In the summertime, when the weather is hot, heat-loving annuals will dazzle your gardens with vibrant colors. They are sun-bathing beauties of any garden. With so many different flower forms, colors, sizes and foliage shapes, every gardener will have a dozen of two favorite annuals blooming in the garden to brag about.

Versatility is their name; garden pizzazz is your gain. Annuals make themselves at home in your garden beds, intermingled with your trees and shrubs, patio containers, window boxes and / or hanging baskets. Some annuals are groundcovers, some are perfect for the “middle marvelous” group, and of course some will stand “tall and sassy” in the rear of the garden bed.

For a huge colorful impact, plant in swath or waves. For example, many people planted their gardens in red, white and blue for July 4th. Perhaps they used 6 packs of blue lobelia in the front row, zinnias (red of curse) in the next row, and in the back, lots and lots of white cosmos. The same concept applies to other color schemes.

Plant your annuals using Bumper Crop amendment. Most of these annuals need regular water. Fertilize with Dr. Earth Life Fertilizer to encourage continuous blooms. Also, to keep your annuals blooming all summer long, deadhead (which means pluck off the spent flowers). This will keep the plant from thinking that it is time to spend all of its energy developing seeds for the next season. Remember that annuals are plants that grow and bloom within one season.

Whatever your garden style or colors, we have annuals for you! Hurry in and pick your favorites. Get them in your gardens for a spectacular summer flower color show!

Click here to view sample pictures of annuals.

By Randall Barnes

Ok, now your summer vegetables have been growing, here are some tips about when to harvest and recipes to further enjoy your summer harvest.

Cucumbers: Check daily and harvest early (if harvesting for pickling, even earlier). Timing and length will vary with variety. The fruits should be firm and smooth. Over-ripe cucumbers can be very bitter or pithy, even before they start to turn yellow.

Tomato, Cucumber and Red Onion Salad with Mint
Preparation time: 10 minutes
Number of servings: 6
Cups of fruits and vegetables per person: 1.0

Ingredients:
2 large cucumbers, halved lengthwise, seeded and sliced
1/3 cup red wine vinegar
1 Tbsp white sugar
1 tsp salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh mint leaves
1 Tbsp olive oil

Directions:

In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally. Add tomatoes, onion, mint and oil to cucumbers and toss to blend.

Cool Herbed Cucumber Soup
Preparation time: 4 hours, 30 minutes
Number of servings: 6
Cups of fruits and vegetables per person: 1.0

Ingredients:
Cooking spray
1 cup chopped onion
6 medium cucumbers, peeled seeded, chopped
3 Tbsp flour
4 cups low sodium vegetable stock
1 tsp dried mint
1/2 cup fat free half and half
1 tsp paprika (garnish)
6 cucumber slices, thinly sliced (garnish)

Directions:

Spray large saucepan with cooking spray; heat over medium heat and sauté onion until hot and translucent, adding cucumbers and flour, cooking 5-7 minutes. Add vegetable stock and mint to saucepan, bringing to boil. Reduce heat to simmer, covered, for 10 minutes. Cool 10 minutes and process soup in food processor blender until smooth; stir in half and half. Refrigerate until chilled, about 4 hours. Pour soup into bowls; sprinkle with paprika and top with cucumber slice.

Winter Squashes: Color is good indicator of winter squash maturity. When the squash turns the color it is supposed to be, cut from the vine. The hard skin of a winter squash protects the flesh and allows it to be stored longer than summer squash. It does not require refrigeration and can be kept in a cool, dark place for a month or more, depending on the variety.

Baked Buttercup Squash
Preparation time: 50 minutes
Number of servings: 2
Cups of fruits and vegetables per person: 0.5

Ingredients:
1 buttercup squash (approximately 2 lbs)
1 Tbsp brown sugar
1 tsp butter
Salt and pepper

Directions:

Cut squash in half and remove seeds. Place in baking dish cut side down in about

1 inch of water. Bake at 350ºF for 40 minutes or until tender. Remove from oven, and fill each cavity with brown sugar, butter, and salt and pepper to taste. Continue to bake for 10 minutes.

