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!
Oh...be still my heart. There's nothing more beautiful than fresh produce growing...and the blooms are stunning. I love squash and eat it regularly...squash casserole being one of my faves! I have printed off the recipe and I know it has to be awesome with Paula's name on it! I have made the sausage/zucchini boats before and they are DELISH! I have a zucchini in the fridge right now and you have given me an idea of what to fix for dinner tonight :)
ReplyDeleteI'm thinking the cheesy squash casserole would be good with zucchini, too, or a combination of yellow and zucchini.
DeleteGiven a choice, I prefer to eat pickling cucumbers, too. They have a more dense texture and satisfying crunch than slicing cucumbers.
ReplyDeleteGarden produce is still months away for this northern climate. Sigh!
They are my favorite. My dad always grew the pickling variety and that's probably why I like them so much.
DeleteSuch bounty! I can't wait until it is time for our summer fruit and veg harvest. This has been a wondeful taste of what I have to look forward to. The wait seems to go on forever. Patience might be a gardener's virtue, but the foodie gardener is a completely different animal!
ReplyDeleteIt certainly is nice to plan a meal around what is available in the garden or go pick a pepper any time one is needed. I'll miss it when it's done. That will probably be when your veggie garden is in full swing and I can then drool over your harvest.
DeleteYou do have quite the bounty. I only have a few green toms and some nice looking basil and other herbs.
ReplyDeleteEverything is doing exceptionally well this year and for that I'm thankful.
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