Making use of the garden goodness

As I mentioned in my last post, the summer went by all too quickly.  I did manage, however, to finally get my kitchen/dining room painted!  After 11 years with the same white walls, this is a definite improvement!  The color is Hazelnut Creme!

While some of our fruit trees and bushes did well this growing season, our garden left a lot to be desired.  Whether it was too wet and then too dry, or too hot for too long, the point is that the results of our labor in the garden were slim!  The hot peppers produced the most.  We had a few tomatoes, but I longed for more for canning and home-made salsa.  Tim had to make an unexpected trip to PA last week and brought me some very nice tomatoes and zucchini grown by Mennonite farmers nearby his parents’ home.  Here are two recipes for making the best use of these two garden veggies.

Zesty Zucchini Skillet

4 c. chopped zucchini

1 c. chopped onion

2 garlic cloves, minced

2 tbsp. vegetable oil (I used olive oil)

1/2 tsp. ground cumin

1/4 tsp. dried oregano (I used Italian seasoning)

1/4 tsp. salt

1/3 c. picante sauce (I used salsa)

1 med. tomato, peeled and chopped

1/2 c. shredded Monterey Jack cheese (I used cheddar)

In a large skillet, saute the zucchini, onion, and garlic in oil for 2 minutes. Add cumin, oregano, and salt.  Stir in picante sauce; cook and stir for 5-7 minutes or until vegetables are crisp-tender. Add tomato; cook for 1-2 more minutes or until heated through.  Remove from heat; sprinkle with cheese.

This recipe brought rave reviews from both Russ and Ben, who normally don’t like zucchini!

Fresh Salsa

10 medium tomatoes

1 lg. bunch cilantro (I use half)

1 bunch green onions

1 medium/large red onion

1 clove garlic

1 green bell pepper

8-10 hot chili peppers (or whatever variety of hot pepper you enjoy)

1 lemon

pickling salt to taste–about 2 tbsp.

Process all vegetables coarsely in food processor. Mix together in large mixing bowl.  Squeeze the juice of the lemon over mixture and add the salt.  Stir together.   Makes about 2 quarts.   I have also added yellow, red, or orange bell peppers.

Although my kids prefer the cooked salsa I make, this fresh salsa is Tim’s favorite!  Enjoy!

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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

One thought on “Making use of the garden goodness”

  1. Like your new wall color! Enjoy! Also, have looked from time to time over some of the recipes. Keep up the good work and it’s great bonding time with your daughter I’m sure.

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