Summer Bounty

It’s hard to choose from among the ingredients available for meals these days. Mostly I saute up a big mess of all sorts of things and then find a container to put them in. Last night I stuffed it all in a zapallito, put panko bread crumbs and grated Gruyère cheese on top and baked for 30 minutes.

It was amazing; we ate the shell and all. I couldn’t believe how big the cavity was– I thought I made enough filling to overflow the big, round squash, but it barely came to the top and then settled in while baking. In the end, I could only eat half! (Steve ate the other three halves, no problem.)

Tonight I sautéed up an intense bounty, all from the garden: onion, garlic, jalapeno and rooster chili for a little kick, potato, zucchini, cherry tomatoes, broccoli and a couple handfuls of herbs: basil, oregano, chives and sage. Then I poured a mixture of 5 eggs mixed with a little milk over the top for a mostly veggie fritatta. A couple minutes under the broiler topped with shredded cheddar and we had ourselves a meal.

Finally, I made the first batch of salsa today, just for the fridge, not for later in the season. I hope the tomatoes keep producing so I can put up many, many jars for gifts! I came as close as I will to making it entirely from the garden: the tomatoes, onion AND garlic were all mine, so all I added were a few canned chipotle peppers in adobo and salt. For the recipe, click here.

I hope you’re all enjoying your gardens everywhere you are.

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