The good is definitely the butternut squash; look at that baby! And there are half a dozen more just like it. Now I need to figure out when I am supposed to pick them. And also what I can make with them.
The bad is my green beans, that seem to be getting some sort of green bean funk. I am desperately picking and freezing the green beans as fast as they produce them, but I can't figure out what's ailing them. I am losing a plant every five days or so.
The ugly are my tomatoes and zucchini. Blossom end rot is not a pretty picture. The fruits look so promising, and then before I know it they morph into creatures from the slimy deep. Tomorrow morning's job -- before it gets too hot yet again -- is to put some lime the plants to try and add back the calcium they so desperatey need, before it's too late.
I have a yummy recipe for butternut squash soup with an apple and vidalia onions - super easy - email me if you are interested.
ReplyDeleteSam
get that squash prepped before the rind gets like leather.
ReplyDeleteCube the flesh, or puree it and freeze it.
I love squash and almost remove my hide getting the skin off.
Hate the rot and blights, ugh.
If you bake it in the skin, it's always easier to cut. Waaay quicker to cook without all that peeling, too. Just poke it with a fork a couple of times. We like to store ours for winter, so we leave them on until the vines die and crack. Do I have squash recipes for you! Hit me when you're ready.
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