But it's so exciting to see watermelon growing!
I grew this from seed.
And it's delicious too.
This is Orangeglo watermelon.
The Perpetual Basil is doing well.
This is supposedly a perennial variety.
I purchased this plant as a tiny little thing from Kniffings Nursery.
Next to it, on the right, is English Lavender, and a zinnia just coming up.
To the left, my epazote isn't doing so hot.
The Italian Squash grew like weeds--these ones are about two feet long each.
The dark green variety is Costata Romanesco (known for its prolific blossom production),
and the lighter green is Tromba di Albenga.
The Winter Squash (this one Marina di Chioggia) spread out everywhere.
All these were purchased plants from Kniffings.
The pumpkin shaped squash is large and warty.
We haven't tried it yet, but I'm sure it will be amazing.
Not too shabby for cell phone pics, huh?
Oh, and if you want a yummy recipe for fried zucchini:
Cut slices (rounds) and season well, then dip each slice individually into a bowl containing an egg that has been beaten with a splash of cream (you really need a lot of salt or the zucchini tastes bland).
Then take each egg-coated slice and dip into a bowl filled with a mixture of flour, salt and pepper, paprika, and parmesan cheese (preferably freshly grated).
Fry in a hot pan of both olive oil and butter (the butter gives it flavor).
Serious yum. The pieces come out with a crust like bread crumbs.