POPULARITY
5 episodes with summer squash
6 episodes with summer squash
2 episodes with summer squash
2 episodes with summer squash
2 episodes with summer squash
2 episodes with summer squash
2 episodes with summer squash
2 episodes with summer squash
Use this method for cooking squash in the air fryer. It comes out nice and browned in places without being too mushy in the middle. And, it only takes 8 minutes! Recipe: Air Fryer Squash from TheCookful.Here are the links to some of the items I talked about in this episode: #adAir FryerCutting BoardChef's KnifeMedium BowlSilicone Coated TongsCrispy Air Fryer Squash RecipeThe All New Chicken CookbookThis episode was also published in August, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo
Master Gardener Gail Pothour shares tips on growing summer and winter squash. We cover variety selection, planting, pest management, harvesting, and storage of squash to boost your yield.Previous episodes, show notes, links, product information, and transcripts at the home site for Garden Basics with Farmer Fred, GardenBasics.net. Now on YouTube (audio) Pictured: Male and Female Squash FlowersLinks:“Beyond the Garden Basics” Newsletter (by becoming a paid subscriber, you're helping support the newsletter and this podcast. Thank You!)Dave Wilson Nursery https://www.davewilson.com/home-garden/All America Selections Squash varieties mentioned in today's podcast:Gold RushBossa NovaSunburst yellow scalloped squashGreen Lightning squashEarly Prolific Straightneck SquashTivoli Spaghetti SquashWaltham butternut squashBlack Futsu butternut squashSweet Jade Kabocha squashOTHER PLANTS MENTIONED:Green Zebra zucchiniHoney Boat SquashOrtolana di Faenza zucchiniGaleux d' Eysines pumpkinRouge Vif d' Etampes pumpkinJarrahdale pumpkinMarina Di Chioggia pumpkinAfrican Blue BasilWild Magic BasilAll About Farmer Fred: GardenBasics.net“Beyond the Garden Basics” NewsletterFarmer Fred website: http://farmerfred.com As an Amazon Associate, I earn from qualifying purchases from possible links mentioned here.Got a garden question? • E-mail: fred@farmerfred.com Thank you for listening, subscribing and commenting on the Garden Basics with Farmer Fred podcast and the Beyond the Garden Basics Newsletter.
In today's episode, we explore America's top 10 homegrown vegetables. We are guided by Master Gardener and vegetable expert Gail Pothour. From tomatoes—America's favorite, with 86% of gardeners growing them—to cucumbers, sweet peppers, hot peppers, squash, beans, lettuce, peas and more, we cover essential tips for garden success in your backyard.In Part 1: Tomatoes, cucumbers, sweet peppers, beans, and carrots. In Part 2 (after the commercial break): summer squash, onions, hot peppers, lettuce, and peas. Previous episodes, show notes, links, product information, and transcripts at the home site for Garden Basics with Farmer Fred, GardenBasics.net. Transcripts and episode chapters also available at BuzzsproutPictured: Cucumbers on a TrellisLinks: Smart Pots https://smartpots.com/fred/ Dave Wilson Nursery https://www.davewilson.com/home-garden/Rapid City (SD) Journal Newspaper: 10 most popular vegetables grown in American gardensNational Gardening Association: Top 5 Homegrown VegetablesAll About Farmer Fred: GardenBasics.net“Beyond the Garden Basics” NewsletterFarmer Fred website: http://farmerfred.comThe Farmer Fred Rant! Blog http://farmerfredrant.blogspot.comFacebook: "Get Growing with Farmer Fred" Instagram: farmerfredhoffman https://www.instagram.com/farmerfredhoffman/Blue Sky: @farmerfred.bsky.socialFarmer Fred Garden Minute Videos on YouTube As an Amazon Associate, I earn from qualifying purchases from possible links mentioned here.Got a garden question? • Leave an audio question without making a phone call via Speakpipe, at https://www.speakpipe.com/gardenbasics• Call or text us the question: 916-292-8964. • Fill out the contact box at GardenBasics.net• E-mail: fred@farmerfred.com Thank you for listening, subscribing and commenting on the Garden Basics with Farmer Fred podcast and the Beyond the Garden Basics Newsletter.
Some garden plants grow quite large and take up lots of space, like cucumbers and pumpkins. But summer squash — like zucchini and yellow crookneck — can be grown vertically if you have limited real estate in your garden.
Today's recipe is Taco Stuffed Yellow Squash.Here are the links to some of the items I talked about in this episode: #adCutting BoardChef's KnifeVeggie BurgersSkilletMeasuring SpoonsMeasuring CupAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Today's recipe is Roasted Summer Squash.Here are the links to some of the items I talked about in this episode: #adCutting BoardChef's KnifeLarge and Small Mixing BowlsMeasuring SpoonsLarge Baking SheetCasserole DishAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
This week on Fresh From The Field Fridays from The Produce Industry Podcast Dan the Produce Man finds some gigantic Emerald Beaut Plums. Also Thomcord or Concord Grapes? Fresh Figs, Summer Squash, Pumpkin Leaves ans Squash Blossoms so Tune in and Turn on! FANCY SPONSORS: Ag Tools, Inc.: https://www.agtechtools.com, Flavor Wave, LLC.: https://flavorwavefresh.com, Noble Citrus: https://noblecitrus.com, Buck Naked Onions/Owyhee Produce, Inc.: http://www.owyheeproduce.com and John Greene Logistics Company: https://www.jglc.com and Summer Citrus From South Africa; https://www.summercitrus.com CHOICE SPONSORS: Indianapolis Fruit Company: https://indyfruit.com, Equifruit: https://equifruit.com Arctic® Apples: https://arcticapples.com Sev-Rend Corporation: https://www.sev-rend.com, Jac Vandenberg Inc.: https://www.jacvandenberg.com Dole Fresh Vegetables: https://www.dole.com/en/produce/vegetables WholesaleWare: https://www.grubmarket.com/hello/software/index.html Continental Fresh, LLC: https://www.continentalfresh.com Golden Star Citrus, Inc.: http://www.goldenstarcitrus.com STANDARD SPONSORS: Freshway Produce: https://www.freshwayusa.com , Yo, Quiero/Fresh Innovations, LLC.: https://yoquierobrands.com/ RPE/Tasteful Selections: https://www.tastefulselections.com/ Ben B. Schwartz & Co.:https://benbdetroit.com/ and Citrus America: https://citrusamerica.com --- Support this podcast: https://podcasters.spotify.com/pod/show/theproduceindustrypodcast/support
Today's recipe is Air Fryer Zucchini and Summer Squash.Here are the links to some of the items I talked about in this episode: #adAir FryerCutting BoardChef's KnifeMedium BowlTT: @COOKtheSTORYIG: @COOKtheSTORYSilicone Coated TongsAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo
Today's recipe is The Best Way To Cook Zucchini.Here are the links to some of the items I talked about in this episode: #adZucchini Blossoms by Chef Dennis5 Ways to Cook with Zucchini Blossoms from Food and WineZucchini GratinZucchini CanapésTongsChef's KnifeCutting BoardMaldon Smoked Sea SaltBroiler Safe PanAll New Chicken CookbookThis episode was originally published in August, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo
Baked zucchini ‘fries' with Parmesan are a no-fry, irresistible side // Molly Anderson and the cherry mochi donuts…so good! // Favorite knives in the kitchen outside of the chefs knife // For our Charlie's Produce, Cultivation Fresh segment – we talk about Hatch Chiles! // Stone Fruit // Elevate your coleslawSee omnystudio.com/listener for privacy information.
