Category Archives: Recipes

Zucchini Pancakes

Posted on July 14, 2011 by liquidfencenews| Leave a comment

With the deer staying far away from the garden thanks to Liquid Fence Deer & Rabbit Repellent, the zucchini harvest is in abundance.  After I’ve made batches of zucchini bread, frozen bags of shredded zucchini that may or may not still be in the freezer next summer, and sufficiently fried and grilled thin slices of the baby zucchinis, the novelty of fresh-from-the-garden zucchinis begins to wear off.  I love zucchini pancakes, because they are just a little bit different from the typical zucchini fair.  They’re light enough for a side dish, while hearty enough to be a complete meal on an especially hot night.

Ingredients:
2 medium zucchini (about 3/4 pound)
2 tablespoons grated onion
3 large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper.  Add the remaining 2 tbsp of flour only if the batter is too thin.

Heat a large frying pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping tablespoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Serve hot.

→ Leave a comment

Posted in Animal Repellents, Deer & Rabbit Repellent, Recipes

Tagged ,

Greek Salad

Posted on June 8, 2011 by liquidfencenews| 1 Comment

As the summer produce starts to pour in, this fresh-from-the-garden treat becomes a regular side to all of my backyard BBQs and picnics.  It is light, refreshing and doesn’t include mayonnaise, which tends to be a big worry for most picnic goers.

If you’re growing cucumbers, tomatoes and peppers in your garden, remember to protect your produce with Liquid Fence Deer & Rabbit Repellent.  It’s safe for use on edible crops and guaranteed protection for all of your plants. And for serious rabbit problems, use Liquid Fence Dual Action Rabbit Repellent.

Greek Salad:

3 medium-sized tomatoes, diced
3 cucumbers, diced
2 medium-sized green peppers seeded and diced
5-10 Kalamata olives (or 10-15 green olives)
1 tbsp capers
1/4 – 1/2 pound feta cheese
1/3 cup olive oil
1 tsp oregano
Salt and black pepper to taste

Add the tomatoes, cucumbers, green peppers,olives and capers into a large bowl. Crumble the feta cheese and add to the bowl with the other ingredients. Add the oregano and olive oil. Make sure everything is well-combined. Season with salt and pepper. Serve chilled

→ 1 Comment

Posted in Animal Repellents, Deer & Rabbit Repellent, Dual Action Rabbit, Recipes, Summer

Tagged , , , ,

Strawberry Nutella Cream Pie

Posted on May 27, 2011 by liquidfencenews| Leave a comment


For lunch we are having a Memorial Day picnic in the office.  I was given the job of desserts and, with the consistently hot weather all week, I struggled to find a oven-free treat.

I decided on this Nutella Cream Pie last night.  The recipe was part I-love-Nutella, part too-lazy-to-make-mousse.  It turned out delicious.  The strawberries came from my patch – thanks to Liquid Fence Deer & Rabbit Repellent Granular I’m harvesting more than ever and the bunnies haven’t even taken a nibble.

This dessert would be a great addition to a Memorial Day picnic; it’s super easy and of course oven-free.

1 Oreo Cookie Crust (premade in a pie pan)*
1/2 cup Nutella
2 tbsp. milk
6 oz. cream cheese
1/2 cup of confectioner sugar
8 oz. container of Cool Whip
7-8 strawberries

Cream the cream cheese and sugar with a blender.  Add the Nutella and milk.  Mix until smooth.  Be sure to scrape the bottom of the bowl as it doesn’t always mix evenly.  Fold in the Cool Whip.  Pour into the pie pan.  Slice strawberries and layer in a circle on the top of the pie.  Chill and serve.

*It was really too hot to use the oven, which is why I chose to use a pre-made crust.  You could, of course, buy the cookie crumbs and make the crust from scratch.

