Friday, July 15, 2011

Fertilizer Friday - I'm Baaaaaack!

Tootsie over at Tootsie Time hosts Fertilizer Friday each week, where participants fertilize their flowers and post photos of their gardens.  I like the meme because I''m not good at remembering to fertilize, or rather when the last time I fertilized was!  I took a break from Fertilizer Fridays last year, but decided to give it a go whenever I can this year.

This is what's happening at the School of Yard Knocks this Fertilizer Friday:

Wave petunias in a whiskey barrel.  I bought these at the end of June for $6 for two packages at Canadian Tire.  They were pretty sad looking when I bought them, but I'm hopeful they will still flourish.

More of my bargain wave petunias:

My Therese Bugnet rugrosa finished her first round of blooms about 7-10 days ago, but is putting out new flowers again.

My beloved yarrow:

I have tomatoes!  I'm embarassed to say that I didn't even know I had baby tomatoes until I took my camera out there today to take these pictures.

I also have baby zucchini!  This is one of the yellow ones, but I also have baby green ones.

My patty pan squash plants are HUGE and putting out the blooms:

Two barrels of petunias in the foreground.  They don't get a lot of sun, but I'm hoping they'll still get a little bigger.

My clematis really does have buds!  I can't wait for them to open.

The first raspberries are *almost* ready (I had one the other day, and they are still on the sour side, but I couldn't resist).

What's happening in your garden this Friday?


Shirley said...

Everything looks great! What are patty pan squash?

Jacki said...

Thanks for visiting! Patty pan are also known as scallop or Sunburst squash. I think "patty pan" is fun, so I call them that. I grew them last year too: Patty Pan Squash Super easy to grow, fair yields, yummy.

Shirley said...

Jacki, thanks for responding to my question about Patti Pan squash. It's a new variety to me. Did you find a recipe you like?

Jacki said...

They're also quite good on the bbq. If they're small enough, you can do them whole (prick with a fork); bigger ones cut in half. Brush with olive oil and season to your heart's content. I'm not a big fan of steamed veggies in general, so any other way is pretty good, lol

Tootsie said...

thanks for linking in this week. I am always in awe of all the different flowers everyone flaunts. It is a pleasure to tour and see all the gorgeous blooms...and I always enjoy stopping by here! I hope you will link in again soon!
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