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www.mybaycity.com August 2, 2009
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My Michigan Summer August Gardening Tips & Recipes!

From My Family To Yours

August 2, 2009       2 Comments
By: MyBayCity Staff

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July flowers become August towers of warm ripe tomatoes in my garden!
 

August is the time to finally sit back and enjoy the fruits of your annual gardening labor! For me personally, August means fresh tomatoes, zucchini, wax beans, peas, herbs, and a gorgeous vase of flowers brought into my home that reminds me how fortunate we Michiganders are to be living "in the moment" this time of year!

Below are some of my personal "August Bucket List Favorites" from gardening tips to my cookbook recipes that I would like to share with my readers, enjoy!



AUGUST "GOOD EATS":

"Preparing 8" high apple pies ready to freeze and bake in the dark cold evenings of midwinter to warm the heart and soul of my boys.

Making raspberry or blackberry jam, yummo! (NOTE: Kroger has raspberries and blackberries on sale right now 10 for $10)

Dicing up rhubarb from my mothers garden to go with the fresh strawberries I froze in July to create a warm bubbly compote to chase away the winter blues after a day of fun in the snow.

Inhaling the aroma of the many herbs I have hanging all around my kitchen that will make my holiday dinners so special.

Canning and pickling those scrumptious fresh veggies and grabbing those last minute 2 pound tomatoes clinging to the vines ready for fried green tomatoes by the platter-full. I learned a few years back from a good friend how to can green sliced tomatoes so we can get the summer flavor of fried green tomatoes throughout the winter months and it is simple! Slice tomatoes fairly thick. Stack in jar. Fill with hot water. Add 1 teaspoon salt. Process 7 minutes in hot water bath!

Pickling my left over green grape or cherry tomatoes is also a favorite and again, simple to do:

PICKLED GREEN TOMATOES

Wash tomatoes and pack in sterile jars. Add several garlic buds. (May also add strips of celery, pepper, carrots.) Boil the following five minutes:

2 qt. water

1 qt. vinegar

1 c. canning salt

2 tbsp. dill seed

Pour brine over tomatoes. This makes enough brine for 6-7 quarts tomatoes. Add fresh dill if available. Ready to serve in six weeks!

Preparing fresh lavender potatoes. After attending the Munger Potato Festival, I take my fresh FREE potatoes and cook them with nothing more than lavender, rosemary, butter and salt, these potatoes are ever so simple yet ever so elegant to put on your menu this time of year.

Making my fresh homemade salsa, with red and green tomatoes as well as fresh peppers cooked down to a fantastic aroma and taste, definitely a favorite in my family!

Serving this fabulous horseradish cheese sauce over any fresh vegetable such as cauliflower, asparagus or broccoli!

CHEESE HORSERADISH SAUCE

1 tablespoon unsalted butter

1 tablespoon flour

1 tablespoon Dijon mustard

1 tablespoon horseradish

1 cup skim milk, warmed in the microwave

1 cup grated cheddar cheese

2 green onions, chopped (these aren't necessary)

Salt & pepper & additional horseradish to taste

Melt the butter in a saucepan over MEDIUM heat. Stir in the flour and cook 1 minute. Stir in the mustard and horseradish. A tablespoon at a time to start, add the warm milk, stirring until smooth before adding another tablespoon. Bring just to a boil but do not allow to boil. Add the cheese, green onion (if using) and stir occasionally until the cheese melts, watching the temperature carefully so not to boil. Taste and adjust seasonings and horseradish.

This time of year, my garden is full of delicious zucchini, great for grilling and this special recipe:

ZUCCHINI RICOTTA CHEESECAKE!

2 cups zucchini, unpeeled & grated

1 teaspoon fine grain sea salt

2 1/2 cups ricotta cheese

1/2 cup freshly shredded Parmesan cheese

2 shallots, chopped

2 cloves garlic, chopped

1/4 cup fresh dill, chopped

zest of one lemon

2 large eggs, well beaten

1/3 cup goat cheese, crumbled

drizzle of olive oil

Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan. In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.

Combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet.

Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).

At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.

Summer in Michigan just doesn't get any better than that!

AUGUST GARDENING TIPS TO REMEMBER:

Mid-August sets the stage for the fall grass reseeding season. August 15 to September 15 is the best time to seed lawns, so take a look at your lawn now and plan ahead.

If your lawn is weedy and you plan to reseed, apply broad leaf weed killers now. If your lawn is more than 60% weeds, (like mine is right now), it's easier to kill the entire area with a non- selective weedkiller like the Natura Weed -A-Tak Organic Weed Killer. You can then seed about a week later.

Make sure to check the pH of your soil. PH measures soil acidity, which can affect plants' ability to take nutrients from the soil.

Apply fertilizer, then your seed. Rake lightly into the soil or carefully cover with a thin layer of topsoil or 'Bumper Crop'. If seeding a large bare area, apply a thin layer of straw over the lawn to prevent erosion and loss of seeds. Water lightly every morning to keep the soil moist until the seed has sprouted and is tall enough to be mowed (about 3 inches).

August is a crucial watering month for three reasons: Summer heat dries the soil out quickly on an 80-90 degree August summer day and can literally cook moisture out from the soil surface. August is also the time when woody plants that bloom in the spring, such as azaleas, rhododendrons, dogwoods, and lilacs set their buds for next years blooms. If they don't get the moisture they need in August, they may appear OK right now, but not bloom very well next spring. August is when most plants begin storing water for winter, so watering now once a week is very important. And don't forget perennials that you planted this year either. They're still establishing their root systems and need tender loving care now more than ever!

If you applied fertilizer to your pots or beds in the spring, it may be time to reapply. If you need to apply insecticides, fungicides or fertilizers, spray early in the morning or late in the evening, when the temperature is below 80 degrees and your plants have a chance to dry. Do not apply fertilizers or pesticides to plants that are dry, make sure to moisten before spraying.

Many Michigander's enjoy planting this time of year. Perennials and other summer blooming shrubs are widely available when they're in bloom, replacing dead or adding new landscaping areas are popular as well. Remember that newly planted shrubs and flowers require more "lovin'" when planted in the tail end of summer months.

August is also the month to continue to deadhead annuals and perennials (cutting or pinching off dead flowers) for a longer bloom.

Late August is an ideal time to dig up and divide irises and day lilies. Dig up day lilies with a spading fork, wash excess dirt off the roots with a strong stream of water, and pull the roots apart. Replant as soon as possible. Try interplanting them with daffodil bulbs for a two-season display. Dig up bearded irises the same way, but cut apart the individual rhizomes (fleshy roots) with a sharp knife. (Make sure there's at least one growth spot on each rhizome). Discard any parts that are soft or show signs of iris borer. Plant iris high - the top edges of the rhizomes should be at or slightly above the surface of the ground. Mulch day lilies, but not irises.

Take note of your summer perennial garden. Relocate spring bloomers in the fall and fall bloomers when they come up in the spring. Even if you're not ready to move them now, make notes while their appearance is fresh in your mind cause they will be gone before you know it here in Michigan!

Enjoy the rest of your summer in Mid-Michigan!


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"The BUZZ" - Read Feedback From Readers!

Anonymous Says:       On August 04, 2009 at 07:30 AM
Made two of your cheesecakes last night. Substituted feta for ricotta in one and mozzerella in the other, was fantastic. Thanks for sharing with us
Greg says:       On August 04, 2009 at 04:26 PM
Marlo,
I recognize one of those recipies sweetness. Glad to see your still using it and canning the tomatoes
Agree? or Disagree?


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