Eating Out Of The Garden
8:34 AM Edit This 8 Comments »
It's that time of year. When everything in the garden is ready to go. The only things left to ripen are some of the tomatoes, the butternut squash and the parsnips. A quick trip to the Farmer's Market for the things I don't grow and I'm eating fresh produce every single night of the week! I'm not freezing or canning much, and I can't tell you how sad I'm going to be when I can't just go out in the backyard to pick my dinner.
Summer Squash and Corn "Chowder"
1 peeled and diced summer squash
3 ears of corn
1/2 a chopped onion
1-2 cups vegetable or chicken broth
garlic
thyme
Saute the squash, onion and garlic in some olive oil.
Throw in some thyme.
Whiz up half the corn and some broth in the blender (this is what makes it "chowder-y." The recipe called for milk. And well - I don't have milk, so I did this instead)
Add the chowder mix and the rest of the corn and heat it all up. Add more broth if you want. Or some milk to make it creamier. And voila. Supper.
Zucchini Pizzas 
Grate the mozzarella.
When the vegetables are soft, whiz them in a blender. Add more olive oil if you need to.
Eat it out of the bowl if you feel the need.
Spread sauce on two tortillas (I had some leftover), top with shaved zucchini.
Sprinkle on the cheese.
And bake at 400 degrees until they're all melty and browned. I like mine extra crispy.
Then eat it. All of it. Because it's good.
Or not. And then eat the soggy slices for breakfast in the morning. I'd probably pile the zucchini on a little more heavily next time.
Summer Squash and Corn "Chowder"
1 peeled and diced summer squash
3 ears of corn
1/2 a chopped onion
1-2 cups vegetable or chicken broth
garlic
thyme
Saute the squash, onion and garlic in some olive oil.
Throw in some thyme.
Whiz up half the corn and some broth in the blender (this is what makes it "chowder-y." The recipe called for milk. And well - I don't have milk, so I did this instead)
Add the chowder mix and the rest of the corn and heat it all up. Add more broth if you want. Or some milk to make it creamier. And voila. Supper.
Zucchini Pizzas1 chopped red pepper
1/2 chopped onion
garlic
pizza spices
2 handfuls of halved cherry tomatoes
2 tortillas
1 cup shaved zucchini
1 cup grated fresh mozzarella
Saute the pepper, onions, garlic and tomatoes in some olive oil. Throw in some spices. I used pepper, sea salt, oregano and basil.
Grate the mozzarella.
When the vegetables are soft, whiz them in a blender. Add more olive oil if you need to.
Eat it out of the bowl if you feel the need.
Spread sauce on two tortillas (I had some leftover), top with shaved zucchini.
Sprinkle on the cheese.
And bake at 400 degrees until they're all melty and browned. I like mine extra crispy.
Then eat it. All of it. Because it's good.
Or not. And then eat the soggy slices for breakfast in the morning. I'd probably pile the zucchini on a little more heavily next time.
8 comments:
wow.
and thats all i have to say about that.
Farmer's market? Where that farmer is?
Well?
Holy crap you can do wonderful things with vegetables!
Ohm nom nom nom.
Is it your goal to keep me hungry and jealous? YUMMO!
It's all good except for that can of thyme.. You have a garden girl. Grow some herbs!! LOL...
It's all good except for that can of thyme.. You have a garden girl. Grow some herbs!! LOL...
It's all good except for that can of thyme.. You have a garden girl. Grow some herbs!! LOL...
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