Today's recipe is Air Fryer Southern Fried Summer Squash.Here are the links to some of the items I talked about in this episode: #adCutting BoardChef's KnifeMixing BowlsAir FryerOil MisterAir Fryer RackHomemade Ranch DressingAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo
In this episode, I talk about the medicinal properties of Sweet Woodruff. This amazing herb is not only good for the liver and stomach, helps heal wounds and is sedative, but makes a good substitute for vanilla! I also discuss various ways to cook zucchini and summer squash and give you my recipe for fried squash with a horseradish/mayo dipping sauce, which is one of the most fantastic dishes I know. And, oddly enough.... or perhaps not surprising if you listen to the show and know how my mind wanders, we discuss Redd Foxx, Malcolm X and Bill Cosby, cooking fats and wine.Next month, I will be taking part in the Christian Herbalist Conference. Please visit www.christianherbalistguild.org/conferenceRead about my new books:Medicinal Weeds and Grasses of the American Southeast, an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2023/05/medicinal-weeds-and-grasses-of-american.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47LHTTHandConfirmation, an Autobiography of Faithhttps://southernappalachianherbs.blogspot.com/2023/05/confirmation-autobiography-of-faith.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47Q1JNKVisit my Substack and sign up for my free newsletter: https://judsoncarroll.substack.com/Read about my new other books:Medicinal Ferns and Fern Allies, an Herbalist's Guide https://southernappalachianherbs.blogspot.com/2022/11/medicinal-ferns-and-fern-allies.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BMSZSJPSThe Omnivore's Guide to Home Cooking for Preppers, Homesteaders, Permaculture People and Everyone Else: https://southernappalachianherbs.blogspot.com/2022/10/the-omnivores-guide-to-home-cooking-for.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BGKX37Q2Medicinal Shrubs and Woody Vines of The American Southeast an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2022/06/medicinal-shrubs-and-woody-vines-of.htmlAvailable for purchase on Amazon https://www.amazon.com/dp/B0B2T4Y5L6andGrowing Your Survival Herb Garden for Preppers, Homesteaders and Everyone Elsehttps://southernappalachianherbs.blogspot.com/2022/04/growing-your-survival-herb-garden-for.htmlhttps://www.amazon.com/dp/B09X4LYV9RThe Encyclopedia of Medicinal Bitter Herbs: https://southernappalachianherbs.blogspot.com/2022/03/the-encyclopedia-of-bitter-medicina.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0B5MYJ35RandChristian Medicine, History and Practice: https://southernappalachianherbs.blogspot.com/2022/01/christian-herbal-medicine-history-and.htmlAvailable for purchase on Amazon: www.amazon.com/dp/B09P7RNCTBHerbal Medicine for Preppers, Homesteaders and Permaculture People: https://southernappalachianherbs.blogspot.com/2021/10/herbal-medicine-for-preppers.htmlAlso available on Amazon: www.amazon.com/dp/B09HMWXL25Podcast: https://www.spreaker.com/show/southern-appalachian-herbsBlog: https://southernappalachianherbs.blogspot.com/Free Video Lessons: https://rumble.com/c/c-618325
In this episode of Ask Grumpy, Steve Bender, also known as Southern Living's Grumpy Gardener addresses a reader's squash dilemma. Plus, Grumpy shares his best tips on picking and purchasing garden hoses. You can find us online at southernliving.com/askgrumpy Ask Grumpy Credits: Steve Bender aka The Grumpy Gardener - Host Nellah McGough - Co-Host Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Isaac Nunn - Recording Tech Learn more about your ad choices. Visit megaphone.fm/adchoices
This podcast episode of Nature Calls: Conversations from the Hudson Valley is perfect for summer! Master Gardener Annie Scibienski starts us off with a yummy segment on a wide range of ways to prepare zucchini and summer squash, some simply using your pantry staples, while others are more creative. If you'd like to know how to cook squash blossoms, make frittatas, or serve it with eggs or rice, this segment is for you. Your mouth will be watering! This is followed by a segment from Master Gardener Barbara Bravo on how to add contrast and texture to your summer shade garden. Leveraging plants like Ligularia ‘Britt Marie Crawford', Hakonechloa macra ‘All Gold', Athyrium niponicum, Dryopteris Ferns and others, your shade garden doesn't have to be ‘boring'.Keep it going into the fall with Colchicum autumnale ‘Pleniflorum' a/k/a Autumn Crocus, or Asarum Europa a/k/a European wild ginger.Listen to the possibilities! Master Gardener Devon Russ closes out this episode by dispelling the common myth that watering your garden on a hot summer day will result in leaf scorch. In reality, this condition is caused by either drought, root damage, or acidic damage. Learn about the science behind leaf scorch to keep your garden thriving. Here's hoping that you get to enjoy a wonderful New York summer in sun and shade! Hosts: Jean Thomas and Teresa Golden Guests: Annie Scibienski, Barbara Bravo, and Devon Russ Photo by: Tim Kennelty Production Support: Linda Aydlett, Teresa Golden and Annie Scibienski
Anne talks through making zucchini and yellow squash in either an air fryer or oven for a side dish that's easily turned into a meal by serving it with your favorite pasta. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Vegetables: 2 yellow squash and 2 zucchini (normal, cucumber-ish size) Seasonings: Salt, Pepper, Garlic Powder, and Oil or cooking spray
Today's recipe is Zucchini Gratin.Here are the links to some of the items I talked about in this episode: #adCutting BoardChef's KnifeBig BowlMeasuring SpoonsLiquid Measuring CupRubber Spatula10" Pie PlateAll New Chicken CookbookThis episode was originally published in May, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo
Do you know what the top 3 vegetables grown in a home garden are? Im not sure, but I would bet that summer squash is on that list. It is that time of year when you can plant summer squash regardless of your region. Check out this episode of JUST GROW IT: The Podcast discussing the information you need for your best squash harvest. Start Here - https://linktr.ee/bigcitygardener The last raised beds you will ever buy- https://glnk.io/vzw5/bigcitygardener Urban Gardening Blog- www.bigcitygardener.com Instagram- https://www.instagram.com/bigcitygardener/ Facebook- https://www.facebook.com/BigCityGardener/ TikTok- https://www.tiktok.com/@bigcitygardener?lang=en
What are America's Top 10 homegrown vegetables? Last week, in Episode 263, we covered the first five, including tomatoes, cucumbers, sweet peppers, beans and carrots. Today, in Part 2, Master Gardener and vegetable expert Gail Pothour and I talk about summer squash, onions, hot peppers, lettuce and peas, along with growing advice for each one, our favorite varieties, and tips for having more backyard success with those vegetables.Also, Organic Gardening Instructor Steve Zien discusses the benefits of composting and mulching the soil, especially after the harvest.It's all in today's episode 264, the Top 10 Homegrown Vegetables, Part 2. We're podcasting from Barking Dog Studios here in the beautiful Abutilon Jungle in Suburban Purgatory. It's the Garden Basics with Farmer Fred podcast, brought to you today by Smart Pots and Dave Wilson Nursery. Let's go!Previous episodes, show notes, links, product information, and transcripts at the home site for Garden Basics with Farmer Fred, GardenBasics.net. Transcripts and episode chapters also available at Buzzsprout.Pictured: hot peppersLinks: Subscribe to the free, Beyond the Garden Basics Newsletter https://gardenbasics.substack.com Smart Pots https://smartpots.com/fred/ Dave Wilson Nursery https://www.davewilson.com/home-garden/Flashback Ep. 007: Feed Your Soil, Not Your PlantsSteve Zien's free Zoom Class, "Colossal Compost, Miraculous Mulch, Spectacular Soil" All About Farmer Fred: The GardenBasics.net websiteThe Garden Basics with Farmer Fred Newsletter, Beyond the Basics https://gardenbasics.substack.comFarmer Fred website: http://farmerfred.comThe Farmer Fred Rant! Blog http://farmerfredrant.blogspot.comFacebook: "Get Growing with Farmer Fred" Instagram: farmerfredhoffman https://www.instagram.com/farmerfredhoffman/Twitter: @farmerfredFarmer Fred Garden Minute Videos on YouTube As an Amazon Associate, I earn from qualifying purchases from possible links mentioned here.Got a garden question? • Leave an audio question without making a phone call via Speakpipe, at https://www.speakpipe.com/gardenbasics• Call or text us the question: 916-292-8964. • Fill out the contact box at GardenBasics.net• E-mail: fred@farmerfred.com Ask a FarmerDo you have questions about agriculture and food? Ask a FarmerListen on: Apple Podcasts SpotifyThank you for listening, subscribing and commenting on the Garden Basics with Farmer Fred podcast and the Beyond the Garden Basics Newsletter
Don't let your summer squash linger in the garden. Stephen gives you tips on when to harvest zucchini and other summer squashes—young, tender, and flavorful. Vegetable Garden Almanac & Planner: A Seasonal Month-by-Month Gardener's Guide Don't miss the Vegetable Garden Grower's Masterclass Limited-time offer! Learn more about summer squashes at How to Harvest and Store Summer Squash and How to Plant, Grow, and Harvest Zucchini and Summer Squash.
In this week's episode on Fresh From the Field Fridays with Dan the Produce Man Avakian with Summer Squash, Pink Pearl Apples, Squash Blossoms, Sugar Plums, More Apriums and Pluot varieties and is there really a potato shortage? Summer is still here and the weather hasn't changed to much with the hot weather!!! Are you ready for Fall to come with all the changes in colors and different produce? Join Dan this week as he has fun with all things produce straight from the field and to your table!! FANCY SPONSORS: Ag Tools, Inc.: https://www.agtechtools.com, Flavor Wave, LLC.: https://flavorwavefresh.com, Noble Citrus: https://noblecitrus.com, Buck Naked Onions/Owyhee Produce, Inc.: http://www.owyheeproduce.com and John Greene Logistics Company: https://www.jglc.com CHOICE SPONSORS: Indianapolis Fruit Company: https://indyfruit.com, Equifruit: https://equifruit.com Arctic® Apples: https://arcticapples.com Sev-Rend Corporation: https://www.sev-rend.com and Jac Vandenberg Inc.: https://www.jacvandenberg.com Golden Star Citrus, Inc.: http://www.goldenstarcitrus.com STANDARD SPONSORS: London Fruit Inc. https://londonfruit.com, Fresh Cravings: https://www.freshcravings.com, Freshway Produce: https://www.freshwayusa.comand Citrus America: https://citrusamerica.com --- Support this podcast: https://anchor.fm/theproduceindustrypodcast/support
Everything you need to know about growing summer squash or zuchinni. Learn to Grow. Grow for Change. Watch Backyard Kitchen- https://tubitv.com/series/300008729/backyard-kitchen Help support the podcast Become a Patron to grow our community garden- https://www.patreon.com/backyardgardens One time donation- Donate Here Products we recommend for your garden- https://www.amazon.com/shop/thebackyardgardner Backyard Gardens Gear- https://teespring.com/stores/backyard-gardens-tv Follow us at: Youtube- www.youtube.com/backyardgardens Instagram- www.instagram.com/backyardgardenstv Website- www.backyardgardenstv.com
You know how the vegetable garden goes. One day, there are just two green beans ready to pick, and then there are 62 all at once. Famine and then feast. Some of that can be moderated by growing different varieties with different days to maturity or with smaller succession sowings of each crop. But no matter how much planning, it's not a predictable assembly line—and neither is what you'll get each week if you subscribe to a farm share or CSA...like hello, radishes every week plus more kale than I can keep up with. So what to do with whatever produce comes your way? Cookbook author and food writer Alexandra Stafford offered some tactical advice and also prepared us for the onslaught of zucchini with creative and delicious recipes. Ali creates the Alexandra's Kitchen website and companion e-newsletter from alexandracooks.com—and a whole extra, free, weekly seasonal email, too, called the Farm Share Newsletter, which is giving me more ideas each week for what to do with what the garden, the CSA, and the local farmstand have to offer. She's the author of the hit book “Bread Toast Crumbs.”
