Raintree Village June 2018

June Recipes & Garden Tips
You could make these on
National Eat Your Vegetables Day June 17 th !
Zucchini Tots
Loaded with zucchini and carrots, these
tots do not even taste healthy! It’s the perfect
way to sneak in veggies, and it’s just so
good!
INGREDIENTS:
2 zucchini, shredded
1 teaspoon salt
2 carrots, peeled and shredded
1/2 cup Panko*
2 large eggs
1/4 cup shredded cheddar cheese
2 tablespoons freshly grated Parmesan
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of cajun seasoning
Kosher salt and freshly ground black
pepper, to taste
2 tablespoons chopped fresh parsley
leaves
Directions:
Preheat oven to 400 degrees F. Lightly oil
a baking sheet or coat with nonstick spray.
Place grated zucchini in a colander over
the sink. Add salt and gently toss to combine;
let sit for 10 minutes. Using a clean
dish towel or cheese cloth, drain zucchini
completely, removing as much water as
possible. Transfer zucchini to a large bowl.
Stir in carrots, Panko, eggs, cheeses, basil,
oregano, garlic powder, onion powder
and cajun seasoning; season with salt and
pepper, to taste. Form zucchini into tots
and place onto the prepared baking sheet.
Place into oven and bake until golden
brown and crisp, about 16-18 minutes,
flipping during the last 10 minutes of
cooking time.
Serve immediately, garnished with
parsley, if desired.*
*TO FREEZE: Transfer cooled tater tots
to an airtight container. Freeze up to 1
month. To bake, preheat oven to 400 degrees
F and bake until heated through,
about 15-17 minutes.
This delicious recipe brought to you
https://damndelicious.net/2015/08/08/
zucchini-tots/
Roasted Vegetables
INGREDIENTS:
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
DIRECTIONS:
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell
peppers, sweet potato and Yukon Gold potatoes.
Separate the red onion quarters into
pieces and add them to the mixture.
In a small bowl, stir together thyme, rosemary,
olive oil, vinegar, salt and pepper. Toss
with vegetables until they are coated. Spread
evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated
oven, stirring every 10 minutes or until vegetables
are cooked through and browned.
http://allrecipes.com/
Pralines
You could make this on
National Pralines Day June 24 th !
INGREDIENTS:
1 1/2 cups toasted pecans
1 1/2 cups white sugar
3/8 cup butter
3/4 cup brown sugar
1/2 cup milk
1 teaspoon vanilla extract
DIRECTIONS:
Line a baking sheet with aluminum foil. In
large saucepan over medium heat, combine
pecans, sugar, butter, brown sugar, milk and
vanilla. Heat to between 234 and 240 degrees F
(112 to 116 degrees C) or until a small amount
of syrup dropped into cold water forms a soft
ball that flattens when removed from the
water and placed on a flat surface. Drop by
spoonfuls onto prepared baking sheet.
Let cool completely.
http://allrecipes.com/
GARDEN TIPS
Lawns
• Apply iron sulfate or chelete to
St. Augustine grass lawns.
• Mow St. Augustine to a 2-inch height now
to protect roots from the sun. Never cut
off more than a third of the leaf.
• Continue treatment of lawns for chinch
bug. As the temperature hits 80 degrees,
chinch bugs begin to reproduce in the
hottest and driest part of the lawn, usually
next to cement. Use diazinon or dursban
granules.
Flowers
• Overwatered hibiscus, purslane and
bougainvillea won’t bloom.
• Keep flowers pinched off of coleus and
caladiums to encourage more of
the beautiful foliage.
• Plants to set: Acalpha, Ageratum, Alter
nathera, Aspidistra, Artemisia, Balsam,
Begonia, Chrysanthemum, Cockscomb,
Coleus, Croton, Dusty Miller, Feverfew,
Gaillardia, Geranium, Marigold, Petunia,
Pinks, Portulaca, Salvia-red, Shrimp Plant,
Torenia, Verbena and Vinca.
Vegetables
• A strong blast of water in the morning rids
plants of most bugs for the rest of the day.
• Vegetables to plant: Cantaloupe, Sweet
Corn, Cucumber, Eggplant sets, Okra,
Black Peas, Pepper Sets, Summer Squash
and Sweet Potato.
Shrubs
• Watch Camellias and Azaleas, they’re
setting their blooms now for next season.
So give them a good mulch and plenty of
water. Mulch well with oak leaves and/or
pine needles to keep soil acidic.
Benefits of Mulching: Mulching (organic
or inorganic) is a layer of material on the
surface of the soil around the plant. Mulches
conserve water by reducing evaporation,
insulates the soil and protects it from the
drying wind and hot sun. Mulches break the
force of rain and irrigation water and tend
to prevent erosion, soil compaction, and
crusting. Lastly, a 2-3 inch layer of mulch
will almost eliminate weed problems.
32 June 2018 | Community Newsletter