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Green monstrosities

We’ve been picking peas and beans off the same plants in small quantities, just enough for a meal, all summer. We’ve had arugula and some chard pop up and been completely disappointed by the New Zealand spinach. It looks way too much like the nightshade we grow to risk harvesting any.

The joy of the garden this month has been zucchini. The small ones are great grilled, sauteed, roasted or any other form you can think of. Sometimes you can end up with too much of a good thing though.

I missed harvest on 2 zucchini by two days. At that point they were way to big to eat, so I just let them go until I had a weekend and the ingredients to make zucchini bread. By the time I harvested those 2 squash, they were 13″ and a whopping 19″ long.

So last Sunday I spent all day baking bread. I went through 15 pounds of sugar and 10 pounds of flour. I used nearly 3 pounds of walnuts and almost all of the appliances I’ve accumulated since I moved out on my own. If I hadn’t had a giant mixer or electric food processor, someone would have died. As it was, I had to hand shred all the zucchini (after discarding seeds) because my food processor is a pansy and doesn’t grate or slice.

But I made it. 12 hours and twenty two loaves later, I was done. And now the freezer is full of summer goodies that we’ll continue to enjoy all winter long.

Originally published at my blog. You can comment here or there.

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Yeah, thanks for that offer. I bet you could con your new landlady into making some for you. She sounds like the baking type.

Yeah...that's a lot of squash.

And there are more growing! And the yellow crooknecks! And the Hubbards! I'm going to be drowning in squash.

That's awesome! I have managed to pull out a few cucumbers and one tomato from my foodstuffs. I've been using my herbs religiously, though.

I can't seem to get herbs to grow. But then, I can't seem to water regularly either. I bet those are related.

You know, I just found a way to force tomatos to ripen. Take a shovel and cut around the plant. The shock of cutting off some of the roots ripens the tomatos, and the plant doesn't suffer because it just grows new roots. I'm planning on using that a week before I have a good weekend to deal with the zillion green tomatos in the garden. Here's hoping they last that long.

Hmm, that's interesting - never heard the notion before.

(I had tremendous success with basil this year because we had so much rain. However, my rosemary and thyme did nothing especially grand, because they prefer hot and reasonably moist soil - not wet. Go figure.)

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