With the impending threat of heavy wind and rain from Hurricane Isaac here in southern Missouri, I decided to get all my ripe tomatoes picked and in the house. Then when I saw HOW many there were, I said let's can them quick!
Here are my photos Just click the photo to see it.
And there you have my evening of Monday in a nutshell!
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Fresh and light, yet savory and satisfying, this dish is versatile and can be served hot or cold. It makes a great healthy side for your summer barbecue or a terrific dinner with mixed greens on the side.
It is also easy to substitute ingredients with this dish. For example, this time I used shallots instead of scallions. And any fresh herb will work in place of the celery and basil leaves.
Zucchini should be SMALL- they have more flavor and are more tender
FRESH from the garden Herbs are best, and can also be found at the Farmer's Market
Ingredients 5 small Zucchini 4 Scallions, sliced, white and green parts separated 1 small Onion, chopped 2 Plum Tomatoes, coarsely chopped 2 tbsp Celery Leaves (from inner stalks), chopped 4 tbsp Basil Leaves, chopped, plus extra for garnish 1/4 cup Olive Oil 1 tsp. Sea Salt 1/2 tsp. fresh ground Black Pepper
Directions - Preheat oven to 425 degrees. - Slice the zucchini in half crosswise. Cut each half again lengthwise, and slice each of the halves into 4 equal, ½ inch pieces. They should look like sticks. - In a bowl, mix together the zucchini sticks with the white parts of the scallions, onion, tomatoes, celery leaves and basil. - Mix in the olive oil, salt and pepper and toss to combine. - Pour into a 3 quart baking dish and bake for 20 minutes. - Garnish with the sliced green tops of the scallions and the extra chopped basil.
While we were gone to Mississippi to my sisters memorial and helping get her things in order, Katie stayed home and took care of the garden with some help from our neighbor Dottie
Things more than tripled in size! wowza! in the photo with the pile of campfire wood, under it are 2 stumps I am still trying to burn out- they call it ironwood her and it's horrid stuff to get rid of! But, the good news is it's almost done and ready for the stumper!
I am pretty excited as this is the best "Crop" we have had in the 5 growing seasons we have lived here in Missouri! Although there is quite a bit of catching up to do since being gone for my sister's memorial, I spent a couple hours out there last night trimming off the tips of all the spreading plants, the 9 ft tomato plants are now back to 6 ft tall so that they keep producing, I also trimmed the runners for the cantelope, watermelon and pumpkins so that the begin to produce fruits instead of just vines. Now, to keep them well and not full of bugs!
As I posted Saturday, I am sharing photos from our tour of Long Creek Herbs. Kay and I had a BLAST! I bought some new books with recipes for my herbs and to prep for the class I am teaching for the Herb Society in July.
Just click each thumbnail photo and it will bring it up for you to see!
I love gardens, gardening, herbs flowers and veggie! (in case you didnt know lol)
Have a wonderful day and check out www.longcreekherbs.com for more information on Jim's operation! QUALITY products ~I can vouch for them becuase when I had my 2 acre organic market garden in the 90's, I bought and sold his products in my Herb Shop!
YES! I have eaten Roses! Here is a fabulous video telling you WHICH roses and how to eat them! I will be touring Jim's Garden's with the Springfield Missouri Herb Society on Saturday June 23rd. I am soo very excited because I have wanted to tour his gardens for 20+ years but all that time I was living out in Washington state. (until 6 years ago) I never dreamed I would live close enough to go!
I will share photos and some details in my next post!