Your 2025 Garden

[jxp]

Friday I had my first taste of spaghetti squash, and I am adding it to my next seed order. Yum.

How was it prepared? I've never grown it because I wouldn't know what to do with it.
Also, it just looks weird.

 

[OnlySympathy]

I love the color of this bell pepper

 

[LaurenRitz]

My tomatoes are still green, except for one bush of orange salad types. Something got my most productive melon, with maybe a dozen tiny melons still on it. I suspect whatever is tearing the ripe melons open got impatient.

Still half a dozen massive watermelons out there (last one was 33 pounds), I gave away two today, and the plants have put out a second flush. Probably won't ripen, but the chickens will love them (spoiled birds).

The moschatas planted first of August have fruit on them. Same with cucumbers, green beans, and corn. Next year I plant the fall crop of long season stuff first of July.

I'm still learning what will work here. I went from high desert, straight sand and no water, to mid-West heavy clay and (relatively) lots of water.

My garden plan for next year is in process.

 

[LaurenRitz]

How was it prepared? I've never grown it because I wouldn't know what to do with it.
Also, it just looks weird.

You split it, gut it, bake until soft. Then use it like any other squash, OR use a fork to divide it into strands. I prefer it alone with butter, but it's almost as tasteless as zucchini so it will go with just about anything.

 

[fuzzi]

How was it prepared? I've never grown it because I wouldn't know what to do with it.
Also, it just looks weird.

Split in half, remove seeds, then bake until soft. You take a fork and start twirling the flesh, looks like spaghetti. After putting the strands in a bowl added butter, parmesian/romano cheese. It was good, simple, yummy. My friend stirred in sauteed mushrooms and black olives, delish!

 

[fuzzi]

 

[fuzzi]

Cabbage is sprouting!