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Hooray for Rain!

Series: Green Spaces | Story 1

We've had a short break from the brutally hot weather. Twice last week we woke to temperatures that had dropped into the high 50's.

Having the windows open overnight was a treat. Blankets were wanted. Then on Thursday we were blessed with almost a half inch of rain.

I almost didn't recognize the sound of it hitting the skylights.

Dennis thought the ground would have absorbed that so quickly that you wouldn't know it had rained at all.

He found out differently when the loaded semi couldn't make it up the incline from the grain bins Friday morning.

That rain softened the ground enough that it was fairly easy to pull all the Russian lilacs that were going to seed between the rhubarb/ Hansen cherry row and the asparagus row.

Of course, it was also quick to become humid and muggy Friday morning, which set the small flies to biting, driving me back inside.

I'm sure the weeds will now come out in force, so I'll be back to weeding like a demon in the cooler morning hours, coated in bug spray. I'm digging out my mesh-encased gardening hat as I'm sure the gnats will be coming out as well.

We are in the process of extending the electric fence around the garden to prevent the deer continuing to leap gaily over the current fence.

The lush greenness inside is hard for them to resist. Last Wednesday I had the sprinkler going right outside the garden gate, where a doe found that water source to be just what she wanted.

She was lapping at the sprinkler head while her twins were leaping and running around her - as well as right through the fence as though it wasn't even there.

It was fun watching them kicking up their heels.

The frost cloth is still tented above my romaine and leaf lettuces.

I believe they are very appreciative of the shade, as they're still producing nicely. And the raiding deer are leaving them alone.

So, as promised last week, here are three more dressing recipes for salads:

Basil Vinaigrette

• 2 C packed fresh basil

• 1/2 tsp minced garlic

• 1/2 C EVOO

• 1/4 C white wine vinegar OR champagne vinegar

• 1 small lemon, juiced

• Salt to taste

Process until of a good consistency. Store in the fridge, letting warm before use.

Sugar-Free French Dressing

• 3 oz tomato paste (1/2 small can)

• 3/4 C water

• 1/2 C EVOO

• 1/2 C apple cider vinegar

• 1/2 lemon, juiced

• 1 tsp yellow mustard

• 1 tsp salt

• 1 clove garlic

• 1/4 onion

• 4 packets sweetener

• Pinch pepper

• Pinch smoked paprika

Blend all until smooth. Store covered in fridge.

Simple Greek Dressing

• 1 tsp salt

• Freshly ground black pepper (to taste)

• 1 Tbl EVOO

• 1 Tbl red wine vinegar

• Juice of 1 lemon

• 1/2 tsp lemon zest (optional)

Mix all together.

A true Greek salad doesn't contain lettuce. Chop up any combination of broccoli, cauliflower, cucumber, red onion, and tomatoes ( or use grape or cherry tomatoes) into a large bowl.

Add kalamata olives, fresh mint leaves, and feta cheese.

It's up to you if you want to add garlic. I usually do.

Drizzle on the dressing, and toss lightly.

I enjoy artichoke hearts in mine, and sometimes capers. You can vary the veggies to your taste.

Things are finally coming along in the garden. The corn was easily knee high by the Fourth of July, and is now to my waist.

The raspberries are forming lots of berries, but I don't see any color as yet.

The bees are a constant hum over there.

The tomatoes have lots of blossoms and even some fruits.

The peas are also blossoming with some pods starting to fill.

There are lots of flowers on the potato plants.

The squash are twining up in their cages ( I'm trying to train them upwards rather than trailing over the ground).

Everything seems to be running later than usual, so I'm hoping those first fall frosts are a long ways into the future.

 

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