Variation: substitute other varieties of squash such as acorn squash or Hubbard squash.

Spicy Apple-Filled Squash
Preparation time: 45 minutes
Number of servings: 4
Cups of fruits and vegetables per person: 0.5

Ingredients:

1 acorn squash (about 1 lb)
1 golden delicious apple, peeled, cored and sliced
2 tsp reduced-fat margarine, melted
2 tsp brown sugar
1/8 tsp cinnamon
1/8 tsp nutmeg
Dash of ground cloves

Directions:

Heat oven to 350ºF. Grease a 1-quart baking dish. Halve squash and remove seeds; cut into quarters. Place quarters, skin side up, in dish and cover; bake 30 minutes. Meanwhile, in medium bowl, combine apple, margarine, brown sugar, cinnamon, nutmeg, and cloves. Turn cut sides of acorn squash up; top with apple mixture. Cover and bake 30 minutes longer or until apples are tender. Variations: Quick microwave version. Halve and seed squash; cut into quarters. Arrange quarters, cut side up, in microwave-safe baking dish. Microwave on high (100 percent) 6 to 7 minutes, rotating squash halfway through cooking time. Top squash with apple mixture, cover with vented plastic wrap and microwave on high 4 to 5 minutes or until apples are tender.

Butternut and Ginger Soup
Preparation time: 1 hour
Number of servings: 6
Cups of fruits and vegetables per person: 1.0

Ingredients:
1 tsp mild olive oil
1-1/2 cups chopped onion
3 cloves garlic, crushed
2 tsp chopped fresh ginger
1-1/2 lbs (6 cups) peeled raw butternut or other winter squash
1/2 lb (1 cup) new potatoes, peeled and chopped
1 cup unsweetened 100% apple juice
3 cups water
1/2 cup skim milk
1/2 tsp salt

Garnish:
1/2 cup chopped Granny Smith apple
2 Tbsp chopped parsley

Directions:

Heat the oil in a high-sided skillet or large saucepan on medium high. Sauté the onions 3 minutes or until tender. Add the garlic and ginger and cook 1 minute longer. Add the squash, potatoes, 100% apple juice, and water or broth. Bring to a boil. Reduce the heat and simmer 35 to 40 minutes or until very soft. Puree in a blender or processor, in batches, until smooth. Pour back into the pan and stir in the milk and salt. Reheat and serve topped with chopped apple and parsley.

These recipes are from the website for the Centers for Disease Control and Prevention. You can get the nutritional facts and diabetic exchange information from the website for each recipe. The website is http://apps.nccd.cdc.gov/dnparecipe/recipesearch.aspx

The Centers for Disease Control and Prevention (CDC) and Produce for Better Health Foundation (PBH) are leading this initiative and are in partnership with other health organizations. The goal is to achieve increased daily consumption of fruits and vegetables.

For more information on the Fruits and Veggies — More Matters health initiative, brand and logo, please visit PBH at: www.fruitsandveggiesmorematters.org. You will also find activities and tips for getting children involved as well as more recipes.

You squish them and flick them, yet still they keep coming back. What is it with all these ants?

Knowing the type of ant pest you're dealing with will help you decide if you want to continue to allow these insects to thrive in your landscaping or not. As ants typically collect pieces of dead, or almost dead, insects, and loose or old vegetation, they might be more beneficial than you think.

On the other hand, fire ants and other species will bite when they feel threatened. The bite of biting ants is very painful, and can be a great danger to those who are allergic. Not as serious, but still a nuisance, some species will farm aphids on your plants, as the aphid secretes a sugary liquid called honeydew that ants crave.

Killing ants is not difficult if the proper method is used. As ants breathe oxygen through tiny passages in their exoskeleton, a product containing boric acid, such as Terro Ant Bait Stations can be used to clog these holes and suffocate the ant. It may take a few days but this method is very effective and safe.

Do not squash ants unless you wish to attract them, as the scent released when they die will attract other ants to come and take them back to the colony as food.

Last Week's Question: How many orchid seeds does it take to weigh one gram?

Prize Winner: Lenae Corcoran wins a $10 Orchard Nursery gift certificate! Stay tuned for another trivia question next week!