Cucumber Plants

 

Dying Cucumbers

Ingredients:
1 tablespoon of baking soda
1 tablespoon of hydrogen peroxide (3%)
1 tablespoon of liquid soap (mild, biodegradable)
1 tablespoon of wood ash or potassium-rich natural fertilizer (optional)
10 liters (approximately 2.5 gallons) of water
This blend creates a powerful tonic that:
Kills harmful fungi and bacteria
Boosts oxygen levels in the root zone
Cleanses the soil from pathogens
Improves plant immunity and stimulates growth
How to Prepare and Use It
Fill a watering can with 10 liters of clean, room-temperature water.
Add the baking soda, hydrogen peroxide, and liquid soap to the water.
Stir gently to dissolve all ingredients thoroughly.
Optionally, add a tablespoon of wood ash if your soil is low in potassium.
Water the cucumber plants at the base, soaking the root area generously.
Important: Do this in the early morning or late evening when the sun is not strong, to avoid leaf burn.
What Happens After Application
Many gardeners report noticeable improvements within 48 hours. The leaves begin to perk up, wilting stops, and new green growth appears. In cases where cucumbers had slowed or stopped flowering, this treatment helps reignite blooming and fruit production.
Here’s why it works:
Hydrogen peroxide releases extra oxygen into the soil, reviving roots that are suffocating or beginning to rot.
Baking soda alters the pH on leaf surfaces, preventing fungal growth.
Soap helps the solution spread and stick, improving its contact with pests and pathogens.
Wood ash supplies potassium, which is essential for flowering and fruit set.
Additional Tips to Keep Cucumbers Thriving
Once your plants begin to recover, help them stay strong and productive with these best practices:
1. Mulch Around the Base
Retains moisture
Suppresses weeds
Regulates soil temperature
2. Feed Weekly with Organic Fertilizer
Use compost tea, worm castings, or a balanced vegetable feed.
3. Provide Support
Train vines on a trellis or cage to improve air circulation and reduce disease risk.
4. Prune Wisely
Remove yellowing or diseased leaves.
Pinch off excessive side shoots for better energy distribution.
5. Inspect Regularly for Pests
Use neem oil or insecticidal soap for aphids, whiteflies, or spider mites.
Encourage beneficial insects like ladybugs in your garden.
When to Repeat the Treatment
If your cucumbers were in truly bad shape, you can repeat this treatment once every 7–10 days until plants are fully recovered. After that, reduce to once a month or use it only when needed — for example, after heavy rain, disease outbreaks, or transplant stress.
Avoid overuse, especially in healthy plants, as excessive hydrogen peroxide can damage root systems over time if not diluted properly.
Final Thoughts
It can be frustrating to see once-thriving cucumber plants start to decline. But before you give up and pull them out, try this simple yet powerful natural remedy. Even cucumbers that look almost dead can bounce back with the right support.
A mix of basic household ingredients and a little garden know-how can bring your plants back to life, protect them from disease, and help ensure a bountiful harvest of crisp, delicious cucumbers.
Give it a try — your garden just might surprise you with how quickly it recovers.
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109

Sour Dough French Bread

Sour Dough Bread 

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 to 1 3/4 cups warm water (110° to 115°)
  • 1/2 cup Sourdough Starter
  • 2 tablespoons canola oil
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 4-1/4 - 4 1/2  cups all-purpose flour
  • CornSTARCH WASH:
  • 1/2 cup water
  • 1-1/2 teaspoons cornstarch
  • Directions

    1. In a large mixing bowl, dissolve yeast in warm water. Add the Sourdough Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough additional flour to form a soft dough.

      1. Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours.
      2. Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12x8-in. rectangle. Roll up jelly-roll style starting with a long side; pinch ends to seal. Place seam side down on 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes.
      3. With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. In a small saucepan, combine water and cornstarch. Cook and stir over medium heat until thickened. Brush some over loaves.
      4. Bake for 15 minutes. Brush loaves with remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.  