Zucchini and summer squashes are prolific and easy to grow summer vegetables. Stephen gets you growing zucchini and summer squashes and discusses favorite varieties. Get more growing tips at Harvesttotable.com—How to Plant, Grow, and Harvest Zucchini and Summer Squash and Eight Ways to Cook and Serve Zucchini and Summer Squash.
You know how the vegetable garden goes. One day, there are just two green beans ready to pick, and then there are 62 all at once. Famine and then feast. Some of that can be moderated by growing different varieties... Read More ›
This week, we are shifting gears to begin covering some of our favorite warm weather crops. While ubiquitous in the country garden, in this episode we cover the ins and ous of summer squash. Everything from their history, to their relationship to winter squash, and of course how to grow, harvest, and prepare them. Please enjoy the episode, and we hope you find some friendly neighbors to give all your extra zucchini to! If you would like to support the show, please subscribe, and leave a review. If you're able, please consider becoming a patron on Patreon. Our Patrons get early access to bonus episodes, bonus content, and a direct line to the Rev Garden Team. https://www.patreon.com/RevGarden The Revolutionary's Garden is written and produced on occupied land, specifically the territory of the Kennebeck people of the Wabanaki Confederacy. We pay a portion of the shows proceeds to the Wabanaki Alliance in the form of rent, to both materially aid the alliance as well as reinforce their legal claims to this land. Remember, land acknowledgements are a good first step, and rents are better, but there is no substitute for land back and indigenous sovereignty. Finally, we would like to recommend The Red Nation Podcast, which covers indigenous history, politics, and culture, through a leftwing lens. Listen to them wherever podcast are found, or through the link below. therednation.org
This week, we are shifting gears to begin covering some of our favorite warm weather crops. While ubiquitous in the country garden, in this episode we cover the ins and ous of summer squash. Everything from their history, to their relationship to winter squash, and of course how to grow, harvest, and prepare them. Please enjoy the episode, and we hope you find some friendly neighbors to give all your extra zucchini to! If you would like to support the show, please subscribe, and leave a review. If you're able, please consider becoming a patron on Patreon. Our Patrons get early access to bonus episodes, bonus content, and a direct line to the Rev Garden Team. https://www.patreon.com/RevGarden The Revolutionary's Garden is written and produced on occupied land, specifically the territory of the Kennebeck people of the Wabanaki Confederacy. We pay a portion of the shows proceeds to the Wabanaki Alliance in the form of rent, to both materially aid the alliance as well as reinforce their legal claims to this land. Remember, land acknowledgements are a good first step, and rents are better, but there is no substitute for land back and indigenous sovereignty. Finally, we would like to recommend The Red Nation Podcast, which covers indigenous history, politics, and culture, through a leftwing lens. Listen to them wherever podcast are found, or through the link below. therednation.org
Raising animal protein for food on the homestead. What are some of the options? And what are some of the factors to consider when making your choices. As you may know our choices for raising animal protein on the homestead currently includes cows, goats, sheep and poultry. In the very near future, we plan on having pigs. There are other types of protein that we may have or have considered. I'll talk about all of those. But first, as always, I will never take you all for granted. You make this show possible. Welcome to any and all new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. You mean so much to me. Thank you so much for your support of this podcast. It has been a while and I'm so excited to share with you all about the homestead. Our Virginia Homestead Life Updates We've had a busy morning already. Scott is milking. I set up for making butter in a little while and put some yogurt on to ferment. It will be ready in less than 8 hours. I've been out to the garden and planted a half dozen flowers, stocks this time, and let the chickens out to play. Chickens/Quail Chickens you say. When did that happen? If I remember correctly, the eggs began hatching on April the 8th. I had 24 eggs each of American White Bresse and Black Copper Maran. There were two incubators running and all went well. I hatched 17 White American Bresse and 7 Black Copper Marans. Due to the low hatch rate on the Marans, the eBay seller sent me another dozen for the cost of postage. I incubated those and hatched three more of the Black Copper Maran from that batch. The first batch of low hatch rate was not my fault. Most of the eggs were not fertile or perhaps were “scrambled” in the shipping process. But I must say that of those that didn't hatch in the last dozen, four were nearly or fully formed. I have no idea why they died just before hatching but have to believe it must have been something I did or did not do with that last batch. At the moment, I have 14 American White Bresse and 9 Black Copper Maran. I lost three of the Bresse and one of the Marans. That last loss happened just a few days ago. That particular chicken was hatched six days after the rest of the crew. It was always smaller, but a little over 2 weeks ago, it developed some kind of disorder. It couldn't really stand up. The vet happened to be here that day and took a look at it. She recommended antibiotics for a few days and see how it goes. That seemed to help a bit but eventually the chick succumbed to whatever the ailment was. The vet did not have a lot of information on chicken issues of this type. She said there are just too many variables without testing. And chicken generally are not worth the cost of testing. So, there you go. Dogs There is a lot to talk about with the dogs. I'll try to keep it brief. Let me start with the current state of affairs and then go back and fill in a few details. Finn disappeared about 4 weeks ago and has not returned. While he and Charlotte escaped a lot, Charlotte has always been back the next day and Finn never more than two days. We did have to go and fetch him three different times. He seemed to get so far away that he did not know how to get home. Charlotte and Mack are now guarding the sheep. They seem to be doing well with that task. Charlotte still goes wherever she wants, whenever she wants, but she stays relatively close. She grieved for about two weeks after Finn disappeared. I had her on a tether so she could not run away, but even after I let her loose, she was very quiet. Being a Great Pyrenees, she generally barks a lot. But there was nothing for many days. Now she is back to barking up a storm. Fear of Thunder Speaking of storms, on the day that Finn disappeared, there was a storm and Charlotte returned home only hours after they both escaped. I found that she is very scared of thunder. Still, after seven months, she will not let me walk up to her to pet her. But if there is thunder, she is right there beside me looking for comfort. I can pet her all I want in those moments. But Finn did not show up with her, not unusual. Let's see if I can be brief regarding of the circumstances of Finn's final escape. Starting about six weeks ago, we were trying to get them to bond with the sheep so we put all of them together in the front pastures. We had already been trying this for some time in the field next to the house. We were able to contain the dogs there. The same was not true when we moved them to the front fields. For several days we tried patching places in the fence to keep them contained. They still escaped nearly every day. After an escape that had Scott going a few miles to pick up Finn, we put both of them back in the field right next to the house. Finn was put on a tether. Charlotte will stay close by to him. We then spent long hours discussing what we were going to do. Another Coyote Attack In the meantime, we left the sheep in the front pasture. Within three days of the dogs being out of the pasture, we had a coyote attack. We lost six of seven lambs and one of our new ewes. The remaining sheep and lamb were moved back into the field next to the house with the dogs. Just three days alone and the coyotes zeroed in on them. We suffered yet another huge emotional and financial loss. It's far in the past now and I am over it, but as you can probably imagine, it was quite traumatic at the time. Again, I was questioning whether we wanted to have sheep and goats. I got over that bit of negativity and we still have the sheep and a deposit on some goat kids. More on that later. After lots and lots of research, I decided to try and train Charlotte and Finn with an ecollar. It was recommended over and over again in the Livestock Guardian Training group on Facebook. No matter the ecollar system, it is an expensive and time-consuming undertaking. We were keeping Finn on the tether and Charlotte always stayed with him. But what to do about protecting the sheep? We can't keep them in the same field forever. The sheep must be rotated from field to field for their health and the availability of grass. The idea of fixing fences every day, every time we move them to another field or paddock was completely unrealistic. The time to complete the ecollar fence and training would be months and months. We decided to go back to an original plan before we got Finn and Charlotte. Mack was to be the sheepdog. We had kept him separate with the cows because he chased the sheep. He bonded well with the cows and we were preoccupied with trying to train Charlotte and Finn to guard the sheep. All was well there. Now that Finn and Charlottes plan with the sheep was scrapped, we decided to bring Mack back into the picture. And this was the fatal day that we lost Finn. Let's Train Mack Now that we decided to train Mack with the sheep, what was the plan to make that happen? We needed to check the health of the flock after their coyote ordeal. The plan was to bring all the sheep and Mack to the corral together so he could see us working with the sheep. Then we would bring the lot of them back to the field next to the house for a week or so until Mack could start to see them as his animals to be protected. Well, we needed to move Finn and Charlotte out of that field while we made this short jaunt up the travel lane to the corral and back. We put Finn and Charlotte into the lower garden fenced area. We had held them there before and there was no problem. We didn't take the time to move the tether. By the time we returned with the sheep and Mack only about 30 minutes had passed. I'm guessing that within 10 minutes Finn and Charlotte had gotten into the orchard and then completely out of the perimeter fence. I'm still grieving over Finn. Tomorrow will be four weeks. There is not much hope, but I still cling to just a little bit of hope. He has a collar that has our farm name and phone number clearly visible from 3 feet away. I can't imagine someone would steal him. How would they know they needed to strongly contain him? He could have run afoul of a bear or that pack of coyotes. He could have been hit by a car, though we have found no evidence of that. Someone could