Pest Problems

Spider Mites are devouring my cukes and tomatoes and have started on the green beans. I've been spraying them with the liquid mixture of Garden Dust. Some of the cukes look like they are bouncing back.

I think next summer I will need a few more planter beds.

I would like one more rhubarb and an additional pack of asparagus.

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Organic pesticides

I spoke to the gentleman at Schaffitzel's and here are his suggestions for bug control:
When planting squash/zukes, sprinkle diatomaceous earth aroudn the plant AND/OR
From the day the squash put on true leaves, apply rotenone/pyrethrin. He prefers the powder form and believes it lasts longer/doesn't need to be aplied as often as the spray.

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Marinara sauce

Marinara Sauce

2 (28 oz) cans tomatoes <-- Instead, I used about 3 cups of peeled, crushed tomatoes from the garden
about 2 Tbsp fresh basil
1/2 cup olive oil
1 medium onion, finely chopped
5 cloves garlic, finely chopped
1 tsp dried oregano
salt and pepper

Saute the onion and garlic in the olive oil until tender. Add the tomatoes, basil and oregano and simmer. Salt and pepper to taste.

I served this with cheese ravioli (from the freezer section) and about half a pound of ground Italian sausage.

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Daydreaming of Next Year's garden

My garden wishlist for next year, which I know is too large and will need to be pared down.

Cucumbers
De bourbonne- for 2" cornichons
Fin de Meaux- for 2" cornichons
Parisian Pickling

Telegraph improved- for slicing
Suyo long- for slicing

Green globe artichoke

Beans:
Greasy grits- green or dried
Papa de Rola- dried

Cowpeas:
Penny Rile- for drying

Escarole:
Batavian Full Heart

Endive:
De Louviers

Kohlrabi:
Early White Vienna

Melons:
Bidwell Casaba
Missouri Gold
Charentais

Parsnips:
Half Long Guernsey

Peppers:
Poblano- for frying
Gambo-for stuffing or frying
Red Cheese- for stuffing
Anaheim-for frying
Golden Marconi- for frying

Summer Squash:
Zucchini Rampicante
Lemon Squash

Okra:
Jimmy T

Eggplant:
Ichiban

Winter Squash:
Fordhook Acorn
Table Gold Acorn
Butternut Rogosa Violini Gioia

Tomatoes:
Roma
Thessaloniki
Rio Grande
Marglobe Supreme
Black Cherry
Big Zebra or Green Zebra
Amish Paste
Break Oday
Yellow Pear

Beets:
Chioggia
Bull's Blood
Golden

Toma Verde Tomatillos

Shallots

Onions:
Intermediate Day Sampler
Cippolini Borettana

Herbs:
Cilantro
Cumin
Dill
Parsley
Epazote
Borage

Marigolds
Castor Beans

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Fresh Veggie chowder

3 ears of corn, kernels sliced from the cob (Probably equates to about a can of corn, drained)
about 6 slices of bacon, slices in about 1/4" pieces, fried and drained. Reserve about 1 Tbsp of the bacon grease
1 tomato, cubed
1 small onion, diced
3 anaheim peppers, seeded and diced
about 1 cup of water
3 oz cheese (I used Monterey jack, but cheddar would be good too)
about 1/3 block cream cheese
salt and pepper to taste

1. Fry the bacon until slightly crispy. Drain except for about 1 Tbsp of grease.
2. Transfer bacon to sauce pan and add the rest of the veggies and the water. Simmer for 5-10 minutes, stirring often, until everything breaks down.
3. Cut up the cheese and cream cheese. Reduce heat and add the cheeses. Cook until all melted. Stir frequently to keep the cheese from sticking to the pan.

I ate it with Tostitos Hint of Lime chips as the "crackers". Mmmm..Mmmm good :)

All the veggies came from my garden, except for the corn, which came from the farmer's market.

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