Saving Seeds

Beautiful begonias blooming bountifully

Well, I've been collecting seeds from my garden and preparing them to save over the winter.  I've never been very good at growing plants inside - in fact, I'm downright terrible at it.  But hope reigns supreme and I'm going to save seeds to start late winter/early spring so that I can have more of my favorite perennials in the garden.  

I'm learning that it's very important to let the seeds dry completely before putting them in storage.  Moldy seed stuff is kinda gross!  But that's what this is all about -- learning something new.

I found a really neat idea on Pinterest for saving seeds in TicTac containers.  So I bought a bundle of mints and emptied them into snack size zipper bags where they will be used up just the same.   Then a little washi tape and label and look how fun and official they are. 

So on to a new adventure and I'll be honest and show how things go in a few months.  I'll save a few seeds for sprinkling outside in the garden just in case.

Back Among the Blogging

Lantana

Blanket Flower

Fall Asters

Well - I see that it has been slightly over a month since my last post.  I have lots of good reasons or excuses whichever you prefer.  First we had company - then I was company - then I had to recover from all the company!  

Succulent Garden

My hubbie did a great job keeping my garden alive for 2 weeks in the summer heat while I was gone.

Its funny how fast the garden turns into autumn mode.  I was outside the other morning and noticed a real change in the air.

Autumn Joy

Autumn Joy

Reminder to southwest gardeners - don't cut back your perennials. Since our winters are dry the plants need protection and the dry stuff on top helps keep the crowns safe.  Springtime is the best time to trim perennials.  I know that means that the garden looks a bit ratty during the winter, but it is better in the long run.  Besides the birds enjoy hiding out and eating the seeds from the plants.  

Bumble bees are especially active right now in my garden.  They aren't at all bothered by me and I just let them do their jobs.  

C D B

 

Now that life has returned to 'normal' I'll be blogging some suggestions and hints for fall and winter.  

Happy Gardening! 

 

Alien in my Garden

 

I'm not terribly fond of bugs or even pictures of bugs - but I'm fascinated by the preying mantis.  This one was outside our family room hanging on the screen so I hurried out to take a couple of pictures.  It was about 3" long and not at all bothered by me.

 

These are great to have in your garden as they are really voracious eaters of the bad bugs as well as their male mates ;(  Once they've taken up residence they'll start to multiply and spread around your neighborhood.  Some garden centers sell the eggs in the spring and it might be worth the initial investment if you don't have these 'aliens' in your garden.

Being Overcome by Zucchini?

Are you being overcome or over run by zucchini?  Here's one way to use up your bountiful harvest without having your neighbors locking their doors and closing their curtains when you appear.

I wash the squash and cut the ends off leaving the seeds in - nobody will even notice.  Then through the shredder attachment on my food processor.  (I used to grate it by hand, it just takes longer.)  Mine holds about 2 cups of shredded zucchini or yellow summer squash.  I often mix them, it just depends on what I have at the time.





 
Two cups of shredded squash makes a batch of our favorite zucchini bread recipe.  I bag and freeze the rest in 2 cup portions to use the rest of the year.  Hint: I always double bag it to make sure it stays without freezer burn.  Lots of goodness to share with neighbors later this winter - and they will welcome you with open arms!

Here's our favorite zucchini bread recipe.  It's a variant on a recipe from the Lion House Lite cookbook.

1/4 cup olive oil

Bagged and ready to freeze

2 cups splenda (instead of 2 cups sugar)
1 1/2 cups egg substitute
3 tsp vanilla
2 cups shredded raw zucchini
3 cups flour
3 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1/2 cup chopped nuts (optional)

Spray 2  9 x 5 loaf pans (you can use smaller pans, just watch the baking time)with nonstick spray.  Mix oil, sugar substitute, vanilla, egg white, and zucchini.  Then I mix in everything but the flour and nuts.  Add the flour carefully and scrape the bowl well.  Bake at 350 for 1 hour or until a toothpick comes out clean.  Let sit in pans for 10 minutes then tip out onto cooling rack.

I experiment with different spices: Pumpkin pie spice, nutmeg, and different combinations.  And even though I try to keep it lite, sometimes a little sprinkle of chocolate chips on top makes it just a little special.