June Gardening Tips

We are heading into prime garden season in June and July, when it's important to keep up on maintaining flower, vegetable and herb gardens. A week or two of neglect can make all the difference in a garden. Below are some reminders and tips for the month of June.


-It's time to start deadheading. I know this is a dreaded chore for many gardeners, but make it part of your routine as you take morning or evening walks. Pinch off the finished blooms of annuals and perennials as you walk around your flower beds. It makes a huge difference!


-Weeds never take a rest, especially this time of year. The best time to weed is after a rain, but like with deadheading, make it a routine and it won't get out of control.


-Shrubs that have bloomed already such as spirea, viburnum, lilac and forsythia can now be pruned now, and should be done as soon as possible.


-Blossom-end rot on tomatoes, peppers, squash and watermelons is often a problem this time of year. It's important to keep the soil watered on a regular basis- not letting it become too dry or too wet. It's always better to water on a schedule for a longer period of time rather than a quick watering that doesn't go deep enough. Also, avoid working up the soil near the plants. Weed by hand, and carefully.


-Rhubarb can be harvested through June, but watch for flower stalks as they appear, snipping them off the plant.


-Peonies should be trimmed of the dead blooms when they are finished. Leave the foliage alone, only cutting out the flower stems and dead flowers.


-Cutworms can ruin seedlings and transplants very quickly. You can protect melons, tomatoes and cucumbers by placing a cardboard collar around the base of the plant. Use the rolls from toilet paper or paper towel when empty for an inexpensive solution. Cut the roll so it's stuck into the soil 1-2 inches and 2-3 inches above the soil. Cut the roll on one side lengthwise, then slip it around the stem of the plants.


JUNE PLANTING & SOWING
-June is the month to plant dahlias, gladiola and canna bulbs. All three need a fertile, well drained soil in a location with full sun.


-Sow seeds for cucumbers, pumpkins, squash, zinnia, morning glory and basil. If you are in Zone 3-5 you may have been waiting until it was frost free, and we should be safe at this point.

On OFL we have instructions for a self fertilizing container garden:
http://oldfashionedliving.com/vegetablegarden.html

~Brenda

Summer Grilling Recipes

I think we can consider it Summer, even though our morning temperatures are still dipping a bit here in Michigan. We've already grilled a lot with charcoal and gas this year, and I love meals that are cooked on the grill. Below I have some recipes for fish, beef and chicken plus vegetables. The grilled onions are good with just about anything, but especially the burgers. Brew a jar of iced tea, and enjoy!


Grilled Herb Chicken


Ingredients:
2 1/2 - 3 lb. chicken pieces
3/4 c. vegetable oil
3/4 c. lemon juice
2 tsp. seasoned salt
2 tsp. ground paprika
2 tsp. dried basil
2 tsp. dried thyme
1/2 tsp. garlic powder

 Place chicken in a container with a lid. Combine remaining ingredients, whisking together, and pour over the chicken. Cover the container and marinate in the refrigerator several hours or overnight. Grill the chicken over prepared coals, or gas grill medium heat until the chicken tests done.  Probably about ten minutes per side if using boneless chicken pieces, longer if the bone is in. Baste with marinade, and turn often.

Lemon Dill Grilled Fish


Ingredients:
1 1/2 lb. firm fish fillets (perch, tilapia, cod etc.)
1/2 c. butter
1 tbsp. chopped parsley
1 tbsp. minced, fresh dill
2 tbsp. lemon juice
2 tsp. salt
ground black pepper to taste


Cover the grill grate with aluminum foil. Place fillets on the foil over moderate heat. Combine the rest of the ingredients and brush on the fish. Continue to brush it as it cooks. Cook the fish about 4-5 inches from heat for 8-10 minutes, turning and cooking for the same amount of time or until the fish flakes easily with a fork.


