Tag Archives: Vegetables

A Summer Garden Dinner

Garden plate
Garden Plate

Late summer suppers are wonderful!

My meal this evening consisted of the following. The main entree was a fried green tomato sandwich with pine nut hummus and Lacey baby Swiss cheese on Asiago peppercorn bread from the bakery. My sides were all fried veggies from our garden. Some okra, a Japanese eggplant, and the obligatory zucchini. I did add a wedge of freshly sliced tomato too.

We go above and beyond on getting our daily allotted servings of vegetables in the summer. I haven’t bought vegetables from the grocery store in weeks. And we’ve been giving friends and family some of the excess which makes us popular.

We haven’t resorted to sneaking vegetables into strangers cars yet, but I can’t say I haven’t considered it!

Veggie Season

It’s that time!

We get this many cucumbers, zucchini, and yellow squash every three days.

We also have more than sufficient amounts of green beans, Roma beans, turnips, snow peas, and tomatoes.

I am trying all kinds of new veggie recipes looking for some variety. We have had Mediterranean pickled turnips, Thai cucumbers, old fashioned refrigerator pickles, zucchini fritters, and all the usual standbys too.

We can only eat so much. Time to freeze veggies!

Abundance

Vegetables in the garden are ripening at an increasing rate.

Each meal now we must make the choice between turnips, beets, Romano beans, Slenderette green beans, sugar snap peas, cucumbers, zucchini, or yellow crook neck squash. Sometimes we have multiple vegetables.

This evening it was green beans pan fried with minced garlic and a dash of sea salt.

And none of our six kinds of tomatoes are even ripe yet. Summer can be glorious.

Vegetable Garden Planting

Icicle Radishes

We spent most of the day yesterday putting in our vegetable garden. We tilled one row and planted it with seeds for icicle radishes, turnips, and beets, less than a week ago. All of them are up already.

Yesterday morning hubby gave the rest of the garden it’s final tilling. I made hills and planted the cucumber, yellow crookneck squash, and zucchini seeds, while hubby planted green bean and Romano bean seeds.

We worked together planting four types of tomatoes that we purchased as plants. We chose lemon boy, Romas, pineapple, and Mr. Stripey varieties. Mr. Stripey is my all time favorite tomato. I search it out every year. It has the perfect, slightly sweet tomato flavor. Since it is a combination yellow and red tomato, it is lower in acid, but still has great flavor.

At this point, hubby had to go mow the yard before the rain set in. So, I finished up planting sugar snap pea, a mixture of lettuce, and spinach seeds. I watered all the vegetable plants after that. Hubby watered them again before dark.

I watered all again this morning, and mulched the tomatoes with grass clippings. Garden 2020 is off to a good start.

And then before coming in for the evening, the smell of the lilacs and lily-of-the-valley was so sweet, I had to bring a few sprigs inside so I could continue to enjoy them!

Lilac and Lily-of-the-Valley

Random Gifts

It’s that time of year. This was yesterday’s harvest from our vegetable garden. We get this much every second or third day. There are zucchini, yellow squash, cucumbers, tomatoes and turnips. We also have basil plants that are the size of shrubs.

We are fortunate to have such gifts from the garden. I have already made two batches of zucchini bread. One year we had so many yellow squash that I used them to make scads of muffins for grandma’s 90th birthday party. No one realized they weren’t zucchini muffins.

My coworkers will soon be gifted with vegetables. In fact, if you see me coming, you may want to keep your car windows up, lest you return to find produce on your seat!