THE BEST PART OF SUMMER

By Engrid Winslow

Photo of fresh corn on hte cob.

Image by Couleur from Pixabay

“The first ear of corn, eaten like a typewriter, means summer to me—intense, but fleeting.” ― Michael Anthony

There are two flavors of summer that I will unapologetically eat until bursting with absolutely no apologies because they haunt my food memories in the dead of winter. One is tomatoes fresh from the garden and the other is corn.

Sweet corn is a vegetable that originated in the Americas and has spread worldwide. Originally referred to as maize the cultivation of corn was introduced in South America from Mexico in two waves: the first, more than 6000 years ago, spread through the Andes. Evidence of cultivation in Peru has been found dating to about 6700 years ago. The second wave, about 2000 years ago, spread corn through the lowlands of South America. Around 4,500 B.C., maize began to spread to the north; it was first cultivated in what is now the United States at several sites in New Mexico and Arizona, about 4,100 B.C.

During the first millennium AD, maize cultivation spread more widely in the areas north. In particular, the large-scale adoption of maize agriculture and consumption in eastern North America took place about A.D. 900. Native Americans cleared large forest and grassland areas for the new crop.

Corn is used in many foods including grits (in the South), polenta (in Italy), cornstarch, chowder, cornbread, cornflake cereal, hominy, popcorn, corn dogs, tamales and tortillas. But fresh corn on the cob has to be the most popular and is a sure sign of summer.

Be sure to visit a farm stand that picks their corn daily and cook and eat it on the same day it was picked. The intensity of flavor will be at its peak and you won’t want to go back to the supermarket for corn ever again. Resist the urge to open the ears as that can cause the ears to dry out. Just feel for firm kernels and fill up your bag to overflowing with fresh, delicious sweet corn.

Last year a friend shared her secret to cooking corn easily and I now use this method exclusively. Instead of boiling a pot of water, shucking the corn and trying to remove all of the silk, use your microwave. Just pop un-shucked corn into the microwave for 4 minutes per ear, up to four ears at a time (16 minutes). Let cool slightly and then see how easily the shucks and silk come off the cooked ears. From there you can do all sorts of things with it. It’s easy to scrape off the kernels with a sharp knife and stash them in the freezer to bring back a taste of summer when you need it the most.

Here is one of my favorite ways to combine my two summer favorites – corn and tomatoes. It is delicious and you will want to make it as often as possible while these two summer vegetables are at their peak.

CORN AND TOMATO SALAD

Serves 2-4

Slice one pint of cherry tomatoes and salt generously (at least 1 teaspoon)

4 ears of corn, prepared as above and scraped from the cob

6-7 leaves of fresh basil, chiffonade

The key to this mixture is to set the salted tomatoes to the side for at least 30 minutes so that the tomatoes give up some of their juice and become slightly jammy.  Add cooled corn and basil and enjoy. It keeps well and is one of the best things you will ever eat.

There are many add-ons you can do for this salad. It’s great with a few squeezes of lime juice, a drizzle of olive oil, or you can add chopped sweet onions, drained and rinsed black beans and cotija cheese for a great vegetarian taco or salsa fresca for fish tacos, a dip or topping on grilled fish or chicken. You can also substitute the cilantro, chopped parsley or thyme for the basil.

“A light wind swept over the corn, and all nature laughed in the sunshine. “ Anne Bronte

Picture of a packet of Golden Bantam Corn seeds.

 

FOR THE LOVE OF LEEKS

By Engrid Winslow

Photo of sliced leeks.

Image by Susann Wagner from Pixabay

“If you can mock a leek, you can eat a leek!” ― William Shakespeare, Henry V

Since you planted leeks in the spring, now is the time to pat yourself on the back and enjoy the harvest. One of the simplest ways to enjoy leeks is to sauté them in butter and olive oil with mild peppers. It is also a good idea to slice them thinly and freeze them for adding to soups and stews during the winter.

Leeks are related to onions as they are both in the Allium family) but have a much more mild flavor. The Hebrew Bible talks of leeks, and reports it as abundant in Egypt. Dried specimens have been discovered at archaeological sites in ancient Egypt along with wall carvings and drawings, which indicate that the leek was a part of the Egyptian diet from at least the second millennium BCE. Texts also show that it was grown in Mesopotamia from the beginning of the second millennium BCE. The leek was a favorite vegetable of the Roman Emperor Nero, who consumed it in soup or in oil, believing it beneficial to the quality of his voice.

