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.