Marie2020
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I really didn't know this. My mother's favourite plant
What are You Eating from the Garden?
- Thread starter digitS'
- Start date
akroberts
Deeply Rooted
Yesterday I had some cherry tomatoes while I was walking around the garden. I need to get out there and pick all of my squash and hopefully my peppers will start producing.
Branching Out
Deeply Rooted
Phaedra
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German-Japanese Fusion Dish - Sauerkraut Croquettes, with homegrown tomatoes, potatoes, and cucumber
The acidity offered by the Sauerkraut wonderfully balanced the overall flavour profile.
The acidity offered by the Sauerkraut wonderfully balanced the overall flavour profile.
heirloomgal
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Sauteed up some of the Russian kale, sliced Purple Dragon carrots that were just picked, and jumbo garlic in olive oil. Sprinkled with S & P, a dab of butter, absolutely delicious. 
- Thread starter
- #1,906
digitS'
Garden Master
Melons – both Galia and Lily Crenshaw 
.
Lots of green beans and a few peas from an August sowing ... Mustard greens – chopped as thin as possible before sautéing, seems to make them both more tender and and less bitter. Bok choy and the kale now and then – although we are trying to save the kale for later with limited harvesting. Kale is harvested right through the growing season so we don't have the enormous plants that I once grew for Winter.
Lots and Lots of tomatoes ... Peppers, both sweet and hot ... Cucumbers in great numbers ...
Soups, several times a week with carrots, celeriac, onions and garlic. Whatever the meat chosen, there's always the choice of potatoes, pasta, rice, and pearled barley. (Oh, those last 3 aren't grown in our garden.) Thyme, rosemary, lemongrass, basil ... soon, our ginger roots will be out of pots and into the kitchen.
And, of course, desserts. Four loaves of zucchini bread. Those are easy recipes and I didn't even bother with the big electric mixer. With DW's help with crust, I made a final rhubarb pie. (Actually, there's one in the freezer from earlier so that must be the final.) Pumpkin pie is on the menu, soon.
Steve
.Lots of green beans and a few peas from an August sowing ... Mustard greens – chopped as thin as possible before sautéing, seems to make them both more tender and and less bitter. Bok choy and the kale now and then – although we are trying to save the kale for later with limited harvesting. Kale is harvested right through the growing season so we don't have the enormous plants that I once grew for Winter.
Lots and Lots of tomatoes ... Peppers, both sweet and hot ... Cucumbers in great numbers ...
Soups, several times a week with carrots, celeriac, onions and garlic. Whatever the meat chosen, there's always the choice of potatoes, pasta, rice, and pearled barley. (Oh, those last 3 aren't grown in our garden.
) Thyme, rosemary, lemongrass, basil ... soon, our ginger roots will be out of pots and into the kitchen.And, of course, desserts. Four loaves of zucchini bread. Those are easy recipes and I didn't even bother with the big electric mixer. With DW's help with crust, I made a final rhubarb pie. (Actually, there's one in the freezer from earlier so that must be the final.
) Pumpkin pie is on the menu, soon.Steve
flowerbug
Garden Master
baked beans (including dry beans, onions and tomatoes from the gardens).
i made up a large pot of beans and then had to break it into two pots when it started overflowing. used those in making up three large pans of baked beans (onions, homemade bbq sauce, a quart of tomato chunks, eight cups each of cooked dry beans and two packages of hot dogs for two pans (so one package of hot dogs for each pan and then one vegetarian pan)).
three quarts left of the cooked dry beans went into the freezer for eventual burritos and i ate what didn't fit.
i made up a large pot of beans and then had to break it into two pots when it started overflowing. used those in making up three large pans of baked beans (onions, homemade bbq sauce, a quart of tomato chunks, eight cups each of cooked dry beans and two packages of hot dogs for two pans (so one package of hot dogs for each pan and then one vegetarian pan)).
three quarts left of the cooked dry beans went into the freezer for eventual burritos and i ate what didn't fit.
- Thread starter
- #1,908
digitS'
Garden Master
Dahlia
Deeply Rooted
Lots of cherry tomatoes, several small jalapeno peppers (some mild like bell peppers and some piping hot!) and some kale.
I made something really yummy with the peppers - I grilled some chicken breasts and made a cheesy sauce to put on top that consisted of
melted cream cheese, cheddar cheese, bacon slices, and some diced onion.
I made something really yummy with the peppers - I grilled some chicken breasts and made a cheesy sauce to put on top that consisted of
melted cream cheese, cheddar cheese, bacon slices, and some diced onion.
flowerbug
Garden Master
very simple, ketchup, brown sugar, mustard, onions (in whatever amounts you find good to your tastes). no spices other than what is in the ketchup - Mom can't tolerate anything hot or spicy (
) ... tomato chunks were added to provide some more flavor and liquid to survive baking and i thought things would thicken up after it cooled but it wasn't quite as thick as i expected. next time we'll have to use a bit less of them.
