Last weekend provided me with the time to complete all the projects on my list. http://www.blogsmonroe.com/backyard/?p=1465 With all of those projects finished, I have time to think about what will be coming up.

I have three days off this holiday weekend. That break should allow me some time to tend to my berries. I am still looking for time to spend on my pond and butterfly/bog garden. That may come this weekend as well.

There are a number of things waiting for me as it pertains to topics here. Some items coming soon will include more on mosquito control, protecting the garden from pests of all kinds and mulching in the garden. I also have a post regarding a plant recommendation for a readers landscape and a garden update that will be posted soon.

I’ll see you in the backyard!

I found this at www.motherearthnews.com. I thought I would share it.

Similar to strawberry shortcake, with a creamy, Italian twist.

Ingredients:
4 eggs
8 tbsp sugar
8 ounces mascarpone cheese
30 to 40 ladyfingers (sponge cookies)
3 cups strawberries, hulled and sliced

Instructions:
Separate egg yolks from whites in two bowls. Beat yolks until frothy. Add 5 tablespoons of sugar and beat 2 to 3 minutes or until eggs form soft peaks. Add mascarpone and beat 3 to 5 minutes, until smooth.

In the other bowl, beat 4 egg whites, adding the remaining sugar little by little until the whites form stiff peaks. Gently fold mascarpone mixture into egg whites. Cover the bottom of a 9-by-13-inch baking pan with ladyfingers, and spread half of the mascarpone-egg mixture evenly to cover the cookies. Add a layer of sliced strawberries and repeat the same layering: cookies, mascarpone, strawberries. Refrigerate at least 3 hours before serving to allow cookies to soften. Serves 6 to 8.

I hope you enjoy it.

I’ll see you in the backyard!

I have put together a list of what needs to be completed this weekend. It is all garden related this weekend.

The first thing I need to to is the one thing I do not enjoy, thinning out a few rows of plants. I never like the idea of pulling out plants that are growing. I wish I could just leave them all grow, but spacing is critical. A few extra seeds are planted to ensure ample plants in a row. These extras have to then be removed to allow the remaining plants sufficient room to grow. I have been known to transplant rather than toss extras in the compost pile.

My potatoes all need to be mulched again. They are growing very well and and some have been mulched in twice already. I use mulch rather than mounding my plants with soil. This approach works very well for me.

My onions need a few weeds pulled from their rows. Onions do not compete well with weeds at all. I see a few weeds peeking through the mulch. I will pull the weeds and add another layer of mulch.

The tomatoes, peppers and cabbage will receive a quick hoeing and they will also need mulch. I usually mulch with grass clippings. I also have leaves left from the fall stored in my leaf silos. These make great mulching material.

The cucumbers are growing well and I have already placed cages around them. I will be adding a layer of compost around them. The zucchini will also see an additional layer of compost. I will thin the hills of watermelon and cantaloupe, and add more compost to the hills. As the plants begin to spread I will mulch the area with a layer of straw. Any trailing plants welcome a layer of straw. The crops come in cleaner and healthier if they are not touching the soil.

I can not believe the way my pole beans are growing. I made a support for them by stringing strong rope between poles. I am literally watching them grow every day. I will be sowing a row of bush beans soon for a later crop. The beans do very well with a little compost added to the soil at planting time. A second application of compost never seems to be needed.

I am just sitting back and watching the gourds, pumpkins and sunflowers grow. I may thin the pumpkins yet, but that is about it. As they grow a little more they will also receive a layer of straw mulch. The gourds are planted within rows of Indian corn. This keeps them off the ground as they use the cornstalks as a natural trellis. I added one extra area of birdhouse gourds this year. I will be creating a trellis for them soon. These are growing along the back of my garage and need to grow up rather than out.

The lettuce and other items in our kitchen garden will just receive a quick weeding and/or hoeing.I don’t mulch them with anything other than compost. It does not take long to keep it weed free, and the plants enjoy frequent watering.

When this work has been completed I will tackle those raspberries. That may be next weekend.

I’ll see you in the backyard!

Father’s day weekend is nearly over. I hope all the dads out there had a great day. I spent a portion of my day getting a few things done in the yard and garden, and finished the day off with a cookout.

Today also brought us the first day of summer. Spring has left us for another year. I really enjoyed spring this year. I enjoyed it because it actually seemed like we had that transitional season for the first time in quite a few years. The past few years had given us weather that seemed to go directly from winter to summer. It was as if the snow melted and it just got hot and that was it. It was nice to have seasonal temperatures this year.

The rain we received the past few days canceled some things I planned on doing this weekend. My rain gauge recorded just under one inch of precipitation from the showers and storms. Part of me enjoyed the break from my tasks. The heat of summer will make weekends like this a rarity very soon.

