trellised cucumbers behind a row of squash
All across the world, thousands of organic squash plants are dying EVERY DAY because no one sprayed them for bugs. Or they used some kind of natural crap that doesn’t work.
NOW is the time to act!
Ok look. I have 12 gallons of squash and more than that of cucumbers. Before you know it all the organic squash will be gone from the farmers’ market.
I just made this easy SUMMER SQUASH TACO CASSEROLE –
I added a layer of cooked cabbage and onions between the squash and ground beef. I also used like 12 times the amount of squash it called for.
We loved it, I’ll make it again.
Or these easy grilled squash roll-ups with goat cheese (or cream cheese) I discovered last year. Obviously using zephyr squash instead of zucchini.
Refrigerator pickles are SO easy and super healthy.
Dissolve 1 Tb sea salt in a little warm water in a quart jar, and pack it with cucumbers cut to your liking. Add half a cup of Bragg’s Organic apple cider vinegar, a hot pepper if you like, some herbs, a smashed garlic clove or 2, top it off with water. Marinate 2-3 days in the fridge.
Did you know that summer squash is a nutrient dense food?
How ’bout some manganese, vitamin C, magnesium, potassium and more PLUS all different varieties of carotenoids!!
Ward off that macular degeneration. Perhaps regulate your insulin. Put the smackdown on inflammation.
Crispy crunchy cucumbers have flavonoids, lignans and triterpenes. That’s protection against cardiovascular disease, multiple cancers AND free radicals plus you get the molybdenum. Need that.
I’ll be at the Charlotte Regional Farmers Market tomorrow.
Veggies this week:
fennel bulbs, beets, savoy cabbage
zephyr squash and lemon squash
cukes: slicers, Asian, mini whites
Red Creole heirloom onions and sweet onions.
Kale: dwarf blue, red russian, rainbow lacinato and regular (black) lacinato, sweet potatoes,
purple basil, cutting celery, parsley, and a few more.
Beef:
hot dogs, beer brats, pastrami, sliced corned beef, bologna, ground beef, stew, cube steak, philly steak, short ribs, brisket, liver, soup bones, osso bucco.
Steaks:
filet, ribeye, NY strip, sirloin, flat iron, skirt and flank.
Roasts: eye of round, bone-in chuck, sirloin tip