Roasted Zucchini Soup with Fresh Herbs

What do you do with your Summer Squash? Especially  those great big huge ones that suddenly appear …aug-2016-002

Make Soup?  This beautiful dish is easy to make, and it tastes as good as it looks!

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It requires a few simple ingredients, Zucchini, of course, I like the yellow for their color, but you could use green .

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Onions , Rosemary, Olive oil, Sea Salt & Pepper:

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Slow roast all of the ingredients,

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let it cool and puree.

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The creamy texture is rich , you would think you are eating something far more decadent !006

and to make it a little more luxurious

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I topped it with Herb Boursin Cheese and thinly sliced Basil  🙂

This freezes very well.

 

Golden Nugget Jam with Ginger

What do you do with all of these beautiful Yellow Cherry Tomatoes?

I wanted to preserve some of this amazing color!

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I started looking for recipes and came a cross a lot of Tomato Jam recipes, Yes, Tomato Jam!  I know it sounds a little strange..right..I thought so too!

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Some recipes  were savory others sweet,  then I found a couple that called for Lemon and Ginger…I was intrigued enough to give it a try

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It took quite a long time to cook off the water from these beauties..

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Well, it was worth the effort, this is packed with Flavor!

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Let me tell you, what a pleasant surprise !

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Now, I want to make more 🙂

Here’s the recipe:

3 lbs of Yellow Cherry Tomatoes

1 1/4 lb of sugar ( more if you like it sweeter)

Grated Rind of 3 Lemons (I used organic)

6-7 Tbsp. Lemon juice or more to taste( revised)  did not use enough last time (2016) had to throw away several jars.

1 1/2 inch grated fresh ginger, this could be altered to taste

I follow these cooking instructions for jam from  The High Heel Gourmet

then they go into a hot water bath .

 

 

 

 

 

 

My Favourite Summer Tomato Basil Sauce

I am posting this again , a copy from last year, but I was late in the season with this one . We are now in the middle of Tomato season and I hope  you will give this a try ; it is so simple yet full of amazing flavour, a recipe I will make may times before the season is over, hope you enjoy it as much as I do 🙂  This is the taste of Summer…

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and , it is very fast, simple and so delicious!

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It is best with cherry tomatoes , although  I’m sure it would taste just as good with any type, it just wouldn’t look as nice 😉

It  is especially lovely with a combination of colors!

Fresh Tomato Sauce : Courtesy of the Calgary Herald & my Sister Marlene  🙂

Makes: 4-5 servings Prep. time: Less than 30 minutes

3 tbsp (45 mL) extra-virgin olive oil

3 large cloves garlic, sliced as thinly as possible

2 lb (907 g) cherry tomatoes, rinsed and halved

1 cup (250 mL) loosely packed fresh basil leaves (from about 1 small bunch), very thinly sliced

1 lb (454 g) pasta Parmesan cheese to taste ( I didn’t use this much cheese just added it to taste)

In an 11-in. (28-cm) sauté pan, heat oil and garlic over medium low heat, stirring occasionally, until garlic is softened but not browned, about 5 minutes.

Add tomatoes and salt and pepper to taste. Toss gently to coat, then raise the heat to medium. Simmer, stirring occasionally and adjusting the heat to maintain a lively but not too vigorous simmer, until tomatoes are reduced to a thick, pulpy sauce, 15-20 minutes.

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Remove from heat. Sprinkle on the basil and stir to combine.

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Cook pasta in boiling, salted water, during last 10 minutes ( depending on the pasta you decide to use) of sauce simmering. Drain well. Taste the sauce and adjust seasonings. Toss the pasta with 3/4 of the sauce and divide among individual bowls. Spoon remaining sauce over each serving. Sprinkle on cheese, as desired.

Aug. 2015

I know, Summer is almost over, I had meant to post this sooner!

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We should still have a couple more opportunities to use some of our own , fingers crossed they last a little while longer 🙂

June: Berry Season Has Begun

The Strawberry season was early this year starting a few weeks ago….

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We went Berry picking at this great farm on Oilfield Road…

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Its a beautiful setting and their berries are delicious…

We preserve most of ours by making Jam. I really love making it without  pectin and not too sweet. If you’re interested, this is a great web site  to learn how. Pectin Free Jam You’ll find all kinds of interesting recipes and gardening tips here as well! 🙂

 

Green ,Yellow & Striped Beans

We are growing several varieties Blue Lake Pole, Carson, Serengeti and Dragon Tongue.

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This has been the most successful year for Beans.

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We planted them after removing the peas, which meant, we had to wait patiently for a late crop,

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but it was worth it! We are filling up freezer bags and have had many good meals!

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I like them simply steamed on their own or with onions & potatoes, topped with basil butter. I tried something new, making a nice hearty warm salad, another favourite  😉

Here’s what I did;

Beans, cut in 1 in. pieces, steamed or lightly boiled

Summer Squash, sliced thinly (approx. 1/4 in)

Arugula or Lettuce ( dressed with olive oil, salt & pepper)

Sweet Onions finely diced

Apple sliced a little thinner than the squash

Apple Cider Vinegar

Maple Syrup

E.V. Olive Oil

Salt & Pepper

Crumbled Bacon ( warm )

Sharp Cheddar Cheese

Cook beans, Sauté onions  in olive oil and salt till tender( 5 min. approx.)  add the summer squash and sliced apples cook till squash is tender, then add vinegar & syrup, mix and remove from heat,  top a dressed bed of Lettuce or Arugula with mixture, and add additional toppings of grated sharp cheddar, crumbled bacon bits. Add more seasoning if you need to .

