HOT AND HUMID = BUGS
BUG BLASTERFOR ALL YOUR YARD INVADERS.
LOVELY THOUGHTS FOR GARDEN, WALKWAY OR INSIDE FUN
Monday through Friday: 8am - 5:30pm
Saturday: 9am - 4pm
SERVING DAYTONA BEACH SINCE 1959
AUGUST 2021
AUGUST:
Fungus control. Apply Fertilome F_Stop fungicide to control lawn fungus.
SMALL PRUNERS
PERFECT FOR SMALL PRUNING TASKS, EASY GRIPS FOR COMFORT
768 N. Nova Rd Daytona Beach FL 32114 386-252-2534
INGREDIENTS:
Dill & Garlic Dressing:
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons sugar
1 clove garlic, minced
1 tablespoon fresh dill, minced
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
Freshly ground black pepper, to taste
Salad:
1 pound cherry or grape tomatoes, cut in half (OR about 3 large tomatoes, seeded & chopped)
1 pound cucumbers (approximately 2 large or 4 small), peeled & diced
1/2 cup Kalamata olives, drained, pitted, & chopped
1/2 cup feta cheese, crumbled
2 tablespoons fresh dill, chopped (for garnish) •
INSTRUCTIONS:
For the Dressing:
In a medium bowl, whisk together the olive oil, vinegar, sugar, garlic, fresh minced dill, oregano, garlic powder, salt, and pepper until thoroughly blended. Alternatively, you may measure the ingredients into a jar, tighten the lid, and shake until incorporated, or blend together in a blender or mini food processor.
For the Salad:
In a large bowl, combine the tomatoes, cucumbers, olives, and feta. Whisk or shake the dressing and pour over the top. Toss together until all of the ingredients are evenly coated.
Cover the salad and refrigerate for at least 4 hours, removing from the refrigerator 30 minutes before serving. Stir well, garnish with dill, and serve with a slotted spoon to drain off any excess dressing.
Notes:
You can make the dressing by whisking it in a bowl, shaking it in a jar, or pureeing it in a blender or mini food processor.
Add extra fresh dill if you like.