Be Water Wise

We are having a mini heat wave here in PA, with temperatures in the high 90’s! Many of you know that I’m a Master Gardener Alumni through Penn State, so I want to share some watering tips with the gardeners out there.

Summegardenr means that our landscape is up against incredible odds for available water: drought, excessive heat and plant competition.
Here are some tips to help your plants win the battle for water. Your plants will thank you for it!

Avoid using soft water. Water softeners add salts which accumulate in the soil and obstruct water retention.

When you water your plants, get as close to the roots as possible. Invest in a water wand extension to save on bending. If you use drip-irrigation or soaker hoses, make sure the hoses are close enough to plants for proper use.  Also check faucets, hoses and connections

for leaks and replace as needed.

  • When you water is as important as how you water. Plants receive a deeper soaking from morning watering because the ground is cooler and there is less evaporation.
  • Mulching plants is a great way to retain water. Mulch also helps by regulating soil temperature and discouraging weeds.
  • Weeds compete for precious moisture and nutrients in a garden. Crowd weeds out by planting your plants as close together as you can, minding recommended distance. Pull existing weeds as soon as possible.
  • Consider paths made of mulch, crushed stone, or stepping stones instead of concrete to allow water to permeate the soil and raise the groundwater level.
  • Redirect rain spouts to barrels, or onto gardens, beneath trees and shrubs, or onto yards.

Houseplants:

  • If your home is on the dry side, consider a humidifier or place plants in a tray atop a single level of pebbles. Fill the tray with water. As the water evaporates it raises the humidity. Grouping plants also contains water released as they transpire.
  • If your home is damp and you use a dehumidifier, remember to save the water for your houseplants and outside container plants.

Take control when it comes to watering your yard and garden. Water is a precious resource and not only the lifeblood of our garden, but of all living things.

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Vegetable Stromboli


The debate is always hot about the difference between calzones and strombolis. Some say that stombolis have the sauce on the inside. Others say that strombolis don’t have ricotta (or does it?). Does it matter what shape or size? All I know is that whatever you call it, it is worth making homemade!

1 lb pizza dough
1/2 cups ricotta cheese, use low or nonfat if available
1/2 cup Mozzarella Cheese, shredded
1/4 cup green bell pepper seeded and sliced
1/4 cup red bell pepper seeded and sliced
1/4 cup red onion, pared, thinly sliced
1/4 cup mushrooms sliced
12 cups broccoli florets, cut into small pieces
1 cup Pizza Sauce

1. Roll out dough to 1/4-inch thickness. Cut into 4 rectangles approximately 4×8 inches each. Save extra dough for garlic knots or stuffed dough bites (I’ll post these recipes separately).

2. Divide veggies between the 4 pockets.

3. Add dollops of ricotta and sprinkle with mozzarella.

4. Fold dough sides up and pinch together. Fold end flaps up and pinch to hold. (I know, it is a lot of pinching, but the dough doesn’t feel it, really!)

5. Transfer to parchment lined baking sheet. Cut a few slits in the top to let steam escape. Bake at 450 degrees in center of oven for about 20 minutes and tops are golden brown. Test for doneness by giving the top a rap with your knuckle. It should give a slight thud sound. This is NOT food abuse! 🙂

6. Serve with warm pizza sauce on top or on the side! Enjoy!

Servings: 4

Oven Temperature: 450°F

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts
Nutrition (per serving): 452 calories, 100 calories from fat, 11.6g total fat, 20.1mg cholesterol, 606.7mg sodium, 1164.1mg potassium, 69.5g carbohydrates, <1g fiber, <1g sugar, 22.3g protein, 7409.3IU vitamin a, 221.5mg vitamin c.

Recipe Type: Brunch, Main Dish, Vegetables, Vegetarian

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Peachy Baked Chicken

I love fruit and meat together. With the right spices, the flavor sings! I use allspice here to compliment the brown sugar and OJ. Add a dash of red pepper flakes to give it a little more zing if you like!

1 lb Chicken breasts — boned and skinned (4 ounces each)
1/2 cup brown sugar firmly packed
1 cup peaches, pitted and thinly sliced
1/2 cup orange juice
1 Tbsp allspice
1 tsp allspice
Cooking spray, as needed

1. Spray baking dish with cooking spray. Arrange breasts in single layer.

2. Sprinkle with 1 Tablespoon allspice the 1/4 cup brown sugar.

3. Pour orange juice around the outside of breasts.

4. Cover with foil and bake at 350 for 20 minutes.

5. Add peaches the rest of the brown sugar and sprinkle with 1 teaspoon allspice. Cover and bake an additional 15 to 20 minutes until internal temperature is 165 and juices run clear.

Servings: 4

Oven Temperature: 350°F

Nutrition Facts
Nutrition (per serving): 160 calories, 7 calories from fat, <1g total fat, 11.4mg cholesterol, 30.1mg sodium, 265.6mg potassium, 35.7g carbohydrates, 1.1g fiber, 32.9g sugar, 4.5g protein, 216.5IU vitamin a, 19.3mg vitamin c.

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BBQ Shrimp Po-Boy

BBQ Shrimp Po-Boy

This quick and easy sandwich will keep you coming back for more! Personalize your meal by choosing your favorite sauce!

1 lb shrimp (21 to 25), peeled and deveined
1/2 cup barbeque sauce
4 Buns (6-inches each)
4 Tomato slices
1/2 cup lettuce shredded

1. Steam shrimp for about 5 minutes until pink and opaque. Add cooked shrimp to sauce and thoroughly heat. Set aside.

2. Assemble sandwiches, lettuce, tomato then top with BBQ shrimp and extra sauce if desired. Serve with your favorite sides.

Servings: 4

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

Nutrition Facts
Nutrition (per serving): 273 calories, 30 calories from fat, 3.4g total fat, 142.9mg cholesterol, 1121.2mg sodium, 567.4mg potassium, 39.1g carbohydrates, 2.8g fiber, 14.4g sugar, 20.8g protein, 1921.5IU vitamin a, 19.4mg vitamin c.

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