Well, I decided to take a break yesterday from the gardens. Our boys are at camp for 6 days, I will miss them so. I spent yesterday getting them ready for their week’s adventure and saying goodbye. This is the first year our youngest is old enough to go. My how they grow so fast. This morning is really quiet in the house. It’s even a little creepy without them around. I will be honest in saying that I haven’t taken a good look at things since Saturday, so I’m basing my week’s menu from what I witnessed on Saturday. Here goes it-
Here’s what’s coming for the week:
1. Tomatoes- Mostly Sun Sugar Cherry tomatoes, possibly some Black Prince slicing tomatoes
4. Squash- summer-and I had seen promising signs of spaghetti squash being ready!
7. Thyme and oregano for the recipe below
9. Swiss Chard
Zucchini, Eggplant and Green Beans
The beauty of having fresh veggies is how easy dinner can really be. Simply by slicing, sauteing, adding garlic salt and pepper, you have healthy meals in minutes that are also as colorful and pleasing to the palette.
Tomatoes- you can half 6-8 cherry tomatoes for this recipe.
1 onion sliced
1 eggplant sliced
1 zucchini sliced
1 handful of green beans
some oregano chopped
some fresh thyme chopped
4 cloves of garlic
salt and pepper to taste
With a little oil in a skillet saute veggies for 10-15 minutes or until zucchini is cooked through. It’s that easy.
Chilled Zucchini Soup with Purslane
2 T olive oil
1 small onion sliced
2 cloves of Garlic sliced
2 medium zucchini sliced
1 bay leaf
2 t thyme leaves
2 t oregano or basil leaves
pepper to taste
1 c purslane leaves
Saute onions, garlic, bay leaf, thyme and oregano and basil in a skillet until onions and garlic are clear. Ad zucchini and cook an additional 10 minutes, then add water and discard the bay leaf. Working in small batches, puree the mix in a blender or food processor and chill for 3 hours. Serve chilled, with fresh purslane leaves sprinkled over the top.