Harvest / Weed / Cobbler Time

After the lawn was mowed yesterday, I looked out back, enjoying our nice yard and glimpsed the pear tree.  After noticing the pears that had fallen off, I thought that the fruit hanging from the branches looked delicious, almost glowing.  It reminded me of the Tree of Life.  The fruit was perfect and very sweet.  So, I took a picture!

It wasn't long that I rambled over to our small garden patch.  After noticing all the weeds that seem to always take advantage of the first weeks of school when I have no extra time in the mornings to devote my 20 or 30 minutes to yank them out, I was reminded of why this is the first year in a long time that we've planted any zucchini.  After the first few harvests, I can't stand the thought of eating another portion, so the zucchini plants turn into weeds, as well.  I'm almost afraid to pick these monsters.  For anyone who is sick of their squash, I'm going to put down a recipe I discovered a few years ago for Zucchini Cobbler.  Try making this and don't tell your guests that it isn't Apple Cobbler.  Every person I've given it to has been fooled.  I promise, this is the truth - give it a try.  And know that you're actually eating your vegetables when you have it!

I planted pumpkin seeds in only two places, but the vines have been so prolific that they've taken over the garden.  You can see one real nice one in this photo.  However, out of 20 sunflower seeds I planted, only one plant.  Anyone who can tell me how to make the seeds edible, please leave a comment!

Another view of more pumpkins and the cabbage I'd better use soon.  There are at least 12 pumpkins of various sizes ripening.

More pumpkin vines.  I think they grow 6 inches a day!

Zucchini Cobbler (Mock Apple Cobbler)
8 C zucchini
1 C sugar (or Splenda)
3 T flour
1 dash of salt
1 tsp. cinnamon
3/4 tsp. cream of tartar
1 T lemon juice
1 (10 oz.) can crushed pineapple
1 box yellow or white cake mix (small like Jiffy brand or half of large mix like Duncan Hines)
1/2 C - 1 C butter, melted
1/2 C nuts

Peel and cut zucchini lengthwise, strip out seeds, cut into 1/2" slices.  Cook in boiling water (or in microwavable dish) until tender.  Drain, cool in cold water 5 minutes. Add sugar or Splenda, flour, salt, cinnamon, cream of tartar and lemon juice.  Stir well, add pineapple and juice.  Mix well but do not beat.  Pour into greased 13 x 9 pan.  Spread dry cake mix over top and drizzle butter over cake mix.  Sprinkle nuts on top if desired.  Bake at 350 degrees for 60 minutes.  Serve with whipped topping or ice cream.  Fool everyone who eats it!