Best Served With Glitter

October 20th

Fall cooking + prep

Come to find out, my little garden bounty of squash looked much prettier than they taste.

Fall cooking + prep

In other news, I’m pretty sure I tried to serve roasted, decorative gourds for dinner last night. And it wasn’t even a Amy Sedaris recipe.

~K

 

 

 

Posted in
Domestic Art, Flora and Fauna, Heirloom Homestead
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7 Responses

  1. For a good-looking AND delicious squash to grow, I recommend the delicata. The skin is soft and edible, it’s slightly sweet.

  2. What’s up with the taste?

  3. LAUGHED OUT LOUD AT WORK. Love you.

  4. They ARE beautiful!!

  5. Larissa Stretton October 20, 2011

    Kelli Dear….

    That pretty flower shaped one is great if you slice it up and boil it, top it with some butter.

    The acorn one (or dark green one) is really good if you slice it, lay it in about 1 inch of water, drizzle with maple syrup or brown sugar and butter.

    The light green one….well you got me on that one.

    Give ’em another try some time!!

    Larissa

  6. I grew pattypans last year. They were ok if you cut them up and steamed them. Didn’t seem too much different than regular zucchini 🙂

  7. Hee hee- that cracked me up!! That white one is very pretty. Never seen one like that before!

    And in reference to 16×2-HAPPY BIRTHDAY,Sweet Kelli! I hope you had a really really great day.

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