I did compile a list of projects that need my attention right now. I will be sharing that with you tomorrow if time allows. The main item on that list is work involving the raspberries. I can not believe how they have grown in the past few years.

Once again, I hope all the dads out there had a great day. Did anyone receive any gardening related gifts?

I’ll see you in the backyard!

You may remember a posting I made some time ago regarding cordless tools:
http://www.blogsmonroe.com/backyard/?p=43

I had been looking to add another battery to my cordless tool collection. I have seen the batteries ranging in price from $36.00 all the way up to $50.00. Today I found a great deal. A drill kit with the 18 volt battery I was looking for was on sale for $49.99, $20.00 off its regular price. That alone meant I was literally buying the battery and getting the drill for free. I then found a coupon, good today only, for $10.00 off any purchase of a single item costing $49.75 or more.

The total cost for the kit including sales tax was $42.39. That gives me the extra battery I wanted, and I have a drill on the shelf which I can use if I ever need a second one. This new drill does not have as many features as my current one, but as far as I am concerned I got it for free. That makes it a great drill. There are wonderful ways to save money out there if you shop smart.

I’ll see you in the backyard!

I found this at www.motherearthnews.com. I thought I would share it.

Ingredients:
1 cup hot water
3/4 cup sugar
2 tbsp fresh lemon juice
3 cups sliced strawberries, plus additional berries for garnish

Instructions:
Mix hot water, sugar and lemon juice in a small bowl until sugar dissolves. Blend 3 cups strawberries in processor or blender until smooth. Add sugar syrup and blend until combined. Pour mixture into 9-by-13-inch baking pan. Freeze for about 25 minutes or until icy around edges. Using fork, pull icy portions into middle of pan. Repeat this step every 20 minutes until all the liquid is frozen into flaky, loose crystals. Cover and freeze. When ready to serve, use fork again to scrape crystals into bowls and garnish with berries. Serves about 6.

I hope you enjoy it. I’ll see you in the backyard!

I found the following to be interesting and informative. It is a nice collection of tips for the gardener. Many of these tips are similar to things I have posted in the past.

http://www.motherearthnews.com/Organic-Gardening/Plant-Care-Summer-Garden.aspx

I’ll see you in the backyard!

I should be back to a normal schedule now at TBG. I spent most of my evening working outdoors. The garden is looking wonderful. The landscape plants are looking great as well. I just love going out and finding new things sprouting to life in the garden.

The next couple of days will allow me to try and catch you up on my latest projects and activities. I am putting a list together of items that I hope to complete this weekend. Thank you all for your continued support. I am very anxious to be able to get this information to you very soon.

I’ll see you in the backyard!

My garden has been planted. Weather and time constraints made the process take longer than usual. I will be giving you a complete rundown on my planting very soon.

I must apologize for my lack of regular posting as of late. Trying to get my tasks completed after long days at work has kept me busy to say the least. Now that all of my projects have nearly been completed, things should be on more of a regular schedule.

I have lots of items to share with you. My camera is full of photos that will be coming soon as well. Thanks for your continued support.

I’ll see you in the backyard!

I found this recipe at www.motherearthnews.com. I thought I would share it.

For the filling:
6 to 8 stalks rhubarb, cut into 1/2-inch pieces (about 3 cups)
2/3 cup raw sugar
1 tbsp orange or lemon zest
1 tbsp salted butter
1 tbsp all-purpose flour
3 cups sliced strawberries

For the batter:
1 3/4 cup flour
1 tbsp baking powder
1/2 tsp salt
6 tbsp salted butter, chilled
1/2 cup plus 2 tbsp raw sugar, divided
3/4 cup half-and-half
2 tbsp orange or lemon zest, divided

Topping:
1 cup heavy cream whipped with 1 tbsp sugar until soft peaks form (optional)

To make filling: In a saucepan over medium heat, cook the rhubarb, sugar, and 1 tablespoon zest until the rhubarb begins to soften and exude juices, about 2 minutes. Add the butter and flour and bring to a boil while stirring. Cook for about 1 minute. Add the sliced strawberries. Remove from heat and pour the fruit mixture into a deep 10-inch pie dish.

To make batter: Preheat oven to 425 degrees. In a large bowl, sift together the flour, baking powder and salt. Cut the butter into small pieces. With a fork or pastry cutter, cut the chilled butter until the mixture resembles coarse crumbs. Add 1/2 cup of the sugar and blend. Slowly incorporate the half-and-half with a fork. Spoon the dough over the fruit mixture in the pie dish. Mix 2 tablespoons sugar and the remaining zest, and sprinkle it over the top. Bake for 25 to 30 minutes, or until golden brown. Cool slightly and serve with or without whipped cream. Serves 6.

I hope you enjoy it.

I’ll see you in the backyard!