GardenSpotlight

Stuffed Mediterranean Squash ­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­ 8    Mediterranean Squash or zucchini (ends trimmed each approx. 6 long about 3 pounds) 12 ozs ground lamb 3/4 cup brown rice (instant) 1-3/4 tsps marjoram (dried, divided) 1-1/4 tsps ground cumin (divided) 1-1/4 tsps mint (dried, divided) 1/4 tsp ground allspice (divided) 1/4 tsp salt 1 pinch cayenne pepper 28 ozs tomato sauce (preferably chunky) 1 Preheat oven to 350ºF. 2 Hollow out each zucchini using a zucchini / apple corer or small, flexible paring knife, leaving 1/8-inch-thick walls. 3 Combine lamb, rice, 1 1/4 teaspoons marjoram, 3/4 teaspoon cumin, 1/2 teaspoon mint, 1/8 teaspoon allspice, salt and cayenne in a medium bowl. Loosely stuff each zucchini with the lamb mixture. Place the stuffed zucchini in a 9-by-13-inch baking pan. 4 Combine tomato sauce with the remaining 1/2 teaspoon marjoram, 1/2 teaspoon cumin, 3/4 teaspoon mint and

I wanted to bring up the subject again of USDA Hardiness Zones since it is now planting season and the article garnered much attention the last time I posted it.  We definitely have had a mild winter, and a very dry one at that.  I heard yesterday that even with the recent rains, we are still about an inch to an inch and a half short of necessary rainfall for this time of year.  Here in our area, we can expect frost up through the third week of May or so.  We can never be sure what Mother Nature will hit us with.  In 2008 and 2009 both, we were hit with damaging rain and hail in June, the same day both years. Without further delay, here is the article I posted previously: There seems to be confusion at times among some gardeners as to the definition of perennials and annuals. For those of you that this applies to, this posting is for you! J The definition of “perennial,” simply put, is a plant that continues to grow in your garden year after year. The simple definition of