have shot him. He could have gotten to the Primland resort. They have all sorts of bears, lions, and who knows what else over there. It's an internationally known hunting resort. I just don't know. I just don't know. And that's the worst, not knowing. He could still be out there. A Brief Hope Still Burns About three weeks ago, we had a call from someone who thought they had “our dog”. I was so relieved, but then it wasn't our dog, it wasn't Finn. It was a Great Pyrenees dog that was extremely skinny and had some medical issues. Perhaps Finn is still out there somewhere like that trying to survive. There is that small string tied to hope coming up again. I better move on. Sheep/Lambs The remaining sheep and lamb are doing really well. We moved forward with the plan for Mack guarding them. Charlotte was also in the same field and I let her off the tether after only a few days. She was so despondent I thought it was best. My instincts were correct for once in that situation. No more escaping. She stays pretty close, though she does still roam around various places on the property. I will eventually have to train her to stay within the perimeter. I think Mack is beginning to bond with the sheep. Moving him out of the field next to the house has sealed that deal. Before that move, the sheep were with Mack and Charlotte, but the calves were also in that field. Mack immediately bonded with the calves, but not the sheep. Moving the dogs and sheep to a separate paddock from the calves seems to have worked. Fingers crossed, so far it has worked. The sheep are still wary of the dogs. It will likely take months and months for them to become comfortable with Mack. I mentioned in a previous podcast that he is food aggressive. He has chased them away from his food multiple times. We are working on a system where the dogs can have their food and the other animals cannot get to it. The sheep are easily chased away but we really want them to get along with the dogs. Eventually, all of the cows and sheep will be together and the cows are not so easily chased away. And truly, the dogs should not have to fight for their food. Yet another plan is a work in progress. Scott is working on that today. Goats I've gone back and forth about whether I want to bring goats back onto the homestead. I already decided that I want Kiko goats. They are very expensive goats. And when I say expensive, I mean very, very expensive. The kind of expense that would really hurt our finances. I have put down a deposit on a trio of Kiko goats. It will be late summer, fall or even next spring before we have these goats. Two does and a buck as a starter herd is the plan. Not only is it imperative that the dogs begin guarding the sheep so I can feel confident they will guard the goats, but more training will be needed so that the dogs don't harm the goats when they arrive. Thankfully, that is still quite a few months down the road. There should be plenty of time to get the dogs and sheep stabilized in their symbiotic relationship. Adding the goats will be just a short training period with the goats in the next field over where they can be seen but with no contact. After a few weeks, we would introduce them to the dogs with close supervision until we are comfortable that the dogs will accept them as part of the family. More on the goats as that time gets closer. Cows/Calves Luna went to a new home. We sold Luna and her bull calf to a lovely couple looking for a family milk cow that was not going to overwhelm them with milk. Luna was perfect for them. And her bull calf is going to be breeding their other cows. It was a great fit and I'm so glad that we could rehome her so well. Since Luna is rehomed and Cookie finally had her calf, we are now milking three cows. Butter, Cookie and Claire. I make cheese on Mondays and the rest goes to the calves and fulfills the herd shares. All is going well with the cows at the moment. AI for Spring 2023 Calves AI for birthing in March has already started. We AI'd eight cows. By Monday we will know whether we need to try again with any of these girls. If we see signs of any of them coming into heat again, we call the vet and she will try again. We also have a tentative plan to breed one or two in the fall so that we have milk year-round. Perhaps if only one or two do not take, we will let one slide and try again in December for births in September 2023. And there is always Cookie. She calved so late that she did not make it into the initial AI session. At the moment, she is already slated for December AI. Of course, we can still change our mind at any time until mid-July. AI can be done as late as Mid-July for projected births no later than mid-April 2023. There are always so many decisions to be made. Garden I'll briefly mention the garden. Finally, the entire garden is planted. Yesterday I put in the last of the winter squash and melon seeds. I may plant a few more flowers, but the veggie part is done. Tomatoes, Lima Beans, Eggplant and Chard I ended up with a lot more tomatoes than I had planned. Who knows that I am going to do with them? I have four beds of baby lima beans that are looking good. The eggplant is going to be stellar this year, as is the chard. The chard is pretty easy, but I must say I am more than pleased with the eggplant. I haven't grown it in four or five years because of repeated failures. I had given up on being able to raise that vegetable. I'll say it again, these plants look fantastic this year. This could be the year of my success with eggplant. Summer Squash and Cucumber I also planted cucumber and summer squash which is also a first for several years. They have never done well for me. We shall see how they progress. It is too early to tell how they are going to do. We only transplanted my plant starts less than a week ago. I see many of them catching on, but time will tell. Onions and Herbs The onions look fantastic. I also have cilantro, parsley, and peppers planted. The cilantro looks weak. That one I keep trying but cannot say I have been successful with it – YET. No basil. I only started Thai basil and I sold all of those plant starts at the farmer's market. I may have to buy a plant or two of sweet basil just to refresh my stock of dried basil. We shall see. Winter Squash/Pumpkin The last few beds have winter squash and pumpkin. Some of those are from seed which has not yet sprouted. I hope to see a jungle of plants out there in the next month. Creamery As far as the creamery, Scott and I (mostly Scott) are putting up the ceilings in the barn and milking parlor area. He has finally gotten caught up on all of his other tasks and is moving ahead with completing the creamery. As usual, we are behind schedule, but you know what?, we will keep plugging along. It will get done, but on God's timeline and now ours. That's about all I have to say about the creamery today. I hope to have lots of updates on this topic in the next podcast. Let's get on to the topic of the day. Raising Animal Protein We have lots of resources that I've already talked about. As you can tell, there are always challenges, no matter how well you think you've laid out your plan. And every day brings new decisions that you never knew you would have to make. No matter how educated or prepared you think you are, just know that every day is a learning experience. You will never get it done, settled, never to change. Large or Small to Start Unless you have previous experience with large animals, cows may not be your first goto animal for raising protein. My suggestion is to start with something smaller. Sheep and goats are smaller, but even smaller than that are chickens. Chickens are always a great place for anyone to start. Comparatively, they are easy. In many places, you can raise chickens in your backyard. If you have an HOA, maybe not, you may have to forgo the chickens, but there are other options. I'll talk about some in a moment. The thing to keep in mind with chickens is whether you are looking for egg or meat protein – or both. If you are looking for both, check out dual purpose birds. There are many other factors to take into consideration, but this one is the most important. Choosing Chickens You don't want to get caught up in exotic chickens, really cool looking chickens, that don't produce the meat and eggs you require for your family. While many exotic-looking chickens can provide exactly what you need, it is important to check the statistics regarding the finished size of the bird and/or expected numbers of eggs per year. Some may be as little as 150 eggs per year, while others may produce nearly 300. Generally, the more eggs, the less body size. And vice-versa. More body size can produce significantly few eggs. It's not 100% true, but a good rule of thumb. Rely on the published statistics for your chosen breed. While you may not buy from Stromberg's or McMurray's (those are the two biggest outfits that I know), they are a great resource for comparing one breed to another. They each have lots and lots of information about the chicken breeds they carry. It really helps in making your decision. Then you can choose who and where to get the chicks for your enterprise. Once you've chosen your breed, the internet, in general, is your resource for details. Search engines are amazing for providing answers to specific questions. Just today, I looked up the age at which my chickens should start laying. For the Bresse it can be as early as four months old, while the Marans can be as late as six months old. I didn't really consider that in my decision for which breed to choose, but it may be an important stat for you. How quickly can you begin to get eggs? Which breeds may have health issues? Are there any climate issues to consider based on where you live in the country? And so on. Choose your breed, but then read up on it to make sure it will be a good fit for you. And as always, you may make a mistake and need to start again. No problem. You won't be able to think of every single question and get every choice correct the first time. As I said, every day is a learning experience. You may consider ducks, though often we keep ducks just because they are cute and not so much for meat. Having said that, they do provide good meat and they come with their own set of challenges related to water. I don't have any and can't provide much more information than that. They always seem like more trouble than they are worth. Your mileage may vary. Rabbits and Quail Other small animals to consider are rabbits and quail. Both of these can be grown in the smallest of environments. And an HOA will likely not even know you have them as long as you keep the manure cleaned up regularly. Both tend to produce a lot of odors from excrement. Out here, I can get away with any amount of odor I can stand. In an apartment or HOA subdivision, you will need to find ways to dispose of the manure likely on a daily basis. As with all animals, there is learning to be done, but both of these animals are relatively easy to raise. Goats and Sheep I would say that the next largest animals up the scale are goats and sheep. Obviously, you need some land for this. I can't imagine any HOA allowing grazing animals in your yard. But you also don't need a huge amount of acreage for just a few sheep or goats. You will need fencing. If you keep them close to you, a family dog can often provide deterrents to predators such as other dogs and a coyote or two. An acre or two of good