July Garden Update

As you're probably aware, it's been a very hot, very dry summer. Our garden is holding up pretty well, considering. The Bup has been watering it a few evenings each week, so things are still green.

The dry heat doesn't seem to be affecting our jalapenos! They're bursting with peppers.

The tomato plants are loaded with green tomatoes, but the only ones ripening so far are the little cherry & pear tomatoes.

Tuesday's harvest! Even though our cucumber vines seem to be half-dead, they're still producing.

Our eggplant has some blossoms. I'm hoping it produces lots of eggplant. We love it.

Last year's kale. This year's kale. Apparently kale doesn't care whether it's 100 or 20 degrees out. It just likes to live.

Sweet potatoes & random squash. I'm debating how much squash to let grow. It all came up on it's own & I already pulled at least a dozen plants. I'm waiting to see what it is before I pull to many more. If it's butternut, I'm keeping them all!

This was our first year to plant brussels sprouts. The bugs love the leaves, but the plants are still thriving. I can't wait to see the stalks form.

Our bell pepper plants are looking a bit wilty in the heat, but there are some blossoms, so I think with just a hint of rain we should get some nice peppers.

 

I'm really sad about the zucchini. I devoted a whole bed to them, but the plants just aren't producing. We had a lot of trouble with bugs in the past & the marigolds really seem to be helping ward them off, but it's just too hot for them.

Also, please note in the zucchini pic that the fence isn't finished. Maybe that's how we have these cute little friends living in our cucumber/tomato patch!

I took several pics before realizing there were 2 of them cuddled up there. We named them Amy & Jo. :-) I'm happy that we can provide them some shade from all of this heat.

Is anyone else having any garden ups & downs due to the lack of rain?

Black Bean & Cucumber Salsa Dip

When I eat dip, I like to use a small/broken chip (or other dipper) & pile it with a lot of dip. The Bup is the opposite; he likes to use a full chip & put a little dip on it. Except with this dip. He was using a spoon to pile it onto his chips!

We both loved this. It's healthy & perfect for summer weather. The cool cucumbers take some of the edge off the spice from the salsa & jalapeno. The beans provide protein & some substance to the dip. We paired this with lots of watermelon for a light lunch.

I do have to tell you about these chips. We stock up when we go to Trader Joe's because they are amazing. They're the Veggie & Flax Seed Tortilla Chips. I can't decide which color I like best, but I think it's the green. The flavors aren't that much different, & maybe it's all mental, but they are really made from different veggies, so who knows. Either way, they're delicious.

Any chips would go well with this dip. I think it would also be good on some toasted baguette rounds, as a black bean bruschetta.

Enjoy!

Black Bean & Cucumber Salsa Dip
Serves 4-6

1 1/2 c cooked black beans (or 1 can, drained & rinsed)
1 jalapeno, seeds removed, diced
1 small yellow onion, diced
1/2 small cucumber, diced
2/3 c salsa*
1 tsp. lime juice
1/4 tsp. garlic powder
1/4 tsp. sea salt

Combine all ingredients & mix well. Chill for about 30 minutes before eating to allow flavors to meld. Serve with tortilla chips!

*I used Trader Joe's Double Roasted Salsa, but any kind will do. Use your favorite! You can also choose how hot you'd like your dip to be by the heat of the salsa. I thought the mild salsa with the jalapeno was just spicy enough, but you may prefer more kick!

Apples That Never Turn Brown?

I recently read a NY Times article entitled "That Fresh Look, Genetically Buffed." A new genetically engineered apple is being marketed. This apple is made so that it won't turn brown when sliced or bruised.

Wait...what?!

Isn't that a huge component of a fresh apple? Maybe I'd actually like to know if my apple has been sitting around for awhile.

One of their top reasons for this developement is this: "A whole apple is 'for many people too big a commitment,' he said. 'If you had a bowl of apples at a meeting, people wouldn’t take an apple out of the bowl. But if you had a plate of apple slices, everyone would take a slice.' "

I'm all for getting people to eat more fresh fruit, but I don't think this is the best answer. Genetically engineered food, no matter whether it's fresh or packaged, all has the same problem. It hasn't been around long enough to test the ramifications it may have on our bodies & on our earth.

As a Christian, I believe the God created everything in His perfect image. This includes apples. He wanted them to turn brown when exposed to air. He wanted us to know whether they were bruised. Why are we messing around with nature?

One of the problems that they are concerned about is that "the Arctic technology might not keep the apples from turning brown for the required 16 to 21 days." Why would we want to eat an apple that has been exposed to air for 16-21 days? That sounds dangerous to me. Apples come in their very own perfect packaging - the skin. Do they bruise if not handled with care? Yes. But the skin protects the apple & the nutrients it contains. As soon as we start cutting it up, packaging it in plastic, & giving it a long shelf life, we lose nutrients, add extra costs, & waste valuable resources.

An advocate of the genetically engineered apple said "the nonbrowning trait would help growers and packers. 'We discard an awful lot of fruit for even minor bruising,' he said."  In that case, why are they discarding the fruit? There are a lot of hungry people in this country/world who would happily eat a bruised apple. Cut away the bruised part, & you still have plenty of fruit to eat. It's a shame that so much food goes to waste simply because American consumers demand perfection.

Next time you have a bruised apple, don't throw it away! Make applesauce, or Apple Pumpkin Beer Bread. Throw the good parts into pancakes or oatmeal. Or just dip the slices in peanut butter! There are many options.

We don't need our apples to never brown. We just need to be willing to accept a few imperfections. In that respect, apples aren't much different than humans. Just because they aren't perfect doesn't mean we don't love them!