Okay, I’m a day late for Harvest Monday hosted by Daphne at Daphne’s Dandelions, but better late than never. Right?
Here’s my harvest from June 20 to the 24th. No weight tally today. I’ll have to enter the numbers into the database for next week.
One Armenian cucumber. Lots of leaves on the plant, lots of flowers, only a few cukes. They taste good, but the plants aren’t producing a whole lot of cucumbers.
This was a good day for me. Collard greens, Russian kale, dwarf kale (which I cooked that night, and they were um-um-good). My first mass picking of peppers. Quantity over quality. All the peppers (except the two Big Berthas) were all on the small/medium side. Also I picked more cherry tomatoes, squash, celery, sage and flat parsley.
Getting down to the last of the yard long beans. The plants were dieing/dying(?-still not sure how to spell that word) from the bottom, so I ended up pulling the plants. A couple more Big Berthas, more cherry tomatoes, a few more blackberries and, oh, Joy, another squash.
What does one do with an over-abundance of squash?
While I was making a smoothie I remembered that Toni at My Square Foot Garden Adventure put vegetables in her breakfast drink. (If I’m misquoting you, Toni, let me know). I was also thinking how squash, to me, doesn’t really have a taste, that it takes on the flavor of what it’s cooked with. Then I was wondering how’d it work out if I used some of the frozen squash as a base for a smoothie.
I put yogurt, frozen squash, frozen fruit (bananas, cantaloupe and, you guessed it, blueberries) along with enough water for the blender to rotate. I would have used milk if I had any instead of the water. It tasted pretty good to me. My daughter was my unwitting test taster. I haven’t told her yet that there was squash in the smoothie, but I know she liked it because of the loud slurps she was making getting the last few drops out of the cup with the straw.