I just picked a handful of "baby veggies" reminiscent of spring veggies. They are small but since it's officially fall fall (hello, rain!), calling them "spring veggies" is totally wrong and "fall veggies" conjures up visions of kale and acorn squash; so "baby veggies" will have to do.
I was lucky my 'Spineless Beauty' zucchini crop didn't get out of hand--yay me for my laziness and procrastination! I had a manageable amount with my five plants that went into the ground in early July. The vines are done, but I wouldn't say I'm cutting my loses. I had the perfect amount of snappy, crisp young zukes to go along side with my pesto the other night. "Spineless" refers to the lack of hairs on the zucchini, not a reference to it lacking a backbone or being like jello (gross).
Sautéed with garlic--YUM!
'Tromboncino' was the other summer squash I tried this season. They germinated quickly but then sat around for awhile until a few weeks ago with the last blasts of summer heat. It climbed up the spent cardoon flower stalks. Had I known it was going to take off, I would have trellised them earlier. According to Fedco Seeds, they are great as both a summer and winter squash. I harvested them at 4-6" rather than the 8-10" they recommend. They also can be left to grow longer and change color to greenish-tan as a winter squash. 60 days to maturity for summer harvest and 90 days for winter harvest.
I'm leaving my vines in for a bit longer (can we say "seasonal denial"?) to see if I can get anything else out of them. Regardless, they were great combined with the Spineless Beauty zukes with my pasta. But next year, I will plant them in as starts in June rather than sowing directly in July. In the meantime, I'll be dreaming of the wonderful dishes I'll use them in next year: gnocchi, ravioli, sliced fresh in salads...Mangia! Mangia!