I feel like it’s been forever since I’ve done a garden update but really, it’s only been about 10 days.
Not only are we harvesting zucchini everyday {who isn’t?} we are also picking tomatoes and green beans every other day as well.
Oh, and we’re swimming in basil. Both on the porch and the side garden bed.
HH if you are reading this, I think it’s time to make pesto. You know what I love about pesto? You can freeze it!! Did you know that?
Well you can. 🙂
While we aren’t quite swimming in tomatoes yet, I suspect in another week or so I’ll have enough to share with the neighbors.
Or start freezing them. I haven’t decided yet.
The zucchinis though, The HH has been sautéing them with onions pretty much every day.
Normally I’d be baking loaves of zucchini bread by now, but we don’t seem to eat as many baked goods or bread products these days.
I should bake at least one loaf of zucchini bread {or at the very least zucchini cupcakes!} though for the freezer. I’ll probably be kicking myself come January if I don’t.
Well, it looks like it’s going to be another great day here in Southern Maine with temps in the mid 70’s. And a great day to spend out in the yard too!
What are YOU harvesting at your place right now? Are you swimming in anything?
~Mavis
Wendy C. says
Have you tried making zucchini relish? It’s pretty good and can be treated like pickle relish and is another gret way to use up that extra zucchini.
Beryl Redfield says
Sounds good do you have a recipe you could share? Thanks
Mavis Butterfield says
Here it is –> https://onehundreddollarsamonth.com/2012/07/canning-101-how-to-make-zucchini-relish/
Mallory L. says
It’s pesto season around here too! I like the base recipe from America’s Test Kitchen, but I swap pine nuts for walnuts, and add in fresh large-leaf spinach. Use just enough oil to blend. I add additional oil as desired when adding to a final dish.
For the tomatoes – we roasted all of our excess small tomatoes last time, and froze. They were the perfect winter addition to chili, soups, pasta dishes, etc!
For the zucchini – shred and freeze/ make relish, or sneak onto unsuspecting neighbor’s porches. Tis the only way.
Christy says
I freeze grated zucchini, portioned in 1 cup packages in zipper bags, then thaw and drain and use for zucchini bread or cake later.
Tami Lewis says
Im swimming in absolute too…its gone wild and covers a good portion of an acre!!!!!! I’ve been dehydrating it and making bottles of it as Christmas gifts.
My tomatoes gave a better crop than ever before!
Rosemary says
My tomatoes, zucchini, onions and cucumbers are done – so I planted more cucumber seeds (love FL’s long growing season). I still have eggplants, green beans, bell peppers and banana peppers growing (and harvesting) – and hopefully more cucumbers in a few weeks. The watermelon, cantaloupe, pumpkin, radish and beets did not do well. I think it just got too hot and too rainy for them along with powdery mildew issues. Win some and lose some!
Mavis Butterfield says
I planted a few more zucchini seeds too. Hoping for some in late September. I hope you get more cucumbers. No matter how long the growing season, it always seems too short.
SANDY says
What is your basil secret? I dont know if it is just too hot here in Southern California, or I water wrong…or just am doing it all wrong…
Mavis Butterfield says
Ignore it and it will do great!! 🙂 Seriously. All I did was the plant the seeds and kept that area weed free. I also have a couple of zucchini plants and 3 giant sunflowers growing in the raised bed along the side of the cottage too.
Judi Y. says
Your vegetables are soooo beautiful and your gardens are magical! You definitely have a gift!
kathy brown says
No garden this year . Just swimming in pain. Had hip replacement surgery yesterday. Boy is that fun. NOT
Mavis Butterfield says
Oh wow! Not fun at all. 🙁
Dot says
Mu cucumbers won’t stop. Tried snake beans this year. They are doing very well.
Brenda Robertson says
We made pesto a week ago with our grandson. He loves pesto and so do we. We will be processing more tomorrow. It is wonderful in the winter. I will be processing tomatoes soon. We finished our corn last week and the potatoes have been dug. It is a lot of work, but we love it and it is good food.
Meg says
I love freezer pesto! I just started using sunflower seeds instead of pine nuts. It is so much cheaper and we don’t notice the difference.
Heather in Nevada says
Considering we were not going to have a garden this year,we have three(!) zucchini plants. I have been sharing with friends and just froze shredded zucchini last night. I will can zucchini pineapple when it cools off. We are supposed to be in the 100s this week.