Saturday, September 3, 2011

Eating from our neighbors' gardens

I love this time of year.  Gardens everywhere are exploding with squash and tomatoes, so much so that even the most avid canners and preservers have trouble keeping up.  Suddenly, little road side stands are everywhere.  "Squash and Zucchini $1"  "Homegrown Garlic"  "Free Tomatoes"
Have extra produce?  I am ever so happy to help you out.


Just this past week we: relieved our local co-op of an abundance of turning pattypan and baby crookneck squash, picked tomatoes from a friend's garden while they were out of town (with permission, of course); bought three 3 lb yellow squash at a roadside, drop-your-money-in-the-bucket stand; and got some "homegrown garlic" from a farm shed.

I have been making many bakes, casseroles and sauces with all of this goodness.  I even made zucchini brownies.  Some of it we've eaten already, but most went into the freezer.  I'm well aware that the school year starts on Tuesday and busy weeknights with no time to cook will fast be upon us.  Best to be prepared and keep Chinese and McDonald's at bay.

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