I didn't go to the garden since last Thursday because of my friend Amy Lu's wedding, up in the mountains. Although I am aware of how many bags of veggies I bring home each week, it's still a bit of a shock to come home with one bag completely full of tomatoes and another bag completely full of other things. I hadn't really realized how fast the zucchini grow, until after three days without a trip to the garden I ended up with five huge zucchini. I'm definitely going to have to can or freeze some of this.
And I am completely full of tomatoes yet again. After canning 9 large jars of giardiniera yesterday, I'm getting sick of canning, but it's hard to turn down another 5-10 jars of homemade tomato sauce. This time I guess I can make big jars (since I'm completely out of pints), to use when we have guests or we're making melanzane alla pargmigiana.
Today I'm going to check out the butternut squash. I've read that it's ready to pick when you can't puncture the skin with a fingernail, and some of mine are certainly starting to look like they are at that stage. You then cure them at room temperature for 10-20 days, and then store them (although I must admit I don't have anywhere significantly colder to store them at the moment).
I'm going to Italy in just about 10 days, so that will be the perfect time to cure the butternut squash. But I haven't figured out how I'm going to get my garden cared for while I'm gone. Or my kitty!