Posted on 11 September 2010 by urbangardencasual.com
By Mindy McIntosh-Shetter
This year my loofahs have set the garden on fire.
They have grown up my shed onto my fence and across my clothesline.
The secret to my success is two-fold.
One, I started my seeds indoors in February. This gave my loofahs plenty of time to grow since they require a long growing season to be exact at least 180 says of warm weather. The second secret to my loofah success is something I cannot take credit for that is Mother Nature. This year’s weather was just perfect for loofah production.
But while I am ecstatic about my loofah crop I am at the same time wondering what to do with all these loofahs. One thing I am trying this year is cooking with them. To my surprise the small ones are excellent in stir-fries and salads. The recipe below is one I created using zucchini but since I have a surplus of loofahs I substituted loofahs for zucchini and boy did it turn out great.
Mindy’s Zucchini or Loofah Stir-Fry
Posted on 06 May 2009 by urbangardencasual.com
By Vanessa Richins
One of the most common vegetables planted in the home garden is the zucchini.
It’s easy to grow and productive…almost TOO productive.
There are many stories I hear of eager gardeners who find themselves overwhelmed at harvest time when their plants are overflowing with zucchini.
Faced with an unexpected bounty, they foist them upon their neighbors, friends, family, strangers…anyone they come across. I have even heard of zucchini being secretly left on doorstops.
Never fear though – now that you know the secret, you’ll be aware that you don’t need to grow many zucchini plants unless you plan to feed an army.
You’ll want to start by Read the rest of this entry »
Posted on 01 September 2008 by urbangardencasual.com
By Cindy Naas
Even small gardens can produce staggering amounts of some veggies.
Here are some suggestions and recipes to use up all of the zucchini, chard and tomatoes your garden might be producing right now.
Assuming that all of your neighbors have stopped answering the door when they see you approach with a bag of fresh veggies, you can still use up your harvest without eating the same thing every night.
Zucchini can be blanched and frozen in slices, or steamed, pureed and frozen pre-measured for making zucchini bread later this year. Or, try these recipes:
Zucchini Cranberry Muffins