The Texas Master Gardener of Texas activities EarthWords are coordinated by AgriLIFE EXTENSION, Texas A&M System. Texas Master Gardener programs serve all people regardless of socio- Photo by Anne Barr economic level, race, color, sex, religion, disabil- ity or national origin.
Inside this issue: 2007 Texas First Place Award Winning Newsletter 2 Milam County Nature Festival Small Division God‟s Thoughts on Lawns 3 Little River Basin Master Gardener Association
Zucchini Zillion 4 July-September 2010 Volume 3 Issue 3
Zucchini Cobbler 5
Fall Gardening Tips 6 “ZILLION“ USES FOR ABUNDANT
Italian Zucchini Crescent Pie 7 ZUCCHINI CROP By Jo Ann Bradford Zucchini Dressing/Sweet-Dill 8 Zucchini Pickles Zucchini History seeds to the Mediterranean region and Africa. LRBMGA DEMONSTRATION Less than thirty years ago, the zuc- GARDEN chini, formerly often referred to as The French snubbed zucchini for a 2006 2nd Place Winner of State long time until chefs learned to Project green Italian squash, was hardly rec- State Junior Master Gardener ognized in the United States. Today, choose small fruits that are less bland of the Year 2008 it is not only widely recognized, but a and watery. The French term for zuc- Nathan Schupp of Cameron particular favorite of home garden- chini is courgette, which is often used EarthWords is a bi-monthly publica- ers. Notwithstanding its prolific interchangeably for yellow squash as tion of Little River Basin Master Gardener Association to educate growing nature, its popularity is well. and inspire our gardeners in an entertaining format. probably due to in large part to its Although the term summer squash Jon Gersbach, MS versatility as a vegetable as well as in can mean a variety of different County Extension Agent breads and dessert. squashes depending on to whom you Milam County are speaking, you can pretty much use 254.697.7045 Zucchini, Cucurbita pepo, is a mem- [email protected] ber of the cucumber and melon fam- the different summer squash varieties Contact us at: interchangeably. [email protected] ily. Inhabitants of Central and South
EarthWords staff: America have been eating zucchini for Zucchini Growing Anne Barr Ann Collins several thousand years, but the zuc- Zucchini is easy to grow. It is a Katherine Bedrich Pat Camp chini we know today is a variety of warm season vegetable readily injured Janice Johnson Bonnie George summer squash developed in Italy. by frost and freezes. Plant seeds di- Susan Humble Dorothy Rachui The word zucchini comes from the rectly in the garden, or use container- Sherrie Shutt Pat Runcie Michael Vidrine Italian zucchino, meaning a small ized transplants. Space plants 24 Shawn Walton squash. The term squash comes from inches apart (or closer if space is lim-
Master Gardener supporters from the Indian skutasquash meaning ited) on 36-48 inch wide beds. Hill Texas AgriLIFE EXTENSION: Jon Gersbach, Cheryl Walker, Erica "green thing eaten green." Christo- planting is also feasible. Four to six Evans, Marcia Felton and Diann Mitchell. pher Columbus originally brought plants will feed an average size family
(Continued on page 2) Volume 3 Issue 3 EarthWords July-September 2010 Page 2
(Continued from page 1,”Zillion Uses”) cheese, oil, butter, bread crumbs more moisture. Steaming pro- or fry the zucchini. duces the crispest, least soggy in any one growing season. Fertil- Zucchini: Freezing vegetable. If using zucchini in a ize as for other garden vegeta- casserole recipe, it may be par- Shred unpeeled zucchini, drain bles. boiled or steamed to remove in a colander and then pat dry Insects that bother zucchini some of the moisture. Or make with paper towel, apply pressure. include leaf miners, aphids, cut- allowances of the amount of Remove as much moisture as pos- worms, squash vine borers, moisture to avoid having an ex- sible to prevent zucchini from squash bugs, cucumber beetles, tra, runny result! Experiment getting soggy when frozen. Place mole crickets, and fruit worms. with herbs with zucchini...it 1 or 2 cups of zucchini in freezer Common diseases are downy mil- needs them! Or add flavor with bags and seal tightly. Should last dew, powdery mildew, mosaic vi- onion, garlic, cheese or tomatoes! for 3-4 months. Blanching ruses, and fruit rots. Occasional method is recommended for Just remember, overcook zuc- injury results from root-knot longer term freezing. chini and you end up with mush. nematodes. There is no way to salvage it Zucchini: Using and Preserv- Zucchini: Nutrition other than to make soup. ing One cup of zucchini has about Equivalents: Store fresh picked or pur- 35 calories. It contains about chased zucchini in a plastic bag in 3-4 servings 340 milligrams of potassium, 530 the refrigerator for up to one International Units of vitamin A week for best quality. Be sure about 3 medium and 70 milligrams of phosphorus. the zucchini is dry when you put 1 pound zuc- zucchini Zucchini is a good source of it in the bag as moisture will en- chini fiber with 4 grams per cup. Be courage mold and spoilage. Zuc- 2-1/2 cups sure to include the peel to get all chini can also be pickled or fro- chopped the fiber. Adults should get 20- zen. 30 grams of dietary fiber from Zucchini is best if cooked when 1 medium 1 cup sliced zuc- their daily diet. Remember the fresh and small as it will have zucchini chini calories will be higher if you add
