One of my favorite ways to cook squash is Parmesan Squash sticks baked in the oven. We like them room temperature and dip them in ranch dressing. The yellow squash are really tasty baked this way.
I cooked a mess of asparagus beans and also a mess of regular green beans to compare the taste. I used the same herbs/spices and cooked them the same length of time… all day long.
My husband and I agree we like the asparagus beans best. They had a richer sweeter flavor and delicious. It was a small amount of them that I’d picked and there wasn’t much of them so it was good that I also had the regular beans cooked too.
We’re anxiously awaiting some more asparagus beans to mature so we can enjoy another cooking of them. We’re also hoping to have enough to freeze some too.
There was 2 dozen of our green onions left in the garden and they were getting nice size. However, if a big enough rain comes, they’d take a second growth and ruin. So my husband harvested them and we cleaned/chopped/bagged and froze them.
I know, I know, folks think onions should be dried out and kept in a cool place… Unfortunately, everytime I’ve tried drying onions in their skins/stalks about 3/4 of them rot. So, this year we decided to freeze them. I like them frozen. I open the bag and take out what I need and return the rest to the freezer. The frozen onions are handier for cooking since they’re already cleaned and chopped.
I got a few more new tools. I used some of my husbands pliars and they were too awkward for my hands. I got a couple blisters from struggling with them. So, I bought me a set of pliars that ought to be more comfortably for me to use.
Do you know what this strange looking plug is for? A couple of my cameras came with one of these. I looked it up and discovered that it’s a travel converter plug in for 110 to 220 Voltage. It’s handy for it to come with a camera that has a battery charger, in case one decides to travel to other countries that have different voltage electrical outlets.
And as an added bonus, I wanted to post this photo of my harvest from the other day. Seeing freshly harvested veggies makes me happy. 🙂
Wishing you all a great weekend
of pleasant weather & happy harvests.
I harvested a few asparagus beans. I picked some that was curling on the ground and I couldn’t make them stay up off the ground.
We got a super tasty surprise when we went to the garden: 9 Husky Girl Cherry Tomatoes and 1 pickling cucumber.
We have several baby asparagus beans. They’re long and scrawny and still growing. We hope they’ll fill out soon. It’ll be interesting to see how long they grow. We’re anxious to harvest a mess of them and see if they taste good. So far, the deer hasn’t bothered the asparagus beans nor the decorative corn. I hope our luck holds up with that.
Our regular bush green beans are trying to be productive, but as you can see in the photo, the deer have eaten the tops off of them. Hopefully, the beans that are growing on them now will get to mature and we’ll have at least one mess of regular green beans to cook.
The fan-fob is a 
Here’s our latest harvest of squash (and some of my herbs in the background) We’ve given away a lot of squash already. We like the sweeter taste of the yellow and golden squash better than the green squash. I decided not to let my green egg squash plants continue to grow. I pulled them up and tossed them away. I’ve replanted a few more golden squash seeds and they’re already growing well. We won’t be hurting for squash. As you can see in the photo, we have more than plenty.
Joys Of Creating 