The first bowl of fresh picked green beans were delicious, along with zucchini and yellow summer squash harvested today. We have mulched with straw to conserve moisture and planted a few sunflowers in the safety of the raised bed. Surrounding the garden with poles and hanging bird netting has proven to be a excellent way to keep the deer from using the garden as their personal salad bar. Clothespins weigh down the netting and it’s easily flipped over the top to get in for weeding/watering, etc. The already 5+ foot sunflowers will provide filtered shade for half the day, which helps keep the lettuce from bolting. They are the ‘Kong’ variety… and we think they are going to be huge!
In the summer, gardeners usually have an abundance of zucchini and other squash. This recipe is a healthy, low fat alternative to a deep fried appetizer that’s delicious. The simple three step process involves easy to handle (and clean up) brown paper lunch bags. Cut up squash into sticks and working with a few at a time, toss in a bag of flour mix, then dip in an egg wash, then toss in a bag of crumbs before baking.
- 1 large zucchini cut into sticks (the thinner the crisper)
- ¾ to 1 cup flour with salt/pepper to taste in a brown lunch bag
- Whip 1 egg with a splash of milk in small bowl
- ¾ to 1 cup bread crumbs and/or panko crumbs with ¼ cup grated parmesan cheese and dash of cayenne (optional)
Place on cookie sheet lined with foil with a rack on top. Spray with oil and bake at 350 degrees for about 20 minutes. Serve with ranch dressing and/or pasta sauce of your choice for dipping.