This is one of those projects that I have wanted to do but put off forever. I have had the bookcase for about 12 years and it has been painted several colors over the years. I looked for cheap doors or doors that I could recycle to use but never found any. I decided to drive to Lowes and purchase some lumber. I knew I wanted the doors to have a farmhouse look since I live in a little farmhouse.
I have never made any type doors and I am sure there are better ways to do it than the way I did. I have no idea if you are even supposed to make doors this way…it’s just the way I made mine and it’s an easy way to make them. They open and close and fit together perfectly so I’m good with that.
Today’s farmhouse tour comes from Kathleen at Faded Charm. She says that her passions are decorating and gardening which you can clearly see on her blog. Her home is beautifully decorated in a neutral palette and filled with lovely weathered and worn items.
I have given you a sneak peak below of her home. Once you see these photos, you will want to visit her blog where you not only get to see her home tours, but also her gardens.
I never thought I would say this but growing pineapple is super easy. Yep, that fruit that you thought of as being tropical can be grown almost anywhere. You simply treat them like a houseplant during the winter and set them back out in the spring when the weather gets warm enough.
A few things you should know about pineapple plants:
- Pineapples don’t need much water. They have very tough leaves so they don’t lose much water through evaporation. They can get by on very little.
- Pineapples don’t need very much or very deep soil. I set my pineapple tops on top of old flower pot filled with dirt.
- Pineapples grow in full sun, even in the hottest climates, but they also do well in dappled shade.
This week’s Farmhouse Friday comes from Twelve on Main. The pictures I posted below is just a sneak peak of what you will find on this blog. Sara has some amazing ideas for those looking for ways to add a farmhouse style to their home. You can check out more photos and her entire blog HERE at Twelve on Main.
This is a summer staple at my house for dinner. I make this fried squash 4 to 5 times a week and my daughter always request it when she comes to visit. Even my 11 month old grandson loves it.
This is more of a “this-is-what-I-use-and-have-never-measured-it” recipe. If you are unsure the first time you make this, go half flour and half bread crumbs. Next time you will feel more comfortable just dumping. You can’t go wrong either way.
I dip my squash in ranch dressing that I make with Hidden Valley Ranch or Walmart brand mix. I make it by the dressing recipe using mayonnaise and milk instead of the sour cream dip recipe. I’m sure it’s good either way.
Squash is a seasonal vegetable. It is very susceptible to frost and heat damage, but with proper care it will produce a bumper crop with very few plants.
- If you wish to start seeds indoors due to a short gardening season, sow 2 to 4 weeks before last spring frost in peat pots. However, we recommend direct-seeding for squash because they do not always transplant well. If you do transplant, be very gentle with the roots.
- If you wish to get an early start, it may be better to warm the soil with black plastic mulch once the soil has been prepared in early spring.
- The soil needs to be warm (at least 60º at a two-inch depth) so we plant summer squash after our spring crops of peas, lettuce, and spinach—about one week after the last spring frost to midsummer.
- In fact, waiting to plant a few seeds in midsummer will help avoid problems from vine borers and other pests and diseases common earlier in the season.
- The outside planting site needs to receive full sun; the soil should be moist and well-drained, but not soggy.
- Squash plants are heavy feeders. Work compost and plenty of organic matter into the soil before planting for a rich soil base.
- To germinate outside, use cloche or frame protection in cold climates for the first few weeks.
- Plant seeds about one-inch deep and 2 to 3 feet apart in a traditional garden bed.
- Or, you could also plant as a “hill” of 3 or 4 seeds sown close together on a small mound; this is helpful in northern climates as the soil is warmer off the ground. Allow 5 to 6 feet between hills.
- Most summer squashes now come in bush varieties, which uses less space, but winter squash is a vine plant and needs more space. They will need to be thinned in early stages of development to about 8 to 12 inches apart.
- Mulch plants to protect shallow roots, discourage weeds, and retain moisture.
- When the first blooms appear, apply a small amount of fertilizer as a side dress application.
- For all type of squash, frequent and consistent watering is recommended. Water most diligently when fruits form and throughout their growth period.
- Water deeply once a week, applying at least one inch of water. Do not water shallowly; the soil needs to be moist 4 inches down.
- After harvest begins, fertilize occasionally for vigorous growth and lots of fruits.
- If your fruits are misshapen, they might not have received enough water or fertilization.
- There are a couple of challenging pests, especially the squash vine borer and the squash bug. The best solution is to get ahead of them before they arrive. See our links below on these pests for more information.
- If your zucchini blooms flowers but never bears actual zucchini, or it bears fruit that stops growing when it’s very small, then it’s a pollination issue. Most squashes have separate male and female flowers on the same plant. To produce fruit, pollen from male flowers must be physically transferred to the female flowers by bees. If you do not have enough bees, you can manually pollinate with a Q-tip—or, add nearby plants that attract bees!
- Cucumber Beetle
- Blossom-End Rot: If the blossom ends of your squash turn black and rot, then your squash have blossom-end rot. This condition is caused by uneven soil moisture levels, often wide fluctuations between wet and dry soil. It can also be caused by calcium levels. To correct the problem, water deeply and apply a thick mulch over the soil surface to keep evaporation at a minimum. Keep the soil evenly moist like a wrung out sponge, not wet and not completely dried out.
- Stink Bug: If your squash looks distorted with dippled area, the stink bugs overwintered in your yard. You need to spray or dust with approved insecticides and hand pick in the morning. Clean up nearby weeds and garden debris at the end of the season to avoid this problem.
- Harvest summer squash when small and tender for best flavor. Most varieties average 60 days to maturity, and are ready as soon as a week after flowering.
- Check plants everyday for new produce.
- Cut the gourds off the vine rather than breaking them off.
- Fresh summer squash can be stored in the refrigerator for up to ten days.
- Harvest winter squash when rind is hard and deep in color, usually late September through October.
- Winter squash can be stored in a cool, dark place until needed. It will last for most of the winter. If you have a cool bedroom, stashing them under the bed works well. They like a temperature of about 50 to 65 degrees F.
- Freezing Summer squash: Wash it, cut off the ends, and slice or cube the squash. Blanch for three minutes, then immediately immerse in cold water and drain. Pack in freezer containers and freeze.
- Freezing Winter squash: Cook as you normally would, then mash. Pack in freezer containers.
- Pull up those vines and compost them after you’ve picked everything or after a frost has killed them. Then till the soil to stir up the insects a bit,
This week’s home tour is from Seeking Lavender Lane. I love the colors in the main rooms and I can’t wait for you to see the kids bedrooms. They are so cute!
You can check out the complete home tour HERE where you will get a chance to the see the home change throughout the seasons.
I love, love, love this pie! It’s one of my favorites and it’s so easy to make. Since it’s a frozen pie and this recipe makes two pies, eat one now and save one for later.
To begin: Melt butter in a heavy skillet over medium heat. Add coconut and chopped pecans; cook until lightly browned. Set aside.
In a mixing bowl, combine cream cheese and condensed milk; beat well. Fold in whipped topping. Put 1/4 of the mixture into each pie shell.
It’s the middle of July and it’s hot here in Southern Arkansas. I mean over one hundred degrees every day HOT! When it’s this hot, I hate turning on the stove to cook meals and no one really wants to eat a heavy meal anyway. We have started eating a lot of sandwiches and fresh vegetables from the garden and to be honest, I’m tired of eating sandwiches.
Enter…pasta salads. I want to make a pasta salad tonight. Now I have to decide which one.