Summer Food From The Garden
Since about the beginning of July, there have been zucchini in various forms on our dining table almost every day. The most basic combination is with egg and garlic and other spices for spice. For the winter, we leave large ripe zucchini with a thick skin. In this form, they can be stored all winter. But in the summer we cut small zucchini.
We also make squash caviar for the winter. To do this, we use large ripe vegetables.
We grow zucchini in 4 colors: white, green, yellow, and light green.
We reserve white and large dark green fruits for the winter period and for cooking caviar.
For some reason, I didn't show the yellow zucchini this morning. While I was working with the dog, my wife took the yellow squash and made breakfast.
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