I had a bet with a co-worker who could grow the biggest sunflower. Our janitor at work transplanted a few sunflowers, and gave us each one to grow.
Mine got mighty big!
It’s that time of year when our gardens are overflowing with Huge Tomatoes, Gigantic Sunflowers, and if were not careful, enormous zucchini. The great versatile zucchini.
Did you know the zucchini is actually a fruit?
Did you know the zucchini fruit is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate , potassium and vitamon A? Of course you did!
But did you know the female flower is a golden blossom on the end of each emergent zucchini. The male flower grows directly on the stem of the zucchini plant in the leaf axils (where leaf petiole meets stem), on a long stalk, and is slightly smaller than the female. Both flowers are edible, and are often used to dress a meal or garnish the cooked fruit.
I didn’t that!
Not till I looked it up in the Wikipedia dictionary!
This dish is actually made with all kinds of squash. The more varieties, the better!
Every Saturdat at our Farmer’s Market, they have a cooking demo called Chef of the Week.. A local chef (or cook) demonstrates a recipe using local produce from the farmer;s market. They have samples afterwards and a printed copy of the recipe to take home. I try to go every week that I can. You can check out all the chefs and their recipes on the Health Shasta website. That’s where I got this easy recipe. It’s delicious in it’s simplicity!
WhooHoo, check out who’s going to be demoing next Saturday!!!
And quess who had the biggest sunflower?
Savory Squash Skillet
Recipe by Lori Coker
4 cups colorful Summer squash (such as yellow crookneck or straight, zucchini, pattypan,
½ medium sized red onion, sliced
3-4 cloves of garlic, chopped
¼ cup fresh basil leaves, chopped
1 medium red tomato, wedged
1-2 teaspoons of olive oil
Place all ingredients in a large skillet except tomato and basil.
Sauté on medium heat until squash is slightly tender. Add
tomatoes and basil then place lid on skillet and steam on low
heat until squash is tender as desired and tomatoes are heated
Makes 6 (¾ cup) servings.
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