Most people who grow zucchini complain about having an excess, but we're proud to have produced one. And there's at least one more that's looking like it'll be ready for picking in a day or so. I don't know what to attribute it to, but I am curious as to whether or not this guy had something to do with it.
Can you see the snake coiled up in the middle there? I was not at all happy to see him, and obviously didn't want to get close enough to take a good photo (and was too nervous to think about using the zoom). Maybe he ate the cucumber beetles (though I still see some) or maybe the wilt disease ran it's course. No matter. We will enjoy what we can get. We had a quick zucchini sauté (courtesy of Smitten Kitchen) alongside a piece of fish the other night. Just sauté a couple tablespoons of sliced almonds in a couple tablespoons of olive oil for a couple of minutes, then add julienned zucchini and cook for a couple minutes more, and top with salt, pepper, and a little grated parmesan cheese. You can skip the cheese, but we really thought it added something. It's amazing how delicious something so simple can be.
So, that's the good news. The bad news is that more than half of our tomatoes have succumbed to late blight, and it has probably spread to the five plants that remain in the lower garden.
Devastated. Heartbroken. Too soon to talk about it. I'll share the terrible details when I'm ready.
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