I harvested the first little tomatoes from our garden a couple of days ago, along with acorn and spaghetti squash. Yum!
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About Me
- Kathryn Ray
- My husband and I returned to Colorado in 2009 to live a simpler life. Right now the goal of simple means we are busy. Busy fixing up our farm, raising Alpacas and Tibetan Mastiffs, racing wheelchairs, building flying objects, Alpacamundo, and Colorado Tibetan Mastiffs. This blog is about these and the other things going on in my head. I hope you find it interesting, useful and inspiring.
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- The Summer of Tomatoes
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- Fiber Arts Friday: Traveling Woman is Finished, Al...
- Harvesting Tomatoes
- Fiber Arts Friday: Traveling Woman Shawl
- Nature has Other Plans
- First Tomatoes!
- Alpacamundo: Decisions
- Tomatoes are Turning Red!
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3 comments:
Look at that delicious harvest!
May I ask how you prepare your sketti squash? I'm always looking for new ideas!
I love squash on it's own, so I pretty much just bake it and eat it.
1. Cut in half, length-wise.
2. Remove seeds.
3. Bake cut-side down on 350F until done. I start at 30 minutes, then check every 10-15 minutes and remove when the squash gives to pressure from my fingers.
Our favorite way to serve is with home-made pasta sauce... tomatoes, onions, garlic, basil, salt and black pepper.
I will also serve it on it's own, on the side of something with salt and pepper.
It also often finds it's way into wraps or burritos.
I plan to try it with pesto this year since we have so much basil.
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