Saturday, July 23, 2011
The heat is on
I have even accepted the switching on of the air conditioner by mid-afternoon, which I otherwise try to keep off because in reality I need a de-humidifier because I only complain about the cold.
Not all things are suffering from the wilting exposure rather they are thriving and reveling in this intensity. My jalapeno do not seem to be happier, sending out flowers and the fruits that have spent time dangling from their branches seem grow in front of my eyes. For me the glee is trapped within – with their increasing potency. A few weeks ago they were more like bonsai bell peppers but as of today, I can feel the burn. Not everything that is responding to is matching its heat intensity. Mother Nature is also offering moments that are prefect coolants. There are watermelons galore swelling and crowding out anything that is in its way. Clearly, the hotter and sunny it is the more watermelon take-up residence in the garden. The basil is growing tall and bushy, and is requiring a daily deadheading in order not to start seed collecting too early. I have had to take to offering gifts if basil bouquets to anyone who shows to least amount of interest. I have learned a thing or two about cucumbers as well this year. Never be taken in by its innocence as a seedling. It trellises out and about bowling over anything in it way creating a carpet of broad pointed leaves hiding quickly enlarging fruits. And, prolific is an understatement for my batch.
Given me about two good rains a week to help replenish the well, otherwise let it shine.
Cucumber Granita – yields approx. 1-1/2 quarts
3-pound cucumber – peeled and seeds discarded
1-cup raw, organic sugar
1/4-cup fresh lemon juice
1/4-cup lemon balm leaves
Roughly chop the cucumbers.
In a 1-quart saucepan place the cucumbers, sugar and one-cup of water,
Place the cucumber mixture, lemon juice and lemon balm into a blender. Process until completely smooth.
Serve scraping the granita into individual glasses.