Some of the most common uses of Leek are as an ingredient of cock-a-leekie soup, leek and potato soup, and vichyssoise, as well as plain leek soup. But here are a couple of other ways for you to enjoy your harvest of leeks:

 

LEEKS AND CHICKEN

Serves 4

4 TBL extra-virgin olive oil                                             4 medium leeks, white and tender green parts, thinly sliced

1 lb cremini mushrooms, sliced thinly                      2 lbs boneless, skinless chicken breasts, cut in 2-inch pieces

¼ cup flour, plus 1 TBL more, if needed                  3 cups chicken stock

1 tsp fresh thyme, leaves only                                   2 TBL nonfat plain Greek yogurt

4 tsp Dijon mustard                                                         1/3 cup water

Salt and pepper

Heat 2 Tablespoons of oil in a skillet and add leeks, sauté for a few minutes until they begin to wilt, then add 1/3 cup of water and cover. Let the leeks steam for up to7 minutes until very soft and melted, stirring every minute. Add the mushrooms and season with salt and pepper. Cover and cook until the mushrooms are tender, about 5 minutes. Empty leeks and mushrooms into a separate bowl or plate.

Season chicken with salt and pepper and toss in ¼ cup of flour. Heat remaining oil in skillet and brown chicken until golden brown, add stock and thyme and simmer until chicken is just cooked through (about 1 more minute). Transfer chicken to bowl with vegetables.

Simmer the stock over moderate heat until reduced by half, 4-5 minutes. If the sauce is not thick enough, mix  1 tablespoon flour into vegetables and chicken. If too thick, add additional stock. Return vegetables and chicken to skillet and simmer until warmed through, about one minute. Blend yogurt and mustard together and stir into the stew. Season with salt and pepper, if needed and serve over rice.Leek, Organic American Flag

Now’s the Time to Plant Your Cool Season Vegetables

by Heather Stone

Photo of a hand holding two red radishes.

Photo courtesy of pexels – skitterphoto 9301 (1)

Mid- August to Mid- September is the prime time to start planning and planting your fall vegetable garden. Even though it’s still hot outside, the nights are getting cooler and the days shorter. Now is the time to get those quick-growing, cool-season vegetables in the ground. For bountiful late-season harvests here are a few guidelines to follow.

-Know which crops to plant and when. Here’s a list of our favorite cool-season vegetables and their days to maturity.

  • Kale should be planted 85 – 90 days before the first frost. The leaves can handle a few light touches of frost and become sweeter each time.
  • Carrots can be planted 80-85 days before frost.  They can be harvested when young and tender.  Even after the cold temperatures shrivel the tops, they can be dug, sweet and juicy, from the ground throughout the fall.
  • Beets can do double duty with green tops for salads and tasty roots as well.  Plant seeds about 65-70 days before frost, depending on the type you choose.
  • Leafy greens such as spinach and leaf lettuces, arugula, mustard greens and Swiss chard all do best in the cooler temperatures of fall. Plant seeds about 50-60 days before frost depending on the type of green chosen. These can be harvested when young and immature for delicious baby greens.

    Photo of leafy green seedlings.

    Photo courtesy of pexels by kaboompics 5809

  • Radishes are always great to spice up salads. These are fast-growing and can be planted 30-35 days before the first frost. Pull them when young and tender.

 

 

 

 

 

-Keep moist. The garden will dry out more quickly in the warm days of late summer than it did in the spring. Keep a close eye on new plantings to make sure those seeds or seedlings stay well-watered. A light covering of grass clippings or straw can serve as mulch, helping to retain moisture. Using a light row cover over newly planted areas can also help retain moisture, provide shade and protect against light frosts further down the road.

Fertilize once a week with an organic fertilizer with nitrogen and enjoy delicious salads and veggies all fall long.

August Garden Chores

Photo of gloved hands working in a garden.

photo courtesy of pixabay – photoAC 2518377_1280

We are deep into August. Here are a few tips and reminders about where should we be focusing our time and efforts in the garden this month to make the most impact.

For many, August in the garden is an explosion of flowers, fruit and vegetables. Keep on top of harvesting! A daily inspection of zucchini plants ensures none escape your eye and turn into what more resembles a baseball bat than a vegetable. Check tomatoes for blossom end rot and adjust watering if needed.