→ Leave a comment

Posted in Animal Repellents, Deer & Rabbit Repellent, Recipes

Tagged , ,

Mint Fever

Posted on May 5, 2011 by liquidfencenews| Leave a comment

The Kentucky Derby always heralds summer for me: the hats, the brightly colored jockey uniforms and of course that excessive rose-covered cape worn by the winning horse.  While I have never actually attended the derby, I feel like it is a day, for gardeners especially, to celebrate.  The summer produce will soon be coming in, warmer days are (hopefully) ahead and months of enjoying beautiful gardens are yet to come.  In honor of this year’s Kentucky Derby, I have a recipe for a more natural mint julep and, for any teetotalers out there, an equally delicious recipe for mint iced tea.

Remember to protect all of your herbs (including your mint) from nibbling deer and rabbits with Liquid Fence Deer & Rabbit Repellent Spray or Granular, and enjoy the bounty of summer!

Mint Honey Julep

1 cup water
1 cup honey
3-1/2 cups bourbon
Crushed ice
Mint sprigs, for garnish

In a small saucepan, bring water to a boil. Remove from heat. Add mint leaves; stir until wilted. Add honey; stir until dissolved. Let mixture stand until cool; strain and discard mint.

For each julep, combine 1/4 cup bourbon with 2 Tbsp. honey mint syrup. Pour bourbon mixture over crushed ice in frosted tumbler or tall glass. Garnish with mint sprigs.

Mint Iced Tea

1 bunch of fresh mint
1 quart of water
2 cups of ice
Honey to taste

Boil the quart of water.  Add the bunch of mint, turning the heat off.  Let steep for 15-20 minutes.  Pour into a pitcher and add the ice.  Add additional cold water, depending on how strong or weak you prefer your tea.  Add honey to taste.

Optional: Top each glass with a sprig of mint.

Makes a perfectly refreshing treat for any post-gardening or Kentucky Derby-watching day.

→ Leave a comment

Posted in Animal Repellents, Deer & Rabbit Repellent, Recipes, Spring, Spring Gardening

Strawberry Rhubarb Pie

Posted on May 4, 2011 by liquidfencenews| 2 Comments

Strawberries and rhubarb tend to be the first “fruits” of summer in zone 5, so this pie was always the first fresh summer treat in my house growing up.  While the rhubarb has never been touched by roaming animals, the strawberries tend to be prime targets for hungry rabbits.  Liquid Fence Deer & Rabbit Granular is the perfect easy-to-apply repellent to keep bunnies and hungry deer off your strawberries.  I know it’s doing a great job protecting my strawberry patch this year!

If you’re looking for a yummy treat for Mother’s Day or just something fresh to celebrate summer’s fast approach, give this pie a try and let me know what you think in the comment section below.

Strawberry Rhubarb Pie
*Included is a pie crust recipe.  If you are short on time and not the master of pie crusts, just use a store-bought frozen or refrigerated crust (I’m sure your mom will understand).

3 cups rhubarb, cut into ½ inch pieces
1 cups of fresh strawberries, quartered
3 tablespoons cornstarch
1 cup granulated white sugar
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
1 teaspoon fresh lemon juice
2 tablespoons butter, cut into small chunks

Pie Crust:
¾ cup of flour
½ cup of butter
¼ cup of water

Cut the cold butter into the flour.  Add the water and combine.  Pat into a round disk and refrigerate for 1 hour.  If you are short on time freeze for 15 minutes, just to solidify the fat.  Roll out into an even crust.  There should be extra to make a lattice top.

For the filling:

Cut the strawberries and rhubarb, making sure to remove the leaves and dried ends of the rhubarb stalks.  Add the sugar, cinnamon, nutmeg, lemon juice, strawberries and rhubarb to a bowl stir and let sit for 30 minutes.  Add the filling to the unbaked crust.  Top with the lattice top and chunks of butter.

Bake at 375 for 40 minutes or until center is bubbling and crust is done.

