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Spring Gardening Tips for a Flourishing Garden
As the vibrant colors of spring burst forth and the air fills with the sweet scent of blossoms, it's the perfect time to roll up your sleeves and tend to your garden. Whether you're a seasoned gar...
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Recipe: Fresh zucchini slaw makes use of giant squash
It’s too hot to cook. And suddenly we have a bounty of zucchini. In our gardens, all that heat made early squash seem to explode in size (especially if we remembered to water). What to do with a zucchini baseball bat? Shred it. Those fast-growing giants haven’t had time to get tough; just remove any seeds. Shredded zucchini adds fiber, flavor and moisture to all sorts of dishes, from zucchini bread to casseroles to salads. This cool slaw gets its crunch from carrots and its zing from grated onions, complementing the raw zucchini. A creamy dressing ties it all together. The characteristic that makes shredded zucchini so useful in baking – its high moisture content – can be a drawback in a fresh salad. Pat dry shredded zucchini between two paper towels. For best results, do it twice. No zucchini baseball bats? This salad works great with small zucchini, too. Fresh zucchini slawMakes 2 servings (recipe can be multiplied as needed) Ingredients: 2 cups raw zucchini, shredded and patted dry½ cup carrots, shredded3 tablespoons onion, grated For dressing:2 to 3 tablespoons mayonnaise1 teaspoon red or white wine vinegar½ teaspoon Worcestershire sauce2 dashes TabascoSeasoning salt to taste (about ¼ teaspoon)½ teaspoon sugar
Instructions: Shred zucchini, discarding any seeds; no peeling necessary. Once it's shredded, pat the zucchini dry between paper towels to remove as much moisture as possible. In a bowl, toss together shredded zucchini, carrot and onion. In a separate bowl, whisk together mayonnaise, vinegar, Worcestershire sauce, Tabasco, seasoning salt and sugar until blended. Drizzle dressing over vegetables and toss lightly until coated. Serve immediately.
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A recipe for preparing delicious meals from the bounty of the garden.
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Garden Checklist for week of May 19
Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
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