1 piece: 116 calories, 2g fat (0 saturated fat), 0 cholesterol, 237mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 3g protein.

Coleslaw

 https://www.ambitiouskitchen.com/best-healthy-coleslaw-ever-no-mayo/best coleslaw

I put some mayo in the dressing, but not too much.  It is delicious

Zucchini in the Garden

 

To Prevent Powdery Mildew

Fill a large bowl with 1 gallon of water. Add 1 tablespoon of baking soda, 1 teaspoon of vegetable oil, and 1 teaspoon of liquid dish soap and stir until all ingredients are combined, and the baking soda is dissolved. Then transfer the formula into a spray bottle so that it can be easily applied to your plant.

To Combat Pests

Fill a large bowl with 5 cups of warm water. Add 2 teaspoons of baking soda, 2 teaspoons of natural liquid soap, 1 ½ teaspoons of vegetable oil, and 1 ½ teaspoons of white vinegar, and stir until your mixture foams. Add it to a spray bottle for easy application.

To Block Out Weeds

In a large bowl add 1 part baking soda and 2 parts white vinegar. Once foaming, let it settle, and add it to a spray bottle for easy application.

Step 3: Treat Your Plant

To Prevent Powdery Mildew

Head out to your garden and spray the tops and bottoms of your plant's leaves or any impacted areas, including the stem or flowers, until they are saturated and dripping.

To maintain and control the spread of powdery mildew, spray your plants every two weeks throughout the growing season or more frequently if you spot the disease continuing to grow.

To Combat Pests

After identifying unwanted pests, bring your newly created mixture outdoors in a spray bottle. Shake your plant's leaves to temporarily scare away beneficial pollinators such as bees, butterflies, or hummingbirds.

Spray the mixture directly on the unwanted pests, checking underneath the leaves as they may be hiding. Repeat this process if you see that these pests have returned.

To Block Out Weeds

Once you've spotted the unwelcome weeds in your garden, bring your mixture outside in a spray bottle. Then, spray directly on the unwanted weeds until saturated. Be careful not to spray directly near your zucchini plant's foliage. This mixture won't differentiate between weeds and beneficial plants, so only spray the plants you intend to kill.

This water-soluble compound will be washed away after rainfall. Be sure to reapply if needed.

Broccoli salad

 

  • 5-6 cups broccoli florets¹ 1 lb, this was about 2 ½ heads of broccoli for me (450g)
  • 1 cup sharp cheddar cheese thicker, not finely shredded (115g)
  •  cup dried cranberries (85g)
  • ½ cup crumbled bacon² (60g)
  • ½ cup salted sunflower seeds (60g)
  •  cup red onion diced into small pieces (50g)

Dressing

  • ¾ cup mayo I use olive oil mayo (175g)
  • ¼ cup sour cream³ (70g)
  • 1 ½ Tablespoon white wine vinegar⁴
  • 3 Tablespoons sugar (40g)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
  • In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
  • Pour dressing over broccoli combination and toss or stir well.
  • Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.
    Keep refrigerated if not consuming right away.

Notes

¹I never blanch my broccoli when making broccoli salad. If you wish to, blanch it in boiling water for 60 seconds. Drain and rinse with cold water immediately until broccoli has cooled, and then dry well before using.
²If cooking and crumbling your own bacon, you’ll need about 8 strips. If you prefer to use pre-cooked/crumbled bacon, make sure you buy the kind made with real bacon (it should say it on the label) and not “bacon flavored bits” with imitation flavor.
³Some or all of the sour cream may be substituted with plain Greek yogurt.
⁴White wine vinegar is my preference, but red wine vinegar, apple cider vinegar or champagne vinegar will also work great here.

How to Store Broccoli Salad

Broccoli Salad may be stored in the refrigerator in an airtight container for up to 3-4 days. If you are making several days in advance, I recommend storing the salad and the dressing separately, then tossing everything together at least an hour before serving.

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 17g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 617mg | Potassium: 92mg | Fiber: 1g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 4.1mg | Calcium: 30mg | Iron: 0.7mgBroccoli salad