My brother and I planted a couple different things in the gardens this year than we usually do. We got a little packet of yellow crookneck squash seeds which turned out to be enough for three hills (which will probably be enough to feed the entire river valley).
Mother nature did the thinning for us, as the drought conditions only allowed one or two seeds to germinate and grow in each hill. We hate to kill healthy plants, so we're not very good at the whole thinning process!
Squash blossoms are dramatic and beautiful stars hidden under the abundant foliage.
These are the first sweet little baby squash we got to pick the other day. Sauteed in butter and olive oil with a little salt, pepper and oregano sprinkled on top. Yum!
The other nice thing about the yellow crookneck squash (as opposed to zucchini) is that they're a lot easier to find among the green leaves and stems. It's much harder to lose one in the foliage and have it turn into a giant sized vegetable intent on world domination.
4 comments:
We used to eat the slices dredged in flour, then fried crispy on a griddle. Don't forget the salt: Delicious ! Thanks for the memories. Hugs to ya,
BetsyLee
Oh, yes, BetsyLee. They are good with flour. My mother used to do a tempura deep fry on them when we were kids. Yum! :) Hugs to you, too.
That is how my dad used to make them. He spent so much time making them single layer on a griddle that straddled two burners. Mom would make the rest of dinner. Memories ;j
Sheila
Me, too, Sheila. I don't have a griddle, but I cover the bottom of a big pan with a single layer and turn each slice over one at a time. They're worth the trouble. :)
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