MILAM COUNTY NATURE FESTIVAL
The Milam County Nature Festival held on June 11-12 was a resounding success. It was sponsored by the El Camino Real Master Naturalist and fully supported by volunteers and money from the Little River Basin Master Gardeners. Friday night had the dedication of the park as a bird sanctuary in honor of Francis Nabors Griffin, mother of Linda Lewis, a LRBMGA member, followed by the sounds of the night by Lee Ann Linam and the keynote speaker, Andrew Sansom, speaking on water conservation. Everyone enjoyed the outdoor movie, “Endangered Species, Never Say Good Bye”. Saturday was a full day of presentations on subjects from the native history of our area to Wildscapes. Continuous activities for children and youth relative to nature were held all day. Girl Scouts were able to earn a badge by at- tending and participating in the activities. Although the temperature was high and the humidity was up, everyone seemed to have learned a lot and had a good time. A special thanks to all the hardworking volunteers. Volume 3 Issue 3 EarthWords July-September 2010 Page 3
God's thoughts on lawns--
GOD: They bag it? Why? Is it a cash crop? Do they sell Frank, you know all about gardens and na- it? ture. What in the world is going on down there on ST. FRANCIS: that planet? What happened to the dandelions, vio- No, Sir, just the opposite. They pay to throw it lets, thistle and stuff I started eons ago? I had a away. perfect no-maintenance garden plan. Those plants GOD: grow in any type of soil, withstand drought and Now, let me get this straight. They fertilize multiply with abandon. The nectar from the long- grass so it will grow. And, when it does grow, they lasting blossoms attracts butterflies, honey bees cut it off and pay to throw it away? and flocks of songbirds. I expected to see a vast ST. FRANCIS: garden of colors by now. But, all I see are these Yes, Sir. green rectangles. GOD: ST. FRANCIS: These Suburbanites must be relieved in the sum- It's the tribes that settled there, Lord. The mer when we cut back on the rain and turn up the Suburbanites. They started calling your flowers heat. That surely slows the growth and saves them "weeds" and went to great lengths to kill them and a lot of work. replace them with grass. ST. FRANCIS: GOD: You aren't going to believe this, Lord. When Grass? But, it's so boring. It's not colorful. It the grass stops growing so fast, they drag out doesn't attract butterflies, birds and bees; only hoses and pay more money to water it so they can grubs and sod worms. It's sensitive to tempera- continue to mow it and pay to get rid of it. tures. Do these Suburbanites really want all that GOD: grass growing there? What nonsense. At least they kept some of the ST. FRANCIS: trees. That was a sheer stroke of genius, if I do Apparently so, Lord. They go to great pains to say so myself. The trees grow leaves in the spring grow it and keep it green. They begin each spring to provide beauty and shade in the summer. In the by fertilizing grass and poisoning any other plant autumn, they fall to the ground and form a natural that crops up in the lawn. blanket to keep moisture in the soil and protect GOD: the trees and bushes. It's a natural cycle of life. The spring rains and warm weather probably make ST. FRANCIS: grass grow really fast. That must make the Subur- You better sit down, Lord. The Suburbanites have banites happy. drawn a new circle. As soon as the leaves fall, they ST. FRANCIS: rake them into great piles and pay to have them Apparently not, Lord. As soon as it grows a little, hauled away. they cut it-sometimes twice a week. GOD: GOD: No. What do they do to protect the shrub and They cut it? Do they then bail it like hay? tree roots in the winter to keep the soil moist and ST. FRANCIS: loose? Not exactly, Lord. Most of them rake it up and ST. FRANCIS: put it in bags. After throwing away the leaves, they go out and GOD: buy something which they call mulch. They haul it Volume 3 Issue 3 EarthWords July-September 2010 Page 4
ZUCCHINI ZILLION!!! Overwhelmed by a big zucchini crop? Don't be...there are a ZILLION uses for the “sweet” vegeta- ble. There's no reason to ever get bored by their abundance with a few creative ideas for preparing them.
