Boomin’ Garden

As many of you well know, I am obsessed with my garden.

Today I wanted to share an update with you on the garden status. I don’t have as many pictures as I would have liked because I get so excited about the harvest that I often eat it up right away, getting a picture being an after-thought.

So, here is the harvest to date:
-Green Beans (over 2 lbs worth)
-Zucchini (3 total)
-Yellow Squash (3 total)
-Broccoli (2 lbs)
-Cucumber (1 total)
-Tomatoes (3 – picked the first one last week – SO pumped)

Everything is producing. There are green bell peppers that could be picked now but I’m letting them go a bit longer. Might even let a few of them change to red (which takes forever).

The past few years I haven’t had much to report at this time in the summer. This year, though, with the warm weather, and the greenhouse, things are coming along much sooner than ever before. Yay!

This weekend I took these two beautiful babies and turned them into something amazing:


Yet another simple recipe (have you gathered that I like things that are simple and delicious? If you thought simple couldn’t be delicious, you were wrong!).

Slice up the zucchini, squash, and some yellow onion.

Sautee in a pan with minced garlic.

Add pepper, hold off on the salt (we’re gonna salt it up in another way).

Toward the end of cooking, hit the entire thing with grated parmesan cheese.

Stir it around. The cheese will melt a bit and gives the dish enough saltiness that no salt is needed (unless that is your preference, in which case, go for it).

Serve immediately! IF you have leftovers (which is rarely the case when I’m in charge of eating garden fresh veggies) this stores well in the fridge and re-warms nicely.

I would LOVE to hear how everyone’s gardens are coming along at this time in the summer.  Comment below and tell me about it!!

Yay for fresh garden veggies!

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I love him!

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5 responses to “Boomin’ Garden

  • Lisa Ammerman

    You are way ahead of us in the harvest game! We’ve picked a few jalapenos, and an onion (the radishes are long gone, of course). Our tomatoes are really slow this year….not even close, and last year we were making salsa by now.

  • Cassie shaw

    I know another great recipe to make with yellow squash. Cut up your squash into bite size pieces, caramelize some onions and put them in a bowl( I use glass) with some shredded sharp cheddar cheese and a little bit of milk ( enough to soak up crackers later on), microwave it until squash is tender and cheese is melted and lastly add plain crackers( I use club crackers) and mix it all together. Crackers should be mushy and all liquids should be soaked up. I will admit it looks like slop, but the taste will surprise you! Ta-da, easy squash casserole!

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