In My San Diego Garden and Kitchen
Here’s the glory of the summer garden, all on a sheet ready for roasting. There are tomatoes, green beans, peppers, zucchini, eggplant and red onion—the best of summer all tossed together and ready to add to pasta. In a few weeks I’ll be pining for the fresh tomatoes and zucchini.
And before the cucumbers and tomatoes finish there had to be a batch of gazpacho. My favorite recipe is from the original Moosewood Cookbook.
At least once each season I rustle up a lunch of Zucchini and Friends, also from the original Moosewood Cookbook. The zucchini is sauteed with onion and fresh thyme then topped with Parmesan cheese before going under the broiler.
I‘m quite taken by peperoncini so I added some of my sliced cucumbers to the leftover brine to make refrigerator pickles. They were crunchy and infused with the heat I crave.
I pan roasted the last of the bush green beans. I have two other rows of ‘Provider’ and ‘Royal Burgundy’ that are flowering and will carry me into the fall with green beans.
The first few ‘Baby Belle’ peppers harvested from low on the plant were not perfect but so delicious. They’re handy for snacking or salads.
There were new garden developments signaling September and the arrival of autumn but I’ll save those for next week.
The zinnias in the vegetable garden are over three feet tall now and along with parsley flowers and other garden gatherings made Sunday’s church bouquet.
See what other garden bloggers harvested from their gardens last week at Harvest Monday hosted by Dave at Our Happy Acres.