Pickles Vegetable Pattie Pizza Stuffed Soups Casseroles Dressing Grilled Breads Cake Baked Baked Chips Tarts Fried Shredded (Slaw) Shredded in Meatloaf Shredded in Meatballs Shredded in Eggs Muffins Appetizers
Cookies Relish …and many more
You can even get creative or just crazy! Use as a rolling pin! A large zucchini works great for rolling out dough for biscuits or piecrust. The zucchini has just the right shape and weight, and the dough won‟t stick to its smooth skin. Use as exercise weights! Zucchini come in a large range of sizes, so you‟ll have no trouble finding a couple (you forgot to pick) just the right weight for your arm exercises. Use as Mr. Zucchini Head! Got some bored kids or grandkids on your hands? Dust off that old Mr. Potato Head Set and hand the youngsters a couple of large zucchini. The new vegetable is sure to renew their inter- est in the old toy. Juggle „am! Okay, Okay, we‟re impressed. You can juggle three balls. Now let‟s see you do that with three zucchini!! What? You still have more zucchinis? Well put your thinking cap on and have fun turning your zuc- chinis into great meals, treats or fun activities.
(http:grovesite.com/mg/lrb) 21 July– Regular Monthly Meeting, 10:00am at Ann Barr’s. 18 August-Regular Monthly Meeting, 10:00am at TBD 15 September-Regular Monthly Meeting, Evening time TBD, at Susan Humblers Volume 3 Issue 3 EarthWords July-September 2010 Page 5
(Continued from page 3, “God‟s Thoughts on them up to make the mulch. a story about.... Lawns”) GOD: GOD: home and spread it around in Enough! I don't want to think Never mind, I think I just place of the leaves. about this anymore. St. Cath- heard the whole story from St. GOD: erine, you're in charge of the Francis. And where do they get this arts. What movie have you mulch? scheduled for us tonight? ST. FRANCIS: ST. CATHERINE: They cut down trees and grind "Dumb and Dumber", Lord. It's
From the Kitchen of Pat Runcie $40,000 Grand Prize Pillsbury Bake-Off Winner
4 cups thinly sliced, unpeeled zucchini ¼ tsp garlic powder
1 cup coarsely chopped onion ¼ tsp basil leaves
¼ cup margarine or butter ¼ tsp oregano leaves
½ cup chopped parsley or 2 tbs parsley flakes 2 eggs, well beaten 8 oz (2 cups) shredded natural Muenster or ½ tsp salt Mozzarella Cheese
½ tsp. pepper 8 oz can Pillsbury Crescent Dinner Rolls 2 tsp Dijon or prepared mustard
Heat oven to 375 degrees. In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in pars- ley and seasonings. In large bowl,, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11-inch quiche, or 10-inch pie pan. You may also use a 12 x 8-inch baking dish. Press dough over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375 degrees for 18 – 20 minutes or until knife inserted near center comes out clean. (If crust becomes too brown, cover with foil during last 10 minutes of baking.) Let stand 10 minutes before serving. Cut into wedges or squares. To reheat: cover loosely with foil, heat at 375 degrees for 12 – 15 minutes. Volume 3 Issue 3 EarthWords July-September 2010 Page 6
FALL GARDENING TIPS
July through September is the time to 60 days to harvest crops 90 days to harvest crops begin your fall gardening and to start planning and preparing your garden for Cool Weather Cool Weather next spring. If you consider that the average first Beet Brussels sprouts frost will occur in early December and Broccoli Cabbage that growing time to beginning of harvest for many vegetables is about 90 days Cauliflower Carrots and to end of harvest is 120 days so that Collard greens Onion now is the time to start planting. Kohlrabi Squash (Acorn, Butternut) You may want to focus on cool weather crops since the warm weather ones will Lettuce Warm Weather be damaged or killed by the first freeze. Mustard greens Black-eyed peas However, if you start now you would have time to get a harvest in before the first Spinach Cantaloupe freeze. Swiss chard Corn Using transplants will help ensure that you will get your harvest in before the Turnip Eggplant first frost. Some nurseries will carry Warm Weather Okra fall gardening plants but you will need to Cucumber Pepper be sure that they have not been stressed during their stay in the nursery. trans- Green bean (bush) Pumpkin plants established which means plenty of Squash (yellow and zucchini) Tomato water for the plants. You may also need to protect them from the heat and sun to Watermelon make sure that they get established. Once established you may then start fer- if I have deciduous trees. works for the cool weather tilizing. This usually takes about a week. This gives them protection plants. from the direct sun during Be sure that you prepare your soil just For more details, consult the hottest periods and as you would in your spring garden. Lots Doug Welsh‟s Texas Garden then once the trees drop of organic materials before planting and Almanac , their leaves they will re- mulching after planting. I like to plant my ceive the sunlight. This only fall garden in the shadier areas especially Volume 3 Issue 3 EarthWords July-September 2010 Page 7 NEW OFFICERS INSTALLED The new slate of officers were installed at the May meeting. Katherine Bedrich announced each offi- cer with identifying as a vegetable , herb or fruit giving the significance of each .
