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Summer Squash Combination Recipe


4    round squash from Summer Squash Mix

2        zucchini type squash from the same mix


½   cup sour cream

½   cup grated Parmesan cheese

1    tablespoon chopped marjoram

2    large fresh eggs

      bread crumbs

some olive oil



Cut round squash in half, cut the zucchini in chunks, salt and steam all squash until tender. When cool enough to handle, scoop seeds out of round squash. In a mixing bowl mash the zucchini and add all other ingredients, minus the breadcrumbs and oil. Do not over mix. Fill the round halves with this mixture, and sprinkle the breadcrumbs on top. Drizzle oil on crumbs. Bake for approximately 20 minutes, at 400 degrees, in a pan in which you will have poured a little water.

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Gardening Tip of the Day

  • Don’t prune early spring-flowering woody plants like lilacs, forsythia, winter hazel, weigela, spiraeas and viburnums in the fall. If you do, there will be few if any flowers next spring since you will have pruned off the newer growth with developing flower buds. The general rule of thumb is to wait until the plant is finished flowering to prune.