The squash are starting to come in, one every couple of days…a perfectly manageable rate. No baseball bat zucchini, no canoe-sized summer squash.
Doesn’t look like that’ll be a problem this year.
Yes, the bugs are back, thanks to our too-mild winter. I don’t have the time to put up much of a fight this year. We’ll pick while we can, and enjoy what we get.
I’ve already made this twice…
Squash Gratin – Hubby AND Angel Approved!
Butter a small casserole dish, and sprinkle a clove of chopped garlic in it.
Slice up (thin-ish) two small zucchini, summer squash, or combination of the two, and place in the dish. Sprinkle with salt. (I had about 2 1/2 or 3 cups of squash slices)\
Pour over a pint (16oz.) of tomato sauce (Finishing up last year’s canned sauce) and throw in some fresh basil and oregano. Sprinkle grated parmesan over the top.
Bake at 375F for 25 minutes, or until it’s all nice and bubbly. I do this in the toaster oven, on the convection setting, so you might need to bump-up the temp to 400 in a regular oven.
Enjoy as often as possible, til the end of the season.
And pray for a normal, cold winter.