I love this time of year when everything is growing, blooming, and so alive!


My lavender is doing really well this year.  Last year, not so much.  I tried wintering it in containers but the roots froze and that was the end of that.  Soooo, last year we planted lavender in the ground where it wintered just fine!

The rest of the garden is coming along nicely...

It's that time of year again... the time where I look at the mountain of zucchini on my table and wonder... "Why do I do this to myself every year??"

Oh well. Time to suck it up and deal with it.  If you are in the same predicament here are a few ways I'm using them up this year...

1. Zucchini Bread ~ the ol' stand by!
 I do some with chocolate chips and some without.

3 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. ginger
3 eggs
1 cup vegetable oil
2 cups white sugar
3 tsp. vanilla extract
2 cups grated zucchini
1 cup walnuts (optional) OR
1 cup chocolate chips (optional)

Grease and flour two 8x4 inch loaf pans.  Preheat oven to 325 degrees.
Mix flour, salt, baking powder, baking soda, cinnamon, nutmeg, and ginger.
Beat eggs, oil vanilla, and sugar together in a large bowl.  Add flour mixture to creamed mixture and mix well. Stir in zucchini, nuts, and chocolate (whichever you plan to use). Pour batter into pans. Bake 45-60 min or until a tester comes out clean from the center of the loaf. Cool in pans on rack for 20 min. Remove from pan and cool.  (For the record... the loaf on the left I tried to get out of the pan while it was WAY too hot still... cooling it is actually important.)

I usually double the recipe to do 4 loaves and give some away.


2. Zucchini Stuffing with Cheddar ~

4 slices of bread cubed
1/4 cup melted butter
2 cups cubed zucchini
1 large onion, chopped
1/2 cup corn (I use frozen)
2 cloves garlic, minced
2 eggs beaten
salt and pepper
1/4 cup milk
2 cups shredded Cheddar

Toss the bread in a greased 9x13 dish, toss with the melted butter. Add the zucchini, onion, garlic and corn. Toss lightly. Mix the eggs, salt, pepper, and milk together and pour over the bread mixture.  Top with the cheese.  Bake covered at 350 for 30 min. Uncover for 10 more min.

It's pretty much like a stuffing with zucchini... I loved it.


Some other ideas that look AMAZING...

http://www.closetcooking.com/2013/07/25-zucchini-recipes.html

I know it seems wrong to be picking out seeds when it's below zero but I already have a bunch of my seed catalogues AND the seed sales have already started!!  To see if you have one coming up in your area check out the Seeds of Diversity website for events!
http://www.semences.ca/ev/events.php  (Canadian Events)

In the USA check out:
http://www.seedsavers.org/

Fresh leaves in oil.

I had a nice crop of lavender this year but I got very few flowers.  I didn't want it to go to waste so I'm trying to make my own lavender oil.  It's brewing for the next week... I will let you know how it turns out.

Here is where I got my instructions:
http://everything-lavender.com/how-to-make-lavender-oil.html

After 2 days out in the sun.

My first tulip has reared it's pretty head!!

We have a new composter for our kitchen waste!!  So exciting!  We have two other composting systems, both of which we built ourselves.  The first is for dog waste.... it consists of a buried garbage can with the bottom cut out and a lid.  We fill it up with the obvious items and sometimes add the ashes from our fire pit to keep the smell down and dry it out.  It works.
Our final composter is for yard stuff and consists of some skids we got for free, nailed together into a square box for anything that doesn't fit the other two!