Vegetable Garden Update

Where did Summer go! Wow! Fall is here! Just wanted to catch-up with whats happening here in the garden, with a look at some of our summer treats!

Tomatoes! Lots more to come! My favourite way to preserve them is Slow Roasting, for sauce and confit!

Cucumbers, Jalapeños and Thai Dragon peppers have been pickled & Candied!

      

Candied Jalapeño & Garlic! Thank you Lynda for this recipe!

        

Scarlet Runner Beans, Eggplant and Zucchini have been Roasted as well! Mostly for soup!

They will all be a lovely taste of summer in the middle of winter!

         

We’ve made Pesto, Spiralized, Grilled, Roasted and tossed Veggies in Salads!

       

Thoroughly enjoying our harvest!

Oh , yes ,Garlic did well, and the Tromboncino Squash was fun to grow! Look at the length  of it!

We grew enough Zucchini and Squash this year that we were able to cook the blossoms ! My frying skills are not good but it didn’t matter, they were amazing stuffed with cheese , fresh herbs and lightly fried! How Decadent!

 

Im also drying herbs and hot peppers.

  

I just gathered these baskets and apples 2 days ago, there is still plenty growing and seeds that have just been started!

  

Loved these flowers this year! Sad to see them go but ” To Everything There is A Season! ”

Bring on Fall! 😉

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.

 

Eggplant, Yellow Zucchini & Potatoes

Eggplant is early this year & plentiful!

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I tried a different variety from West Coast Seeds, Traviata, Organic Seeds, the best yet!

July 2016 008It is starting to feel like our hard work is paying off.

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I usually make a lovely Mediterranean Roasted Veg dish with Eggplant, but I’ve been checking out a few new recipes; this one is on my list,  Eggplant Falafel . Does anyone have a favourite recipe they would like to share? 🙂

 

 

What Does A Coffee & Medical Supply Shop have in Common?

and how does this relate to a gardening blog?

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Free Produce 😉

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My mom was just here visiting . On one of our coffee shop trips  a sweet lady came in offering bags of Figs from her garden, for free..of course I took one and they were awesome 🙂

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Its been a rainy day here today, I mean seriously rainy, so a good time to catch up with blogging

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and for cooking up this monster Zucchini , also a freebie from the Medical supply shop where we had borrowed a wheelchair…

They had a wheel barrel full of them , once we chatted with the staff and got the story where they were from, we grabbed one , it is one of the veggies I didn’t grow this year 🙂

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Today was the perfect day to chop it up and try a new soup recipe….yes soup in the middle of summer , it felt like the right thing to do ..

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and let me tell you , it was good 😉

Here’s the recipe:

5 lbs. of Zucchini chopped

3-4 medium Onions  chopped

6 Garlic cloves sliced

2 Chili peppers, chopped fine

1 cup Chicken Bouillon

Fresh Rosemary – I just grabbed several sprigs

Fresh Basil & Oregano- I didnt measure, just used a handful of basil and maybe a Tbsp. of oregano

Olive Oil

Salt & Pepper

Combine zucchini , onions , garlic and rosemary,  toss with olive oil and roast in a 375 oven till tender and just staring to brown, approx. 40 min. Discard rosemary stems. Puree vegetables, I used our blender , with herbs, chili peppers and bouillon , season to taste. reheat if necessary

I served this with  Creme Fraiche and diced tomatoes.