First thing this morning I went down to the garden to pick tomatoes, which is about the best way I can possibly imagine to start the day. Our tomatoes are just reddening up, but in a week we'll be drowning in them; in fact, the tomatoes are so big and abundant that the tomato cages have been crashing to the ground under all that weight.
Last week's torrential downpours caused a burst of growth all over the garden. We've been picking pretty white eggplants and we're preparing to pick great big purple ones, and the squash patch is out of control. We've discovered that those lovely little patty-pan squashes, which taste delicious and look like little UFOs under the leaves, simply don't sell well at the Farmers' Market, which is a pity because we'll have another bushel to pick by the end of the week.
I picked a handful of okra this morning but it's a little behind. A week of blistering hot weather would do the okra patch a world of good, but I'm not sure when we'll get that. More rain is on the way, which means that by the end of the week we'll be once again suffering from every gardener's worst nightmare: MMZ syndrome. Many Massive Zucchinis.
3 comments:
Do you can? I know lots of salsa-makers out there who can it once the tomoato flood hits. I've gotten my hands on more zucchini will be attempting your fantastic recipe tomorrow. Wish me luck.
Please share patty-pan cooking instructions and serving suggestions.
You can cook patty-pan squash just as you would acorn squash or butternut squash: roast it, steam it, put it on the grill. Last week we sliced patty-pans, brushed the cut edges with oil, and grilled them until soft and then served them with butter, salt, and pepper. You could also slice them, scoop out the seeds, and stuff the hollow centers with yummy things before baking them in the oven. The flesh is a pale creamy color and the flavor is like acorn or butternut squash.
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