July 29, 2014
What have you been doing with all of your harvests?
I prefer to eat food fresh out of the garden rather than heating up my kitchen in the summer or even filling my freezer. So I try to find a way to eat from the garden each night. This way
- we are getting the most nutrition, by eating the food the day it was picked
- I don’t have to waste all of the time and energy putting it away for later
- I save A LOT on my grocery bill
We eat peppers, cucumbers, and tomatoes raw (as we did carrots, lettuce, and peas in the spring and will in the fall), along with our fruit. I do freeze extra tomatoes and berries. I plan on making our own marinara this winter when I need to heat up the kitchen so I will use the tomatoes then. I make raw jelly out of our berries (just berries and flaxseed) and we put them frozen into our oatmeal, cereal, and pancakes.
Still looking for a good Marinara recipe…anyone have a tried & true one (without sugar)?!?!
I try to have snaps, potatoes, zucchini, and corn in some form every night. What has turned out to be my favorite meal (yummy and uses the most vegetables from the garden) — Pasta Primavera!
You roast the veggies (zucchini, squash, carrots, peppers, onions), mix with pasta and cherry tomatoes. Voila!
(Before mixing with pasta and tomatoes) (After)
To stick with the ‘from the garden’ theme, this night, we had kale salad, corn on the cob, zucchini quiche, and mashed potatoes with our pasta primavera. It really put a dent in our garden consumption. yay!
I do preserve my harvest for the winter, but I also like eating it fresh. I don’t buy many veggies over the summer just what I can’t grow (like an avocado). Last night I made poached salmon with pineapple and a lot of Chinese cabbage and onions from the garden. Tonight I’m going to grill turnips, kohlrabi, zucchini, carrots, and some onions on the grill. I’m making extra so I can also have some grilled veggie salad tomorrow for lunch. And I eat cucumber salad every day. At least once. It is hard to use them all up when they are in season. I do make pickles, but I don’t need any but the dill pickle relish this year. I only used up half of my other canned pickles last year so no reason to make more.
I was asked in an email to share the zucchini quiche recipe. It is in the post — just click on the link. I do a number of things differently like I make my own ‘bisquick’, I grate the zucchini instead of cutting it into rounds, and I sprinkle cheese on top at the end instead of mixing it in but I found that recipe as a starting point.