[Pete from Shawnee Mission]

The article has a point. If you really want it its probably easier to get it at the grocery store and concentrate on things that either cost a lot ($5/lb Heirloom tomatoes!) or cannot find in a store (Gravenstein apples!)

Then that surprising "Zucchini as poison" thing!

Really liked Liz' recipe above! Cover it in lots of Cheese! (Does this not concede the lack of taste issue?)

[Diana in Wisconsin]

It’s amazing to me that people tend to IGNORE the first rule of gardening: Plant ONLY what you and your family will WILLINGLY eat - unless you plan on selling it. ;)

I’ve got things pretty refined by now, and I am only feeding the two of us now, versus the SIX I had to feed for two decades. The garden helped so much with that, as did hunting and fishing.

Looking forward to this winter when I can do some more planning and refining for the 2026 growing season!

[Liz]

....... that “Zucchini as poison” thing!......dashed by Liz’ Zucchini Parm recipe above!
Cover it in lots of Cheese! (Does this not concede the lack of taste issue?)........

---

---

Yup, cheese makes anything taste good....that and frying.....chuckle.

[Liz]

BEEFY ZUCCHINI BAKE

Ing 1 lb lean ground beef 1 med onion, chp 1 overgrown garden zucchini, chp/unpeeled,
1 can cr/mushroom soup 3/4 c sharp cheese S/p Seasoned salt 3/4 c buttered bread crumbs

Method Saute ground beef/onion; drain. Cook zucchini tender. Put 1/2 meat mixture in pan; add zucchini then rest meat. Cover w/ soup then cheese. Sprinkle w/ crumbs. Bake 350 deg 40 min.