So at last I have a zucchini I could harvest. It's actually quite an accomplishment - as you can see here, it's on the cover of Mother Earth News, no less.
So as I am reporting this to my - friends - I get the comment that is this post's title. Well there you go.
Actually this squash got a little long in the tooth - so even though it was edible, it was so laden with seeds we decided not to use it in the recipe Mary selected, which came from the Moosewood cookbook, Amazon link below.
Fortunately, we had some farmers' market squash leftover, and Mary decided to make a side dish for us: "Stuffed Zucchini, Turkish Style."
The ingredients include the squash, minced onion, butter, crushed garlic, eggs, feta and swiss cheese, parley, dill, flour, salt and pepper and paprika. The idea is to stuff the halves with the mixture (and the innards of the squash) after cooking it in the butter. Then it is baked at 375 until the stuffing solidifies.
We paired this with tomato salad, because Moosewood recommends it and that's the other thing we have going right now - Mary's garden in Alexandria is under no threat of deer, and she is still getting tomatoes off of all the plants.
So, lessons learned: you can do this container garden in a bag thing. And it is an effective way to fight insects for the small timer. But, if you are not going to be able to attend to the garden, and you are going to have to let it go native, like I did - you might be well served to protect it with a fence if you have deer. And everything needed water this year, which is part of why not all my plants made it to bearing fruit.
I think we may try again next year. But until then, we've always got the market.
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