Our vegetable garden is producing something good for us to eat every day.
The cherry tomatoes are coming in by the dozens. They are great in salads, or course, but they also jazz up a pan of scrambled eggs. And if I get hungry between meals, I just a pop a couple in my mouth—a burst of pure sunshine from the vine.
It looks like there are plenty more cherry tomatoes on the way and the slicing tomatoes are just beginning to ripen. I'm looking forward to that first BLT.
The zucchini and yellow squash are producing well, but it won't be long before the squash beetle takes over. Until then we're eating squash every week. I'm trying out new recipes and found a couple of winners. I can recommend this cheesy squash casserole and this recipe for stuffed zucchini is very similar to the one I used.
We planted a variety of peppers, but poblano are my favorite. They are spicy, but not too hot. I like to use them in place of bell peppers when I want to kick it up a notch. I just so happens I used up all of my frozen poblano peppers from our previous season's garden, so these peppers are arriving just in time. I picked a large one for our pot of chili the other night and it was so good!
The cucumbers are coming in, too. We planted a pickling variety, but not enough to make pickles. I just love how crisp and fresh tasting a homegrown cucumber is. We've been adding sliced cucumbers to our green salads and eating them just as they are.
We're still waiting on the eggplant, but the blossoms indicate we won't have to wait very long.
It's amazing how much goodness can be grown in two 4' x 8' garden boxes!