GARDEN PROJECTS

1.Project One

Question/Problem(s) Proposed: How to prevent cucumber bugs, and why do they appear?

Answer(s) I found: Cucumber bugs eat the leaves and roots of squash and cucumbers. In the spring, these bugs lay eggs at plant bases, and when the larvae hatch, they burrow into the roots, causing significant damage to the root system. Cucumber bugs also transfer illnesses like bacterium wilt to healthy plants, infecting them. To help avoid infestation, cultivate repellent plants such as marigolds, catnip, and nasturtium, as well as vegetables like radishes and corn near your producing plants. Cucumber bugs will be ambushed and harmed by these plants, which will keep them away. Planting attractive plants around the plant, such as borage, scarlet runner beans, and other flowers, will attract bees, which can help prevent cucumber bugs.

URL Reference: https://bonnieplants.com/blogs/garden-fundamentals/cucumber-beetles#:~:text=Planting%20borage%2C%20scarlet%20runner%20beans,help%20keep%20cucumber%20beetles%20away.

2. Recipe

Name: Jalapeño Cheddar Biscuits

Vegetable Used: Jalapeno

Ingredients:

• 2 cups all purpose flour

• 1 Tbsp baking powder

• 1/4 tsp baking soda

• 1 tsp salt

• 5 Tbsp cold unsalted butter

• 1 cup cold low fat buttermilk

• 1 cup shredded cheddar cheese

• 3 seeded minced jalapeno

• 1/2 tsp white pepper

• Pinch white granulated sugar

• Little more shredded cheddar to top biscuits

Steps to Make it:

Preheat the oven to 425℉ and lightly grease a baking sheet.

• In a bowl of an electric mixer, combine flour, baking powder, baking soda, sugar, white pepper and salt. Mix on low to combine ingredients.

• Grate cold butter on a box grater into to the flour mixture. Mix on low, until batter resembles coarse crumbs.

  Pro Tip: make sure your box grater is cold too for easier grating.

• Stir in grated cheddar cheese and minced jalapenos, mix until just incorporated.

• Pour cold buttermilk into the center of the mixture. Mix until just combined and dough is a little sticky.

• Transfer the dough onto a lightly floured surface and sprinkle with a little more flour. Knead dough 5-6 times and pat into a 1/2 inch-think circle.

• Using a cookie cutter (about 2 inches in diameter), cut out the biscuits. Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.

• Place biscuits on the baking sheet leaving about an inch in between.

  Brush the biscuits with some melted butter if you wish.

• Sprinkle some shredded cheddar on top.

• Bake for 15-18 minutes, until raised and golden brown.

Opinion: Very yummy would make again.

URL: https://www.willcookforsmiles.com/jalapeno-cheddar-buttermilk-biscuits/ utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=802979020_33502314_267507

3. Recipe

Ingredients:

• 1 pint cherry tomatoes

• ½ cup extra-virgin olive oil

• ½ cup slivered almonds

• 1 large clove garlic , peeled and smashed

• 1 cup packed basil leaves

• ½ cup grated Parmesan cheese

• 1 teaspoon kosher salt

Intructions:

• Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the tomatoes in a single layer, add 1 tablespoon of the olive oil, and move them around with your hands to coat the tomatoes. Roast for 20 minutes, then set aside to cool.

• While the tomatoes roast, toast your almonds. Add them to a small skillet over medium-low heat and cook, tossing occasionally until golden brown (so they toast evenly) for about 5 minutes.

• Add the toasted almonds and the garlic to a food processor and pulse until finely ground. Add the cooled roasted tomatoes (I use a slotted spoon or spatula so I don't get the roasting liquid), basil, Parmesan, and salt, and pulse well to combine, using a spatula on the sides of the food processor (this can be on the chunkier side if you prefer but I like mine pretty smooth). While the processor is running, drizzle the olive oil through the shoot until the mixture is emulsified and smooth.

Results: Went amazing with pasta.

URL Reference: https://www.foodiecrush.com/tomato-pesto/#recipe