ive made apple crisp with zucchini instead of apples, was pretty good. just add a bit more sugar
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I have seen zucchini used as apple replacement before and I thought it is pretty cool! I have no shortage of apples in WA though. 
its more the surplus of zucchini that drives it LOL
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Well, today and last night I ate cucumbers. This month I was practically living on cucumbers, zuchini, a few blueberries, a few cherry tomatoes and raspberries. The birds got the last of this crop of berries.
Last week I ate an apple pie with an apple mix I froze last fall. I’m surprised how good it was as last fall I was pretty sick of apples.
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I usually grow cocozelle zucchini. It doesn’t have as much of that bitter/astringent aftertaste, and it’s slightly nuttier, so I don’t really get sick of it. This year my cocozelle seeds weren’t good and I ended up growing out my friend’s white zucchini. It’s not very good. Not good taste and goes bad fast. I’ll probably end up freezing more of it this year. But hey, zucchini bread in the middle of winter is pretty darn good!
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I had a handful of figs and we used some of my bell peppers to make fajitas tonight. Yum!
I also used today’s peppers to save seeds for next year. For whatever reason, my peppers are huge, have super thick walls, and absolutely no blossom end rot. Hopefully I can replicate that in the future!
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Tonight I made a stir fry with some of my cabbage, eggplant and immature Longue de Nice squash, which are sort of a French equivalent of Tromboncino. Very tasty. I do wish the beautful color of eggplant didn’t get lost in the cooking.
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Cucumber, okra, green beans, creamed corn, and tomato. I’m on a seefood diet. I see food, I eat it. My garden is loaded! Petit Gris de Rennes cantaloupes should be ripe next week.
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Small harvest cause i was getting chased and bit by skeeters.
Picking plum. Just plum cause we only have 1 on this tree lol. The rain got to all the flowers earlier
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I’ve been growing temperate tulsi (Ocimum africanum) for ‘tea’ and really like it. It tastes a little clove-like to me. I dried a lot for my house and gave a lot to friends and family. It’s a basil so has similar issues and growing needs. Just opening the jar sends a good smell around the kitchen and I’m drinking a cup right now.
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Dessert last night was steamed Asian pear with goji berries. Dripping Honey pear from the garden, but the goji (dried) came from the store.
Very good.
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Not that fancy, but I was excited to eat the first-ever fruits from my Frederick passiflora edulis, planted in March. Yum!
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Huh, couldn’t seem to write with this after the fact. Strained and bottled black currant cordial (whizzed 6 or 7 - I forget - cups black currants in blender, put in half gallon canning jar with 1 1/4 cup each sugar and water, topped up with vodka last June & tucked in a cupboard eight weeks). Now I put the solids on granola each morning.
Ersinger plum survived 3 nights of 30°F last spring after blooming to make about 50 plums, so we enjoy them fresh while we can. Maybe next year I can dry a lot of those, which retain floral undertone (overtone?) when dried. It also makes a fine plum jam, which last year’s crop was large enough to do.
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Strawberries and cherry tomatoes !
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Stuff from the garden for in my lunch. Violet Sparkle pepper, Mushroom plant (Rungia klossi) and mint for my water. Also made cranberry hibiscus, mulberry leaf and butterfly pea tea, which is the drink with the cool purple color.
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I love using regular hibiscus for summer quenching drink. Never thought to mix with butterfly pea flower as well! How does the mulberry leaf taste? Do you use it dried or fresh?
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