( I do think adding some toasted chopped nuts , instead of bacon, would be awesome too)

Sorry no picture , next time  😉

My favourite Tomato Basil Sauce

This is the taste of Summer…

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and , it is very fast, simple and so delicious!

Aug. 2015 022

It is best with cherry tomatoes , although  I’m sure it would taste just as good with any type, it just wouldn’t look as nice 😉

It  is especially lovely with a combination of colors!

Fresh Tomato Sauce : Courtesy of the Calgary Herald & my Sister Marlene  🙂

Makes: 4-5 servings Prep. time: Less than 30 minutes

3 tbsp (45 mL) extra-virgin olive oil

3 large cloves garlic, sliced as thinly as possible

2 lb (907 g) cherry tomatoes, rinsed and halved

1 cup (250 mL) loosely packed fresh basil leaves (from about 1 small bunch), very thinly sliced

1 lb (454 g) pasta Parmesan cheese to taste ( I didn’t use this much cheese just added it to taste)

In an 11-in. (28-cm) sauté pan, heat oil and garlic over medium low heat, stirring occasionally, until garlic is softened but not browned, about 5 minutes.

Add tomatoes and salt and pepper to taste. Toss gently to coat, then raise the heat to medium. Simmer, stirring occasionally and adjusting the heat to maintain a lively but not too vigorous simmer, until tomatoes are reduced to a thick, pulpy sauce, 15-20 minutes.

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Remove from heat. Sprinkle on the basil and stir to combine.

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Cook pasta in boiling, salted water, during last 10 minutes ( depending on the pasta you decide to use) of sauce simmering. Drain well. Taste the sauce and adjust seasonings. Toss the pasta with 3/4 of the sauce and divide among individual bowls. Spoon remaining sauce over each serving. Sprinkle on cheese, as desired.

Aug. 2015

I know, Summer is almost over, I had meant to post this sooner!

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We should still have a couple more opportunities to use some of our own , fingers crossed they last a little while longer 🙂

Marketmore Cucumbers for Pickles

This is a nice tasting variety and  easy to start from seed!

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They have been prolific this summer!

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Which meant it was time to make pickles 🙂

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Bread & Butter Pickles our favourite recipe!

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The Green Peppers and Onions are from the garden as well 🙂

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Love these 🙂

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You’ll find the recipe here Bread & Butter Pickles

 

 

In the Garden Today! Greek Salad is on the Menu!

Every day we’ve been collecting Yellow Cherry Tomatoes, Cucumbers,

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Squash, Fresh Herbs, a couple of Green Peppers..

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we are just starting to get Red Tomatoes and now we have an abundance of Onions!

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This makes for the best tasting Greek Salad, ever  😉

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of course, I cant grow everything, as much as Id like to 🙂

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Do you make Greek Salad with fresh Herbs( Basil & Oregano)? Add a simple Olive Oil and fresh Lemon juice dressing, it really makes an amazing difference in flavour! Nostimos!

Snow Crown Cauliflower ( Roasted)

This 4X4 patch has 10 Snow Crown Cauliflower Plants

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They overwintered beautifully, but are such big plants, I’ll have to give them more room next time…. Apr. 2015 005

Regardless they produced some good sized heads ! I discovered an Amazing New Recipe! Thank you Jamie Oliver… Apr. 2015 005

This really is so good, I ate all the left over’s cold and thought it could easily be served that way as well…Yum!!

Here’s the original recipe:

Roasted Cauliflower with Cumin, Coriander & Almonds 

I improvised a little when I made it ; I was in  hurry, it was so delicious, I’ll likely do the same again 🙂

here’s my version…

1 Head Of Cauliflower, cut up into florets ( I used a lot of cauliflower approx. 1 very large head, maybe more)

2 tsp. Cumin seeds

2 tsp. Coriander seeds

1 tsp. Dried Chilli Peppers

1/2 cup (approx.) Almonds-Chopped small

1 Lemon , zest and juice

Olive Oil, enough to cover the bottom of a large skillet Butter, approx. 1 Tbsp.

Sea salt

Steam Cauliflower  till cooked , approx. 15 min and let it drain.

Grind herbs, peppers and salt till fine. you could use a mortar & pestle,  I used my herb & nut grinder, and chopped the almonds in there as well. Mix together in a hot pan , dry roast till they are lightly  browned.

Heat oil and butter in a separate pan then add the nuts & spice along with lemon juice & zest and heat through then add cauliflower. ( I wasn’t concerned about it being totally dry.)  I added some Toy Choi leaves for another veg,and cooked for a few minutes to wilt them.

I was in such a hurry I didn’t have time for pictures but I will try to add one, next time. Which should be very soon, I could eat this every day  😉