This is the only squash that grew, a pretty heirloom green-and-white-striped patty pan. Unfortunately, I forgot he was there and he got about four inches across and when I cooked him up, he was all fibrous outsides and big fat seeds inside. I probably should have just saved the seeds.
And one night, I made burgers with some Heritage Farm beef and steak fries, somewhat prepared like the Bocado herb fries (topped with parmigano/garlic crumbles).
Here we have Heritage Farm steaks, Osage silver queen corn, chanterelles that we bought and froze, little McMullan Family Farms yukons, and some Osage pink lady peas with tomatoes. Cleaning out the freezer!
I have been meaning to make stuffed pasta forever. I ended up making these spinach and ricotta ravoli.
As you can see, I have a lot to learn about wrapping ravioli. THye largely stayed intact though. This was a lot of raviolis, but I made a simple tomato sauce and we powered through it all.
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