Lots of Activity in the Kitchen This Weekend

We have squash, squash, and more squash.  To date we've harvested about 18lbs of squash.  How do we know it's been 18 lbs?  We were weighing it on a kitchen scale until it accidentally got knocked onto the floor and broke.  Oh dear... how will we ever keep a record of our bounty without a kitchen scale?  Resourceful Tom figured it out.  First he weighed himself on the bathroom scale with an empty basked.  Then Rebecca filled up the basked with the squash and VOLIA! we have vegetable weight.

Maizie wanted to do her part and participate.

Rebecca and I spent all day Saturday in the kitchen doing the following:

• Made two Tex-Mex Squash casseroles - one to freeze, one to eat this week.
• Made Squash Croquettes for dinner Saturday night - YUMMY!!
• Cut, blanched, and froze about 9lbs of squash - we will use it in the fall and winter for soups.
• Made Bourbon Backed Beans from scratch - let the dried beans soak overnight, mixed up the sauce, let them bake in the oven for three hours on Saturday and ate them with the Squash Croquettes.
• Made Energy Bars - homemade, soft, granola bars.
• Made a batch of Peanut Butter Chocolate Chip Cookies.

(see remainder of list after next picture.....)

After harvesting 8 cups of basil and 4 cups of cilantro, we also made:

• One large batch of Basil Pesto and
• A medium batch of Cilantro Pesto - we'll have this on pasta this week for dinner.
• We also cut more beet greens and chard to eat this week as well.

This is what it's all about!

~Y