At first the little dears were trickling water. So I came by for a check up and told them - plants like deep yet infrequent drinks and that means water a bunch only a couple of times a week. Be conservative and only water at the roots, stick your finger in to see if the soil below is damp.
So here are some shots of the little garden:
This is right after we planted:
This is about a month later. The yummy tomato plants are caged up - we have a small space so cages are necessary. We used marigolds to protect the tomatoes from harmful nematodes.:
A little strawberry - those are quinault strawberry plants - they are so sweet. The rocks help mulch, add heat and hold them off the ground. They are so sweet.
Yummy zucchini with flower! I love making stuffed zucchini flowers - see below for recipe. It is very involved but worth every delectable bite!
Stuffed zucchini blossoms - serves 6:
I like to serve two of these per person. I make the risotto first then stuff the blossoms, use light olive oil to spritz on them and bake them at 400 degrees.
First make your risotto:
3 cups chicken stock - kept warm
1 tablespoon butter + 1 tablespoon of olive oil
½ medium onion, finely chopped
1 cup Arborio or Carnaroli rice
1 cup dry white wine
½ cup grated parmigiana cheese
1 tablespoon chopped flat leaf parsley
Pepper to taste
1. Put the stock in a pot, simmer it then put it on low
2. Heat the butter and olive oil together in a high sided saute pan. Add the onions and cook until soft. Do not burn.
3. Add the rice and cook while stirring to coat with oil/butter.
4. Add the wine and let simmer until absorbed
5. Add about 1/2 cup stock - simmer and stir over medium until absorbed - repeat until rice is al dente (soft but with texture). This can take me up to 45 minutes - I hope it doesn't take you as long - but who knows!
PREHEAT OVEN TO 400
6. Take it off the heat - stir in cheese, pepper and parsley - allow to sit for at least 10 minutes.
12 zucchini flowers
light olive oil in spray bottle
salt and pepper to taste
1. spray baking sheet with olive oil or use parchment (this is what I do)
2. take a spoon that holds about 4 tablespoons, scoop risotto and CAREFULLY place in the flower - these can rip but if you are careful you should be able to get the risotto perfectly on the inside
3. close up the top by twisting carefully, spray with oil, place on baking sheet
4. repeat until you've stuffed all blossoms
5. sprinkle with salt and pepper
6. bake in oven until the blossom looks a little brown - about 15-20 minutes
This is so very yummy.
*they say you can't reheat risotto - but I love risotto cakes the day after!