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.
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.
Our squash is beginning to produce. I love how pretty they are in a picture. And how tasty they are too. 😉
I was more careful this year with planting only a couple of seeds of a few varieties so we wouldn’t get caught in our normal tidal wave of squash… but squash tends to come in waves anyway…
Back in May my husband got a creative idea to hang twine down from ropes for the asparagus beans to run on.
Now the corn is as tall as the ropes/strings. We figure the corn will grow much taller as time goes on.
The beans are running on the strings (and on the corn stalks as well.) We’re hoping soon that the beans will bloom.
My husband weeded my gnome garden last week. He moved a the volunteer tomato plants to the garden and planted them in bunches, so they can support each other as they grow. They must be happy because they’re blooming quite lovely. We can hardly wait to see what variety they are.
I made the hard decision to dig up and throw away 2 of my squash plants. It was a sad thing since I planted only two seeds of each variety. The two I pulled up were golden zucchini squash. The vines were big and they even had several new squash on them. To a non-gardener they would’ve looked healthy. 
I harvested my first green egg squash. It grew at sonic speed after the storm we had the night before. 
The rule at our home is the first squash of the season should be fried, but since a few years ago we avoid greasy foods, so our first squash are stir fried instead of deep fried.
I picked some chard, green onions, onion chives, garlic chives, sweet basil and rosemary to add to the stir-fry along with 
We grew everything in this stir fry, except for the olive oil that we used to stir fry the veggies. I think that’s awesome!
We got carried away with buying herbs and had no choice but to make an herb garden.
I originally planted peppermint and chocolate mint in the herb garden, but after reading up on the mints and how invasive a plant they can be, I transplanted them into pots and keep them on my porch. By-the-way, the chocolate mint smells like a andes mint or a york peppermint patty. I haven’t tasted it yet though. 
You can tell from the photo that my sweet basil and cinnamon basil are growing well. My lemon basil is the pot on the far right, it isn’t growing as fast. I’ve replanted the lemon basil seeds at least 5 times and only a few plants have come up. I believe there is something wrong with the seeds like they’re old or something. However, if the plants I have growing now survive they’ll be just fine for being greenery on my back-porch and maybe for flavoring a food from time-to-time.
Joys Of Creating 