Time to bring in those houseplants!

If you're ready to bring in any houseplants you had outside for the summer, make sure they are bug-free! First clean up any dead stems or leaves. Scrub the outside of pot with soap, a little bleach and water. Don't repot now, the plant will be stressed enough being moved into your home. Spray with insecticidal soap above and under leaves as much as possible. Leave that sit for a bit, then shower with outdoor hose if possible and let dry. Finally, if you have the space, place plants in the brightest area of your home, allowing them to readjust to lower light levels and changing temps. They might show some stress but if you can let them gradually grow accustomed to your home again, the plants should be fine. Usually growth slows way down so don't expect a burst of green.

Good luck!

Harvest time

This is the time of year when gardeners are working feverishly to preserve the garden bounty. Relish, salsa, canned tomatoes, applesauce, pickled beets and hot peppers, zucchini bread and more! Personally, I'm getting tired of zucchini but plan to make some bread or muffins with the big ones that got away. I've tried grating and freezing the overgrown fruit but it's just not the same. Here's a great recipe for using that gargantuous green monster from the garden. 3 cups grated zucchini, peeled if you prefer to hide it :) 1 c.Bisquick 1/3 c. oil 1 tsp. salt 1/2 tsp. garlic pwd or use fresh if desired 3 eggs well beaten 1 c. mozza cheese 1/4 c. parmesan cheese to sprinkle on top. Mix all ingredients together and pour into greased 8x8 pan. Sprinkle parmesan on top and bake @ 350 F for 35-45 min. Delicious served with fried potatoes. Posted by Lorraine