What are you eating from your garden today?

Snap Peas, ate raw
Straight Eight Cuke, ate raw
Gypsy Sweet Peppers, diced
Cherokee Wax Beans, snipped off stems and flower ends, diced
Japanese cukes, ate raw
crookneck squash, halved small ones and sliced big ones
thyme, diced
strawberries, ate raw
dill, diced
swiss chard, separated stems and leaves, diced
blue lake bush beans
one tiny carrot hiding under purple onion, diced
purple onion, diced
onion top, diced

Heated cast iron skillet in toaster oven with just enough butter to sizzle.
Added peppers, chard stems, carrot, onions.  Broiled 4 minutes.
Pushed to side and laid diced squash on pan to sizzle.  Broiled 4 minutes.
Added diced beans, dill & thyme on top. Added teaspoon butter and spread over beans. Broiled 4 minutes.
Removed.  Stirred. Let set for 4 minutes.
Ate with diced cukes & snap peas and dry whole wheat toast -- plenty of butter still in the skillet.

Except for butter and bread, everything came out of my garden.

(Thanks for dill suggestion for beans -- yum-yum!)

Romaine Lettuce, Steamed Swiss Chard with butter and a few strawberries for dessert. There was a hamburger in there too, but the only thing it had to do with my garden is the gas grill overlooks it and I can check out the garden as I cook.

ETNRedClay wrote:

Beautiful!

Thanks, camprn.  Was also de-lish!

Father's Day Feast from the Garden.
Cabbage-Cole Slaw, zucchini-fried, radish, red lettuce, baby bok choy, onions, hot banana peppers -salad, new potatoes, garlic, onion-roasted veggies on the grill, grilled baby back ribs with fresh cherry pie for dessert.

HAPPY FATHER'S DAY!

Sugar snap peas, lettuce/spinach salad, and will be trying garlic scapes for the first time tomorrow!

This little turnip about 1 1/2".  I think it tasted better in our salads than a radish.  Crisp, juicy and lightly hot.  My very first taste of turnip! My coffee cup for comparison.

Nothing !
I've been wined and dined in the first order late this afternoon .
Soft goat cheese lightly toasted under the grill , with super thin ice cold sliced beefsteak toms with five or six cashew nuts in orange sauce & a bit of fine torn C&CA with a drizzling of thick balsamic vinegar for starters .

Followed by Spaghetti langoustine in a delicious garlicky creamy light cheese sauce & a couple of king prawns to top it off .

Spinach!

My first two squares were planted on May 10 and are producing like mad! I've actually been harvesting for nearly a week now.

And no, they don't seem to be bolting.

Squash and eggplant...Yellow crookneck squash and Ichiban Japanese eggplant...can't wait for supper time.

I am going home and picking fresh lettuce and spinach for a salad tonight! hhb

I still have some lettuce and my cukes are picking size. Been getting some yellow squash and saw a zuke almost ready today. Bok choy, kale, collards, and chard are all being picked as I decide what to have for dinner.

Kay

Had sweet banana peppers on my pizza last night!

Been getting a lot of Atlantis broccoli for snacking and in our salads.

Also we sauteed up garlic scapes--never had them before, so the preparation was very simple--oil and salt. Tasty little things! We'll look forward to scapes now every year!

I just made a Veg Casserole using fresh yellow squash and zucchini, peppers, onions, and herbs. Oh, and parmesan cheese that I didn't grow!

Wife and I picked about 10 ears of corn last night, along with tomatoes, green beans, and peppers. I let some of the tomato suckers get big and last night I cut them to root into a new plant for the second planting. Wife also made an eggplant parmesan from one of our eggplants and that was delicious. There is nothing like home grown veggies!

jewlz2121 wrote:I just made a Veg Casserole using fresh yellow squash and zucchini, peppers, onions, and herbs.  Oh, and parmesan cheese that I didn't grow!

would you mind sharing the recipe? We have the same thing in our garden and need to use them up!! thanks!!

Little bowl of strawberries and a small amount of spinach. Then picked and dried German chamomile flowers to make fresh herbal tea.

Yesterday there were none ..we checked .
Today eight lovely scapes over 10 inches long.
Quickly pan fried and served with pan fried delicious succulent & tender light golden brown scallops , C&CA leaves , beet root leaves , spring onions , a couple of Lollo Rosso lettuce leaves & our first grated carrot .


" Yabber dabber doo , more scapes soon due " .

A salad of leaves from four different lettuce, chard, kale, chives, sunflower and mung bean sprouts, a wayward carrot, a couple of radishes, a couple of garlic cloves, a sprig each of basel, rosemary, thyme, topped by a roasted pepper dressing. Two organic eggs from a friend who has free run chickens.
Finished off with my first 8 strawberries and Greek yoghurt.
Only the yoghurt was purchased.

I missed the leaves of the beet thinnings, they added a nice taste.

We've been enjoying yellow squash and zukes, beets, onions, Swiss chard, carrots, eggplant, and peppers. Irish potatoes were harvested about two weeks ago, and the last of a bumper crop of English peas was about three weeks ago.

I'm tickled with my new Excalibur dehydrator. I've always done fruits, but now we are doing veggies in great numbers as well. That thing has been running constantly for the last two weeks. Didja know that you can dry greens until they are crispy, they crush them to save? When I make bread, I throw in some dried chard or kale greens into the mill with the grain. It grinds nice and fine. Makes the bread more interesting - and a lot more nutritious.

Have any of you tried fruit leathers? We've been doing one with a base of peaches, but also throwing in plums, strawberries and any other fruits we happen to have. Delicious!

The only problem with fruits is that they are so good, that they really don't get "preserved." They get eaten faster than I can put them away for a "rainy day."

I buy bunches of green onions at the grocery store and now that my garden tables are built and on my back patio I've been planting the bulbs out there, two or three at a time as I use up the greens. I'm putting them all around my fall broccoli squares as it will be some time before the broccoli grow big enough to crowd them out. Last night I made a shrimp and pork fried rice and was able to pop out back and cut down eight of the onion tops to add in. Today I can see them already starting to grow back again. Too fun!

Pollinator wrote:... Didja know that you can dry greens until they are crispy, they crush them to save?  When I make bread, I throw in some dried chard or kale greens into the mill with the grain. It grinds nice and fine. Makes the bread more interesting - and a lot more nutritious.

Huh. Who'da thunk it? Like making your own spices, only out of greens. Interesting!

My first watermelon radish  Yum!!

Rooster... that looks awesome! I will be looking for some of those seeds for sure.