Greek Style Burgers


Ingredients:
1 1/2 pounds ground beef, lamb or pork *see note
1/4 c. minced onion
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
4 to 6 pita breads, split
1 c. shredded lettuce
1 tomato, chopped
2 green onions, chopped


Cucumber Sauce:
1/2 cup Greek style yogurt, plain
1/4 cup cucumber, chopped
1/4 tsp. dried dill, or 1 tsp. minced fresh dill


Mix together the items for sauce and set aside. Combine the ground meat, onion, oregano, salt and pepper. Form into patties.  Grill until meat is no longer pink inside.  Serve on the pita bread with lettuce, tomato, green onion and the cucumber sauce.  


Notes: Lamb is the traditional meat used in Greek dishes, but any combination of ground meat works well. 


Grilled Vidalia Onion


Ingredients:
Large Vidalia onion
3 tablespoons Italian dressing
1 tsp. butter
ground black pepper


Peel onion and slice fairly thin. Place in the center of a piece of foil big enough to wrap the onion. Drizzle with the Italian dressing, add the butter in the center. Sprinkle with pepper and wrap tightly. Place on a hot grill and cook for approximately 20-30 minutes over medium heat.  Remove from heat, cool slightly and open foil. Serve with meat.


Marinated Grilled Chuck Steak


Ingredients:
1/2 cup chopped onion
1/2 cup lemon juice
1/4 cup oil
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. rosemary
1 clove garlic, peeled and minced
2 1/2 lbs. chuck steak, 1/2 inch thick


Combine all ingredients except steak. Place the meat in a plastic or glass container, and pour over the marinade. Cover and chill for 3 hours in refrigerator, turning several times. Drain. Broil steak on grill over hot coals or medium heat. Cook about 15 minutes on each side, or less, depending on how done you like it. Makes about 4 servings.


Grilled Parmesan Potatoes


Ingredients:
4 large potatoes, peeled, cut into thick strips
1 medium onion, sliced very thinly
4 tbsp. butter, cut into pieces
1 tsp. garlic powder
1 tsp. salt
1/4 tsp. ground black pepper
Grated Parmesan cheese


Season the potatoes with garlic, salt and pepper. Add the minced onions, stirring. Place the potatoes on a large piece of heavy-duty aluminum foil. Sprinkle with Parmesan cheese. Dot with butter. Seal the foil around potatoes, adding more if necessary. Place on the grill over medium heat. Cook 35 minutes, turning several times.


On OFL we have tips for backyard grilling:
http://oldfashionedliving.com/holidays/grilling.html

Herbs to Direct Sow in Your Garden

Some of us in colder climates are still getting low temperatures in the evening, but for the most part, we are in the clear for sowing seeds at this point.  Today I wanted to talk about herbs that are easy to sow and care for in the garden.


Nasturtium:  It's at the top of my list because it's ornamental, useful, easy to grow and has a lovely variety to choose from.  The seeds are quite large, so they are perfect for children to plant.  They need a sunny location but can take just about any soil.  Nasturtium is known as being drought tolerant but I've found over the years it does much better if watered on a regular basis.  The seeds germinate in about 12 days from sowing, and is very dependable. I've planted a lot of the varieties out there but these are my favorites:


Alaska:  The foliage is almost as pretty as the blooms. It's green and a creamy white mixed in splotches with the  flowers usually shades of orange and yellow.  


Cherry:  This variety grows a bit smaller than the others with a pretty muted red bloom that has a light, lovely fragrance. The bloom is the same size as the others, but the plant itself sprawls less than the other varieties.


Moonlight:  A creamy yellow nasturtium that grows big and full with a lot of blooms.  The soft yellow is lovely in window boxes, raised beds, containers or planted around the garden in the corners.


Empress of India: A deep red nasturtium with a medium sprawl that works great as a border plant in a flower bed or a vegetable garden.


