Lynn has two raised beds of vegetable gardening. One of them has only three kinds: zucchini, kale and Hubbard squash. We bught a Hubbard squash in the past. That sort of squash can be a little scary. The one we bought a few years ago was the size of milk crate, had bluish skin and strange bumps on it. It looked like a Hollywood version of an alien pod, the sort that grows somewhere secret and ripens to burst with little green men.
Of course, I was leery of it as food but it turned out to be quite good. This time, Lynn actually planted the magic beans and invited the plant to produce. The plant has five or six squash growing on it. As is typical of squash plants, the plant is very aggressive and is sending thick, strong energetic stems the size of garden hoses out of the raised bed, out into our prairie plants and into anything it can.
Garrison Keillor once said that during zucchini season, he found the long green squash everywhere. He was reading the paper in his living room and put a section he was finished with on the floor beside him. When he picked that paper up, there was a zucchini under there! We have been experiencing that same pugnacious oversupply and had had our share of zucchini dishes and it isn't even August yet. Some of the squash will no doubt find its way to our neighbors and friends. Some of the zucchini will be shredded and frozen in small batches for later soups and such. The Hubbard will be baked in the oven and the meat frozen in dinner serving sizes for use over the coming year.
