Have you tried growing Strawflowers? by Vicky Spelman

Photo:  Jennifer Spelman

The name strawflower (Xerochrysum bracteatum) doesn’t do much to excite the flower gardener—it might elicit images of a plant that's withered and tan—but strawflower blossoms will bring vivid colors to your landscape and craft projects alike. The strawflowers resemble daisies in form, but unlike daisies, the petals are stiff and papery. They aren’t true petals at all, but modified leaves called bracts.

Soldier Beetles by Vicky Spelman

Soldier Beetle on Strawflower
Photo: Vicky Spelman

Have you seen any Soldier Beetles in your yard?

Grilling over the Holiday Weekend? Your garden has you covered! By Steve White

 WhiteVictory Garden Grilled Vegetable Medley
Photo: Chef Steve

Here is a tasty recipe that will meld together the flavors of several different vegetables from your garden into a unique dish.  It is quick to prepare and takes about 8 minutes to cook on the grill to get that roasted flavor. 

Prepare the vegetables and put in a large bowl:

1 – Zucchini cut in half lengthwise (for tenderness, pick one about 8 – 10”)

1 – Eggplant also cut lengthwise in half inch slices (about 6 – 8 inches for tenderness)

1 – Red Bell pepper cut in half lengthwise and remove the seeds

8 – Mushrooms about 1 1/2”

2 – Roma tomatoes

1 – Red Onion sliced in half along the diameter

3 – Garlic cloves diced

3 – Tablespoons Olive Oil

2 -  Tablespoons Oregano

1/4 Cup Flat-leaf Parsley diced

Preheat the grill to a medium-high temperature while prepping the vegetables.  Put all the vegetables in a large bowl, add the Olive Oil and toss to coat.

                                                                                                     

When the grill is ready, place all the vegetables on the cooking surface.  Cover the grill and cook for about 5 - 6 minutes and remove the mushrooms and tomatoes. Flip the remaining vegetables and cook covered for another 3 – 4 minutes.  Open the grill and check for tenderness by gently pushing the squash with your finger.

Remove the rest of the vegetables and let them cool for a few minutes.

Photo: Chef Steve White

Spread all the grilled vegetables on a cutting board and chop into one-inch pieces.  Remove the skin from the tomatoes and cut them in half.  Place the chopped vegetables in the bowl and add the Oregano, Parsley, Garlic and salt and pepper. Drizzle with additional olive oil if needed. Toss to mix the spices and vegetables together.  Ready to serve!

Photo: Chef Steve White

For variations, try Yellow squash, Chili peppers, Asparagus, green beans, Carrots, etc.  For a little bit of heat, add red pepper flakes before mixing. 

Harvesting and Storage of Your Squash and Pumpkins By Joyce D’Agostino

Photo: Joyce D'Agostino

Now that we are approaching September, its a good time to review how to harvest and store some of your garden produce. Crops like winter squash and pumpkins are ideal for long term storage and can provide great nutrition throughout the winter months.

Winter squash is different than other squash such as zucchini and yellow squash which have thinner and more tender skin and are not suitable for storage. Examples of winter squash include Butternut, Hubbard, Acorn and Kabocha. This type of squash take almost the entire season to produce fruit and mature. Their firm skins and flesh make them durable for longer term storage and there is a wide variety of sizes, shapes and colors.  

Photo: Joyce D'Agostino

Pumpkins also develop a firmer skin at maturity and can be kept in storage as well. Both pumpkins and winter squash are ready when they have fully developed their characteristic skin color and their stems have turned brown. Since some varieties could have specific criteria to determine when they are ready, refer to your seed packet or seed catalog for additional tips.

Photo: Joyce D'Agostino

Once harvested, you can lightly wash the squash and pumpkins and allow them to air dry and cure before bringing inside to store.

Photo: Joyce D'Agostino

Photo: Joyce D'Agostino

Check your Extension information to find the average date of your first frost and following hard frosts. Some squash and pumpkins can tolerate a light frost but if a hard frost is approaching, you should harvest any pumpkins and squash still on the vine and bring inside. When stored properly some may finish ripening indoors.

If you didn’t grow a winter squash or pumpkin this year, make note to try it next growing season. It is fun and gratifying to have your own homegrown Halloween pumpkin or winter squash to serve at your Thanksgiving dinner. 

Refer to the helpful publications below regarding end of the season harvesting and storage of your winter squash and pumpkins:  Storage, Pumpkins, Fall Squash, HarvestStories, Vegetables