What are you eating from your garden today?

CapeCoddess wrote:strawberries.

I can’t wait for next year!  It hurts my soul just a little to pinch those flowers off my starts...

newbeone wrote:As the wife and now myself are down with a summer cold Chicken Soup with fresh beans and tomatoes from the garden oh and garlic lots of garlic.

Take care you two.

Scorpio Rising wrote:

CapeCoddess wrote:strawberries.

I can’t wait for next year!  It hurts my soul just a little to pinch those flowers off my starts...

I never did that...are we supposed to do that?  I planted and ate.

CapeCoddess wrote:

Scorpio Rising wrote:

CapeCoddess wrote:strawberries.

I can’t wait for next year!  It hurts my soul just a little to pinch those flowers off my starts...

I never did that...are we supposed to do that?  I planted and ate.

One of these years I am going to do a side by side comparison over the years to see if this is really necessary or just tradition.  So I say, but I never can nip the buds off either.  Even if the second year is not as full as it could be having berries both years would more than compensate for that.  I suspect but do not have any evidence. 

We are in the middle of abundance here in Hawaii (I'll post on Hawaii place also).  Seven kinds of lettuce, broccoli, asparagus and lots of beets and carrots.

Hello All, it's been a long while since I posted, but wanted to share a few pictures. We have been picking Tomatoes, Cucumbers, Eggplant, and a few peppers (Bells and Jalapeno). Cucumbers have slowed down to 1 - 2 a day, and Tomatoes about 4 - 5 a day. Our Jalapeno plants are loaded and I am just waiting for them to get bigger, so I can pickle them or make Grilled Poppers. I picked up some fresh mozzarella and made a Caprese Salad with the tomatoes and basil from the garden.







Enjoy,
Ryan

Exactly one (1) Dragon radish!

They are around 4" - 6" long and very, very spicy.  I'll be searching for radish recipes....  And no, I didn't leave them in the ground too long.

Ripe tomatoes, eggplant and peppers!

Sugar snaps as I was watering!!!

I should clarify that I was responding to NAR's veggies. Mine are still immature.

Crunchy, sweet little carrots! 

Peas and squash.

sanderson wrote:I should clarify that I was responding to NAR's veggies.  Mine are still immature.

Thanks! We have so much we have been giving some away to family and friends. That's how I know my garden is successful.

https://i.servimg.com/u/f62/19/25/77/83/9f8ad710.jpg

First ever kohlrabi!  Loved them!  I had 2, gave one to the neighbors.  Still have 2 out there...

Nice color. Is the inside purple, also?

Pesto! One of the few things that have survived my critter attack this year was basil, and I made two batches of the pesto recipe from ANSFG. Nummy!

Three Sungold Cherry tomatoes!!! I ate all three right after I took this pic. Still warm from the sun, and sweeeeet! The first from my garden this year. Don't they look like egg yolks on this white plate?

sanderson wrote:Nice color.  Is the inside purple, also?

No, white, but they are a beautiful plant in the garden, and I really liked the mild turnips flavor!  Not sure how log the other 2 can take, very hot (for Ohio and my stuff!). Probably coining in this weekend.

HG:  Recipe from book?  Needs!  Got a bunch on right now!

BJW:  I love sungold cherries!  They make the back of your mouth hurt they are so sweet!  I didn’t plant any this year...bummer.

Scorpio Rising wrote:HG:  . . . They make the back of your mouth hurt they are so sweet!  I didn’t plant any this year...bummer.

Love them.  Great snacking.

Scorpio Rising wrote:HG:  Recipe from book?  Needs!  Got a bunch on right now!

BJW:  I love sungold cherries!  They make the back of your mouth hurt they are so sweet!  I didn’t plant any this year...bummer.

 SR, here is a recipe I made several times last year when my cherry tomatoes were abundant. It is SO good!!! I thought I had posted it in the recipe section, but I can't find it there, so I will post it there also. It's so easy and quick, I couldn't believe how good it was. Here you go...
https://www.epicurious.com/recipes/food/views/pasta-with-15-minute-burst-cherry-tomato-sauce-56390060

Scorpio Rising wrote:  Recipe from book?  Needs!  Got a bunch on right now!

(ANSFG pg 206)

• 2 cups basil leaves
  
• 2 cloves garlic
  
• 1/2 cup grated Parmesan cheese
  
• 2 Tbsp Romano cheese
  
• 1/4 pine nuts (or walnuts)
  
• dash of salt
  
• 1/2 cup olive oil
  
• water
  

Combine basil, garlic, cheeses, nuts and salt in a food processor or blender. With the machine running, slowly add olive oil. Thin with a few drops of water until it reaches the consistency of oatmeal - not too thick, but not runny. Let stand 5 minutes before serving. 

I modified it a bit, since I didn't have any Romano cheese on hand, I just used grated Parmesan. Definitely didn't need any water added, mine were freshly washed and not dripping wet, but I didn't dry them thoroughly either. I added a bit more Parmesan to get it to a nice consistency. I had so much basil available, I made 2 batches and gave one batch to one of my daughters. She and her family were standing around the container devouring it on slices of bread. 

I spread on whole wheat saltines, and also broiled on bread like garlic bread. I will be tossing with some pasta, too, it's just too hot to boil water right now! Wish I had some fresh tomatoes ready to toss with it, too. I may pick up some at a farmer's market, or use some sun-dried tomatoes.

Is this posted also under recipes?