Except mine (after 2 days rain) are HUGE. How would you cook them?
Posted on 07/29/2011 5:22:39 AM PDT by Red_Devil 232
Good morning gardeners. This past week here in East Central Mississippi has been great, weather wise. There have been numerous and very beneficial pop-up T-storms almost every day, which have helped keep the temperatures down and my garden watered.
I hope TS Don will give some relief to those of you in drought stricken Texas. Forecasts are for it to dissipate in about 36 to 48 hours after landfall.
If you are a gardener or you are just starting out and are in need of advice or just encouragement please feel free to join in and enjoy the friendly discussion. Our Freeper community is full of gardeners, each with varying interests and skill levels from Master Gardener to novice.
I hope all your gardens are flourishing.
Whom says Benderville isn’t Toney????????
Love the song and I especially love the illustrations. Thanks. That’s a keeper.
I harvested 15 lbs of zucchini and cucumbers. Herbs are out of control. Peas have topped their supports and are full of flowers. No pods yet. No ripe tomatoes, but plenty of green ones of fairly good size. Many tiny watermelons and one that is larger than a softball.
The squash plants and potatoes look a little beaten from the rain. I have one cucumber tendril that looks wilted, even though we have had plenty of rain. Don't know what's going on there yet.
I planted something called Flying Saucer Squash which I thought would be like a Patapan Squash. They were the size of a silver dollar last week. After this rain they are ginormous! They are as big as a canteloupe. How would you prepare that?
How long will they remain tender? You may need to put on a mask and make midnight deliveries to your FRiends or neighbors...
We’ll be getting the grater out tomorrow.
I got rid of 2 of them to the couple with whom we went to dinner tonight. Do you know anything about that Flying Saucer Squash?
If the shells are hard, treat them like winter squash. If they’re big but can still be pierced easily with a thumbnail, cut the stems out, make the hole slightly bigger, and stuff with something meaty and spicy, then bake. Sort of like the big zucchini earlier in the thread.
The only flying saucers I am familiar are the ones that land in the woods down by the creek on a full Moon.
I think I have seen squash like yours at the farmers markets. We are going to a big one in Arcata tomorrow morning and I’ll ask is I see some at a stand. How big are yours and are they tender enough that can you still stick a fingernail into the skin?
Is the silk pink? I grew some golden bantum a few years back (heirloom) and had a few ears with bright pink silk.
My kernels never filled out very well though. Only about 2/3 of the ear filled, but they were good eating. Very sweet and tender.
Just as long as you didn't get lost in there! ;^)
All kidding aside, your corn patch looks beautiful. I don't think any corn around here is 6 feet yeat. More like 4-5 feet.
Well, I just had a manicure, so I wasn’t poking the skin. But these are about 8 in. across and 6 in. tall. The last time I saw them (last week) they were silver dollar size and had no color to them. The are bright green and yellow and very interesting looking. I did not take a ruler out there so my measurements could be off, but they are BIG.
When I looked them up on the Web it said that they are a "form of zucchini" so your suggestion is a good one. Thanks.
Well, I just had a manicure,
Yes it has a pink tint to it. We had “normal” crop of corn last year except the cobs didn’t fill out and were very bland tasting so we made Cream Corn from them. It was due to our cold summer. I planted a different variety this year so time will tell about it’s quality but Mrs Bender says it is the “prettiest corn” I have grown in 40 years. She said that just before she went to get her nails massacred...
How was dinner? ;-)
Finally collected enough cukes to use (modified, naturally LOL) Kerr’s ‘sweet pickle’ recipe.
I chose it beause I can use what I need of the ‘pickle’ as I get enough cukes, and keep the rest for later. The solution only gets added to the jars, rather than preparing the cukes in it before jarring & preocessing.
It will be ‘hot’ sweet dill spears; we got a taste for them in the Carolinas a few years ago. As well as adding dill & dill seed to the solution, I added two dried Cayenne peppers from last year—2 plants gave us a lifetime supply. ;-’)
What do you know about adding fresh garlic to the pickling brine?
I have read recipes that include it, but I also have read that it will introduce botulism =(, but I have no idea which of the two is correct.
So, I did make a small batch a couple of years ago with processed chopped garlic, and had no problems. And I did like the dill w/garlic recipe much better than the one I did last year w/o garlic.
I’m looking for knowledgeable “pickle people” to advise me.
:)
OH Tatze, those look sooo good. What’s your recipe? I have 2 jugs and needs pickles in it.
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