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| Yellow Squash |
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| Zucchini Squash |
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| Tam Jalapenos |
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| Early White Bush Scallop Squash |
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| Marconi Pepper |
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| Sweet Banana Pepper |
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| Broccoli (side shoots) |
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| Zucchini Squash |
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| Yellow Squash |
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| Eggplant |
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| Armenian Yard Long Cucumber |
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| Early White Bush Scallop Squash |
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| And to finish it off - Tank playing in the water sprinkler and stealing a bite out of a broccoli plant. |
Be sure to stop by Daphne's Dandelions to see what everyone else is harvesting!
I love your harvest, especially the picture of Tank. How do you like your Armenian cucumbers?
ReplyDeleteI like them. They are the only cucumbers that my parents plant. I just use them in salads. Hopefully I will get some to pickle this year.
DeleteI was overwhelmed with zuchini,yellow and pattypan this year myself. I found a wonderful recipe that I was able to can, and the results have been veyr satisfying.
ReplyDeleteFirst, I sauteed onions and peppers in a minimal amount of olive oil, added the chunked squash, and a good amount of chunked tomatoes. Seasoned the way I like it (basil, oregano, garlic). Tossed in several quarts of last year's tomato sauce, then canned it. I have a number of pints of canned sweet Italian sausage as well.
The resultant sauce is perfect. The squash cans just the way I like it (soft).
For service, I cook up some penne pasta and heat the sauce, crumbling a pint of sausage into it, including the liquid. It turned out well enough that I have 24 quarts!!!
That sounds good. I will have to try it soon!
DeleteLooks like it's time to let the neighbors enjoy some of your garden produce. By the end of the summer my neighbors start locking their car doors to prevent "drive by squashings" ;)
ReplyDeleteI sent a lot of it to work with my hubby but I may have to start the squashings!
DeleteAwww, you know I'd smile at Tank! The veggies are lovely, too!
ReplyDeleteYes, I did. :)
DeleteLove tank! And the vegetables. Nice harvest.
ReplyDeleteWow! That's a lot of squash. I use our zucchini and pickle it like dill pickles. My family prefers it over the cucumber pickles as it is firmer, crisper, and has less seeds (none).
ReplyDeleteRe: what to do with the squash. I saw this on a TV cooking show and have been eating it with great relish every since. Shave zucchini and yellow squash to the seeds with a vegetable peeler. You will have exceedingly thin long strips of squash with bits of skin attached. Mix into this some thinly sliced onions and cucumbers. Top with dressing of your choice. (I love Italian over this.)
ReplyDelete