Squash & Tomatoes

Please forgive the long hiatus. I picked up a lot of new properties to manage and have not had much time to do fun things like this blog. This is the time of year when there is not much going on in the garden anyway. Michael Swol shared this fantastic recipe for squash and onions.
You need yellow crookneck squash, medium sliced tomatoes ¼ inch thick, olive oil, wine vinegar, Dijon mustard and salt and pepper. Preheat the oven to 350 degrees, mix oil, vinegar, mustard and salt and pepper together. Dip the slices of squash and tomato into the mixture and alternate them on the baking dish. Michael added after the fact that the bottom slice should be a squash as the tomato will stick to the pan. Drizzle half of your leftover mix on top and bake for 10 min. Drizzle the other half and bake another 10 min. You are done.

The squash in my garden is pretty much played out. We are getting a yellow crookneck once in a while. The spaghetti squash has been picked and the vines pulled. The zucchini and patty pan have quit. The fall turnip and mustard greens are ready to pick. The arugula will be ready to pick in a week. The mesclun and radishes are coming along. The tomatoes have slowed down; but still look healthy. The cucumbers are on vacation. Peppers are rockin’ and rollin’.

David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/