Re: What are you eating from your garden today?

**trolleydriver** 9/28/2016, 10:05 pm

Scorpio Rising wrote:How was this, TD. I have never grown tomatillos. Will you do over?
trolleydriver wrote:
trolleydriver wrote:We are having a crockpit dish ... the main ingredients from the garden are tomatillos and onions plus other store bought things such as chicken and garlic. We have SFG grown garlic but I need to use up the store bought stuff.

Here is what it looked like in the crockpot at the end of the cooking cycle.

It was good and yes I would make it again. However, there are other things I would like to try with tomatillos.

**Scorpio Rising** 9/29/2016, 7:41 pm

Mimi2 wrote:We had a nice herb pesto (chives, parsley, basil oregano, olive oil and sea salt) with shrimps, pasta and parmesan for dinner. The herbs were all from the garden- and we had orange and red tomatoes as our side. Here's a pic

Yum! I really missed having herbs this summer......next year!

**donnainzone5** 9/29/2016, 9:23 pm

TD,

I have an excellent one-pot/crockpot recipe from Martha Stewart that can be converted to pork.

If I remember correctly, the ingredients included tomatillos, corn, onion, garbanzo beans, garlic, and cilantro, plus a bit of lemon or lime juice, served over rice.

CapeCoddess 9/30/2016, 3:53 pm

Broccoli leaves in my smoothie this morning, brussel sprouts plant tops in the soup tonight...with garlic!

**trolleydriver** 9/30/2016, 4:03 pm

donnainzone5 wrote:TD,

I have an excellent one-pot/crockpot recipe from Martha Stewart that can be converted to pork.

If I remember correctly, the ingredients included tomatillos, corn, onion, garbanzo beans, garlic, and cilantro, plus a bit of lemon or lime juice, served over rice.

Thanks ... I'll look it up.

**donnainzone5** 9/30/2016, 8:45 pm

Tonight, I'm preparing King salmon with home-grown dill and garlic. I may add a bit of Beefmaster tomato and Romanesco squash, not to mention a few beans and potatoes. Then there's the store-bought lemon.... and possibly a bit of shallot. Unfortunately, the local deer paid a visit night-before-last, and I lost some small broccoli fleurettes.

I'm quite a fan of one-dish meals, you see.

MrBooker 10/1/2016, 2:18 pm

Today we're having a pot of (store bought) black eyed peas cooked with a ham shank and some collard greens from my garden and a few sweet taters I snuck from my 18 gallon tote. Just couldn't wait... bounce

MAN... them grocers (or groceries. Depending where your from) will make make a bulldog break a chain.

**Scorpio Rising** 10/1/2016, 9:48 pm

Easy and Marvelous crockpot marinara over Rana Mushroom ravioli....a little grated aged parmy. Yummo! Pinot noir made it pop! Did not take a pic...

Making another batch of the sauce this weekend! Those gifted maters just keep coming on!

**trolleydriver** 10/5/2016, 4:53 pm

Making salsa verde using tomatillos, garlic, onions and oregano from the garden. There are other ingredients that were store bought.

I mixed up the ingredients in the Vitamix then cooked it to make it thicker. To be honest I have no idea what real salsa verde tastes like so mine may only be a pale shadow of the real thing.

I've still got another 10 lbs of tomatillos to deal with.

In addition to the above, I've got some Wasabi Mustard plants growing in the SFG. Trying to eat one leaf from these plants is killer hot. So I tried stir frying a small batch of the greens and they came out quite mild and tasted good.

Here is the salsa verde cooking on the stove.
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**Scorpio Rising** 10/5/2016, 7:07 pm

Salsa verde is milder than traditional salsa! Looks wonderful! Can you make a relish from your tomatillos? I have never grown them. Or a jam/jelly?

**trolleydriver** 10/5/2016, 8:38 pm

Scorpio Rising wrote:Salsa verde is milder than traditional salsa! Looks wonderful! Can you make a relish from your tomatillos? I have never grown them. Or a jam/jelly?

I'm going to do some canning. I'll make a batch of Tomatillo Salsa per the USDA Canning Guide. I may freeze some of the Tomatillos as well. The Tomatillos are very easy to grow but you need more than one plant to ensure pollination.

audrey.jeanne.roberts 10/5/2016, 10:15 pm

I feeling a little wistful tonight as I prepared my almost entirely fresh from the garden meal. Thinking that shortly that would be over until next year brought a tear to my eyes Sad

Fresh salad with cucumbers, tomatoes, pomegranate seeds and pumpkin seeds (all but the lettuce from the garden we've been too hot).

