We picked a few early summer squash and a couple of zukes last week on Monday, and I picked more tonight. Also cleaned off the little squash plant of baby squash, since the bees don't seem to have discovered it. I guess I need a tall neon (or UV) sign for bees saying “SEX!!! COME HELP THIS PLANT HAVE SOME!! BIG ORGY, RIGHT HERE!!”
Stir-fried the butterstick squash with TJ's truffle-garlic butter, fresh snipped sage, thyme, and basil, and chopped shallot, and then added organic kidney beans (TJ's, canned) and part of the liquid, let simmer. Served over baked yellow finn potato, with steamed garden beets on the side. Yum. Eating healthy is fun when you're growing it yourself.
Chiogga, golden, and oxheart beets, sliced
Oxheart beet showing why it's named that, plus a halved chiogga
Cilantro, which was getting way too exuberant and thinking of bolting. Instead, now I have two baggies in the freezer.
Clockwise from top left: basil tips, unknown variety zucchini, butterstick summer squash, early crookneck (unpollinated) summer squash
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