We’ve been busy here at Strathma!
If you have been keeping up to date with our social media, you may know that the Ed Team started a small garden patch in the back alley. Well, I’m here with an update!
The garden has been doing remarkably well. I was quite worried that the heatwave we experienced in July would have an irreversible impact on some of the plants—fortunately, they held strong and persevered. The peas had taken the hardest hit, with most of the plants looking burnt. However, over the last few weeks, they have recovered nicely and have even started to flower and produce peas.
The tomatoes have been doing amazing and have also started to produce fruit. However, they have required a bit more attention than the other plants. We are growing mainly indeterminate varieties that require frequent pruning for the plant to focus its energy on fruit production.
One challenge I’m currently facing is with the cabbage. Cabbage worms have appeared and are determined to stay. I did create a homemade deterrent made from dish soap, oil, salt, water and cayenne pepper. Unfortunately, I think I was too late when it came to spraying, and these little green enemies emerged. I spent part of the day picking off cabbage worms, spraying the cabbages with my homemade solution, and covering the cabbages to prevent any other Cabbage White Butterflies from laying their eggs. If you have any recommendations for how to get rid of these pesky insects, please leave a comment below!
We've been able to harvest quite a few zucchinis as well! We've gathered so many different sizes and lengths, all of which allow us to be creative when cooking. Listed below is a savoury and sweet option when cooking/baking with zucchini. If you try one of the recipes, let us know how it turns out!
~Adele
Zucchini Fritters Recipe
By Ella Mortemore from the Our Favourite Recipes Cookbook, by Strathcona County Retired Teachers' Association
- 2 eggs
-1 cup Zucchini, finely grated
-1 medium potato
-2 tbsp. flour
-Salt and pepper to taste
-2 tbsp. butter
-1 tbsp. oil
Beat the eggs. Press excess juice out of zucchini in a strainer over a bowl n a tea towel or in a salad spinner. Combine zucchini and eggs, and mix in the flour, salt and pepper.
In a medium frying pan, melt butter and oil together. Divide the zucchini mixture into three or four, and spoon into the pan, forming pancakes. Fry over medium heat until crisp and golden, about 3 minutes on each side. Best Served ASAP.
Zucchini Cake Recipe
By Unknown, handwritten into the Bremner Friendship Club Cookbook 1976
-3 large eggs
-1 cup vegetable oil
-1 1/2 cups sugar
-2 cups zucchini
-2 tbs. vanilla
-2 cups flour
-1/4 tsp baking powder
-2 tsp baking soda
-3 tsp cinnamon (heaping)
-1 tsp salt
-1 cup raisins
-1 cup nuts
Beat eggs well and add sugar, oil & zucchini and vanilla to egg mixture until zucchini is smooth. Stir flour, salt, baking powered, baking soda, and cinnamon. Fold into egg mixture and stir in raisins and nuts. Bake at 350 - 375°F until an inserted toothpick comes out clean.