pasture will suffice for one to five goats and/or sheep. Of course, it depends on where you live, but supplementing with hay is always an option if you don't have the grazing space. You'll likely need hay even if you have the acreage. Pigs Next up would be pigs. We haven't given these guys a try yet, but it is only a matter of time. We have been so focused on the cows, sheep and goats that we simply haven't had the time to get this enterprise started. You can also keep one pig in a relatively small area. They are generally friendly and easy to work with from everything I've seen. Of course, it depends on the particular animal. You could end up with a mean or unruly animal. Just like humans, there are all kinds of personalities out there. Visit the farm where you plan to purchase your pigs and see how they interact with them. Is the breed you are considering a docile breed? Will it do well on pasture. Sad as it is, there are some breeds that will require some confinement and lots of feed to live and grow. They have been bred to thrive in that environment. If you have woods, you have a great environment for raising pigs more naturally. This is another animal with which I have no experience, so I'm not going to say more here. Just listing it as an option for animal protein sources. Bovine Animals If you are into the big animals, cows and even bison might be a good choice for you. Even with a cow, you can get by on a couple of acres. You'll need more or less hay according to where you live. And as an aside, all of this info is for the US. I am definitely not your resource for anywhere outside the continental US. And I don't have any info on raising bison, but there are plenty of them available out in the Oklahoma and Texas areas. They are a big, scary animal but it's definitely doable. Check out Arms Family Homestead for info on bison. How Much Do You Need? Anyway, as far as beef, one butchered cow will provide protein for at least a family of four for a year. It depends on how much meat that your family consumes and that in turn depends on their ages. A couple of teenagers and you need the whole cow. If your children are younger, you might only need ½ a cow. And you will need to factor in what other animal protein sources you have chosen to raise. Now that I am on that subject, I'll give you our stats and you can perhaps scale it up for you and your family. For the two of us in a year we plan for as much as ¼ cow, ½ pig, 1 lamb and 1 goat. That amount changes depending on which animals we have available at any given time. But if all things were equal, that is what I plan for the two of us for a year's worth of animal protein. Add to that lots and lots and lots of eggs from the chickens. As far as chicken meat, I don't have a very good idea of how much we consume. Unfortunately, I've been buying them at the grocery store at irregular times. Usually, when I'm shopping and think, “gee, I haven't had chicken in a while” and then I buy one of those rotisserie ones. All of that is coming to an end soon, thank God. At the moment we don't eat a lot of chicken simply because it requires that trip to town. I've heard others plan the number of meat chickens from one a week to one a month. There are 52 weeks in the year and 12 months. Your needs will fall in there somewhere. And all of that has to change if chickens and rabbits are your main source of animal protein. You might need two a week or some other number. Make your best guess and then adjust each year as you narrow those numbers down for your changing family situation. Again, your plans will change as you learn. Final Thoughts That's it for today's podcast. I'm changing my schedule to make it easier for me to publish podcasts more often. There is always so much going on and the animals and gardens have first priority – and of course getting that creamery up and running. We will get there eventually. In the meantime, I'm assessing how I use my time and opening up more opportunities to share our homestead updates and a little bit of wisdom on how you might get started. God willing, I think I've given you enough basics on animal protein sources to get you started. Shoot me an email with any questions you have about getting starting with growing your own animal protein for food. I'm always happy to take a few moments to respond. Tell me what you are trying to accomplish and I will try and provide some guidance or at the very least, where to find more information. If you enjoyed this podcast, please hop over to Apple Podcasts or whatever podcasting service you use, SUBSCRIBE and give me a 5-star rating and review. It really helps with the algorithms. If you like this type of content and want to help out the show, the absolute best way you can do that is to share it on all of your social media platforms. Share it with any friends or family who might be interested in this type of content. Let them know about the Peaceful Heart Farmcast. Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. To learn about herd shares: Visit our website Herd Share page To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram and all your social media To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Become a community member on Locals Donate on Patreon Website www.peacefulheartfarm.com Locals peacefulheartfarm.locals.com Rumble https://rumble.com/user/peacefulheartfarm YouTube youtube.com/peacefulheartfarm Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm
Summer is in full swing running from June 20-September 22! We are so excited to talk about what is in season and some of our favorite things about summer cooking. What's in Season? Vegetables: Radish, Arugula, Cucumber, Beets, Bell Pepper, Carrots, Zucchini, Garlic, Corn, Rhubarb, Summer Squash, Okra, Eggplant, Celery, Avocados, and Green Beans. Fruits: Apricots, Plums, Cherries, Blackberries, Nectarines, Strawberries, Peaches, Tomatoes, Passion Fruit, Melon, Lemon, Lime, Bananas, Mango, and Blueberries. Seasonal Cooking: Summer is the time where grilling is at the top of the list for cooking. We love getting outside and cooking over the fire. Whether you prefer grilling with gas, wood or charcoal I think we can all agree there is nothing better than having a big summer BBQ. Thanks for listening to another episode of 100% Fresh. We hope you enjoyed it and would love for you to share us out. If you want to find us check out our website, Facebook and Instagram. Until next time keep it 100% Fresh! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/100-fresh-twochefmission/support
Downy mildew and gummy stem blight, squash bugs and vine borers, oh my! There are plenty of diseases and pests going after your squash harvest. And there are some organic strategies to deal with them.
Garden Update Hoss Garden: There has been a lot of rain here in south Georgia, Greg has been cleaning out a lot of the garden to make room for the next crop. Greg still has the Jing Orange Okra growing, everything else has been extinguished except for the okra and cover crops. Greg is getting excited about starting the fall crops. Lots of transplants coming up but we still have all the rain coming in, Greg plans on using the silage tarp on the plots to get them ready once the rain stops. Raised Beds: Greg and Sheila have pulled up all of the Zinnias, planted Jambalaya Okra, and recently planted some Sweet Dumpling Squash (winter squash). Greg has started some herbs in the greenhouse to transplant into the raised beds when ready. Sheila has also planted 3 different varieties of sunflowers, Sun Spot, Sungold, and Mardi Gras - all dwarf varieties. Questions & Answers Part 1: After Gardening for so Many years and seeing so many different other gardens. If you started your garden all over again, what would you do differently? Greg says, "have smaller garden plots, and we have a goal now to grow our own food all year round. Smaller plots make things so much easier to manage, you can use crop rotation, cover crops, and even give some plots a rest. In smaller plots, you can plant everything in 2 weeks intervals so your plants are ready to harvest at different times, giving you fresh vegetables for a longer period." What are the easiest things to grow for beginning gardeners? Greg says, "Summer Squash is the easiest thing to grow by far, low maturity date not much room for error. During the fall for beginners, the best things to grow would be Radish, beets, and any leafy vegetables (Collards, turnips, and mustards). Something you could try would be Broccoli, it is not the easiest but highly rewarding." What is the correct height I should put my grow lights at? Greg states that the general rule would be 6-10 inches from the top of the plant. What are your favorite blackberry varieties that do have thorns? Greg is not a fan of blackberry varieties with thorns. Years ago, he did a trial with the thorn and thornless to see which one tasted better. There was not a significate difference in the taste. Greg would not recommend anyone growing the ones with thorns. His favorite is the thornless Apache Blackberry. How long should the Hortanova trellis netting last? Greg states that it really depends on how it is stored when you are not using it. He hasn't had one go bad before and has used it for many seasons. I have heard my whole life not to plant rows east to west only north to south. Do you gentlemen have a certain direction that you plant your crops? Greg has never heard of this theory. The main thing he says you would need to worry about is when you create the rows, is erosion. When it rains the way the water runs you want to plant your rows perpendicular to the flow. What would you recommend for a cover crop in raised beds? Greg says, "Summer Cover crops are very limited because they all get pretty good sized and are very hard to extinguish in a raised bed. Buckwheat would be the easiest summer cover crop. Winter cover crops will almost all be fine to be grown in a raised bed, Diakon Radish, mustards, clover almost cover crop." Could field peas be used as a cover crop and tilled into the soil? "Absolutely, Red ripper and iron clay pea. The red ripper pea would be better if you can chop it up in the end. If you have to use a lawnmower or similar to till them down the Iron Clay pea is better.", Greg says. Questions & Answers Part 2: I've heard/ seen a lot about cover crops, but I can't wrap my mind around how to eradicate them when it comes time to plant in the spring. I saw another video you did, where you mowed the cover crops down really short, but what happens after that? "About a month before your spring garden. You want to extinguish the crop which is one of the more difficult thi...
In this episode Tony talks about the ups and downs, and some solutions of growing squash in the Humid, pest infested south. You can also find Tony on Instagram @thegreenblogpodcast and all other social media outlets. --- Send in a voice message: https://anchor.fm/greenblog/message Support this podcast: https://anchor.fm/greenblog/support
- Want to see Jeff dressed up like a pen for a commercial directed by Fred Savage? CLICK HERE - Watch Jeff perform his improv Memorial Day Song in this explosively patriotic MUSIC VIDEO - Listen to Jeff’s new song “Mudslide and” all of Jeff’s original, face-melting tunes! - AND you can also listen to all of Jeff’s Tunes on SOUNDCLOUD - Subscribe to our https://www.youtube.com/channel/UCfabCn5s216-tAHxqvhiXxQ! Have Questions? Send yours to askjeff@comeonover.com!
