Saturday in the Garden


summer squash and garlic chives

summer squash  “early prolific straight-neck” and garlic chives

The gardens in the north woods of Michigan are something of a challenge — you never know what will grow well. One year the tomatoes are awesome, the next it might be the peppers. I can’t complain about any of it, but it’s always a surprise. This year, the tomatoes all seem to have some disease so I can only hope for a few ripe ones before the vines die. The surprise has been the cucurbits — the squash and cucumbers in particular. My little Pickle-bush cucumbers have been going strong since June, and now the summer squash and Korean squash are growing beyond my wildest expectations! I’ve already had a mess of summer squash and the Korean squash are ready to pick.

summer squash blossoms

a mass of summer squash blossoms!

korean squash

korean squash climbing the trellis

korean squash ready to pick

korean squash ready to pick

Tonight’s supper included baby beets and their greens, summer squash and fresh lake trout, lightly smoked on the grill with coriander, pepper, and garlic sprinkled atop. Delish!

beets, pickling cukes, summer squash twins and green beans

today’s harvest included baby beets and greens, summer squash twins, pickling cucumbers and some lovely pole beans called ‘kentucky blue’

lightly smoked lake trout with baby white beets 'n greens, fresh summer squash


dinner (mostly) from the garden!




  1. Sra said

    Did you not use salt on the trout? One interesting difference that I notice in writing on fish in the West – not recipes, but in books – is that accounts of fishing, camping etc where fish is caught and cooked rarely mention salt, or even other spices. I always wonder whether salt is such a common seasoning that it’s taken for granted and therefore not mentioned, or whether those authors and characters really didn’t use any salt at all. They didn’t take any with them? And doesn’t the taste matter in those circumstances? Or is it that fish is naturally salty?
    A long time ago I remember reading somewhere some advice not to use too much salt on any meat as there is quite a lot inherently, but that really is not true in my experience, including seafood. At least a little amount of salt is needed. When I tasted fish and chips in the UK I barely tasted any salt! It wasn’t inedible, just not very nice.

    Hi Sra!! I guess you’re right, I did use a little salt and did not bother to mention it — however I salted it after cooking. I have never tasted a salty fish 😉 Your camping scenario made me chuckle — maybe they didn’t take any with them! LOL

  2. Shammi said

    Linda! You’re back and bloggng – and gorgeous garden photos to drool over (and be envious of!) 🙂 Great to see you back and congrats on your new job! I’m so glad you’re enjoying it.

    Hello Shammi!! So happy to see you here — thanks for your kind words as always. I hope everything is going swimmingly with you, too! 🙂

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