105-Degree July Days

We are going on our third day over 100 and the earth is cracking where it was spongy and flooding only a few weeks ago.

Gardening now is watering.

The fall crops seeds I put into seed starting mix ten days ago have not germinated. Either they are sitting there in heat dormancy or they can feel the heat and are saying no thanks to the possibility of coming up out of the soil.

A few Kurbis and almost all of the cute fall marigolds came up and look pretty good right now in their pots.

The Jefferson Monticello site describes these Tagetes patula 'Striped' marigolds, "Curtis' Botanical Magazine is a popular London periodical that, beginning in 1787, has illustrated the latest in floral fashions. A handsome form of Striped French Marigold was illustrated in a 1791 issue. French marigolds are the easiest of flowers to grow. Sow the seeds in a well prepared, sunny site after the last spring frost date. The plants will grow to three feet in height and create a dazzling display until the first frost in the fall."

If the bugs, weather and mildew don't get them we could have a wonderful display for Sept, Oct and Nov.

Today I added raspberries to that home made apple pectin in yesterday's blog. It took some tweaking but it turned into a remarkable jam.

I'm searching for ways to preserve the garlic harvest and found this recipe in Barbara Kafka Microwave Gourmet Healthstyle Cookbook
Garlic to Go
Put two-thirds cup peeled garlic cloves and three-fourths cup water in a microwave safe bowl and cover. Cook 8-minutes.
Transfer to a blender and add one-fourth cup olive oil, one-half teaspoon salt and pepper.
Blend until smooth. Refrigerate or freeze.

Have you ever tried anything like it? Do you have any ideas for making our home grown garlic stay viable for winter use?


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