 

Start gathering recipes for the crops you have in abundance. Hit up some of your favorite websites or blogs for recipe ideas. Check out our reader shared recipes here.

 

Harvest herbs for either fresh use or to save for later. Here are some tips for preserving herbs by freezing, drying or in vinegar.

 

As crops are harvested and bare space appears in the garden protect your soil by covering it with mulch or planting a cover crop.

 

Side-dress your warm-season crops with a little compost to give them a boost to finish out the growing season.

 

Now is the time to plant another sowing of cool-season vegetables like lettuces, chard, kale, radish, spinach, arugula, beets, carrots and peas. This doesn’t have to take long and you’ll thank yourself later when you have fresh salad greens throughout the fall. Plant another row of bush beans too for a fall harvest.

Photo courtesy of pixabay – couleur 3702999_1280

Keep weeds under control in both the perennial and vegetable gardens. Weeds rob moisture, nutrients and light from our desired plantings.

 

Keep perennials deadheaded and cleaned up. Tuck a pair of pruners in your pocket while walking through and enjoying your garden. I little clean up here and there helps keep pests at bay and saves on time later.

 

Continue to care for your plants in pots by deadheading, removing dead and diseased foliage and regularly fertilizing.

 

Take notes and/or pictures of what worked and what didn’t in your garden. These reminders will help next spring when it’s time to plant again.

 

Start planning your fall bulb plantings.

WHAT’S BUGGING YOUR GARDEN


By Engrid Winslow

Cartoon of a person armed with cans of pesticide spray.

Image by André Santana from Pixabay

Mysterious holes in the leaves of your favorite rose? Earwigs buried deep in the leaves of your lettuce? Flea beetles mangling your perennials and vegetables? Most people are averse to creepy crawlies in their gardens but, please, BEFORE you reach for the chemicals to blast them into the stratosphere, consider that all of the insects are essential to having a healthy garden and planet. So here are a few suggestions for less toxic remedies to try in your garden.

Slugs – small saucers of beer tucked under leaves will attract them and they will fall in and drown. Slugs aren’t picky so don’t waste a craft brew on them – Coors works just fine.

Earwigs – There are a couple of things you can try for these and one is a small saucer of soy sauce with a little bit of vegetable oil and you’ll get the same results as with the slugs, above. You can also roll up several sheets of newspaper and get them fairly wet. Slide them under your plants in the evening and throw them away in the morning.

Aphids – These are a very weak, soft-bodied insect that feed on tender new foliage and buds. You can bet that if you have aphids, you will soon have a host of ladybugs feasting on them. If you can’t wait, then use soapy water with a few drops of oil and spray or dab on the foliage. You can also use garlic spray.

Cartoon drawing of an aphid.

Photo courtesy of pixabay.

Flea and other beetles – Diatomaceous earth is a mineral composed of the skeletal remains of tiny sea creatures. It has edges that are sharp and will pierce the bodies of beetles and cause them to dry out. It will harm beneficial insects and earthworms, so use sparingly. Also, don’t breathe it into your lungs.

Cartoon drawing of a grasshopper.

Photo courtesy of pixabay.

Other insects – Use a lightweight row cover to protect young plants and the ones that are being chomped on the most.

There are other products available at most garden centers now that gardeners are more aware of the consequences of the use of most pesticides to insects, animals, fish and even people. Some of the best tools in your arsenal are: (1) creating biodiversity and selecting plants that attract pollinators and (2) nurturing the soil by using products such as compost and nettle teas. Recognize that most pests run their course if you are patient and wait for their predators to show up.

Preserving Foods

by Rebecca Hansen

Now that so many of us have all tried our hands at the new Victory Gardens and are getting back to our roots in our community’s Grow Local movements and with the flow of garden produce increasing each minute, and we have donated to the local Community Food Share programs, we are beginning to be mildly panicked at the thought of all of that work going to waste solely because we can’t use it fast enough.  With our neighbors slamming their doors when they see us heading their way with an armload of our best organically grown zucchinis we find ourselves wishing the bounty could be spread out over the year and last well beyond the late summer flush.  More and more people are turning to home food preservation as a way to keep the bounty of their hard-earned, organic, heirloom, non-genetically modified gardens coming.

