Tag Archives: Raspberries

The veggies are in

For the most part the vegetables are in. I had planned on getting more done this weekend but I do tend to plan more than I can accomplish. I had to work with the tiller a bit to get it to start. It had some old gas in it from last year. Last spring some time I tried using it and I couldn’t keep it running. I was about done at the time so I didn’t fool with it then. The plan was to take it in and have it looked at before this season. Well the time got away from me and the cars took all the extra money I had sooooo it was up to me. I ended up emptying out the old gas by removing the line from the carb and draining it from the tank. I put some fresh gas in but as I suspected it didn’t start. There was still some old stuff in the lines. I took the air filter off and put a little bit of new gas in directly in the carb and she fired right up. After a warm up and some wd40 in the linkage we were good to go.

I only tilled half the area I usually do. I just don’t have time to keep up with so much and rather than plant it and let it go I will just keep those areas mowed for this season. Today I planted 16 tomato plants – 6 Mr Stripey, 7 Big Beef and 6 Jetsetter. I still have some more BB and a few Celebrity that will need to go in. I am holding them back to see what the deer leave me. I may need those as replacements. I also planted 4 hills of watermelon, some little round guy not sure of the name, a couple of hills of zucchini and 4 rows of flour corn. I picked it up from the Native Seed Search and it is called Tohono O’odham. It is a 60 day flour corn from the south west. Since June and July tend to be dryer here I decided to plant it now. It is supposed to be more drought tolerant than many other varieties. The plan is to plant some beans with the corn once it gets up a little bit. Since I didn’t plant THAT much I may end up hand pollinating.

Yesterday we mowed the lawn and I mowed over about 200 raspberry plants to get my two beds back in shape. I hated to do it but I had offered them to several people and nobody was interested. They would take over the back half of the property if I didn’t keep them in check.

The image above is an Indigo Doll iris that had fallen over onto the Coreopsis next to it. She is pretty. Can you see the little visitor on the right?

The weather station that I put up last week is now connected to the computer and the data is being transmitted to the net. It took some fiddling but it’s all good now. I was doing the transmission from the outdoor unit to the base unit in the house wirelessly but they would lose each other occasionally which would result in a temp reading of 177F. It has been warm the last couple of days but nowhere near that warm. Once I connected them via some outdoor telephone wire there hasn’t been any bad data. Burying the cable was easy enough. I used an edger to cut the slit and a skinny piece of wood to push the cable down into the ground. It didn’t have to go down far just far enough to be out of the way. If you are interested, the page the station transmits to is located at the Weather Underground.

Harvests and THE best Chocolate Raspberry Brownies on the Planet.

Looking on the counter I see today’s haul. A dozen or so jalepenos for hot poppers, a quart of raspberries, a handfull each of blackberries and strawberries, a couple of zucchini and a few green tomatoes for frying.

The Weatherbug calls for the possibility of rain today. I’ve known about this for a couple of days but I’m not buying into it. There have been promises of water before and here we sit not a drop. Just a few miles either north or south of us seem to get it but often it misses us. So… I am watering anyway. Not a lot, just an inch or so to soften the soil a bit. It is so hard in some spots now any rain would just run off anyway. I can almost hear a distinct ‘ahhhhh’ coming from the garden as I turn on the water.

I am putting the propagation bench (see the archives) to good use. A coworker gave me some rose cuttings last week from her miniature rose bush. I have 5 in cups on the bench. Another 5 black knight butterfly bush cuttings are also trying to root. I also have some basil that never made it to the garden growing in cups. It actually looks much better than the stuff outside. I’ve been harvesting it along. I got enough day before yesterday for a pasta salad that I love. mmm.

On to the brownies…

I picked this recipe up from the net. I made a batch with a couple of minor modifications and OMG it is THE best brownie I’ve ever had (if I do say so myself 😉 ).
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Chocolate Raspberry Squares Recipe by Robert Rothschild Farm

1/2 cup Butter, unsalted
2 oz. Chocolate, unsweetened
1/2 tsp. Instant coffee
3/4 cup Sugar
1 Egg
1 1/2 tsp. Vanilla
1/2 cup Flour
1 cup Fresh raspberries
1/2 cup Walnuts, toasted and coarsely chopped
1 Tbsp. Flour
6 Tbsp. Flour
3 Tbsp. Butter, unsalted, melted
Garnish Robert Rothschild Red Raspberry Gourmet Sauce and fresh raspberries
3 Tbsp. Cocoa powder
1 tsp. Vanilla
2 Eggs
3/4 cup Brown sugar

Preheat oven to 350 degrees F.

For brownie layer: Combine 1/4 cup butter, chocolate and coffee in a small sauce pan and melt over low heat. Cook and reserve. In electric mixer bowl, add the remaining 1/4 cup butter and sugar. Beat to combine. Add the egg and vanilla and continue to beat just until incorporated. Add the melted chocolate and flour. Pour batter in a greased 9 inch square baking dish. Bake for 12 minutes.

For raspberry layer: In a small bowl, combine the fresh raspberries, walnuts and flour.

For top layer: Combine brown sugar, flour, cocoa, vanilla, eggs and melted butter in a small bowl. Reserve.
Remove brownie layer from oven and distribute the raspberries and walnuts over the top. Drizzle the top layer over raspberries. Return to oven and bake another 20-30 minutes.

To serve, spoon some Red Raspberry Gourmet Sauce on a dessert plate, place a raspberry square on top of sauce and garnish with fresh raspberries.

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When I made them I left out the coffee and raspberry sauce, substituted almonds for walnuts (didn’t have any walnuts) and probably used about 1 1/2 cups of fresh (just picked) raspberries. They turned out very moist and you could really taste the raspberries. I think they were even better the second day. This recipe is a keeper.