What are you eating from your garden today?

A one slice covered the entire slice of bread tomato sandwich.

Kay

I should never read this Topic before dinner!

This will be a small salad tomorrow.


I changed my mind about the turnips.  Instead of boiling, I found a recipe that is going to be a keeper:

4 cups turnips cubed
12 smashed garlic cloves
salt and pepper to taste
toss in olive oil
Roast in a 400 degree oven for 50 - 60 minutes.  It was amazing!  I had it with BBQ tofu.
The recipe scales well -- I made about 1/2 of it in a 8x8 square dish.
(I had made ribs for the family, but I don't eat pork, so this was a good chance for me to have a nice vegetarian meal.  I marinated firm tofu in some of the BBQ sauce I made for the ribs and put it in the oven with the turnips for the last 30 minutes.)

Finally had a few medium-sized and larger tomatoes left alone by the hornworms! Harvested some early girls, a couple of decent sized brandywines, as well as the usual sungold and sweet 100 cherries, and a small eggplant-shaped red cherry called Sweet Mojo. Also picked my tomatillo plant fairly bare, as the tomatillos on it don't look like they're getting any riper.

Along with yesterday's cherry tomatoes and a couple of lemon cucumbers, a neighbor's zucchini and walla walla onions, and some store-bought green grapes and parsley, kosher salt, fresh-ground black pepper, and a can of diced tomatoes with green chiles, all the various kinds of tomatoes and tomatillos went into the blender. Added a bunch of tomatoes a friend gave me yesterday too. Blended it all into a nice unfiltered gazpacho. Good way to go through a lot of veggies on a hot day! The variety of tomatoes made for a really well-rounded flavor.

meatburner wrote:We picked about 40 bell peppers from the garden and stuffed them last night.  They are in the freezer waiting to be finished using the foodsaver.  Sure is nice to have around.

I don't have quite that many stuffed yet but did that for the first time last year and am doing more this year. What a time saver they were this winter!

Last night, I had a shrimp salad with home-grown greens and tomatoes, with a side dish of sauteed new potatoes!

Stir Fry with snow peas, a hint of garlic, onions and the last of the cauliflower and a small portion of cubed chicken.

Topped it off with the first three little eggplant.  This variety is small but is so delicious.

Mexican chicken, with SFG garlic, onions, and cilantro; the tomatillos have not yet matured, so those were store-bought, ditto serrano chili.

What did you folks stuff them with? You must really like stuffed peppers! (And have a lot of freezer room.)

To night a mix of Swiss chard and spinach with some fresh coriander. I decided to pull out the Simpson that regrew during July and replace it with the Harmony hybrid. Also decided to harvest the ripe coriander before the swallowtail caterpillars eat them.  They can have the stalks.

Spinach


Swiss chard and coriander

Not much!  Actually took this pic yesterday.  2 black eyed pea pods and 3 tomatoes.  

Tonight for tea meal we had Rainbow carrots, peas, broad beans and a leek out the garden to accompany home made thick beef & mutton mince 50/50 % of each(  with own onions a couple of chopped toms out the green house & garlic )  with small new potatoes boiled in their skins. 
 YUM

Still with the salads...and I'm not complaining either!   

 
The only part not from the SFG is the homemade O&V dressing.

CC

SFG zucchini (not the giant one) and peas to accompany a salmon dish.

Steamed green beans, dragons tongue beans, zucchini, and yellow squash.  It's a side dish next to tonights cheese, sausage and pasta dish with red, white, purple, and apricot colored tomatoes in it.  Lots of colors going on

Thick slices of Big Beef and Brandywine tomatoes, plus some small Early Girls, on wheat bread with mayo. I had never tasted either of the first two before, or grown them, so the meal was sort of an adventure! I added some of the tips of the basil, including flowers, that I nipped off a couple of plants so I could get more leaves.

Also a nice cold gazpacho made of random tomatoes from every plant, including Sweet 100 cherry, Sungold cherry, Sweet Mojo (pear-shaped cherry), Early Girl, and an assortment of the neighbor's tomatoes he said I should go ahead and pick because he had way too many to eat. Also in the mix were some green tomatillos, kosher salt, fresh ground black pepper, a neighbor's zucchini, and store-bought green onions.

Really delicious stuff. I did supplement the dinner with a piece of cheddar, though, to keep me from being hungry all over again in a couple of hours.

We've been having tomato sandwiches, or tomato sandwiches with some sort of protein added, for days now and are not growing tired of it yet.

Finally, rattlesnake beans.

Yay! camp!  
 Grillins tonight:


I've got loads of sweet onions as well that we'll grill up with the squash. Then toss together with a bit more EVOO and S&P.

Oh MAN! those look good!  

Made green salsa with our tomatillos and it really came out well. We canned 6 pints of golden beets this morning and 5 took. Will have to reprocess the one again. We had left over spicy sausage sandwiches with better boy slices and roasted peppers. Tomorrow we are going to attempt to make grilled Tuscan tuna salad (Bobby Flay). It uses baby greens, fennel and rosemary among  many other things.

Roasted a large pan of backyard veggies in olive oil, s and p, and Italian seasonings,  toms, purple peppers, 12 cloves german red garlic, yellow squash, zucchini, rainbow carrots, green beans, dragons tongue beans, think that was everything. Really enjoy how the house smells.  What a treat using fresh and worry free produce.  Added a little sweet butter and grated cheese at the end, wonderfully satisfying.

Oh yum Gina, I'll be right over, lol!

I have been picking a zucchini and/or a yellow summer squash almost every day!  I eat some every day and give some away.  I love making grilled chicken on my small GF grill and then grilling zucchini or yellow summer squash where they soak up some of the chicken juices and they grill up so good!

My Fourth of July tomato plant has been giving me a tomato here and there.  They are small but have been producing since July 2nd.  They are very tasty and I will for sure get me another one next year because it deals with the heat of the summer very nicely and it is so nice to get some tomatoes much earlier than I would otherwise.  I had a bacon and tomato sandwich today for lunch, yum!  My other tomato plants are finally forming tomatoes since the weather is cooling down to no more than 97 degrees during the day and below 73 at night.  I pick a sprig of parsley almost every day and eat it in the garden.  I have used some parsley in parsley potatoes and it was a big hit with the fam!

I used two green peppers (from my garden) for fajitas several days ago.  I gave two away to my daughter today.  This is the best year I have had for green peppers.  The plants just seem so much healthier than in past years.

Finally, something not green or leafy. The aubergine is a one pounder.



With garlic and onions and some parmesan, I turned it into this, with a garnish of pan fried green beans.



 

WOW camp! That looks spectacular!