Calendula:  In the past it was known as "pot marigold" and didn't really find the popularity it's cousin, French marigold, did as an annual flower.  It was known more as an edible flower and herb because the petals of the blooms can be used in salads, soups and other dishes much like saffron.  It germinates in about a week, and grows fairly quickly.  If the flowers are kept deadheaded it will continue to bloom until a heavy frost in the fall.  I prefer calendula over marigolds, and already have some coming up from seeds dropped last season.  


Touch of Red:  A mix of yellows, oranges and a blending of cream and red with dark centers.

Bon Bon Calendula: A dwarf mixture of oranges and yellows in different shades.

Flashback:  This is a neat variety that offers softer and brighter colors with some double blooms.  It's an especially nice mix.

Basil:  It can be a bit tricky to grow inside and transplant but if you wait until the temperatures are above 50 degrees F. at night, it's fairly easy to sow.  The only thing to remember about Basil is if you want to keep it going until fall, it's important to pinch off the buds if it starts to form flowers.  The leaves are the culinary treasure, and flowering will stop production.   The seeds are very tiny, so sow carefully, cover lightly with soil and water gently. The following are good varieties to grow.

Sweet basil:  The standard basil which is still the best overall variety and always easy to find.

Lemon basil: A lovely lemon scented basil.

Cinnamon basil:  I different scent and flavor to try.

Globe Basil: this one has a very compact shape more like a small bush. Works well for containers or small spaces.

Large Leaf Basil:  If pesto is your goal, then this is a perfect variety because the leaves grow large and are easy to handle.

On OFL we have an article with more basil tips and recipes:

http://oldfashionedliving.com/basil.html

Happy Mother's Day from OFL!

From all of us at Old Fashioned Living, we hope you have a wonderful Mother's Day with your loved ones. 

I remember my mother's prayers and they have always followed me. They have clung to me all my life. ~Abraham Lincoln


In search of my mother's garden, I found my own.
~Alice Walker


My mother had a slender, small body, but a large heart – a heart so large that everybody’s joys found welcome in it, and hospitable accommodation. ~Mark Twain

A mother is the truest friend we have, when trials heavy and sudden, fall upon us; when adversity takes the place of prosperity; when friends who rejoice with us in our sunshine desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts. ~Washington Irving


~Brenda

Mother's Day: Easy Breakfast Recipes

Every year my husband helps the kids make me breakfast on Mother's Day.  They've done this since they were very small and could only help by setting the table or sitting quietly and creating a handmade card. They are 18, 17 and 12 now but he still supervises the breakfast.


Kids want to do something for their mom, whether it's making a card, or helping with a meal.  They don't want to be left out when other members of the family are helping out, so it's important to assign everyone a task.  The smallest child can sit with paper and crayons to create a drawing for mom.  I've saved all of mine:)  Setting the table, at least partially, if they are too small, is a good job.  Napkins and silverware are unbreakable and good for the little ones to place at each spot.  I've included notes under each recipe with tips to make things go smoother.


Remember, it's the thought behind the meal they prepare for Mother's Day. Perfection is rarely achieved, but somehow knowing they want to do it for you is all that matters.


Scrambled Eggs with Bacon
Ingredients:
6 large eggs
8 ounces shredded Cheddar Cheese
1 lb. bacon 
1/4 c. whole milk
1/4 tsp. ground black pepper
1 green onion, chopped
Fry bacon until crisp. Drain on paper towel. When the bacon has cooled, crumble it into small pieces and set aside.  Discard the bacon grease, and wipe out with a paper towel, leaving just enough to coat the pan. In a medium bowl, mix the eggs with other ingredients using a large fork or whisk. Heat the pan on medium, then add the egg mixture.  Stir with a spatula or wooden spoon as the eggs heat, scrambling them as they firm up.  When they are almost firm, add in the bacon and cheese, stirring gently.  Cover for 1-2 minutes to allow the cheese to melt.  Serve.


Notes: The bacon can be cooked ahead of time, even the night before, if that will help things go quicker.  Ham can be used instead of bacon as well.  This is an easy dish, but because it requires the stove, the little ones should only help with stirring or measuring. 


