Even More June Gardening Tips- Roses!

 

Today I "dead-headed" my Knock Out Rose Bush. It was blooming beautifully during the Spring, but now the spent blooms need to be snipped off. You don't have to do this with a Knock Out Rose, but it will bloom a lot more if you do!

It may look like this now....but it already has some buds on it ready to bloom soon. Dead heading it will just make it more prolific - I do this all the way until Fall.

It doesn't take long, and it will reap big rewards!

Credit: Pet Scribbles

More June Gardening Tips

• Watch plants for early signs of disease or infestation. Look for deformed plant leaves, spots, webbing, or yellowing of leaves.

• Deter diseases from spreading by removing infected parts or entire plants; spray or dust with fungicide, if necessary.
• Finish pruning spring-flowering shrubs and trees by the end of the month.
• Tie annual and perennial vines to their supports as they put on new growth

June Gardening Tips

 

Mid-Atlantic Region Garden Tips

Expect highs in the low- to mid-80s F and lows in the mid-50s to mid-60s. Take advantage of any dry, cooler days to stay ahead on your gardening chores.

• Keep an eye out for pests such as groundhogs and rabbits so that they do not get to your harvest before you do.

            Groundhogs have sensitive noses, so use that to your advantage. Groundhogs detest             the scent of garlic, lavender, basil, chives, lemon balm, mint, sage, thyme, rosemary,                and oregano. They do not like the smell and sting of cayenne pepper.

• Plant squash, cucumbers, pumpkins, and gourds outside.

• Plant members of the nightshade family if you haven't already.

    **Nightshade is a family of plants that includes tomatoes, eggplant,                    potatoes, and peppers.

• Divide spring-flowering bulbs while you can still tell where they are. **Mark the location of any that you will be dividing in fall, instead, before their foliage dies back.

• Fill in gaps left behind as spring bulb plants and early-blooming perennials 

Parsley lovers!

These swallowtail caterpillars are devouring my parsley!

 I always plant enough to share :)

Carrotlicious!

Phil grew these awesome rainbow carrots in the garden this year!

I roasted them with avacado oil and fresh rosemary

from my "kitchen garden" pot

So yummy and so good for you! <3 p="">

God has provided so well for us through our garden again this year!

New Zucchini Recipe

Well, we've had an abundance of produce from our garden this year!

One of the things we've had the most of is zucchini.

I shredded a lot of it and froze it to toss into soup and

stew over the winter months.

I have grilled it & sauteed it...and made chocolate zucchini bread...

So I decided to try something new.

I made Zucchini fritters.  I shredded zucchini really fine.

Mixed it with some gluten free flour, salt, pepper,

Parmesan cheese, shredded cheddar, and eggs.

Then fried it in coconut oil. They were really yummy!

Blessings from our Garden

This week I processed our zucchini and froze it....

I found this nice big container at the Dollar Tree

that fits in between the frig shelves and can hold

a lot of produce

I put my Bosch to use

This was a great find years ago on ebay

The herbs and cukes were made into the

pickles you can see in a jars in a pic

below

We ate the green beans (called Dragon's Tongue) 

from Baker's Creek

I love cut flowers and try to

have them in the house

whenever we have them available to

cut

Watermelon Lemonade

credit

Watermelon Lemonade

 

Ingredients

• 4 cup cubed Seedless Watermelon
• ½ cup Sugar
• 2 cup Water
• ½ cup Lemon Juice

Instructions

1. Combine sugar and ½ cup water and bring to a boil. Stir to dissolve.
2. Allow to cool.
3. Place watermelon, sugar syrup and lemon juice in blender. Run until completely liquified.
4. Add remaining 1½ cup water and run to mix.
5. Chill and serve over ice. Garnish with watermelon or lemon slices.

I plan on trying this with the watermelon my husband grew in our garden!

 

PIZZA ZUCCHINI BOATS

PIZZA ZUCCHINI BOATS

(gluten Free)

photo

Ingredients

• 6 small zucchini (2 1/2 lbs)
• 1 Tbsp olive oil
• 1 clove garlic, finely minced
• Salt and freshly ground black pepper
• 1 cup marinara sauce (or just top with cherry tomatoes from the garden if you wish)
• 1 1/2 cups shredded mozzarella cheese (6 oz)
• 1/3 cup finely shredded parmesan cheese (1.4 oz)
• 1/2 cup pepperoni slices or cooking ground turkey or beef
• 2 Tbsp chopped fresh basil
• 1 TBSP. italian seasoning

Directions

• Preheat oven to 400 degrees.
• Use a baking sheet (can be lined if you want an easier cleanup)
• Cut each zucchini into halves through the length.Pat insides dry with paper towels (cut portion). Align on prepared baking sheet. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with seasoning and salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges bare. Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with meat of choice. Bake in preheated oven 12 - 18 minutes (bake time will vary depending on how thick your zucchini are and how tender you want them).
• Remove from oven and sprinkle with chopped fresh basil. Serve warm.

photo

Great way to use your zucchini!

Garden Goodies

Can't wait to put these Dragon's Tongue stringbeans

with the ham I'm having for dinner tonight!

My husband has worked so hard on our garden this year,

and we are reaping the benefits!

The picking below is just from today, I have a bowl 3x's that

size in the frig already!

Oh, and there were blackberries...but we ate them already!

lol

Down the Garden Path

My husband has done an excellent job with our gardens this year

(with no help from me or anyone else!)

thought you might like to see some of the fruits of his labor...

The flower above is bee balm and is in Bri's garden

the flower below is lantana--also Bri's

We are really enjoying so many goodies out of the gardens!

Hope yours is flourishing too...