The Gardening with Joey & Holly radio show Podcast/Garden talk radio show (heard across the country)
The gardening with Joey and Holly Radio Show heard weekly March - Oct Email your questions to Gardentalkradio@gmail.com Or call 24/7 leave your question at 1-800 927-SHOW https://thewisconsinvegetablegardener.com/ In segment 1 Joey and Holly go over - pansies and violas - last until summer's heat fades them. They'll tolerate frost—and even a mild freeze, so don't be shy about planting them early in the spring. Impatiens - Zones: Grown as annuals (can be perennial in Zones 10-11) Colors: Variety - Height: 6-24 inches tall Blooms non-stop from June until frost Attracts birds Prefers loamy soil Keep soil moist, but not waterlogged Best in part or full shade Cosmos Zones: Annual- Colors: Orange, pink, white - Height: Varieties 18-60 inches tall Blooms spring, summer and fall Grows quickly from seed Helps repel mosquitoes Prefers well-drained soil, grows well in dry or sandy gardens Water well, allow to dry between waterings Should be grown in full sun Morning glories - Zones: Annual - Colors: White, purple, pink, red, blue varieties - Height: 6 to 15 feet tall Vine flower Blooms in late summer or early fall Readily self-sowing — be careful where you plant Attracts birds and butterflies Seeds are highly toxic if ingested Prefers moderately fertile, well-drained soil Water weekly during dry periods Plant in full sun Nasturtium Colors: Shades of orange, red, yellow, cream - Height: 8-10 feet tall Quick growing and colorful Blooms May until September Edible leaves and flowers Needs well-drained soil Water regularly, but don’t over-water Plant in full sun Geraniums Zones: 10-11 (grown as an annual elsewhere) - Colors: White, pink, red, lavender, purple, magenta, and rose Height: 3-24 inches tall Low-maintenance color from spring until frost Good for use in window boxes, hanging baskets, containers, or beds Attracts birds Thrives in rich, well-drained soil Watered regularly, but don’t over-water Prefers full sun/afternoon shade in hot climates Snapdragons - Zones: Grown as annuals (can be perennial in Zones 5-10) Colors: White, yellow, pink, red, orange, peach, purple, and violet -Height: 6-15 inches tall Blooms from spring through fall in cool summer growing conditions Attracts butterflies Prefers well-drained soil Water regularly at the base of the plant Best in full sun Marigolds Zones: Annual Colors: Shades of yellow, red, gold, and mixed Height: 6 inches to 3 feet tall Blooms spring, summer and fall Grows quickly from seed Helps repel mosquitoes Prefers well-drained soil, grows well in dry or sandy gardens Water well, allow to dry between waterings Should be grown in full sun In segment two Joey and Holly help with growing squash Squashes growing and problems Cucurbita Cucurbita is a genus of herbaceous vines in the gourd family, Cucurbitaceae native to the Andes and Mesoamerica. Five species are grown worldwide for their edible fruit, variously known as squash, pumpkin, or gourd, depending on species, variety, and local parlance, and for their seeds Full sun no need to start in doors even when the package says to Summer Squashes Planting Calendar 4-2 weeks before the last frost in spring: start seed indoors for transplanting into the garden later. 2-3 weeks after the last frost in spring: transplant seedlings to the garden. Squash should generally be seeded directly outdoors, when daytime temperatures are at least 65°F and frost risk is low. Seeds may be slow to germinate or rot before germinating at temperatures below 65° F, and germinate best at nighttime temperatures above 55°F. Therefore, squash is considered a fruit. Squash isn't the only plant that gets confused for a vegetable. Other fruits frequently called veggies include tomatoes, eggplants, avocados and cucumbers ( 2 ). Since squash contains seeds and develops from the flower-producing part of a plant, it is botanically a fruit. Vining pumpkins require a minimum of 50 to 100 square feet per hill. Plant seeds one inch deep (four or five seeds per hill). Allow 5 to 6 feet between hills, spaced in rows 10 to 15 feet apart. When the young plants are well-established, thin each hill to the best two or three plants. The best varieties for squash trellising are delicata, acorn, zucchini, and yellow summer. The smaller squashes and gourds do well but winter squash, like turban and butternut, can become too heavy and large for a successful vertical garden without additional support. Typically male flowers open first on a squash vine and are joined in about 7 to 14 days by female blooms. Both male and female flowers last for one day. If your squash vine is blooming but no squash are forming, check to see if you have both male and female blooms present. Blossom End Rot on Squash Those darken, sunken spots on the very bottom of squash are blossom end rot. It’s so common that veggie growers call it BER for short. It’s not a disease but a symptom of calcium deficiency. It occurs due to uneven watering (wet-dry cycles in soil), too-high nitrogen or root damage. You can eat squash with BER—just cut away the problem area. For a quick fix, treat plants with a calcium spray for BER. Keep soil consistently moist; using mulch helps. Test soil when the growing season ends. Amend as needed. Wilted leaves if it is hot and mulch but it can also be a Problems with the vine borer moth Powdery Mildew on Squash Leaves Late in the growing season, a white powdery substance often starts to appear on squash leaves. This is powdery mildew, a fungus disease. Once the disease starts, spraying fungicides controls it, but can’t cure it. Many other plants, including bee balm, lilac and garden phlox, also get powdery mildew and create a source of infection. Homemade prevention strategies, like spraying plants with diluted milk or baking soda, have university research behind them but require faithful application before any mildew appears. In Segment three Joey and Holly welcome Their guest author Jessica Walliser https://www.jessicawalliser.com/ Jessica Walliser is an author, garden blogger, columnist, and all around horticultural and botanical enthusiast. She lives in Pittsburgh, PA with her family. 1. Most people know bees are endangered, other than planting flowers and flowering plants, what are some ways to help bees? 2. In your newest book, Plant Partners - Science Based Companion Planting Strategies, you talk about the actual science behind true companion planting, what was the most surprising or unique companion planting technique you've learned while writing this book? 3. Many of us have heard of polyculture and its increasing plant biodiversity - does companion planting do the same? Is it a similar science? 4. What are some well known good bugs most people would have in their garden? How can more of those good bugs be attracted? 5. Many people struggle with keeping their containers watered, especially during the peak of summer, what are some good irrigation/watering techniques for containers? 6. How can we find out more about you? Is segment four Joey and Holly answer gardeners questions Greg from IL writes in who listens via podcast Hi! Love the show, it has been super helpful! Last year was my first year gardening, this year I am trying to start many of my plants from seeds. I have some pink plume celery started, they are in nutrient dense soil, are in a tray that waters from the bottom, they are under a grow light for 16 hours per day and I have a floor fan blowing on them. Many of the seedlings are still falling over! The light is probably 4 inches above the seedlings. What could be the cause of them not doing well? Thanks! Thank you for your email and the kind words about the show we are happy that the show has been helpful for you. Based on your description of the situation my initial thought is that the plants are experiencing a disease called dampening off this is when the plants grow A few inches and then fall over at soil level and die off.The main cause is to much moisture. I would allow the soil to dry out much more than you are allowing it too. Also sprinkling cinnamon over the soil to help prevent the damping off. Q My wife and I work together on Tuesday and Saturday . We listen to you on our way to work. We are looking for an accurate PH meter for testing our garden beds and lawn areas. We bought a 110 year old house four years ago and we are looking at improving the lawn for greener grass and garden beds for flowers only. We only plant perennials. There is way too much animal life for outdoor vegetables and we both work two jobs. All of the reviews we have read suggest that there are no accurate PH meters for any price and the testing strips are just as bad. They suggest that you send the soil samples to a university for testing. Is this your experience as well? Love your show! To get the most accurate data sending samples off to a lab is the best either from your local university or we also suggest https://www.mysoilsavvy.com/online-store/Soil-Savvy%E2%84%A2-p117274169 Your university may be cheaper to do soil testing. That said once you get that information you have a baseline in which you can buy a ph meter yes the cheap ones do give you a reading not as reliable as the more hi tech ones. You get your results from the lab then you can take your ph tester and test the ph to see how far off your meter is or is not. Then you know next year or the next time you can use your meter and know it is let's say +.2 off of what a lab result would be. so if the meter read 7.2 you know it is right around 7.0 Getting a baseline from a soil test then using a ph meter and knowing the Accuracy range based on the soil test we think is the best way to go then the meter can be used over and over. A soil test from a local university from multiple areas of the yard would be the best accuracy. Choose where you’ll be putting perennials and also the lawn, test those areas. PH meters can be helpful, but a soil test itself is more accurate. Q So, you CAN rutabagas in the spring? How soon? I just got some seeds and it's the end of Jan, can I still plant these seeds and get rutabagas this spring? That would be AWESOME!" 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📍 Introduction:It's hard to go wrong with roasted vegetables. Almost everybody can eat them. They serve as a great side, base, or main dish. They are tasty hot or cold. A number of chefs even believe they're best at room temperature! You can roast many vegetables at once for food prep and re-heat/spruce them throughout the week. Or simply knock some out while you are making something else. When a vegetable is nearing its peak ripeness (or even a bit past), just pop it in the oven. See below for instructions for basic roasted vegetables -- but do get creative! There is a lot you can do with roasted veggies. ✔️ Instructions:Preheat oven to 400° (or 450° if cooking many items) Prep your veggies (wash, dry, trim, chop) Season with olive oil & salt; toss in a bowl to coat evenly Line baking sheets with parchment paperDump veggies on paper, place in the ovenCook until tender 🥕 Seasonal Vegetables for Roasting🗓 Year-round (mostly): Broccoli, Cauliflower, Potatoes, Sweet Potatoes, Yams, Carrots, Beets, Winter Squash (e.g., Acorn, Butternut), Garlic, Onion ❄️ Winter: Brussel Sprouts, Celery🌷 Spring: Asparagus, Green Beans, Artichoke, Turnips☀️ Summer: Corn, Bell Peppers, Eggplant, Green Beans, Tomatoes, Summer Squash🍂 Fall: Pumpkin, Brussel Sprouts, Green Beans, Bell Peppers ⏰ Roasting Time Guide10-15 min: Zucchini, squash, bell peppers, broccoli, asparagus, green beans, mushrooms20-25 min: cauliflower, brussels, butternut/acorn squash, radish, eggplant30 min +: Beets, potatoes, sweet potato, carrots, cabbage 📝 Notes, Tips & Tricks: Cooking:Ensure vegetables are dry before cooking/coating with olive oil. This helps them brown instead of steam. Cut veggies to consistent sizes, so they cook evenly Don't skimp on oil Don't crowd the pan, or items will steam instead of brownSugars in vegetables seep out & can scorch pots and pans easily. Use parchment paper to eliminate the need to scrub or even wash at allCreative seasonings (e.g., herbs, oils, spices, garnishes) can make all the difference. Experiment! If you try roasting one new vegetable each week, by the end of six months, you will have covered most of the