Connie Anderle, President-Onion-Protective sphere Bonnie George, Corresponding Secretary-Celery to keep the garden (members) strong, healthy, and for Vitamin K knowledgeable
Ann Collins, Past President-Carrot for Vitamin A Janice Johnson, Treasurer-Potato for oxygen Anne Barr, First Vice President-Asparagus for Vi- Pat Runcie, Historian-Swiss chard for folic acid tamin E-Brain
Vivian Dixon, Second Vice President-Sweet potato Pat Camp, Board Member-Brussels sprout for Vita- for copper min C
Susan Humble, Recording Secretary-Spinach for zinc
From the Kitchen of Pat Runcie
FILLING: CRUST: 8 cups chopped, seeded, peeled zucchini (about 3 4 cups all-purpose flour pounds) 2/3 cup lemon juice 2 cups sugar 1 cup sugar 1 1/2 cups cold butter or margarine 1 teaspoon ground cinnamon 1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15 – 20 min- utes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-inch x 10-inch baking pan. Spread zucchini over top. Crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375-degrees for 35 – 40 minutes or until golden and bubbly. YIELD: 16 – 20 servings Volume 3 Issue 3 EarthWords July-September 2010 Page 8
Little River Basin Master Gardener Association Zucchini Dressing From the Kitchen of: Jo Ann Bradford
Cornbread (Cooked and set aside) 1-Cup chicken broth President - Connie Anderle Past President - Ann Collins 4-5 Medium zucchini 1 Can Cream of Chicken Soup 1st Vice President - Anne 1 medium onion 1 teaspoon sage (to taste) Barr Green onion and tops (as desired) ½ teaspoon poultry seasoning 2nd Vice President - Vivian Dixon 2-3 ribs celery (as desired) Salt and pepper (to taste) Recording Secretary - Bell pepper (Optional) Susan Humble Wash and Cook Zucchini Squash just until soft. Corresponding Secretary - Bonnie George You can peel Zucchini if you like. Do not over cook. Mash Zuc- chini (slightly) Treasurer - Janice Johnson Mix equal parts squash and cornbread in bowl. Historian - Pat Runcie Chop: Onions, green onions and tops, celery (bell pepper optional) Board Member – Pat Camp Sauté: Above ingredients Add Sautéed vegetables to Zucchini-Cornbread mixture:
We’re on the Web : (Add additional chicken broth as needed for desired consistency) http://grovesite.com/mg/lrb Mix and place in baking dish. You can sprinkle top with seasoned bread crumbs if desired. Got questions? Bake at 350 degrees until brown on top. Ask the experts at: http://aggie- Sweet-Dill Zucchini Pickles From the Kitchen of: Jo Ann Bradford horticulture.tamu.edu/ plantanswers/web.html and http:// 1 Gallon Zucchini (small without 4 Tablespoons Pickling Salt large seeds) www.plantanswers.com/ 1/4 Cup Pickling Salt 4 Cups Sugar
NOTES: 4 Cups White Vinegar 1 Head Fresh Dill or 1 teaspoon You can add other ingredi- dried dill ents as desired in jar with 4 Cups Water pickles such as dried pep- pers, clove garlic, mustard seed, celery seed to taste Method: Makes 4 to 5 quarts. Soak Zucchini 2 Hours in one gallon of ice cold water with ¼ cup Takes about 4-5 weeks to pickling salt. ferment. Keep in cool Bring to boil vinegar, sugar water and the 4 tablespoons pickling salt. place. Put Zucchini in hot sterilized jars with dill and other desired ingre- Do not disturb once you dients. have sealed them. Pour liquid in jar over Zucchini. Seal.