and sell it) and found two packages of frozen, shredded zucchini from last year. In a fit of mad experimentation, I let a package thaw and made my ultra-favorite GF pizza crust Friday night - shredded zucchini, squeezed dry, mixed with eggs, almond flour and cheese. O.M.G. It was perfect! I can now have it all winter long. My love affair with zucchini has reached a new, deeper level... :)