It’s been exactly two months since my last garden check in. As you can see, these babies are THRIVING like crazy. I’ve already enjoyed the Calabrese broccoli (steamed and topped with a drizzle of olive oil, fresh lemon and plenty of sea salt), and the zucchini are growing bigger every day. The plants in this box have grown larger than I had ever imagined and have exceeded my expectations.
Gorgeous zucchini blossom. I’ve sadly missed the boat on SO many blossoms from my four plants. I never have the opportunity to stuff and fry them properly. Maybe tonight… this one is screaming for some ricotta cheese.
This is a photo from about 2 weeks ago, and have since grown at least another half a foot. Unbelievable.
My herbs have finally taken off, too. Rosemary, thyme, tarragon, chives, dill, sage, and the Peperoni di Senise holding strong in the middle.
The oregano looks like it could flower any day now, so I had to jump on harvesting as much as I could to hang up and dry out before they yellow, flower, and loose their prime time flavor.
I rinsed & spun them clean, and bunched them together with string to hang to dry in the window.
Amazing to think these all started from baby seeds. I even have begun a round two of more tomatoes, and cantaloupe. Any takers? They’ll need to be adopted. I will however do background checks.
Here are some recipes from Gourmet that I’ve got my eye on for making with my zucchini abundance. How do you use zucchini? How should I cook the blossoms?