All last summer, I managed to keep my zucchinis harvested before they got oversized and crazy. I checked diligently, once, sometimes twice a day, and made sure to take them off the plant as soon as the blossoms at the end started to liquefy and drop off.
Just last night, I wandered out to check my zucchini plants, which had yielded up a few darling young zukes earlier in the season, but had been strangely barren for awhile, and still didn’t find anything.
Then I thought I should look again, maybe closer to the ground. And there, ladies and gentleman, hiding in the shadow of the plant’s leaves, was my first official foot-long zucchini. I recognize it could have been bigger, but compared to the wee ones I’ve picked for a couple of years, it’s tremendous. It could have been a contender for baseball bat status, for sure, if I hadn’t caught it in time.
I’m still developing a plan for its use. I’m a fan of zucchini bread and chocolate zucchini cake, of course, but I’m thinking this one is destined for stuffing.