Now is the time to start your research, before the tidal wave of tomatoes sweeps you away. The number of food preservation methods is exciting and a bit daunting.  Drying foods is one of the oldest methods of preserving foods. Also, canning, freezing, pickling, curing and smoking, and fermenting are ways to keep your pantry full during the winter. What could be more fulfilling than pulling out a sparkling jar of homemade salsa when the snowflakes are flying to bring back warm memories of those beautiful heirloom tomatoes growing on the vine?  CSU Extension has a couple of great publications on how to dry vegetables and fruits with all that you need to know about nutritional values, methods and safety precautions.

Also in the extension’s Nutrition, Health and Food Safety publications, are fact sheets on smoking and curing meats and making pickles and sauerkraut and preserving without sugar or salt for special diets.  Check out the one on safe practices for community gardens for tips on ensuring safe food for all gardeners.

With all of our efforts to ensure that we each have gotten the most nutritious value from our fresh produce, it would be prudent to search for the newest scientific research into home preservation methods.  We want to eat healthy fruits and vegetables even when they are not in season.  The USDA encourages us to use safe canning methods. Scientific developments have changed recommendations over time. Always use up-to-date methods and do not just rely on the practices of past generations.  A great place to start is by exploring the National Center for Home Food Preservation website from the University of Georgia.

Publications and resources are available at the center’s website with useful tips for proper preservation techniques.  Also, not to be missed is an awesome, free, online self-study course called;

Preserving homegrown food can be an economical and fulfilling way to enjoy quality, nutritional food from your garden all year long.  So when your heirloom tomatoes, squash, onions, peppers, beans, garlic, beets, and turnips cover every surface in your home and garage and the refrigerator is brimming with more fragile produce, you will be fortified with the knowledge necessary to safely preserve the bounty for the time when the snowflakes will inevitably fly.

 

Tools to be a Better Gardener

by Sandy Swegel Photo of the bbbseed $25 gift card.

Today I’ve been thinking about how the tools I use have made me a better gardener. I have spent a lot of money over the years on tools that break or tools that seemed clever but end up unused. I garden at least twenty hours a week for other people, so my tools need to be effective and efficient as well as durable. 

(Keep these in mind if you are trying to figure out a good holiday or birthday gift for a gardener friend or relative!  One of these and a great gift card for seeds is sure to be useful and welcome!)

My Must-Have Tools include:


Good Hand Pruners naturally. Felco pruners are great if you can afford them. A sharp edge is the more important feature of a hand pruners and you need a high-end pruner that does have cheapo soft metal that dulls the first time you use it. I like Felcos, but Corona and Fiskars both have high-end pruners that are good. For my use, I need a replaceable blade because no matter how much you sharpen, at some point you need a fresh blade. I have hand pruners in two sizes…a smaller pair for perennial maintenance because they are lighter weight and a larger pair for shrubs, roses and trees. Last year Costco had a great deal on a generic version of Felcos in a two-pack.

A Soil Knife. The original name of this tool was a hori-hori knife and my first one came right fromSoil knife with orange handle Japan. Now I like the bright orange soil knife from AM Leonard. The plastic resin handle holds up better than wood and the bright orange is easier to find when I lose it. You have to be careful of the extremely sharp edges (one side serrated and one side flat) but this is my combo trowel, weed digger, shovel, tool for dividing perennials etc.
Pruning loppersFiskars Power Gear Bypass Lopper 15 or 18 inches. I love the Fiskars PowerGear line. They really do give you more power per effort than any other lopper. I use the smaller loppers the most because they are lightweight and because they fit more easily between dense branches.

Black and Decker cordless (18V) sweeper. They don’t call this a vac because it’s not strong enough for big piles of leaves…but it ‘s the perfect quick cleanup at the end of working in the garden whetherCordless Yard Sweeper you’re “sweeping” a path or blowing debris lightly off of rock mulch. I also use it to sweep my kitchen floor. Sawsall pruning blade

Milwaukee Sawzall pruning blade. This vicious jagged blade is one of the secret weapons that let me do the work of your average 20-year-old male landscaper. Perfect for cutting trees or cutting right in the soil through old roots.

