SQUASH BUGS!!!

Squash Bugs Have Arrived!

 © University of Maryland, College of Agriculture  & Natural Resources

I can't write a post any better than the one I am linking to below on these critters. There is even a link to download the PDF:

SQUASH BUGS IN HOME GARDENS 

Although I do disagree greatly with this statement:

Squash bugs are less important to control later in the growing season. Late season or fall feeding is not considered serious.

My experience last year was to the contrary. I waged a full on, dedicated battle against them and lost in the end. They killed all of my butternut, spaghetti squash, pumpkin, zucchini and cantaloupe plants.

Partly due to the number of gardens that had been left go and were no longer being maintained. The squash bugs were running rampant. It's important in a community garden that you be aware of pests that may be inhabiting your plot and work to control them.

Getting to know your garden neighbors and working together is a great way to learn new homemade remedies and method, as well as reduce population numbers.

Some Quick important notes about Squash Bugs:

• They primarily attack squash, pumpkins, and also cucurbits, such as cucumbers.
• Check leaves regularly and crush any eggs. Usually found on undersides of stems and leaves (photos available at link provided above). I found some among flower clusters.
• It is important to identify nymphs early, adult squash bugs are difficult to kill.
• Remove plant debris around the garden to reduce potential hiding spots.
• Clean up cucurbits vines and any other plant matter or debris in your garden in the fall to reduce the number of overwintering sites.

Natural Garden Remedies

Well, it's that time of year when the heat of summer really starts to set in, and along with that the insects.  Here are few natural, homemade remedies that are easy to make and contain no toxic chemicals.

Insecticidal Soap

Inside a spray bottle, Add
1 Quart of water
1-2 Tbsp Liquid Castile Soap (I use Dr. Bronner's Peppermint, which is an easy to find brand)

Start with 1 Tbsp to first see how tolerant your plants are. If the infestation is heavy and it seems your plants are tolerating the applications well, then increase gradually.

Very useful in combating soft bodied pests such as Aphids and Spider Mites.

Here's a how to video from Lisa Bronner making and using insecticidal soap:





Powdery Mildew
Another home remedy I've tried in the past and seems to help a bit for Powdery Mildew is to mix:

1 tsp Baking Soda
1 Quart water
a few drops of pure liquid soap (again, Dr. Bronner's is a good one)

Spray on leaf surfaces and undersides of affected plants once per week. Be sure to trim off dying or severely affected leaves and to disinfect your gardening shears with bleach afterwards so you do not contaminate other plants with the spores.

Recipe Wednesday: Green Beans

This weeks Recipe Wednesday features some ideas for all the green beans that are currently being harvested.  If the leaves of your plants are looking lacy and skeletonized, the reason is pesky little Mexican Bean Beetles. Click Here to learn more about them.

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Green Beans with Lemon & Garlic Sauce

Makes 6 Servings

1 lb fresh green beans
2 tsp extra virgin olive oil
1 clove garlic, minced
1/2 lemon
1/4 tsp kosher salt

Steam green beans over boiling water until slightly tender and bright green. Remove beans and place in serving bowl.

Meanwhile, heat olive oil in small saucepan over low heat.

Add garlic, and let sweat until aromatic, approximately 5 minutes.

Remove pan from heat and squeeze the lemon through a small strainer into pan. Add salt and whisk sauce together.

Pour sauce over beans and toss to coat.

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Dilled Green Beans

1 pound green beans
Fresh Dill
Feta Cheese
Red Onion
Fat Free Italian Dressing

Cut the beans into bite sized peices and blanch for about 7 minutes. Drain and run under cold water. Add dill, feta and onion to taste and toss with dressing. Serve chilled.

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Minted Green Beans (Rachel Ray)
 

1 to 1-1/2 lbs fresh green beans (cleaned and stem ends clipped off)
Olive Oil
1/2 cup chicken broth (or vegetable broth)
10 mint leaves chopped
small handful of fresh parsley chopped

Heat skillet on medium high heat, add 2 Tbsp olive oil. When hot, add green beans and saute for 1 minute, stirring constantly. Add broth, and simmer for 5-10 minutes until desired tenderness. Remove from heat and add mint and parsley, stir well.

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Pickled Green Beans
 

2 pounds fresh green beans, rinsed and trimmed
4 cloves garlic, peeled
8 sprigs fresh dill weed
4 teaspoons salt
2 1/2 cups white vinegar
2 1/2 cups water

Cut green beans to fit inside pint canning jars.

Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.

Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.

In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.

Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.