The summer squash are just getting ripe after a trying season; many of the squash plants drowned due to flooding and we had to transplant multiple times. Last week Michaele sold the baby squash with their flowers attached at the market. The flowers can be eaten raw or are delicious fried up in a stir-fry, or even better, in a quesadilla. I like the squash fruit simply fried up in butter with garlic and onions.
This pattypan squash looks real goofy and kind of like a foot:
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