SEEDS

 I did write out my yearly order January 1, 2025, adding vertical supports to grow cucs or beans or squashes.

SEEDS

After the busyness and festivities of Christmas die down

it’s time to take a few minutes for myself and finally sit down

with seed catalogs in hand

when next year’s garden is planned.

A snowy day in January I ordered seeds

from a seed catalog – in January indeed!

I’m getting a head start

as the new year starts.

It’s been 2 months now without tending to gardening.

Everything in the catalog looks promising.

I’ve missed digging in the dirt

though sometimes it causes hurts.

My order is made out.

There's vegetable seeds to start.

Before my list is done,

I add zinnias for fun.

Did you know zinnia mean "thinking of you"

and are a butterfly favorites too?

Zinnias have a long season

and their price is in reason.

Two packages of mesclan to plant early and late

for tender lettuce will bolt in the heat.

In shades of red and green,

said to keep one lean.

I’ll grow snow peas up a trellis.

Counting the days until harvest.

Peas grow best in cool weather.

I like them best eaten alfresco.

Choose cucumbers to pickle or to eat raw.

If you plan to pickle, you'll need canning jars.

I ordered a package of straights this week.

Those I share with will appreciate.

Can’t wait to harvest zucchini and summer squash.

Every morning I’ll check as they grow fast.

Zucchinis to grate then cupcakes bake or topped with meat sauce.

Summer squash will be grilled or "vegetable gravy" pureed.*

Squash blossoms entice me to visit the garden early morning

when industrious honey bees are busily humming

in squash blossoms pots of gold

here at Rainbow's End, in my world.

Then there are the beans.

I order pole beans.

Have to have some wax beans,

otherwise known as yellow beans.

Winter squash will taste great,

though squash bugs I’ve come to hate.

Both butternut and buttercup I seek -

for myself, to share, and to make dog treats (see Vol I).

Root vegetables are ordered in January, too.

There’s carrots and beets in every color except blue.

Organic potatoes are ordered today

to be planted the middle of May.

Well, that should do it for now.

In five months it’ll be time to plow.

Planning next year's garden warmed my heart and soul

this winter day where outside it continues to snow.

Should I receive another catalog

I’ll take a few minutes to browse

as I dream of a summer’s day

when I can dig in the dirt and play.

* * * * *

Remember the Bible story about Daniel

who requested he and his friends eat only vegetables.

God designed vegetables to provide vitamins and minerals

necessary for good health, for proper nutrition prevents ails.

Remember being taught as children that carrots are good for your eyes.

Perhaps do a study to entice children to eat with their eyes.

To select colorful vegetables and talk about nutritional value.

There's antioxidants and more in blueberries and other foods that are blue.

Potassium in potatoes and bananas. Vegetables high in protein like broccoli.

Calcium needed for strong bones, think spinach. Foods high in fiber and why.

Instill this education early in life

to benefit for the rest of their lives.

At the end of the ten days they looked healthier and better nourished

than any of the young men who ate the royal food.

So the guard took away their choice food and the wine they were to drink

and gave them vegetables instead.

To these four young men God gave knowledge and understanding

of all kinds of literature and learning.

Daniel 1:15-17

For the Lord your God will bless you in all your harvest

and in all the work of your hands,

and your joy will be complete.

Deuteronomy 16:15

…A time to plant,

and a time to pluck up that which is planted…

Ecclesiastes 3:2

*Vegetable Gravy

4-5 summer squash, sliced

2 onions, sliced

garlic cloves or dried

dried sage

water or chicken broth

Cook until tender. Cool somewhat. Puree.

To make gravy: heat, stir in a slurry made with flour.

Add salt and pepper.

I add vegetable gravy to soups for turkey pot pies

made from leftover Thanksgiving turkey.

(The original recipe was a Summer Squash soup recipe from these ingredients, which I puree.)

Zucchini Crust Pizza (gluten free)

Place in colander, 

4 cups grated zucchini

salted with ½ tsp salt

Let drain overnight in fridge. Squeeze dry.

Heat oven to 400.

Oil 9x13 pan or use parchment paper.

To zucchini, add

2 eggs

1 cup grated cheese of choice

garlic

Blend. Pour into prepared 9x13. Bake 20 minutes.

Prepare pizza topping ingredients of choice.

Layer on top of zucchini crust.

Bake 20 minutes longer.

OR use 2 cups cooked spaghetti squash

with 2 eggs and ½ cup grated cheese, garlic.

No need to remove excess water.

Or raw grated mature summer squash may also be substituted. 

Life Is a Garden Party

is available via Amazon.