Stuffed French Toast
Ingredients:
8 slices of bread, bought or homemade
1/2 cup soft cream cheese
4 eggs
4 tbsp. milk
4 tsp. sugar
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
Strawberries, blueberries or peaches
Maple or butter flavored syrup


Slice the strawberries or peaches fairly thin and set aside. Blueberries can be used whole. Spread cream cheese on one side of each slice of bread. Place fruit on 4 of the slices of bread on top of the cream cheese. Place another piece of bread on top of the fruit, cream cheese side down.  In a medium bowl whisk together the milk, eggs, sugar and cinnamon. Dip each "sandwich" in the egg quickly, repeating with the other side. Place on a heated skillet or griddle that has been sprayed with cooking spray.  Cook each side until lightly browned. Remove to plates and serve with syrup. 


Notes: This is going to be messy, so know that upfront. This works best with a bread that's not too soft.  Texas toast is always nice.  Slicing the fruit should be done ahead by an adult or a teenager, but the younger kids can spread the cream cheese, and measure ingredients with help.


Crustless Ham Quiche
 Ingredients:
1 pkg uncooked shredded hash brown potatoes
8 ounces shredded sharp Cheddar cheese
1/2 cup green onion, chopped
1 1/2 cups diced cooked ham
1 tsp. ground black pepper
1 tsp. salt
12 eggs 


Preheat oven to 375°F.   Cook the hash browns in a skillet with a tablespoon or so of melted margarine or butter. Cook until browned. Cool.  In a large mixing bowl, combine the hash browns, cheese, onion, ham, pepper and salt. Mix well. Add eggs, one at a time, mixing after each addition. Mix thoroughly. Grease two pie or cake pans. Divide mixture into both pans and bake for 50-60 minutes. Test by inserting a knife in the middle of the quiche. If it comes out clean then the eggs have set and it's done.  Remove  and serve by cutting into wedges.
Notes: The potatoes can be cooked ahead of time.  Kids can help assemble the ingredients. Older kids and adults should do the chopping.  


We also have a recipe for a "kiss" for Mom:
http://oldfashionedliving.com/kiss.html

May Garden Tips and Chores

Tomorrow is the first day of May, which is one of my favorite months. In May my lilacs and peonies bloom, as well as the chives, irises plus more wildflowers. Below is one of my miniature iris, which just started blooming.

It was the month of May, the month when the foliage of herbs and trees is most freshly green, when buds ripened and blossoms appear in their fragrance and loveliness. And the month when lovers, subject to the same force which reawakens the plants, feel their hearts open again, recall past trysts and past vows, and moments of tenderness, and yearn for a renewal of the magical awareness which is love." - Sir Thomas Malory 
        
Today I have some general garden tips for this time of year. 


-It's important to care properly for spring bulbs such as tulips and daffodils because what you do now helps the bulbs grow and multiply for next spring.  After your spring bulbs have bloomed, snip off the spent flower.  Leave the foliage alone until it yellows and turns brown. The plant won't put energy into forming seeds, instead it will go into the bulbs. This is a good thing, and worth putting up with the wilted foliage for a bit.  If you want to divide your bulbs or move them to a new spot, wait until the foliage is yellow, then dig them up carefully and move them to the new location.  Leave the foliage on the bulb even if you move it.  Again, don't trim it off until it's brown.


-It's also time to mulch around young or new trees and shrubs. We do this each year and it's made a big difference in their growth.  Don't pile the mulch up tight to the trunk, leave an inch or so of space. We put down compost first then a thick layer of mulched straw. Grass clippings can also be used as long as they are dried first. Never use the clippings while they are fresh, or if the lawn has been treated with chemicals. 


-Prune any hedges or shrubs that need to be shaped. If the shrub is spring blooming, then wait until it's finished before pruning, unless there is dead, damaged wood-that can be carefully cut out right away.


