Friday, August 17, 2012

Garden Fresh Blessings

Produce Picks
This week, upon my return from our trip, was the first time this summer that I got to experience my garden's abundance.

I had picked a few cherry tomatoes before we left, as well as a handful of beans. I have been enjoying my herbs all along.

But, Tuesday, the sight that greeted my eyes was an explosion of color and fruit. I was able to pick almost 1/2 a bushel of green beans, and a big bowl of tomatoes that I turned into fresh spaghetti sauce yesterday.
some kind of hot pepper. those distress marks mean it is really hot

Let me tell you-that sauce was amazing! Fresh tomatoes, and fresh herbs, plus I borrowed an idea from OG and poured in a bit of white wine. Good enough to eat with a spoon. You can keep your pasta.

herbs washed and drying for the marinara sauce

I also did my favorite green bean sauté. Steam the beans in a tiny bit of water and olive oil in a fry pan until crisp tender, then remove the lid. Add 1-2 minced garlic cloves, salt and pepper, and fresh basil, and sauté until the liquid is gone. Wow!

look out OG!

I truly love all the fresh vegetables. They are delicious and healthy. We ate great food while we were gone. But I am craving the basics of lots of fruits and veggies, less pasta, more chocolate. (I just threw the chocolate on there for kicks. I always crave chocolate.)

yesterday was also baking day

One of my favorite summer dishes involves a summer garden staple-zucchini. Who hasn't ever been overwhelmed by an overabundance of zucchini? It seems like one day the tubers are tiny, and the next day they have grown to the size of baseball bats.

cookie jar is empty no more

Here is a recipe that uses a lot of zucchini. Unlike a lot of zucchini recipes, it is savory-not sweet. This recipe is hardy enough to be a main dish. It is vegetarian. If you have a lot of zucchini-seed it, then grate it. If you don't have tons-then use the whole zucchini.

Mr. Hippie's heart cookie

Zucchini Skillet
Zucchini, seeded (if desired) and grated, to make 12-15 cups
olive oil
1-2 large onions, chopped
1 15 ounce can Mexican style chili beans
1 15 ounce can of stewed tomatoes with green chilies
salt and pepper to taste
2 cups grated cheddar cheese

Saute the zucchini and onion in 1-2T of oil until both are tender, occasionally draining extra juice. Add beans and tomatoes and simmer for 10 minutes. Top with cheese, and leave on heat until melted.

And that's it.

Sneak Peak
Check back on Monday for a post about Voice. Its a popular, resounding theme, in the current blogging world. I will be adding my two cents. God's voice, my voice, Meres' voice, our voice. What's being heard?
View from my front porch last evening. God paints a gorgeous picture!
Have a wonderful weekend. Enjoy your last few days of summer. The days are getting shorter, the nights are getting crispy, and the start of school is looming-if not already begun.

Oh, and Mr. Hippie said the "June Cleaver."

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