Mini Shovel and Mini Mattock Pickaxe. OK, laugh if you want, my friends do….but then they goMini Pickaxe out and get these mini tools when they see how much work they let me do. They are the same tools the aforementioned 20-year olds use in full-sized versions, but lightweight enough for me to use without ruining my rotator cuff, a common gardening injury. I use both while kneeling in the soil up close and personal to my job. Don’t get a wussy camping pick or a garden pick made of thin metal…get the real thing in the hardware store.

Those tools and a colorful TubTrug or two, (those bendable colorful garden buckets that are worth every nickel) and you’ll find yourself able to work faster and stronger in the garden without trying too hard.

Orange garden trug

Radical Ratatouille

A plate of tomatoes and other vegetables used to make Ratatouille.

Photo courtesy of Dgraph88 / pixabay

From the Kitchen of Engrid Winslow

Ratatouille screams to me of summer and there are dozens of ways to make it. The only real essentials are tomatoes, onion, eggplant and zucchini cooked down into a stew and seasoned with salt and pepper.  It is delicious as a vegetarian main dish and can be served hot, room temperature, or even cold. You can also top it with cheese, add chunks of chicken and serve it over rice, or roll it up in a lettuce leaves or a tortilla. It can be cooked in a crockpot, baked or stewed. Here is a “classic” preparation followed by a few variations for you to play with.  You can learn more about the history of this dish here.

 

Classic Ratatouille

Serves 5 to 6

3 TBL olive oil                                                             3 medium tomatoes, chopped or 14 oz. canned

2 medium onions, chopped                                        2 large crushed cloves of garlic

1 medium eggplant, cubed in 1” chunks                    1 medium green bell pepper, in 1” chunks

5-6 medium zucchini, sliced                                       1 medium red bell pepper, in 1” chunks

½ cup chopped fresh parsley                                      ¼ cup chopped fresh basil

½ tsp salt                                                                     2 TBL tomato paste

¼ tsp pepper                                                               1 cup shredded gruyere cheese (optional)

In a 4-5 Quart pot, heat olive oil and add garlic, eggplant, peppers and onions.  Cook over medium heat, stirring often until onions are crisp-tender (about 5 minutes). Stir in zucchini, tomatoes, parsley and basil.  Heat to boiling, then reduce to medium, cover and cook for 15 minutes.  Remove cover, season with salt and pepper and stir in tomato paste. Continue cooking, uncovered, for another 10 minutes. Serve as is or over hot cooked rice. Top with a sprinkling of cheese.

VARIATION #1

Make it Middle Eastern by omitting the basil and cheese and stirring in the following spices when you add the zucchini and tomatoes:

½ tsp ground cumin                ½ tsp turmeric                                    ¼ tsp coriander

VARIATION #2

Change up the vegetables in the classic recipe or just add more.  Some favorites are corn, peas and beans, or other summer squash such as patty pan.

VARIATION #3

Make it Italian: Melt a couple of anchovies into the oil along with the garlic and tomatoes.  This adds a layer of umami flavors that is quite good. Then add a sprinkle of toasted pine nuts and a drizzle of balsamic vinegar just before serving.

VARIATION #4

Consider serving it with a different grain besides rice. Quinoa, farro, couscous and others are a delicious and very healthy twist.

 

My 10 Favorite Drought Tolerant Plants

By Heather Stone

 Here in Colorado, our summers are often hot and dry and there’s often some sort of “watering restrictions” in place. Those two words can bring just about any gardener to their knees.  But, you can still have a garden filled with beautiful flowers even if you’re on a tight water budget.  In my Zone 5 garden, these plants perform well whether we have a temporary or longer-term drought situation.

 

Yarrow- Achillea

This long-blooming perennial comes in a rainbow of colors (pink, white, red, orange and yellow).  The colorful blossoms are attractive to butterflies and make a good cut flower. Yarrow is hardy in Zones 3-9 and is best planted in full sun.

 

Lavender- Lavandula

Purple Lavender blossoms.

Photo courtesy of Hans / pixabay

This native Mediterranean plant is accustomed to dry, sunny conditions.  The beautiful purple flower spikes look great on their own or in the border.  Lavender is prized for its fragrance and medicinal properties and is attractive to many pollinators. Hardy in Zones 5-10.

 

Sedum –Sedum spp.

There are many varieties of sedum from upright to low growing groundcovers.  They are sure to fit in just about any garden design from the back of the border to the rock garden. These easy to grow plants need little care once established.  Hardy in Zones 3-9.

