This week, I decided it was time to finally pull out the zucchini plant. I had picked the last zucchini and it didn't look like any more were on the way. One little seed had produced almost 22 pounds of zucchini. I didn't go for size; I went for farmer's market quality. They were perfect and delicious! Anyway, as I yanked out the giant stem, I noticed the soil was moving. I got out my trowel and dug in. The soil was full of wriggling earthworms!
I'm not sure how they got there. I had thrown in about 5 or 6 worms several months ago when I planted flowers near the garden. Each time I found a worm, I tossed it in the garden soil. But now, there are hundreds of worms, maybe thousands. Perhaps they came with the soil. Regardless, I'm so excited to have them. Worms are great for the soil. They dig lots of tunnels, which keeps the dirt soft and loose.
Meanwhile, there are still unwelcome visitors trying to devour the cherry tomato plant. I found another three hornworms and a grasshopper. Like the hornworm, the grasshopper is well camouflaged. Its color matches the tomato plant leaves perfectly. He let me get within a few inches so I could take his picture. Then I got out my scissors and made sure he would not be eating my tomato plants again.
On a more pleasant note, I got to pick the first couple of crookneck squashes. Like the zucchini, these are best when they're small. I generally pick them when they're about 4-5 inches long. That way, they're nice and tender and have very few seeds.
With the zucchini out of the way, there was room for some fall veggies. So, I transplanted some of the plants that I'd started in Styrofoam cups last month. Here are broccoli, cauliflower and bok choy.
This past week, I searched for ways to use our Serrano peppers. I made Crispy Jalapeno Honey Chicken with Tomato-Corn Confetti (www.allrecipes.com). I substituted Serrano peppers for the jalapeno peppers. It had a pretty good kick to it and we all enjoyed it--especially my husband. I also made Zucchini Pasta with Fresh Tomato Sauce (both from www.nytimes.com). For this dish, the zucchini is sliced into long thin strips, so it serves as the pasta. It was a yummy low-carb meal. I couldn't decide what to do with our last zucchini of 2009. So, I shredded it and froze it. That way, when I start to miss zucchini, which might take a few months, I can bake one last dish.