ones you will ever roast! Experiment to keep things fresh (& expand your knife skills repertoire)Save the stems, leaves & stalks while trimming down vegetables for roasting. These can be roasted as well, turned into pesto, or saved for making stock. Meal Prep & Storage:Roast a bunch of vegetables at once for ultimate efficiency. Preheating the oven takes awhile. So does getting out all the gear & cleaning it up. By knocking out all your veggies at once, you save yourself hours later in the week. When roasting different vegetables, start with those with the longest cooking time (root veggies, potatoes). Work your way to those with the shortest cooking time (tender ones like brussel sprouts, leafy greens). You can wash & trim the short-cooking vegetables while the longer cooking ones get a head start. Roasted vegetables taste great at room temperature. Take them out of the fridge ~1 hr before you plan to eat them so they can warm slowly & evenly. Roasted vegetables store very well, either at room temperature overnight or in the fridge for about a week. They don't mold, sour, or rot nearly as much as other items. A few days in the fridge will actually make roasted vegetables taste better as they settle into themselves and absorb the seasoning.Store vegetables in clear containers so you can easily see them & noodle on creative ways to spruce them upLeave heartier vegetables out in a big bowl to inspire you to cook them. Many don't do well in the fridge anyway. Serving: Roasted vegetables can be the base for unlimited dishes (e.g., omelets, poached eggs, sandwiches, salads, soups, and even snacks). See below for some recipe inspo. Spruce up roasted vegetables with a quick sauté (e.g., with olive oil and garlic) throughout the week to add some flair. Or simply reheat in the oven at 250°.Oil helps brown, cook & flavor the food. Many varieties work well (e.g., olive, coconut, peanut, duck fat, sunflower, grapeseed, canola, bacon grease).Sturdier herbs hold up well without burning (e.g., thyme, rosemary, oregano, tarragon, sage).A spritz of lemon juice or other acids at the end of cooking brightens flavors. 🎓 Further Study:7 Ways to Use Leftover Roasted Vegetables10 Delicious Uses for Roasted VegetablesWhat to Do With Leftover Roasted VegetablesHow to Store Vegetables to Keep them FreshSpecial thanks to Danielle Meister for serving as inspiration for this lesson & more. Get full access to Life School at www.trylifeschool.com/subscribe
Summer squash is a wide group of plants that all have unique benefits, flavors, and growth habits. Here's how to make sense of them this season. Buy Birdies Garden Beds Use code EPICPODCAST for 10% off your first order of Birdies metal raised garden beds, the best metal raised beds in the world. They last 5-10x longer than wooden beds, come in multiple heights and dimensions, and look absolutely amazing. Click here to shop Birdies Garden Beds Buy My Book My book, Field Guide to Urban Gardening, is a beginners guide to growing food in small spaces, covering 6 different methods and offering rock-solid fundamental gardening knowledge: Order on Amazon Order a signed copy Follow Epic Gardening YouTube Instagram Pinterest Facebook Facebook Group
All this home cooking everyone has been doing either reveals your cooking skill limitations or inspired you to take things up to the next level. How can you become a better cook? What skills should every home cook improve right now? (And how can we improve our cooking skills?) Anne Milneck—chef, owner of Red Stick Spice Co., and host of Smidgen—tells us what are the top skills every home cook should know and how to improve them right away. Catherine O’Brien (Smidgen producer) gets Anne to talk about food presentation and plating (a pet topic of hers after watching so much Smidgen cooking.) For fun, Anne closes the show by sharing recipes and cooking challenges for the beginner, intermediate, and experienced home cooks. Mentioned on the show: - Make a curry! WARNING—you may find yourself making curries weekly once you get hooked on this dish. Versatile, easy, delicious—change the spices, change the dish. Work with a variety of veggies and proteins to make amazing curries. Try Chicken Curry in a Hurry to get started; explore all the curry options on the Red Stick Spice Co. website (including some of the spice blends.) - Soup season lasts 365 days. Award winning Summer Squash soup to handle the “squash situation” that lots of gardeners are experiencing now. Did we mention this soup won Anne an award? - Talk to your local butcher wherever you live. Our local butcher is Galen Iverstein, of Iverstein Farms. (Galen was on the very first episode of Smidgen, listen here.) - Change the profile of some of your favorite meals with Smoked Tomato Blend, a rich and aromatic spice blend that brings zest and dimension to sauces, chilis, soups, and more. Let Smoked Tomato Blend do some of the heavy lifting on taking your dishes to the next level. - Catch Red Stick Spice Company on Facebook Live! Anne and her crew will be cooking live. Follow along or get some ideas for din din. Red Stick Spice Co on Facebook: https://www.facebook.com/redstickspicecompany We invite you to reach out to us with any ideas you have, or just to say hello and check in. Contact us on Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app. Smidgen is the podcast of Red Stick Spice Co.
Planting Summer Squash When it comes to growing summer squash in the garden, there are many factors such as climate temperatures, irrigation, soil quality, and insect or disease pressures that must be controlled. Summer squash is usually the first warm-weather crop the guys recommend to plant in the vegetable garden. Guide to Growing Summer Squash Here in South Georgia, we are located in Zone 8B, therefore we plant summer squash typically as soon as temperatures become warm. Another reason behind planting summer squash early is to ensure we get around three to four rounds of squash before the squash bug pressure gets too bad in the garden. A few different varieties that we recommend growing is the patty-pan types like the Sunburst and Bennings Green Tint. When it comes to the more traditional summer squash types like the crookneck and straightneck we have varieties such as the Early Crookneck, Gentry, and Goldprize. Along with the summer squash, we have zucchini varieties such as Golden Delight, Golden Zebra, Spineless Beauty, Spineless Supreme, and Pascola. Next, the guys discuss the general rule of thumb when it comes to summer squash fertilization which is add a complete fertilizer like 20-20-20. To maintain disease control over the powdery and downy mildews we suggest Liquid Copper Fungicide or Monterey B.t. The number one factor when dealing with pests such as pickle worms, squash bugs, and vine borers is you have to control them early on to ensure they don't become a larger problem in the vegetable garden. For pest control, Travis suggests mixing the B.t. with the Neem Oil one week and then the next week the Take Down Garden Spray. Overall, when growing summer squash you must get rid of plants when production begins to decline to ensure you don't create a host for pest to live and feed off of. Show and Tell Segment On the show and tell segment, Travis has a heap of Brussel sprouts that he has harvested from the vegetable garden. The different Brussel sprout varieties that he shows off is the hybrid, Jade Cross and productive open-pollinated Red Bull. The guys also discuss what crops they plan on planting coming soon in the garden. Greg is exterminating with using perlite on top of his seed starting trays after he dibbles in potting soil. The commercial growers use this perlite method to cover the top of seeds instead of using more Pro-Mix. Viewer Questions Segment On the question and answer segment this week, the guys answer questions about when the payoff stage of onions begins, tips on growing corn on a smaller scale, planting winter squash, and the cause of having a hole in the center of potatoes. Travis mentions that you will know when the onion bulbs have begun the payoff stage because the base will start to enlarge. Greg recommends when growing a smaller scale of corn you need to make sure the corn is hilled well to help ensure strong weather conditions do not ruin the plot. When you experience having a hole in the center of potatoes, Greg mentions that it is a physiological problem that is known as a hollow heart and is most likely caused by too much or lack of irrigation. Product of the Week Complete Organic Fertilizer https://www.youtube.com/watch?v=RnlycgWWLFg
Planting Summer Squash When it comes to growing summer squash in the garden, there are many factors such as climate temperatures, irrigation, soil quality, and insect or disease pressures that must be controlled. Summer squash is usually the first warm-weather crop the guys recommend to plant in the vegetable garden. Guide to Growing Summer Squash Here in South Georgia, we are located in Zone 8B, therefore we plant summer squash typically as soon as temperatures become warm. Another reason behind planting summer squash early is to ensure we get around three to four rounds of squash before the squash bug pressure gets too bad in the garden. A few different varieties that we recommend growing is the patty-pan types like the Sunburst and Bennings Green Tint. When it comes to the more traditional summer squash types like the crookneck and straightneck we have varieties such as the Early Crookneck, Gentry, and Goldprize. Along with the summer squash, we have zucchini varieties such as Golden Delight, Golden Zebra, Spineless Beauty, Spineless Supreme, and Pascola. Next, the guys discuss the general rule of thumb when it comes to summer squash fertilization which is add a complete fertilizer like 20-20-20. To maintain disease control over the powdery and downy mildews we suggest Liquid Copper Fungicide or Monterey B.t. The number one factor when dealing with pests such as pickle worms, squash bugs, and vine borers is you have to control them early on to ensure they don't become a larger problem in the vegetable garden. For pest control, Travis suggests mixing the B.t. with the Neem Oil one week and then the next week the Take Down Garden Spray. Overall, when growing summer squash you must get rid of plants when production begins to decline to ensure you don't create a host for pest to live and feed off of. Show and Tell Segment On the show and tell segment, Travis has a heap of Brussel sprouts that he has harvested from the vegetable garden. The different Brussel sprout varieties that he shows off is the hybrid, Jade Cross and productive open-pollinated Red Bull. The guys also discuss what crops they plan on planting coming soon in the garden. Greg is exterminating with using perlite on top of his seed starting trays after he dibbles in potting soil. The commercial growers use this perlite method to cover the top of seeds instead of using more Pro-Mix. Viewer Questions Segment On the question and answer segment this week, the guys answer questions about when the payoff stage of onions begins, tips on growing corn on a smaller scale, planting winter squash, and the cause of having a hole in the center of potatoes. Travis mentions that you will know when the onion bulbs have begun the payoff stage because the base will start to enlarge. Greg recommends when growing a smaller scale of corn you need to make sure the corn is hilled well to help ensure strong weather conditions do not ruin the plot. When you experience having a hole in the center of potatoes, Greg mentions that it is a physiological problem that is known as a hollow heart and is most likely caused by too much or lack of irrigation. Product of the Week Complete Organic Fertilizer https://www.youtube.com/watch?v=RnlycgWWLFg
In this episode Ellen and C.L. squash a lot of information into about 25 minutes. We talk about how to prepare summer squash flowers, ways to judge if a winter squash is ripe, and coping with squash vine borers and powdery mildew on squash plants. Once we’ve been fully squashed, we move onto the berries on Staghorn Sumac. :35 What’s for dinner: Eating squash flowers 5:26 Insider Information: How to tell if winter squash is ripe 10:08 Eat/Drink/Grow: Pests of Summer Squash 22:03 Love Letters and Questions: Are Sumac berries poisonous or edible?
