Its Zucchini Time!

shown by example from https://www.hcpress.com/news/sherrie-norris-lovin-spoonful-cooking-column-yes-its-zucchini-time.html

Grilled, stuffed and baked are just a few ways to prepare zucchini. It’s a good thing that there are many options since this is one summer crop most of us can count on in abundance. While other produce in the garden might be questionable, chances are zucchini isn’t one of them.

I am thrilled that we are getting plenty of zucchini, and it comes as no surprise that they are producing overnight, it seems. We should be grateful (and we are) that anything has survived the unpredictable weather that we’ve all experienced in recent weeks. Our friends in the piedmont are losing crops by the day due to extreme heat and lack of rain, so I’m glad for what we can get.

Our beans, corn and tomatoes seem to be taking the slow train this summer, and seeds we purchased for cucumbers are producing something we’re not familiar with – maybe spaghetti squash?

Thankfully, the farmer’s markets are still offering a bounty of fresh produce each week that has survived the strange weather pattern that we’ve experienced.

Let’s enjoy what we can, while we can — and don’t forget to share the extras with neighbors and the local food pantries.