Things are moving along quickly in the garden. Previously, we’d had only radishes and lettuce and one lone turnip to sample. Now, things are kicking into high gear with the summer squash appearing and maturing at an astounding rate. And, while we lost a good portion of the kale and all of the peas to the rabbits, the yellow squash is doing its best to make it up to us.
Above, you see yesterday’s lunch, which was pleasingly plant based. The zucchini, squash, and greens all came from our garden. Very tasty stuff. Looking at the squash vines, though, I predict we will be eating a lot of summer squash in the weeks to come. A lot.
From the dining room table, anticipating storms this evening,
P.S. If you’re interested, the squash recipe I used is a variation of one you will find HERE. I used zucchini instead of green peppers.