Yep, that’s right!   We’ve got some beautiful non GMO organic sweet corn for all of you who have been so patient with us.   I know I’ve been slacking on my posts, just now getting the word out and it’s Tuesday already.   Where I haven’t been slacking is in the gardens.   They look amazing, and we’ll all be well supplied with great veggies for the rest of the season!   I am concerned for our buddies in the midwest, my thoughts and prayers are with them as they are surviving the worst drought since the dust bowl. We have been very fortunate this summer with abundant rains.   I do keep irrigation on our gardens just in case things turn out dry.  The consistent overcast conditions here in the valley have made the tomatoes ripen very slowly, but they are prolific and large!   One day they’ll be ready- I’m sure it will happen all at once too because that’s how things seem to go around here.

 

Here’s our list for this week-

1.   Sweet Corn

2.   Tomatoes

3.   Peppers

4.   Zucchini

5.   Yellow Squash

6.   Cucumbers

7.   Egg Plant

8.   Beans

9.   Tarragon

 

Green Beans and Corn

2c corn cut from cob

2c green beans

1 T butter

1 green pepper

2 t fresh tarragon chopped

salt and pepper to taste

In a skillet melt butter and cook veggies until tender.   Add tarragon and salt and pepper and serve.

 

Stuffed Zucchini

1 Zucchini

1c rice cooked

1clove garlic minced

1 small can of tomato paste

1 t lemon juice

1/2 c shredded provolone or mozzarella cheese

 

Slice zucchini lengthwise in half and spoon out seeds.   In a bowl combine rice, tomato paste, lemon juice and garlic (I often add browned ground meat if I have it).   Fill each half of the zucchini and top with cheese.   Roast in the oven at 325 for about 40 minutes.   Cut stuffed zucchini and serve.