#corgette

A new snapshot from https://sagesacre.com/2022/07/06/cashflow-zucchini-is-a-winner/

Cashflow Zucchini is a Winner

In a vegetable garden that’s been kind of a disappointment, this zucchini squash is a real standout

Cashflow zucchini with fruit on the plant in July 2022

Record heat, record cold, drought, rampaging ground squirrels — halfway through 2022, and the vegetable garden has been, at best, a mixed bag.

One bright spot is this Zucchini, Cashflow. Not only is the plant relatively compact, but it also grows upright, almost like a tree. What’s more, unlike other types of zukes, if you don’t pick the fruit right away (which I rarely do), they don’t keep growing until they’re the size of baseball bats. Rather they top out at 8 to 9-inches and the plant goes on to flower again.

Over the past couple of weeks I’ve pulled a dozen smooth and symmetrical zucchinis off of it, and it doesn’t look like it’s even getting close to calling it quits. There’s already four new fruit and a fifth one flowering now.

Definitely a really productive, low maintenance vegetable. I highly recommend it.

Zucchini flower

These marvelous muffins right out of the oven are absolutely delicious. You know I thought savory muffins weren't my type but I found this blog post, that looked irresistible . And it was AMAZING! They were a bit moist at the end because I changed the recipe and added different ingredients such as I added different types of cheese ( smoked cheese pepper cheese and normal cheese ).I also added sweet corn which tasted really good in the muffins. 

YUMMY!

Best with butter on them, still warm from the oven!

2 pounds lamb stew meat

2 tomatoes

1 summer squash

1 zucchini

1 potatoes

1 can mushrooms, sliced

1/2 cup bell peppers, chopped

1 cup onions, chopped

2 teaspoons salt

1 garlic cloves, crushed

1/2 teaspoon thyme leaves

1 bay leaves

2 cup chicken stock

2 tablespoons butter

2 tablespoons flour

Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice

potatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme,

and bay leaf into stock; pour over lamb and vegetables. Cover and cook on

low 8 hours. (Don't peek. Lifting the lid prolongs cooking time.) Turn to

high. Blend flour and butter, then shape into small balls. Drop into stew

and cook, stirring several times, until thickened. Serve over hot noodles or

1 md Onion, chopped

2 md Zucchini, in 1" cubes

2  (14 1/2 oz.) cans vegetable or chicken broth

1  (28 ounce) can crushed tomatoes, undrained

1  (15 1/2 ounce) can Great Northern beans, drained/rinsed

2 tb Dried basil leaves

1/4 ts Salt

1/4 ts Pepper

1  (8 ounce) pkg. uncooked dry cheese-filled tortellini

Combine all ingredients except tortellini in crock pot. Mix well. Cover and

cook on Low setting for at least 6 hours. When ready to serve, increase heat

to High setting. Add tortellini. Cook and additional 20 minutes or until

tortellini are soft.

NOTES: Add tortellini to the rich Italian sauce when you come home from