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Labor Day
September Gardening Tips
September is our transition into fall. The nights begin to cool off more so than in the earlier summer months, but the days are still warm and we often have bouts of extremely hot weather and Santa Ana winds. Over the next few months, we switch from summer-blooming to winter-blooming annuals and from warm-season to cool-season vegetables. You will slowly transition into this change by cleaning out disheveled flowers and vegetables. Be sure to leave the good ones in place for as long as they will last. If you did not sow seeds for transplants in August, you can do so now.

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September Gardening Tips
Spring

Basil, beans, beets, carrots, chives, cilantro, corn, cucumber, dill, egg plant, green bunching onions, lettuce, onion, parsley, parsnip, peas, peppers, radish, spinach, strawberries, squash, sunflower, swiss chard, tomatoes, thyme.

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recipe


What You'll Need:

  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 cup mashed ripe bananas
  • 1/4 cup milk
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 1/2 cup crushed pineapple

Step by Step:

  • In a mixing bowl, cream butter and sugar.
  • Add the eggs, one at a time, beating well after each addition.
  • Beat in banana, milk, orange peel and extracts.
  • In a separate bowl, combine flour, baking soda and salt; add to the creamed mixture just until moistened.
  • Fold in the coconut, nuts and pineapple.
  • Transfer to a greased 9" x 5" x 3" loaf pan.
  • Bake at 350 degrees for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack

Yield: 12 servings

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