HOW DOES YOUR GARDEN GROW?

HOLY ZUCCHINI


 

 

The Pleasanton Express has loved seeing newbie and experienced gardeners’ photos during the last few weeks. We want to see more! We are starting a contest, “How does your garden grow?” We want to see photos of your freshly grown tomatoes, crispy cucumbers and ears of sweet corn from your home gardens.

Send us your photos of your vegetable or flower garden and you could win a prize worth $25-$50 from local merchants plus bragging rights and a photo in the Pleasanton Express. We welcome all types of photos. Get creative. Closeups of your veggies and flowers, photos of kids working in the garden, the biggest watermelon, the craziest shaped tomato, the longest squash, the beauty of your garden design …

Tell us a little about your produce or flowers – what are you growing, how long have you gardened and who in your family helps.

We also are looking for the best summer garden recipes. These can be old family favorites or a new one you just created. Send us your recipe along with a photo of it to be featured in the Pleasanton Express. The best summer recipe will win a $50 gift card.

3-year-old Aaron Castellano showing off some of the zucchini and squash from their garden. COURTESY PHOTO

3-year-old Aaron Castellano showing off some of the zucchini and squash from their garden. COURTESY PHOTO

Submit photos to agnews@pleasantonexpress.com. Select entries will be featured weekly in the Pleasanton Express on the front page of our Farm & Ranch pages. The contest ends August 9.

Zucchini Bake • 2 cups grated zucchini • 1/2 cup cheddar cheese • 2 eggs • 1/4 teaspoon salt • 1 cup of Bisquick

Mix well in a bowl, pour into a 9×9 dish and bake at 350 until golden brown.

Thank you,

Bettie Seiffert

Pickles and Pickled Okra

To make the pickling liquid, you will need:

• 4 cups vinegar (50 grain or 5%)

• 8 cups water

• 1/2 cup canning salt or kosher salt

Pour everything into a large pot and boil until the salt is dissolved, make sure it stays quite warm. Keep on the stove while you fill your jars with the cucmbers and okra. This amount usually fills 6+ quart size wide mouth jars.

The Just Family grew Pickling Cucumbers and Crimson Spineless Okra at their home in Jourdanton. LONI JUST | PLEASANTON EXPRESS

The Just Family grew Pickling Cucumbers and Crimson Spineless Okra at their home in Jourdanton. LONI JUST | PLEASANTON EXPRESS

Per quart of pickles or per pint of okra you will need:

• 1 tablespoon sliced
garlic
• 1/2 teaspoon colored
whole peppercorns
• 2 Arbol peppers (We
get the packages of the
dried Fiesta Brand at
H-E-B.)
• 3-4 dill sprigs (We grow
our own, but you can
also get it at H-E-B in
the fresh herbs section.)

• Cucumbers or okra,
stuff as much as you
can into each jar. You
can make whole pickles, sliced or halves. We
made about 9 quarts of
pickles with 10 lbs. of
cucumbers.

Now that your jars are stuffed with the cucumbers or okra and all the extra yumminess, it’s time to fill them with the pickling liquid. Leave about 1/4” of room at the top of the jar. Now just put the jars in your boiling canning pot and let them boil about 10 minutes. After they’re done, set them on a towel on the counter overnight to cool completely. We let ours sit in the pantry about 4-5 weeks and then we start eating them.

 

 

You can adjust everything to your liking. We like spicy and flavorful and these are perfect for us.

Hope y’all enjoy these as much as we do!

Thank you,

Loni Just

Pickles and pickled okra after coming out of the canning bath. LONI JUST | PLEASANTON EXPRESS

Pickles and pickled okra after coming out of the canning bath. LONI JUST | PLEASANTON EXPRESS

Drum roll please, hallelujah, they are ready to enjoy!

Drum roll please, hallelujah, they are ready to enjoy!

LONI JUST | PLEASANTON EXPRESS

LONI JUST | PLEASANTON EXPRESS

The Mini Rankin Ranch, owned by Jeff Rankin and Misty Yarbrough, with their first garden at their new place in Jourdanton. They are currently growing: squash, zucchini, green beans, okra, cherry tomatoes, pear apple tomatoes, bell peppers, jalapeños and a variety of herbs and spices. It’s a family operation that even includes the fur babies getting neck deep in the garden activities and loving it. COURTESY PHOTO

The Mini Rankin Ranch, owned by Jeff Rankin and Misty Yarbrough, with their first garden at their new place in Jourdanton. They are currently growing: squash, zucchini, green beans, okra, cherry tomatoes, pear apple tomatoes, bell peppers, jalapeños and a variety of herbs and spices. It’s a family operation that even includes the fur babies getting neck deep in the garden activities and loving it. COURTESY PHOTO

Toby Tijerina, helping hauling a load of butternut squash, he loves working in the garden. Parents are Amos Tijerina and Angelina Garcia where they happily reside in Charlotte. COURTESY PHOTO

Toby Tijerina, helping hauling a load of butternut squash, he loves working in the garden. Parents are Amos Tijerina and Angelina Garcia where they happily reside in Charlotte. COURTESY PHOTO

Rhylynn Rae, 3-year-old granddaughter of Ray Rodriguez from El Castillo Restaurant in Pleasanton. She loves helping her grandpa pick the veggies from his garden! COURTESY PHOTO

Rhylynn Rae, 3-year-old granddaughter of Ray Rodriguez from El Castillo Restaurant in Pleasanton. She loves helping her grandpa pick the veggies from his garden! COURTESY PHOTO

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