The sun will rise this morning at 5:48 , and set 16 hours 12 minutes later at 9:59 this evening. It will drop 12° below the horizon tonight—almost astronomical twilight.
It’s mostly been in the 70’s or high 60’s, with nighttime lows still well above freezing. We’ve had a little more rain, but mostly it’s just been occasional showers, and the forecast for next week is more of the same.
Sharon came by Thursday. She helped me with the chickweed and gave the herbs and mints a much-needed haircut. Some of the herbs, such as the pineapple sage and the parsley, were shading out the others. The trimmings will go to people who can use them – I use fresh herbs, but not that many! She also helped trim the lower leaves on the zucchini, finding a 7 ½ pounder that I took to the food bank Friday. I took a photo with my iPhone, but I can’t seem to get it to import*, so another quilt from the quilt show will have to do for today.
*Turned out to be the USB daisy chain. Here it is.
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Yup, I get those occasionally when I forget to look under the leaves – I’d call it a marrow at that point!
I meant to comment on all your lovely herbs when you posted about them earlier, but I got so behind with my blogging, due partly to writing a new book, so I’ll just say “the pictures looked fantastic, and my boys will have your herbs any day!” They do well enough on my five kinds of mint and three kinds of lavender – so much that they’re turning their noses up at the oregano and sage. Not the thyme, though 🙂
Well, the food bank seemed glad to get it. The guy that took it cradled it like a bay and said, “Zuchini bread!” I like them a good deal smaller.
Oooh, zucchini bread – great idea! Yes I prefer them no more than six inches and so I can get my finger and thumb round them 🙂 I have two coming to perfection right now!
I’ll go to ten inches, but they grow so fast in our long days that’s still tender and not seedy. At the size of that monster they’re only good for zucchini boats — seeds scooped out and flesh mixed with riccotta and spinach (or whatever your favorite is) and piled into the seed cavity before baking.
That is a huge zucchini!!! It puts the zucchini I have in the fridge to shame. lol
Too big to do much with.
Humongous zuke! I like to take the big ones, scoop out the seeds and the soft tissue surrounding them. Then I cut it in chunks and grind it in a small food processor. Then I bake yeast zucchini bread. It’s sweet without adding a lot of sugar. It’s wonderful with a swirl of cinnamon added.
Interesting post, Sue Ann. Thanks for posting these. I should visit more often.
I normally run local weather on Mondays, quote contexts on Wednesdays (quotes are daily on facebook and twitter) Jarn’s Journal Friday, Science Fiction Romance Brigade excerpts Saturday and Weekend Writing Warriors/Snippet Sunday on Sunday. All live at midnight Alaska time (4 am Eastern.) Tuesday and Thursdays sometimes.