We left Seattle for a few days and I had checked the squash to see if it could stay on the vine till I came back...well I came back to quite the squash. About 5 pounds of it! It looks fine and while it might be a bit dry to be cooked, I think I will get a saw and give it a try. This is the best squash, zucchini type, that I have ever cooked. Fried zucchini, zucchini bread, zucchini moussaka, diced in salad and pasta, that should take care of some of it.
Off to order garlic for fall planting. This time I will make sure to keep tract of what is planted where. So far all my garlic has dried well and is doing fine in the garage. I've used half of the one that I call "Chinese" garlic, small red papered cloves with soft necks. I could braid them so they came into the kitchen and I love reaching for them when ever I am cooking and need a clove. Will have to figure out exactly what this one is, since I purchased it at a farmers market and the person selling it just called it Chinese that is all I know about this variety. Pretty too.
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