Bzzzz June 22nd, 2010

About a month ago I shared a photo of my rus­tic mimosa tree trel­lis for the cucum­bers. I fash­ioned the trel­lis from the trunks of mimosas from a few of the trees he had chopped down a cou­ple of weeks before. I was hop­ing they would look just rus­tic once they were cov­ered with the cucum­ber vines. I didn’t expect them to grow!

Unfor­tu­nately, they are. They are sprout­ing every­where. They’re sunk about two feet into the soil and now cov­ered with cucum­ber vines, so I’m not inclined to hoist them up mid-summer. But pulling them up is def­i­nitely on the to-do list for fall cleanup.

Trust me. Although mimosas are rather pretty trees with charm­ing fan-shaped pink flow­ers, they are extremely inva­sive. We have a grove of them—and many more volunteers—to prove it.

Posted In: Gardening



Bzzzz July 31st, 2008

This week is all about cucum­bers. How about this Armen­ian Yard­long Cucum­ber? Yes, it is sup­posed to be this light yel­low, almost white color. And this one is well on its way to being a yard long.

Unfor­tu­nately, my first Armen­ian Yard­long Cucum­ber was bitter.

Here’s a great way to enjoy the fla­vor of your gar­den fresh cucumbers–Asian Cucum­ber Salad. My favorite!


3 medium cucum­bers, peeled, de-seeded, sliced length­wise and in thin slices 1 table­spoon kosher salt 3 table­spoons rice wine vine­gar 3 table­spoons toasted sesame oil 1/2 tea­spoon sugar 1/4 tea­spoon hot red pep­per flakes 1 1/2 table­spoons sesame seeds, toasted in a skil­let until golden brown

Toss the cucum­bers with the kosher salt and place in a colan­der in the sink. Place an ice-filled bag on the cucum­bers to drain for 45 min­utes to an hour. Whisk all the remain­ing ingre­di­ents, except the sesame seeds, until blended and the sugar is dis­solved. Rinse the cucum­bers and dry with paper tow­els. Toss the cucum­bers and dress­ing. Top with sesame seeds and serve immediately.

Posted In: Food and Recipes, Gardening

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