HungryChris

Two poached eggs on toasted homemade bread, fresh, hot salsa and a plethora of fried zucchini. HC

Stuffed shells and beans from the garden. HC

75 cent, Noank oysters. HC

Corn on the cob, shrimp cocktail and homemade pork pot stickers with a dip. I could not be happier with the gyoza!!! HC

Breakfast today, zucchini two ways, eggs over easy on sage butter toast, and scrapple. This picture highlights two of my lofty goals for today: Make salsa, conspicuous by its absence, and find a place to plant Deb's grandson's summer school project, a pumpkin plant and a bean plant. At least I have hopes for the bean being productive, but have my doubts about the pumpkin. It also alludes to another goal, this one a seasonal one or maybe two: Use every squash the garden produces and do not allow a single squash to even approach canoe size. So far, so good! HC

Brat and a beer HC

Tried something new tonight. Kielbasa patties on a Hamburg roll. Deb had cheese on hers, I opted for sauerkraut. Instead of fries...... fried zucchini with spicy ranch dip, of course. HC

Me too. It seems to happen more in the older plants, like Rutgers and not so much in the newer hybrids. I collect the dead leaves, usually the lowermost ones and remove them to another place. HC

I think it's called leaf roll. It happens every year, but doesn't seem to effect the fruit. The tops grow fast enough to stay ahead of it. HC

I think it's called Leaf Roll. It happens every year, but doesn't seem to effect the fruit. The tops grow fast enough to stay ahead of it. HC

I have found that a single habanero in a quart of salsa puts just the right heat in it. The heat of jalapenos vary wildly in my experience, even from the same plant. I intend to cook up any excess I may have in a bit of oil, keep it in the freezer, and see if I can use that in salsa during the winter. I make and give away quite a bit. Deb uses it as currency at work, to keeps things running smoothly. HC

Normally, most of the peppers I grow are shishitos, but this year I have a broader selection and here is why. One of the clients of the truck sales and repair shop where deb works is Bonnie Plants. This spring, Bonnie had a truck in for service that required a special order part that would take a few days. The folks at Bonnie Plants said that in that case, the employees at the shop were welcome to help themselves to the entire cargo. Deb was on the phone when the word spread and the melee began and by the time she was able to look, the only things left were a few pickling cukes and hot peppers. Here is my little pepper patch. The ones along the fence are shishitos. Here is a habanero. A jalapeno A red bell that I am wondering if it was mislabeled. the peppers are bigger than a soft ball and no sign of redness. We are going to a picnic tomorrow and they may find themselves in the sausages and peppers. So far, the only tomatoes I have picked have been 5 of these little yellow cherries. Plenty of tomatoes. Including these from Burpee called Fourth of July, I wonder why? I call these ground hogs. As soon as they get big enough it's fried green tomatoes and off with the runners. HC

The HC pickle factory opened it's door briefly yesterday for a modest production run consisting of pickled zucchini ribbons, marinated zucchini ribbons, pickled onions and pickled cukes. These are all refrigerator pickles for what I refer to as the four S's, sandwiches, salads, sides and snacks. HC

Scrapple, more zucchini and a poached egg. HC

We celebrated FCD (First Corn Day) last night. There is a little stand at a dairy farm about a mile up the road called Betsy's Farm Stand. Usually it is on the honor system. I could tell by the look and feel of the butter and sugar corn that it was going to be good, and it was! I could not bring myself to pull back the towel and let the steam out, so you will have to trust me. We had it with beans from the garden and Korean BBQ wings. Crappy picture, but a great meal! HC

Deb is off babysitting her grandson, and as the saying goes, "Make hay while the cat's away"........no that isn't it.... HC

I do wish there was a Costco near me, but there is not. HC

I cannot attest to their availability, but would be surprised if they were not. I think the napkins called Impressions by Vanity Fair is pretty much what you are looking for. I hope this helps, I have a thing about napkins and used to use cloth ones all the time, but it is a full time job at the ironing board, so I compromise with these. HC

I took the plunge today. I show the second tray because, frankly, the learning curve was steep. The first thing I learned was that I should have gotten the round wrappers. The second thing was how thin they are. After that the fingers took over and taught me how to judge the size the filling should be and how to shape the charge for ease of assembly. They are in the freezer now and I look forward to the next step! HC

Bruschetta, scrapple and thinly sliced, lightly sautéed zucchini that was dusted with freshly grated Romano cheese. The fresh salsa has a habanero from the garden. Salsa and scrapple are a combination I cannot refuse. HC

@Anna N, I have a small collection of recipes that I intend to try, and will add this one. I used to see wonton wrappers in a few stores, but have not in a while, so finding them is the next step. HC

These are from Trader Joe's and are pretty good, but I would love to find a source of really good ones, or, better yet, learn how to make them! HC

Poached eggs on toast and fried zucchini with kimchi aioli. HC

A brat with sauerkraut, onions and ball park mustard. I tried my hand at fried okra. I found the crunch of corn meal too much of a distraction. I want crisp, but not a heavy crunch. Next time I will try the same method I use for zucchini, flour, egg wash, seasoned bread crumbs. I tried ketchup, it didn't help. HC

Cecchetti meal: Shrimp cocktail, pork pot stickers w soy / sesame oil dip and fried zucchini w spicy ranch dip. HC