Lacto-Fermented Summer Squash
I wonder if I will ever feel in-sync with the seasons here. In February I felt like it was May. In June I feel like it is August on steroids. My body is so out of whack with the temperatures and the foods being grown.
I mean, really, who knew you could harvest zucchini in May? Isn’t that when zucchinis get planted? And peppers should not be gangbusters in early June, they should barely be in the ground at that point.
At least that’s what my body thinks.
But when the temperature approaches triple digits (or hits it with a big sweaty bang) and neighbors bring you zucchinis and yellow crookneck squashes you stop being confused, put on your big (sweaty) girl boots, and start fermentin’ them into pickles.
Because apparently I left the G in ING up north. Or maybe the heat, which I’m actually maybe probably getting used to, has gone to my head.
ha! welcome to texas!!! 🙂
It must feel like a different world! I’m in the midwest, and this morning I just planted some summer squash seeds in an empty spot in the garden. It’s hard to believe they’re being harvested somewhere else right now!
In time, these will become your seasons. It took me awhile, and then it was so natural I didn’t realize how natural it was until I tried to live somewhere with an actual winter. We fled Utah four weeks into winter and headed back to Texas. 🙂
Thanks for the reminder about l-f zucchini and yellow squash. I had so many squashes one summer I did this. We really enjoyed them – though I found that I needed to eat w/i a few weeks or else they were really mushy.
Being a native Texan this made me giggle. We now live up north and I think the same thing about the growing season. Why is corn not being harvested in June??