→ 2 Comments

Posted in Animal Repellents, Deer & Rabbit Repellent, Recipes, Spring, Spring Gardening

Tagged , , , ,

Easter Bunny approved egg dyes

Posted on April 20, 2011 by liquidfencenews| 3 Comments

We are always looking for eco-friendly solutions here at The Liquid Fence Company.  Our product line is safe for the planet, your family and your pets.  Rather than use the questionable egg dyes so commonly used, try these natural egg dyes from plants and spices that are completely edible.

Lavender
1 cup purple grape juice – Add 1 tablespoon vinegar

Blue
¼ of a head of red cabbage – Cut into chunks.  Add cabbage to 3 cups of boiling water.  Stir in 2 tablespoons of vinegar.  Cool and strain out cabbage.

Dark Pink
1 beet – Cut into chunks, being extra careful because whatever the beet touches will be permanently dyed.  Add beet to 3 cups of boiling water.  Add 2 tablespoons of vinegar.  Cool.  Remove beets.

Yellow
1 orange – Peel the orange and add the peel to 3 cups of boiling water.  Add 2 tablespoons of vinegar.  Cool.  Remove the peel.

Green
2 cups of spinach – Boil the spinach in 3 cups of boiling water.  Add 2 tablespoons of vinegar.  Cool, remove the spinach.

Gold
1 Tablespoon of Turmeric – Add turmeric to 3 cups of boiling water.  Simmer for 5 minutes.  Add 2 tablespoons of vinegar.  Cool.

Tips:
Hard boil the eggs, being sure to not use cracked eggs.  Dip in the natural dyes, allowing them to sit a little longer to ensure proper color.  Use a wax crayon or candle to create a pattern on the egg before dipping in the dye.  The dye won’t stick to the wax, and you’ll be able to create a patter on the egg.  Don’t forget to check out our after-Easter recipe post for some great recipes to use up the colorful eggs once the celebrating is over.

→ 3 Comments

Posted in Animal Repellents, Recipes, Spring

Tagged , ,

The egg fix

Posted on April 20, 2011 by liquidfencenews| 1 Comment

Whatever Easter means for you and your family traditions, hard-boiled painted eggs are probably going to make an appearance.  They are colorful and fun to create, but tend to get pushed to the back of the refrigerator once the day’s celebrations are over(at least that’s what happened in my house).

This year try one (or all) of these yummy recipes to ensure that those colored eggs get gobbled down.  And don’t forget to read up on our natural food dyes,to ensure the healthiest day-after-Easter treat.

Deviled Eggs, with Bacon: This is such a yummy twist to the classic deviled egg recipe.

2-3 pieces of bacon (fried till crispy), 1-2 chives (thinly sliced), 6 hard boiled eggs, 2 tablespoons mayonnaise, 1 and 1/2 teaspoons spicy brown mustard, 1/2 teaspoon lemon juice, 1/2 teaspoon paprika.

Slice the eggs in half the long way and remove the yolk, being careful not to break the white.  Whip the ingredients and the yolks with  an electric mixer till light and fluffy.  Fill the whites with the yolk mixture.  Top with crumbled bacon and thinly sliced chives.

Classic Deviled Eggs: This classic picnic snack is the perfect treat for a post-holiday smorgasbord.

6 hard boiled eggs, 1/4 cup of mayonnaise, 1 teaspoon white wine vinegar, 1 teaspoon yellow mustard, 1/8 teaspoon salt, pinch of black pepper, paprika (for garnish)

Slice the eggs in half the long way and remove the yolk, being careful not to break the white.  Whip the ingredients and the yolks with  an electric mixer till light and fluffy.  Fill the whites with the yolk mixture.  Sprinkle or dust with paprika for garnish.

Egg Salad: This simple salad is packed with protein and great for an in-a-pinch lunch.

4 hard boiled eggs (chopped),  2 tablespoons of mayonnaise, 2 stalks of celery (chopped), 1/2 small onion (chopped), 1 teaspoon yellow mustard, salt and pepper to taste

Chop and mix ingredients.  Serve on toasted bread or salad greens.  Optional: Remove the mustard and add a teaspoon of curry.

