Playing Catch-Up

All the visiting family members have gone home, so I’m trying to catch up with all the garden and yard chores that were ignored these past couple of weeks. Of course, there’s extra bedding and towels to be washed, dried, folded and put away. The last load of sheets are in the dryer as I write this. They’ll be ready for the next onslaught of family, who arrive early in August.

These past few days of cooler weather are greatly appreciated. It’s easier to work outside for longer periods of time. The netting I’d planned to use to protect my peas from marauding birds is (mostly) up. I do need to add a bit of netting on one side fence. The openings in that chain link are large enough for determined birds to wriggle through. Saturday morning, I found a panicked mourning dove flitting about under the net. I opened up an end to let him out, but he managed his own escape. I hope he learned a lesson.

There are tons of flies, plus a few wasps, that haven’t figured out how to escape. (Maybe they’d lured that bird in?) Those flies keep flying upwards trying to get out. Their carcasses are piling up near the tops of the side fences where I’ve clothes-pinned the netting atop each fence. I don’t feel the least bit sorry that biting flies are dying that way.

More weeding has also been happening. Mostly that involves pulling all the volunteer flowers growing between the asparagus and rhubarb/fruit bush rows. Those flowers were so thick they were choking themselves out. I could use a good rain to loosen their roots, but I think I’m hoping in vain.

The leaf lettuces are busy trying to bolt. I’m trying to eat enough salads to keep ahead of them, but I’m losing that race. Dennis is no help at all in that endeavor. He is, however, doing his best to keep up with the green onions. Of course, he just chomps off the white end, so I’m chopping the green tops into everything I cook, as well as into the salads. I’ve just looked up pesto recipes for green onions, and there is such a thing. I’ll give it a try before I share. I’m excited for that. And speaking of pestos, I made a second mint pesto. Give this recipe a try if you like mint as I do.

Mint and Cashew Pesto

3 C mint leaves, lightly packed

1/4 C cashews (or almonds)

1 clove garlic, sliced

4 Tbl EVOO

2 Tbl lemon juice

1/3 tsp lemon zest

1/4 tsp salt

Pepper to taste

Pulse together the mint, nuts, & garlic. Gradually add the oil, juice, and zest, until a smooth paste forms. Season with salt and pepper. You may need more or less oil. Store in the fridge. You may freeze in small amounts for up to three months.

Now that we should be getting and enjoying more vegetables from our gardens, the following dip recipe is really good for those fresh veggies. We used it on baked salmon, as well as couscous and baked potatoes. I plan to dip zucchini in it this week.

Spicy Dill Veggie Dip

1 C plain Greek yogurt

3 Tbl fresh dill, chopped

1 clove garlic, crushed

Juice of 1/2 a lemon

1 Tbl spicy mustard

Salt & pepper, to taste

Blend all together. Chill for 4-8 hours for flavors to develop.