Watering always takes place either late at night when the bats come out to play or early morning whilst waiting for the coffee to brew as happened today.
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| my favourite salad "cut and come again" mixed leaves and roquet |
Did you know that technically courgettes/zucchini are a fruit not a vegetable?
You can use them in cakes and tea breads as well as many savoury dishes.
These two plants are identical yet one bears yellow fruits and the other yellow and green.
Such a rebel!
They have both been quite prolific so I'm trying out all sorts of ways to prepare them. Fritters and casseroles are always good standbys but our favourite recipe this year is for courgette pesto pasta which makes a great BBQ side dish and the cold leftovers (if there are any) are delish.
The plum tree has plenty of fruit on it this year, I hope that the birds leave us some and don't steal all the plums, after all they've already had the cherries, raspberries and blueberries.
Soon the coffee was ready and calling me back to the kitchen, so I picked a good handful of dwarf haricots for tonight's dinner as the SP is planning on cooking pork tenderloin medallions with a Dijon mushroom sauce, c'est magnifique!
I did not know that zucchini are fruit. We have not planted them for a couple of years simply because we get more than we can use and then friends give them to us, too. Great photo with the green beans and glove. The cotton tails have eaten our bean shoots. And the 2 year old granddaughter discovered the raspberries. Gardening is a tough business.
ReplyDeleteHi Maggie! The plums and beans are sure pretty! I love zucchini. Every morning there are more! I didn't plant them this year but next year I will. Your cut-and-come-again lettuce is wonderful!
ReplyDeleteGood morning, Maggie! Recipe, please, for the pasta pesto. I have been given the first of many of these versatile fruits (who knew!!?).
ReplyDeleteHow is the house sale coming along? We have finally sold Pondside. Bittersweet.
Don't you just love summer? I love all the fruits and vegetable from our garden. Here is my favourite zucchini recipe.
ReplyDelete1 1/3 Cups Chopped Zucchini
3/4 Cup Chopped Tomatoes
1/3 Cup Chopped Onion
1/4 Cup Grated Parmesan Cheese
1 Cup Skim Milk
1/2 Cup Bisquick
2 Eggs
1/4 Tsp Salt (optional)
1/4 Tsp Pepper
Directions
Preheat oven to 400 F.
Lightly grease 10 inch pie plate
Mix zucchini, tomatoes, onion and cheese in pie plate.
Beat the remaining ingredients until smooth.
Pour into pie plate.
Bake until a knife inserted comes out clean. (About 30 minutes)
Cool for 5 minutes before serving.
Makes 6 servings.
Number of Servings: 6
Maggie, the fruits of your labor look wonderful. Love the shot of the beans in the garden glove. Very clever!
ReplyDeleteWe've been enjoying fresh vegetables and fruit all summer. Not that we have grown our own, but a couple of friends happily share their bounty.
Got your email this AM and will respond shortly.
Enjoy your day! ~ Sarah
Maggie - your plums are awesome - I've just posted on using them in a galette - it was very yummy!
ReplyDeleteAll the vegs. look wonderful - nothing like growing your own and picking daily for the evening meal…..they truly do taste better than any you buy. SP sounds like a great chef BTW!
I love zucchini - make a lot of tea breads with them - and yellow squash for oven-baked veggie tians and curried soups!
I e-mailed you this morning!
Hugs - Mary
Wonderful Maggie, something I miss about Italy is all the wonderful fresh produce we grew.
ReplyDeleteDearest Maggie-- your summer garden is lovely-/ the plum tree is loaded with beautiful fruits. One of my favorite things about summer is the delicacy of the lovely fruits and vegetables.
ReplyDeleteXoxo
Vicki
Your garden produce is beautiful, Maggie. Our potager is starting to produce prolifically, too. That rebel zucchini adds something new - such distinct colours!
ReplyDelete