Keri Marion

If someone would have told me - though I probably wouldn’t have listened - that squash plants produce a freakishly huge harvest, I may have considered either less plants or more variety. Justin harvested two today and said there are like 30 more coming. We have to come up with some more recipes.I was even able to harvest some seeds for next year out of the older one.

So tonight I thumbed through the Joy of Cooking and found a recipe for baked squash:

• 3 cups of squash
• 1/4c milk
• 2tbs butter
• fresh thyme
• olive oil
• bacon (we substituted bacon for parmesean cheese… I know, it’s not the same, but it is a compromise and is still tasty).

Put all stuff in a baking dish, cover and bake at 350 for a half hour or till bubbly. Sweet.

Beets, Peas, Cucumbers (read: pickles, yes!) onion scapes and yellow squash.

While Justin went to water the garden, I went with the Gracers to pick wild blueberries. I only wish I could say my blueberry picking was even close to as successful as what Justin had waiting on the kitchen counter.

So not many today, but in a couple weeks they should be ready and blue and yummy as ever.