How do you preserve the food from your garden so it doesn't go bad before you can eat it?
You are wildly underestimating my ability to go fucking feral about fresh produce. I don't think I even brought snap peas into the house last year. Just ate them right off the vine.
Though I did end up freezing the strawberries/blue berries as they ripened, but even those were consumed within the week.
The only tough one was the potatoes, but that was resolved by just foisting potatoes on everyone I knew. Much more welcome than Zucchinis.
Oh this is why every gardening person I know keeps trying to give me the food they grow
That, and we love you. Homegrown produce is a love language.
Unless it's zucchini. Then it's a cry for help.
Tomato (June) - I think highly of you; treasured friend
Tomato (September) - you are a warm body that is nearby
Fresh new asparagus - romantic love
Artichoke - fondness
New rhubarb with leaves removed - flirtatious potential
Rhubarb with leaves left on - the bloom is gone
Swiss chard - I have made mistakes
Perpetual spinach - declaration of animosity between our houses
White-fleshed potato - you are a neighbor
Blue or red fleshed potato - as above, but with overtones of camaraderie/affection
Kale - you are a person who was nearby when I had kale
Raspberries - you are a person I admire
Strawberries - you are a treasure
Onion - I am confused
Young French beans or young peas - I thought of you especially
Runner beans - mild criticism; familial ties; gift from parent to child
Pumpkins - overt romantic, sexual or childhood-bestie interest; highest declaration of loyalty
Prettily coloured popping corn, I.e. glass gem - let this seal the breach between our houses
Zucchini/courgette - cry for help, resignation
Novelty pumpkins - marriage proposal
(chortle)
Me: huh. Why is this getting a rash of notes all of a sudden?
*discovers paper bag full of zucchini on doorstep*
Me: Ah. That time of year again.
One of my coworkers grows Massive Zucchinis.
Like
Massive.
And the guy he used to give them to no longer works here. I fear for all of us.
Zucchinis make great fillers tbh Make any sort of stew/gratin/casserole that needs filler without much flavor or texture? Zucchini. Granted, half a zucchini is usually enough for a casserole but once prepared, these things can be easily frozen.
Here's my "fuck I forgot I had veggies" casserole, for your consideration:
1 can of smashed tomatoes
Minimum of one (1) onion (i put two big ones or like four small ones but you do you)
Veggies. I usually use zucchini, carrots, bell pepper, fresh tomatoes if I have them, but you can toss in about everything that's not a cucumber.
Some cream and cheese if you want
Spices to taste (I mostly use salt, basil, oregano and tons of paprika, but again, you do you)
Pasta of your choosing
Some oil
You may have noticed there's no fixed amounts, that's because I do not weigh things. Feel it in your heart and/or stomach. Also, when preheating your oven, choose whatever point in time makes sense, because my oven is fast but others take fifty years, so use your best judgement.
- chop all the veggies.
- toss the onions into a pan with oil. Use a bigger pan than you think you'll need. Just trust me, okay. Let them become kinda glassy.
- toss in the rest of the chopped veggies. Consider which take the longest, unless you enjoy mushy and/or undercooked veggies in your food. (Tip: Carrots take ages. Add them first.)
- Now's the time for some spices. Go nuts, you're in charge.
- add the crushed tomatoes at some point. If you want, you can add cream or cream cheese.
- probably preheat your oven some time if you haven't yet. I normally use 150-170 degrees Celsius
- in the meanwhile, put on a kettle and boil water for your pasta, then make the pasta. Use less pasta than you think you need. Pasta is lying to you. Once it's done, put it into a strainer.
- put everything into a casserole dish, stir well so you don't get sad dry noodles and pits of tomato lava in different spots, and sprinkle some cheese on top
- put it in the oven until the cheese is the way you like it (15 minutes does the trick usually)
Congrats, you made it! If all went well you now have a freezable and microwavable dish that will last for a while and no more veggies trying to turn into a biohazard.

















