Thursday, September 29, 2011

Guest Post by Emily Cecil

We are getting close to a full tomato harvest! They have been ripening on the vine for several 
days now. There are so many that are on the verge of ripening all at once that I recommend 
we set a time for us to meet at the garden to pick them together. That 
way no one gets the lions share. 

As you can see here, the zucchini plants have been prolific. My zucchini bread recipe has 
been well used this summer. It never leaves my house though, it tastes too good. I should 
make several loaves simultaneously so you can taste it. 
Interestingly, the Burmese immigrants I've been assisting 
this summer at the ROC program taught me how to eat 
more of the plant. Look at the long, thick, round stems. As 
the leaf gets old, they taught me how to pick them off from 
the main body, slice them into rings, and then stir-fry or 
sauté them. The flowers that would overproduce on the 
plant can be picked and stir-fried or sautéed, also. Yum! I 
recommend each of you try at least one stem. If you have 
any raw-food eating friends, they may like these to replace 
pasta, since the rings are so pretty when sliced. They can 
easily be added to any gazpacho soup, too.