I plucked the squash blossoms and herbs for this pasta dish straight from my backyard garden. Unfortunately, besides a couple of rogue tomatoes, that’s all I’ve been able to produce so far this year. This is my second summer of vegetable gardening, and as much as I thought I learned so much from my inaugural garden last year, it seems i’m not quite the “expert” I thought I was.
I’m still hopeful for my pepper plants and eggplant that are showing some promise, but I’ve pretty much given up hope on my cucumbers, zucchini and crookneck squash. Overall it’s still been an enjoyable project. I love the anticipation of planting and tending and waiting. I love caring for something and watching it flourish. Plus, I just love trying new things, being outdoors and learning in general.
Even though its only July, I’m already thinking ahead to next years garden. I’m hoping that the lessons I learned this year (ie. nasturtiums WILL attract aphids so don’t plant them IN the bed with the veggies. Plant them AWAY from the veggies) will translate to a major veggie bounty next summer.
If there are any expert gardeners out there, I’d love to hear some veggie growing tips. Especially when it comes to cucumbers. 2 years running and I’ve yet to successfully grow a cucumber. Meanwhile, for the rest of us, please enjoy this fresh, seasonal pasta. Simple, quick, and a great way to use those squash blossoms that never turned into squash.