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Freedomisnotfreeandneverwas
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Status Update: #928
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It is Sunday morning. The cold crept in last night and boy oh boy, was it cold this morning!
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Been too busy for the last few days to do more than glance at the garden, so it seemed like a more inten...It is Sunday morning. The cold crept in last night and boy oh boy, was it cold this morning!
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Been too busy for the last few days to do more than glance at the garden, so it seemed like a more intense visit was due. The squash plants are showing signs of late blight and it seemed to have popped up overnight. Most gardens in this area are "done" by September's end because of the blight which always shows up and pretty much takes out everything. 
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Fortunately, my winter squashes have grown/matured and the stems are starting to show some brown on them. It will soon be time to pick them. There are still some immature winter squashes hiding under the leaves. That's ok because they can be used like summer squash or potatoes.
They can be sliced/chunked up/seasoned and fried like potatoes or steamed, seasoned, buttered like summer squash. No peeling necessary since the skin is very tender when winter squash is immature.I like mine chunked up and fried with onions & peppers. However, they are also great battered/deep-fried when sliced thin. Chunk and fry with meat for a hearty skillet dinner.
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The cherry tomatoes are still going strong - but are also still green. Might stay that way, the rate things are going around here. But that's not a problem because I love fried green tomatoes. There are also many other ways to use them, too: Green tomato & onion fritters, green tomatoes on pizza, mixed into spaghetti, cooked with Hamburger, chicken or Italian sausage, added to macaroni and cheese, added to soups, used in place of zucchini in breads, muffins, etc.
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The list continues - but I won't. (yeah, I hear that heavy sigh of relief!) 
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Have a great Sunday, all!
Lisa Bumgarner likes this.