Praise Hestia, it's a new episode! If season 2 was the good season, season 3 has got to be the NICE season. This episode gives us 3 Xenas, barely any Gabrielle, and a Joxer that fucks???? I'm sorry. We're still processing it ourselves. Follow us on twitter: @XenaWarriorBiz This podcast is the spinoff/sister podcast of SAILOR BUSINESS. Art by @barelysushi. The Dan Scrolls by @dancassino. Podcast edited by @allystawk. Support us on patreon at www.patreon.com/sailorbusiness
We are just launching out first evening of workshop hijinks today, so I bring you a replay episode in honor of my good friend The Tactical Redneck who has worked his ass off helping us get all set up for the big event. Direct Download
Summer Squash and Cucumbers On this week’s episode, we discuss growing summer squash and cucumbers. Summer squash and cucumbers are in the cucurbit family. These plants have a relatively fast maturity date, but can be susceptible to fungal diseases as temperatures increase. Diseases like powdery mildew and downy mildew can cause problems on squash plants once humidity levels increase in early summer. Drip irrigation drastically helps to alleviate those pressures by reducing leaf moisture. Summer squash and cucumbers are also susceptible to insect pressure from cucumber beetles, squash bugs and more. These insects are easily controlled in the larval stage, but can be difficult to manage once adult populations bloom. Using B.t. early can help to prevent large adult populations. Crop rotation and proper removal of crop debris are also extremely important when growing cucurbits. Fungal spores and insect eggs can overwinter in the garden soil and cause problems in future years. Therefore, it's important to move these plants from year to year to prevent recurring issues. Some of our favorite varieties of summer squash include Sunburst, Golden Delight and Goldprize. Some of our favorite cucumber varieties include Calypso and Stonewall. Both of these varieties are gynoecious, which means they only produce female flowers and are extremely productive. Show and Tell Segment On the show and tell segment, the guys taste a sample of yellow carrots that have recently been harvested from Travis' garden. This variety is called Yellowstone and has always performed well in fall and spring. It produces very large, bright yellow carrots that are sweet and delicious. Greg also has some asparagus that he enjoys raw or cooked on the grill. Viewer Questions Segment On the question and answer segment, the guys answer questions about tomato cross-pollination and "topping" peppers. Tomatoes are self-pollinating, but natural cross-pollination can occur, although rare. Most people, including us, have had no problems with planting multiple varieties of tomatoes in the same row. Greg mentions that he's never heard of "topping", or removing the apical meristem, on peppers. He says that he doesn't see any benefit to doing that. Tool of the Week Yellowstone Carrot https://www.youtube.com/watch?v=THYlGdpvGC0
Summer Squash and Cucumbers On this week’s episode, we discuss growing summer squash and cucumbers. Summer squash and cucumbers are in the cucurbit family. These plants have a relatively fast maturity date, but can be susceptible to fungal diseases as temperatures increase. Diseases like powdery mildew and downy mildew can cause problems on squash plants once humidity levels increase in early summer. Drip irrigation drastically helps to alleviate those pressures by reducing leaf moisture. Summer squash and cucumbers are also susceptible to insect pressure from cucumber beetles, squash bugs and more. These insects are easily controlled in the larval stage, but can be difficult to manage once adult populations bloom. Using B.t. early can help to prevent large adult populations. Crop rotation and proper removal of crop debris are also extremely important when growing cucurbits. Fungal spores and insect eggs can overwinter in the garden soil and cause problems in future years. Therefore, it's important to move these plants from year to year to prevent recurring issues. Some of our favorite varieties of summer squash include Sunburst, Golden Delight and Goldprize. Some of our favorite cucumber varieties include Calypso and Stonewall. Both of these varieties are gynoecious, which means they only produce female flowers and are extremely productive. Show and Tell Segment On the show and tell segment, the guys taste a sample of yellow carrots that have recently been harvested from Travis' garden. This variety is called Yellowstone and has always performed well in fall and spring. It produces very large, bright yellow carrots that are sweet and delicious. Greg also has some asparagus that he enjoys raw or cooked on the grill. Viewer Questions Segment On the question and answer segment, the guys answer questions about tomato cross-pollination and "topping" peppers. Tomatoes are self-pollinating, but natural cross-pollination can occur, although rare. Most people, including us, have had no problems with planting multiple varieties of tomatoes in the same row. Greg mentions that he's never heard of "topping", or removing the apical meristem, on peppers. He says that he doesn't see any benefit to doing that. Tool of the Week Yellowstone Carrot https://www.youtube.com/watch?v=THYlGdpvGC0
Jay WINS SUMMER SLAM & Corey books a specific Tag Team to become jobbers in WWE Podcast Twitter : https://twitter.com/SmackItDownPod Corey Gold Twitter : https://twitter.com/seanyw17 Jay Silver Twitter : https://twitter.com/thevivalajady
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This time of year, farmer's markets are bursting with produce. We have local berries, local greens, herbs and of course, local squash. Green and yellow zucchini are probably the most obvious, and we were thinking, why not challenge a local chef to see what they would come up with, using summer squash as the main ingredient? So, Rick Bayless asks the co-owner and co-chef of Chicago's Honey Butter Fried Chicken, Christine Cikowski, to play along this week.
Squash, Squash, Squash! The many ways to eat squash is the name of the game in this 8th episode of Living Free in Tennessee. Today we will take a look at four ways to use squash that you may not have thought of and that can be used as a basis for many fantastic dishes as you work through your summer squash. We will also talk a little bit about elderberries and I will share a tip with you about canning tomato sauce when you don't have enough tomatoes to process at one time. Evo Sprayer I love more than the Misto one - and yes this is an affiliate link. Song of the show: Learning What Leaving Is by Sauce
This week Host Dave Bledsoe distributes soothing gel to all the butthurt Liberals on the Internet in the form of a little history lesson about the God of the Republican Party Ronald Wilson Reagan who came from the ashes of broken people and lead them into glory. Trust us, it will make sense once you hear the episode. Along the way examine the tragic abuses of red headed step children and rented mules, the likelihood of Monsanto creating a man eating Summer Squash and why in the name of God Producer Gavin would mix Mountain Dew Code Red with Jameson--that sick son of a bitch. We also point out that while yes, liberals are smug bastards, we are only smug because we are right all the time. Our opening clip is a gem of a commercial from the 90's about the game Scattergories, and we close the show with the music of Foreigner. It's the Episode you've been waiting to come into your life. The Smug Style of American Liberalism on Vox.com http://www.vox.com/2016/4/21/11451378/smug-american-liberalism Hypnostate on Jamendo https://www.jamendo.com/artist/353335/hypnostate?language=en @thehell_Podcast on Twitter www.whatthehellpodcast.com Find us on Google Play Podcasts Learn more about your ad choices. Visit megaphone.fm/adchoices
On todays show I give several recipe ideas for using up abundant summer squashes. Zucchini and crookneck are some of my favorite squash and I love to cook with them both. Summer squash are perfect for soups, pizza, pasta, sandwiches, ratatouille and much more. One of my favorite dishes is ratatouille, there is a great video recipes posted in the members area for that.
I’ve discovered over the years that there can be some confusion categorising squash, depending on where you live in the world. There is a whole range of vegetables that belong to the ‘Marrow’ family. They include squash, melons, cucumbers, gourds, marrows (zucchinis) and pumpkins. The general rule is that squash that grow in winter time have thick skin and hard flesh, while summer squash has softer skin and wetter flesh. In Australia, when someone goes shopping for Summer Squash, they are referring to the ‘Pattypan Squash’. Pattypans are flying saucer shaped with knobbly edges and are often available in green or bright yellow (as in my illustrated). Also, what Australians refer to as Zucchini, Americans may call ‘Courgette’. Pumpkins can also cause equal confusion for Australians, because in the US many varieties are referred to as squash or gourds. It seems to me that if an American can carve it into a Jack-o’-lantern, then it’s called a pumpkin? I’m not certain where the differences in squash terminology originated. It may be possible that America drew culinary influence from France, while Australia was traditionally guided by Britain. So, regardless of where you reside on this great planet, it pays to be cautious when reading from a foreign recipe book or website and check that you are using the correct type of squash. Putting all the differences aside, some things still remain similar. Most squash varieties can be boiled, pureed, braised, steamed and sautéed. Squash are colourful, versatile, healthy and delicious.
I’ve discovered over the years that there can be some confusion categorising squash, depending on where you live in the world.There is a whole range of vegetables that belong to the ‘Marrow’ family. They include squash, melons, cucumbers, gourds, marrows (zucchinis) and pumpkins.The general rule is that squash that grow in winter time have thick skin and hard flesh, while summer squash has softer skin and wetter flesh.In Australia, when someone goes shopping for Summer Squash, they are referring to the ‘Pattypan Squash’. Pattypans are flying saucer shaped with knobbly edges and are often available in green or bright yellow (as in my illustrated).Also, what Australians refer to as Zucchini, Americans may call ‘Courgette’.Pumpkins can also cause equal confusion for Australians, because in the US many varieties are referred to as squash or gourds.It seems to me that if an American can carve it into a Jack-o’-lantern, then it’s called a pumpkin?I’m not certain where the differences in squash terminology originated. It may be possible that America drew culinary influence from France, while Australia was traditionally guided by Britain.So, regardless of where you reside on this great planet, it pays to be cautious when reading from a foreign recipe book or website and check that you are using the correct type of squash.Putting all the differences aside, some things still remain similar. Most squash varieties can be boiled, pureed, braised, steamed and sautéed. Squash are colourful, versatile, healthy and delicious.
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