Buttercup squash sauteed with sun dried tomatoes, basil and onion with Italian chicken sausage and parmigiano regianno cheese on top.

mmmmmmmmmmm Very Happy

**sanderson** 10/6/2016, 1:46 pm

Audrey, You did very good with your summer garden. Will you employ the green house, that big beautiful structure?

TD, Your salsa looks delicious! My favorite dinner at a Mexican restaurant is chili verde - tender pork and tomatillo salsa.

audrey.jeanne.roberts 10/6/2016, 10:12 pm

We will replace the cover with 6 mil greenhouse plastic. I want to get two zippers and make the ends openable. We have to get to that in the next couple of weeks so we're not messing with it the night the freeze is coming (happens all-to-often around here, lol!)

**Scorpio Rising** 10/6/2016, 10:22 pm

trolleydriver wrote:
Scorpio Rising wrote:Salsa verde is milder than traditional salsa! Looks wonderful! Can you make a relish from your tomatillos? I have never grown them. Or a jam/jelly?
I'm going to do some canning. I'll make a batch of Tomatillo Salsa per the USDA Canning Guide. I may freeze some of the Tomatillos as well. The Tomatillos are very easy to grow but you need more than one plant to ensure pollination.

Good for you on the canning! That will be my next foray I believe....freezing is good, but just doesn't condense the stuff as well. eggplant - What are you eating from your garden today? - Page 39 3170584802

eggplant - What are you eating from your garden today? - Page 39 3170584802

CapeCoddess 10/8/2016, 12:07 pm

I bought a Veggetti spiralizer and I've been using it on my tromboncino squash. I had squash spaghetti for dinner last night, for breakfast this morning...and just now for lunch.
Embarassed

I love it! Only takes about a 5 inch piece of squash to make a serving. I'll get a lot of servings out of these 3+ foot long squashes.
CC

**trolleydriver** 10/10/2016, 2:25 pm

Chef TD was at work today using ingredients from the SFG to make Potato Leek Soup. The key ingredient was Leeks from the SFG. The Leeks were started indoors last Winter and transplanted into the SFG in the Spring. I also used Thyme and Parsley from the SFG TT.

The recipe called for chicken broth but since it is Canadian Thanksgiving Weekend I was able to use turkey broth that was left over from our family Thanksgiving dinner which we had on Saturday. Mrs TD and I are taking it easy today since we looked after two grandchildren all day on Friday, had family visiting for dinner on Saturday and drove to Montreal early Sunday morning for a Christian Conference and then drove home to Ottawa last night.

The following series of photos shows the progression of the Soup starting with the Leeks in the SFG and ending with a completed bowl of soup.

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**sanderson** 10/10/2016, 2:29 pm

**Scorpio Rising** 10/10/2016, 7:30 pm

Happy Thanksgiving, Canada!

Looks wonderful, TD!

countrynaturals 11/17/2016, 6:31 pm

Sugar snap peas from the "salad bar." Snow white cherry tomatoes from the sun porch. Pear tomatoes from the greenhouse. Fingers crossed for 2 small zukes in the "salad bar" but they need several more days and the weather is gonna be iffy. geek

countrynaturals 11/18/2016, 11:07 am

Lemons, limes, and oranges. All GOOD! Very Happy

The little trees are now safely tucked into their winter homes on the sun porch and everyone seems happy. sunny

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**trolleydriver** 11/18/2016, 1:12 pm

countrynaturals wrote:Lemons, limes, and oranges. All GOOD! The little trees are now safely tucked into their winter homes on the sun porch and everyone seems happy.

CN ... Those look delicious. I can't even imagine what it would be like to grow my own lemons, limes and oranges. However, in a couple of days I should be able to harvest snowballs in my yard (assuming the weather person got it right).

**Scorpio Rising** 11/18/2016, 6:46 pm

Those are beautiful! Yum!

What I am eating is a few radishes, that I just picked, last thing out there is the mache...it is so tiny and close to the ground it is very impervious to early frosts....

countrynaturals 11/18/2016, 9:50 pm

It's about to start raining and not let up until Monday morning, so I won't be eating anything else from the garden for at least 72 hours. Then I'll check on the snow peas, radishes, peppers, and zukes. It's not supposed to get below 47 degrees, so maybe everything will survive for a little while longer. Fingers crossed.

plantoid 11/20/2016, 3:40 pm

This evening we ate the last part of one 14 inch long by 2.5 dia carrot that Alison pulled out the main carrot bed last Thursday . This will be the third time it's been on the table .

We also had a smallish onion in our gravy .. They are going quite fast only seven or so pounds of them left as Alison has been using more than normal in her casseroled stews .
The garlic also lost a friend to the gravy as well .. again just a couple of pounds still hanging up in the office .

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