I gave a pair of Cool Mud Gloves a real workout in two different gardens over the last week and I was pleased with the results. (Photo provided by Mud Gloves).
I give Mud Gloves two green thumbs up for sending me three pairs of gloves from the new Mud line for 2010. I have to say the pair I tested were some of the most comfortable gardening gloves I’ve worn.
The Cool Mud Gloves fit like a second skin and I was able to keep them on the entire time I was pulling weeds, clipping stems and brushing the hair out of my eyes.
I’m the kind of gardener who starts out with gloves and then ends up taking them off to dig down between two rocks to get a better grip on the small starts of weeds. But because these gloves fit so well, there was no need for bare fingers.
I tried the Cool Mud style because it’s designed for working in warm weather and it has an aloe vera additive, is breathable and water repellent. I wore them all day long in complete comfort. I also like that the retail price is $6.99 a pair.
Mud Gloves introduced its “Original Mud Glove” more than 20 years ago and I’m glad to see they’re still going strong. They use solid materials and take pride in their craftsmanship. The company still has it’s original motto: “If they aren’t comfortable, you won’t wear them” and from my experience that’s true.
One of the nice things about Mud Gloves is that each style was created with a specific task in mind. The new Sunflower style is a long “evening glove” style that features a UV blocking fabric to protect hands, arms and elbows from the sun’s harmful rays.
I also love the Mud Puddles gloves for kids. These are made especially for little hands and are a nice way to get kids involved in the garden.
Mud also sent along this recipe for Mud Pie…a great way to celebrate the start of gardening season. No gloves required for making this chocolaty frozen dessert.
20 chocolate sandwich cookies, finely crushed
4 Tbsp. butter or margarine, melted
2 cups chocolate ice cream, softened
2 cups coffee ice cream, softened
1 cup frozen whipped topping, thawed
1 cup hot fudge ice cream topping
Mix crushed cookies and butter until well blended. Press firmly onto bottom and up side of a 9-inch pie plate. Refrigerate 30 minutes.
Carefully spread chocolate ice cream over crust. Spread coffee ice cream over chocolate layer. Next, spread whipped topping evenly over ice cream. Top with hot fudge topping.
Freeze at least 7 hours or overnight until firm. Remove from freezer 10 minutes before serving. Immediately refreeze any remaining pie.
Makes 10 servings.