Two weekends ago, Mom picked courgettes (aka zucchinis) and gave me quite a bunch. The baby ones were juicy and delicious grilled. The larger ones I boiled and bagged and froze for occasions when I want to have them with a meal. Mom did this when I was young and she still does it now. It’s convenient and keeps from wasting all these beautiful and mild flavored squashes.
The herbs and garlic were from Mom’s garden in her backyard. She gave me way too much spearmint that I decided to see if I could grow some in water. They seem to be sprouting roots so sounds positive. I’m not good at growing things unless it’s a plant in dirt, but even then, the plant needs to have strong roots otherwise they don’t live very long. The cilantro was the perfect amount to make four batches of Hmong pepper sauce.
As mentioned a few months back, my daughter’s boyfriend (who is African/British/Canadian) loves my Hmong pepper sauce. He eats it with everything so now when I make it, I make sure to pack some for him.