Coneflower –Echinacea spp.

These beautiful, long blooming perennials are not only drought tolerant but will thrive in almost any soil and often self-sow. The blossoms are attractive to both butterflies and birds. The goldfinches love to eat the seed. There are several species and many varieties of this rugged plant with flowers in many shapes, sizes and colors. Don’t leave this trusty plant out of the drought-tolerant garden.Purple Coneflower bloom with bumble bee.

Soapwort- Saponaria spp.

A profusion of pink blooms covers this low growing plant for weeks in the spring attracting many bees and butterflies. This hardy evergreen plant grows best in Zones 3-8.  Soapwort was used by the early settlers to make soap.

Mexican Hat- Ratibida columnifera

This sun-loving wildflower is both long-lived and long blooming and thrives in dry conditions.  The dark red blossoms look great planted in masses, attracting many bees and butterflies. Mexican hat is both a great cut and dried flower. Hardy in Zones 4-8.

Veronica spp.

Covered in blue, purple, white or pink flowers for weeks in spring or mid-summer this long blooming perennial comes in a variety of sizes. Clump forming varieties look great along the edge of the garden or the groundcovers really make a statement in the spring when covered in a mass of blue flowers. Plant in full sun. Hardy to Zones 3-9.

Beardtongues- Penstemon spp.

Native to most parts of North America Penstemons are a great choice for the dry garden. Their flowers are attractive to many pollinators and come in a variety of colors, sizes, shapes and bloom times. Some excellent choices for the dry garden include Penstemon Mexicali, P. pinifolius, P. eatonii,  P. strictus.

Catmint- Nepeta spp.

Catmint is a show stopper, blooming from early spring to early fall. The fragrant blue-purple flowers are attractive to many pollinators. This nearly indestructible plant is both deer and rabbit resistant and thrives in full sun in Zones 4-9.

How to Get Rid of Weeds

by Sandy Swegel

That’s the question I hear most often in Spring.

The question comes most often from my friends who are very smart and successful in busy lives.  Their garden is one aspect of their beautiful complicated lives but it’s always a challenge because it’s not easy to make nature conform to what you want with one big weekend cleanup.

So there was an animated discussion about the best digging tools and homemade vinegar solutions. Everyone wants to protect the earth and the bees but frankly feel they have failed when the same weeds overwhelm their garden every season.  You know the weeds I mean, the ones that have grown very tall when you walk into your yard in late June and see that they just went to seed, making thousands of new baby weeds.

At some point, someone asks me what my tool is as a professional gardener.  My friends never find my answers very entertaining, so they usually return to a discussion of their latest internet surefire natural weed killer.  Nevertheless, here is my answer from years of experience of dealing with weeds.

 

The best tool is diligence.  Weeds have a strong will to live and procreate.  You have to be vigilant for them and keep after them.

After setting a firm determination about what weeds are permissible and which aren’t, then here are some techniques.

Get them when they are little.

Right now in your gardens, there are thousands of tiny weed seedlings you could control with one stroke of your hand hoe.  Off with their heads:  tiny seedlings don’t survive if they loose their leaves. Learn what young weeds look like.  Bindweed babies are cute little heart shapes.

 

Learn to love them. 

Dandelions are the best example of a “weed” you can learn to love.  In moderation of course.

They are very cute…children love them.  They are one of the first foods of hungry bees each Spring.  You will have more time and less frustration in your garden if you don’t have to eradicate all the dandelions.

 

If you do decide to get rid of perennial weeds…be smart and determined.  Don’t just hack it up in frustration every Spring and let it grow and strengthen the rest of the year.  You can’t get nasty perennials all at once….but you can wear it down and weaken it.  I have a sharp hori-hori knife and dig out at least four inches of root.  If the weed reappears, I recognize it and dig a little deeper the next time.  Soon it will exhaust itself and give up.

 

Finally, have a cup of tea.

Or at least get the electric kettle out.  Boiling water or hotter steam does an excellent job in rocks and walkways,  especially when weeds are young. And it is very satisfying.

 

Photocredits

https://weedecology.css.cornell.edu/weed/weed.php?id=6

http://www.blikk.hu/eletmod/tippek/elleptek-a-kertjet-a-gazok-igy-szabadulhat-meg-toluk/f38r539