For the last few months, our garden was going insane... I've been dealing with tons of eggplants, tomatoes (making soup with them), and now we have zucchini. Did I tell you about our zucchini? Back in June, we had two plants that were going gangbusters... and then a rabbit ate them. It was a very sad day.
I had gotten about 4 or 5 zucchini, but it was barely July and I wanted more zucchini. Nick cut the plants way back and he thought they might make a come back. I was dubious. My friend Patti gave me a little zucchini plant from her garden. It wasn't getting enough sun and she thought it might do better at our house.
We transplanted the zucchini and then we had a heat wave. We thought her poor little plant might not make it. Miraculously it did and lo and behold, our two plants came back, too. All 3 started producing again in September.
Her plant turned out to be a crooked neck summer squash.
Because our garden is very prolific, I now have zucchini in the new deep freeze so I can stick it in soups and make bread with it this winter! I have lots of summer squash, too. (Note, it's near the end of October. Note our summer garden is till out there and we don't have the winter one in yet. No worries, our winter one went in during November last year.)
Today, I finally made something other than veggie soup with a tomato base. Today I roasted zucchini, summer squash, and onions with olive oil and a little garlic. I made angel hair pasta and figured we'd eat the veggies with marinara sauce. My vegan who loves veggies did that.
I also made zucchini hummus (using almond butter instead of cashews), but it turned out runny. I decided it would make a lovely sauce on top of the pasta with roasted veggies. Indeed, it did. Nick and I loved it! It was so tasty I forgot to get a picture of it. Maybe tomorrow we can get one with the left overs (most likely not!).
I have more zucchini and onions to roast in the oven! (And more to freeze!)
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