-In Michigan our chrysanthemums are just coming back, but in warmer climates, start watching for buds which should be pinched out until July. I was busy one year and forgot to do this. It made a huge difference in the blooms, which were very sparse by time the fall rolled around. 


-Now is also the time to put plant supports in place for peonies, delphiniums or other perennials that tend to become heavy and bend over when in bloom. It does make a big difference, especially with peonies.


-Even in the North it's time to direct sow calendula, bachelor button, nasturtium, marigold,  morning glory and cosmos.  


-Zone 6 and above should be able to sow cucumbers, beans, squash, corn and okra.


-Zone 3-5 should wait til June 1st for the above if they don't have protection, but we can sow peas, spinach and greens of all types.  

Lastly, be sure to enjoy the spring by taking walks, watching for the wildflowers, butterflies and new blooms.  I took this picture over the weekend when I noticed this type of butterfly on our cherry blossoms.
~Brenda

A Sunday Dinner Menu:

Today I'm sharing a nice, simple Sunday dinner menu with roast chicken, rice and vegetables. Serve with rolls, and a simple dessert. I love roast chicken, and always make homemade chicken noodle soup with the leftovers. We certainly need homemade soup this week, since we seem to be picking up every virus going around. I've had sick kids needing extra nurturing on and off all month. I was finally able to go for a walk and take some pictures today since the sun was out, the wind had died down and it wasn't raining or sleeting. I hope all of you are having a nice spring and keeping healthy. 

  Sunday Roasted Chicken 
 Ingredients:
 2 (3 1/2 lb-4 pounds each) chickens 
1/2 stick butter, room temperature 
2 tsp. dried basil 
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. salt 
1/2 tsp. pepper 
1 tsp. garlic powder 
1 c. canned chicken broth 


 Preheat oven to 400 degrees. Remove any fat and the neck/organ packet from from the chicken cavities. Rinse and pat dry. Place in a large roaster pan. Loosen the skin over the breasts. In a small bowl, mix the 1/4 cup butter, dried herbs, salt, pepper and garlic powder. Rub 1/2 of butter mixture under the breast skins. Rub remaining mixture over the surface of the chickens. Season inside and out with salt and ground black pepper. Place the chickens breast side up in a large roasting pan. Roast the chickens 15-20 minutes at 400 degrees, then reduce the oven temperature to 350 degrees. Continue roasting until juices run clear when thickest part of thigh is pierced. Baste occasionally with the chicken broth.


Brown Rice and Mushrooms
Ingredients:
 2 tbsp. olive oil 
1 cup sweet onion, chopped small
1 1/2 cups sliced mushrooms, any type
1 can (14 1/2 oz.) chicken broth 
2 cups instant brown rice, uncooked 


Heat oil in a saucepan on medium heat. Add onions; cook until softened.  Add mushrooms and cook 3-4 more minutes until mushrooms are tender, stirring occasionally. Add the chicken broth while stirring. Bring to a boil, then stir in rice; cover. Reduce heat to low and  simmer 5 minutes. Remove from heat, then allow it to stand 5 minutes.  Fluff with a fork, and serve. Makes 8 servings. 


 Green Beans With Herbs 
Ingredients:
1 pound fresh green beans 
4 tbsp. butter or margarine
1/2 cup minced onion 
1 clove garlic, peeled and minced 
1/4 tsp. dried rosemary
1/4 tsp. dried basil 
3/4 tsp. salt 


Trim ends of beans, cut into 2 inch pieces. Cook in several inches of water in a covered pan for 15-20 minutes until tender. Drain beans and keep warm.  In a skillet, melt butter and saute onion and garlic for about 5 minutes. Stir in the rosemary, basil and salt. Cover and simmer for 5 more minutes. Just before serving, add the cooked greens beans to the onion and garlic mixture. Stir gently and serve.


On OFL we have another nice Sunday menu here:
http://oldfashionedliving.com/sundaydinner4.html