When I came back from vacation I couldn’t believe how huge everything in the garden had become. It’s churning out loads of fruits, veggies, and herbs right now. I also couldn’t help but notice the 18″ long squash bossing my tomatoes around so I had to do something about it!
Yep, off the plant it came and into the kitchen to (hopefully) be enjoyed. Now, I’m not a huge fan of squash, not even a mediocre fan, but I decided to expand my horizons and grow some this year. I must say, after throwing together this recipe I’m pretty sure I’m a fan now! It’s quite tasty!
Hope you enjoy!
Onions from our garden used for this recipe:
Image of the onion rings separated:
Herbs from our garden used for this recipe:
Squash, onion, and garlic sauteing. I decided to quarter the squash because it was so large.
Finished with some lavender:
The crab and white wine completed what was a nice, light, and lovely summer meal!
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