Still producing

The zucchini are starting to pile up. I've got to process them and freeze them before they go soft. I guess we're not eating them fast enough, even though we seem to eat them almost daily. I like to grate them in the food processor and freeze them. Then, later in the year, I can thaw the grated squash for fritters or for zucchini bread.

I picked this one after I took the photo. I can see at least six more growing on this plant. Yikes!

Last year we had a bumper crop of potimarron, those red kuri squash that have a nice chestnutty taste. To preserve those, I roasted them and froze the flesh. There is still a lot of it in the freezer for making pumpkin pie and pumpkin bread this fall. I was smart enough not to grow any this year.