Something strange is happening in my front yard vegetable patch.
My teeny tiny squash plant (remember?
) has certainly grown bigger than I could have imagined and there are tons of little buds just waiting to burst open and give me blossoms and hopefully some squash! However, every time a blossom opens up, all yellow and gorgeously fragile, something goes horribly wrong!
At first I thought they were melting but John seems to think that perhaps it’s some sort of fungus or disease that’s causing them to wilt, stick to the plant like melting plastic, and then turn to dehydrated ash, more or less.
As a result, I have yet to see the fruits of my labor (haha, get it? fruits?)… So we’ve been relegated to buying our squash from the market. Which you know, isn’t such a bad thing. It’s delicious, local, organic, and just plain wonderful. But it isn’t ours. And I so badly want(ed) squash from the front yard.
I’m not sure what to do so I just thought I’d throw it out there – anyone have any ideas as to what’s going on?? What are your experiences with growing squash?
The squash we’ve been buying from the market of course, has served us well and I’m cookin up all kinds of tasty treats. One of which are these oven baked zucchini sticks. They require minimal cooking time which may be a necessity in your Summer – mine has delegated me clouds and chills and not too many beach days. But either way, heat or no heat, these little sticks of zucch are crunchy, delicious, and pretty dang healthy. Pair with a spicy tomato jam (recipe comin at ya on Thursday) or whatever you wanna dip em in. Or eat them alone – the flavor of the panko coating can make your tongue dance all by itself.
Dance taste buds…Dance! Oven Baked, Panko Zucchini Sticks.
Oven Baked, Panko Herbed Zucchini Sticks
- 1 Medium to Large Sized Zucchini.
- 1 C White All Purpose Flour.
- 2 Free-Range Organic Eggs.
- 1 1/2 C Panko Crumbs.
- 1 Lemon for juice and zest.
- 1 Tbsp Dried Oregano.
- 1 Tbsp Smoked Paprika.
- 1 Tsp Ground Cumin.
- Kosher Salt & Fresh Cracked Black Pepper.
- 1 Batch Tomato "Jam".
Pre-heat your oven to 425 degrees F and line a baking sheet with parchment paper, spray lightly with non-stick spray.
Slice the zucchini in half lengthwise and then cut both halves in half across the width. With all 4 pieces, cut into 1" thick slices. Set aside.In 3 separate bowls place the flour; the eggs + lemon juice; and the panko, zest, oregano, paprika, cumin, and a good helping of salt & pepper - mix well.
Now, dredge your zucchini "sticks" through the flour, then the egg/lemon juice mixture, and then the panko bowl. Be gentle and make sure to coat thoroughly in each round. Place on the prepared baking sheet.
Bake in the oven for 10 minutes, turn on the broiler, and brown until golden. But watch! - they will burn easily and very quickly. Remove from the heat.