Everything Zucchini!

73E72BFD-1E28-4EC7-897D-36D2FD76B957.jpeg Most gardeners know there’s a harvest time of scarcity and a time of plenty. Usually when the garden starts producing, it’s slow. I pick rich green leaves of lettuce and herbs first while I patiently wait for other veggies to be ready. It’s mid- August and I’ve been picking zucchini consistently for about two weeks. Most days I pick at least two or three green squashes. Bringing my kitchen shears comes in handy as I need them to cut the thick stem while I hold the squash stem tightly with my other hand and twist it. If you don’t do this, you’ll end up with a severed stem. This happened to me the other day forcing me to use that squash right away. It seems to dry out without a stem. Some ways I use zucchini are: zucchini mini bread chocolate zucchini bread zucchini carrot muffins chocolate zucchini cake stuffed zucchini with hamburger, rice, chopped tomatoes and cheese ( made pretty closely to stuffed peppers but in a hollowed out zucchini squash ) sautéed zucchini with summer squash ( in butter) zucchini spice whoopie pies ( see a recipe soon!)
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Can you spy the zucchini sandwiched between the corn and broccoli?
However you use this hearty vegetable, it will surely satisfy your family! Thankfully zucchini is easy to grow and hard to kill. No matter the weather, the plants always grow well with enough weeding and watering. Every year I tend to have too much of it so I share with family and my co- workers. In past years I’ve grown less but this year I had a lot from seeds, about eight vivacious plants. All My Best, Heart and Soul 🥰

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