Chef’s Salad: This classic salad is a great lunch or dinner.  Like any salad it’s great to experiment and add different variations of ingredients, depending on what you have on hand.  It also uses up some of that leftover Easter ham.

1 head of Romaine lettuce, 2-3 carrots (peeled and chopped), 1 cucumber (sliced), Ham (sliced into bite-sized pieces), Parmesan Cheese (thinly sliced), 2-3 hard boiled eggs (sliced length-wise), 1/2 small red onion (diced)

Combine all ingredients and serve with your favorite dressing.

→ 1 Comment

Posted in Recipes, Spring

Tagged , , , ,

Potato Soup

Posted on March 22, 2011 by admin| 1 Comment

This recipe for potato soup comes from one of the many great cooks at The Liquid Fence Company.  It serves a lot of people, and is great reheated!

Potato Soup: serves 10-12

4 Tbsp Olive Oil, divided
1 Cup Onions – Chopped
2 Tbsp Minced Garlic
6-8 Small to Medium Potatoes
2/3 Cup All-Purpose Flour
4 Cups of 1% Milk
2 Cups Reduced Fat Chicken Stock
1/2 Cup Fat Free Half & Half or Heavy Whipping Cream (optional)
1  Cup Shredded Extra-Sharp Cheddar Cheese
2 tsp Salt
1 tsp Black Pepper
8 oz. Reduced Fat Sour Cream
7 slices of Bacon

Cube bacon and fry in pan until crispy. Once bacon is crispy, remove from grease and drain on paper towel. Peel, cube and boil potatoes.  I check their doneness by poking them with a fork.  When the potato is easily stabbed and falls off the fork, they’re done.  Coarsely mash the cooked potatoes and set aside.

In a large pot or Dutch oven, add 2 Tbsp olive oil, onions and garlic sauté on medium heat until soft.  Place flour and 2 Tbsp. of olive oil into vegetables. Incorporate the flour into the vegetables and oil until the flour sticks to the vegetables. Gradually add in milk, whisking continuously until the flour and the milk are blended. Continue whisking, and add chicken stock and half & half. Cook over medium heat until thick and bubbly. Add mashed potatoes, cheese, salt and pepper, stir until cheese is melts. Remove from heat. Stir in sour cream. Cook over low heat for 10 minutes or until thoroughly heated (Do not boil).

Serve with extra cheese, sour cream and bacon.  This soup is almost better the second day.  So make it the day before you plan on having a busy day gardening to enjoy a relaxing dinner or lunch.

→ 1 Comment

Posted in Recipes

Tagged

Spinach, feta, and tomato pizza, fresh from the cold frame

Posted on March 3, 2011 by admin| Leave a comment

Once you get started on your cold frame, you’ll definitely be looking for ways to enjoy your fresh cold crops.  Here’s a great recipe I shared in our newsletter for a fresh tasting pizza made with spinach – a great cold frame crop!

Makes 1 pizza

If you don’t have time to make homemade pizza dough, I find the frozen or fresh balls of dough bought at the bakery or your local grocery store make the best tasting pizza next to fresh dough.  But if you’re feeling extra industrious here is one of my favorite easy crust recipes.

Crust:

1 and 1/2 cups flour
1 teaspoon salt
1 teaspoon honey
1 packet active dry yeast
1/2 cup lukewarm water
1 tablespoon olive oil

Combine the honey, dry yeast, oil and water.  The water should be around 100° F, so barely warm to the touch.  Add the flour and salt.  Knead till it pulls together.  Place in a greased bowl, and let it rest for an hour in a warm area of your house.  Pull the dough out of the bowl and form into a ball.  Let it rest for 20 more minutes.  Stretch or roll out and place onto a cornmeal dusted pan.

Pizza:

1 cup drained stewed tomatoes
1 clove garlic, sautéed
1 cup fresh baby spinach
½ cup of feta cheese
½ cup of mozzarella cheese

Dice the clove of garlic, quickly sauté in a small frying pan with olive oil for a minute or two, just to cut the raw garlic flavor.  Run a knife through the stewed tomatoes.  Add the tomatoes to the garlic.  Spread the tomato garlic mixture over the dough.  If the spinach is on the larger side, chop or tear the leaves and spread over the tomatoes.  Crumble and top with feta cheese, you can use more or less depending on how much feta you want.  Finish with the mozzarella.

Bake at 425°F for 15 to 20 minutes or until the crust is golden brown and the cheese is bubbly.

→ Leave a comment

Posted in Recipes, winter gardening

Tagged , , , ,

Surviving the slush

Posted on February 7, 2011 by admin| 3 Comments

Surviving the Slush…
We are in the slushy middle of winter in the Northeast, and my garden is buried under almost 2 feet of snow.  Along with digging out of the slush, I’m digging into the reserves of last summer’s crops and slowly emptying my freezer.

I like to look at my freezer reserves as preserved good memories of last summer, rather than get depressed by the lack of fresh bounty.  I get to enjoy, chicken corn soup from the sweet corn I husked in July and blueberry sauce from the blueberries I devoured by the handful in August.  Of course, the frozen stuff doesn’t taste quite as good as the fresh stuff, but there is nothing like enjoying the bounty of the summer on cold winter days.

Even if you don’t have my squirlish tendencies and haven’t stored your summer produce, frozen fruits and vegetables can be a good choice this time of year.  Scroll to the bottom of this post for my recipe for Lemon Pound Cake with blueberry sauce.

Thinking of planting blueberry bushes this spring?
Bumper blueberry crops can be achieved even in areas with heavy deer populations.  Spray the plants with Liquid Fence Deer & Rabbit Repellent.  If you are planting new blueberry bushes this year, be sure to promptly apply the repellent after planting.

And because Liquid Fence Deer & Rabbit Repellent is safe to use on edible crops, you can even apply after fruit appears.  Just be sure not to apply it immediately before harvest.  Because you’ll want to protect more than just your blueberries, buy the Liquid Fence Repellent 40 oz. Concentrate with Sprayer.  The 40 oz. concentrate will cover 10,000 square feet.  That’s enough to protect your shrubs AND blueberries from deer and rabbits!

Lemon Pound Cake with Homemade Blueberry Syrup: Makes 5 servings

8 oz package cream cheese, softened
3/4 cup unsalted butter, softened
1 and 1/2 cups granulated sugar
1 tablespoon lemon zest
1 and 1/2 teaspoon vanilla extract
2 tablespoons lemon juice
4 eggs, room temperature
2 cups all purpose flour, sifted
1 and 1/2 teaspoons baking powder

Preheat oven to 325°F.  In small mixing bowl, sift together flour and baking powder, set aside.  In a larger mixing bowl, cream butter and cream cheese in an electric mixer.  In the mean time, combine the lemon zest into the granulated sugar. Add the sugar to the butter mixture and continue creaming.  Add the lemon and vanilla extract, and eggs one at a time, beating for about one minute after each egg.  Scrape down the bowl after each egg.  Slowly add the sifted flour and baking powder.  Don’t over mix!  Pour into a greased and floured 5”by 9”loaf pan and bake for 60- 75 minutes, or until tooth pick inserted into the cake comes out clean.

Homemade Blueberry Syrup
2 cups of cleaned frozen blueberries
1 ½ cup of sugar
½ cup of water

Dissolve sugar into the water.  Add the frozen blueberries.  Bring to a boil.  Boil for 5 minutes or until mixture has thickened.  Strain blueberries, if you like fruit-free sauce.  Or keep them in for added flavor and texture.  Serve the syrup warm over the pound cake.

→ 3 Comments

Posted in Animal Repellents, Deer & Rabbit Repellent, Recipes

Tagged , , , ,