After I finished watering the garden this morning I decided to pick a few Hubbard squash I’ve had my eyes on. I’m not exactly sure what I’m going to do with them yet, but man were they heavy {I’ll tell you exactly how heavy tomorrow}.
There were also plenty of cucumbers that needed to be picked as well.
And tomatoes.
Holy Mother of Garden Goodness, I’ve got my work cut out for me today.
Now the questions is… What am I going to make for dinner?
Anyone have any suggestions?
~Mavis
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Susan says
I was surfing around this morning looking for recipes, and came across this recipe for Zucchini Fries. I am trying it tonight.
ZUCCHINI FRIES
Slice zucchini (with skins on) into thin, “fry” size sticks
Roll in flour that has paprika and garlic powder (1/2 teaspoon of each)
Dip in egg- then panko crumbs (that has paprika and garlic salt added-1/2 teaspoon each)
Bake at 425 for 10 minutes- flip and bake for 10 more minutes.
Serve with Homemade Marinara Sauce:
HOMEMADE MARINARA SAUCE
2 teaspoons olive oil
4 garlic cloves- thinly sliced
2 fresh basil leaves- torn into small pieces
1 – 28- oz. can crushed tomatoes- with the juice
1 teaspoon Kosher salt
1 teaspoon balsamic vinegar
In a large saucepan, warm the olive oil at low heat. Add the grlic- cook until golde (about 3 min.?) Stir in the basil.
Pour in the tomatoes (with juice). Bring to a boil-add the Kosher salt. Reduce heat to low-simmer 45 – 50 minutes. As the sauce thickens at the end, stir in the balsamic vinegar. Remove the pan from the heat.
Tisha A. says
Zucchini pancakes with tomato cucumber salad on the side.
Mike says
I would encourage you to make some kind of delicious pie (and drop it off at SEATAC with my name on it).
Zoe says
Is is ok to pick hubbarb squash already? I know with butternuts you are supposed to wait until the skin resists a poke from your fingernail. That way they are mature enough to store for a while. Also the flavor is more developed. Maybe Hubbards are different?
At any rate, your garden is producing more than mine these days. I get a few straggler tomatoes and a couple green beans here and there. Things are really winding down early this year.
And I say make cucumber salad. I have a recipe on my blog that we adore: http://zoedawn.wordpress.com/2011/07/16/cucumber-salad/
Mavis says
Making it! Thanks Zoe
Julie2 says
Spring rolls ? Im sure you have enough mint, basil, & carrots too. All you could need is some rice papers.
Desi says
Yummy squash. Sadly mine didn’t come up this year and I never got around to replanting it. It just doesn’t make a lot of sense for me to grow it when I’m the only one who will eat it. Totally craving squash with butter and brown sugar right now.
Heather says
I like Tisha’s idea…
But you had better be sitting down for this, but I just have to ask you…I have NEVER had an heirloom tomato in my LIFE! I know, right!? GET OUT! 😉 I am not a huge fan of any tomato except the Roma is tolerable, but I feel like I need to venture out, but am so confused. Any sweeter variety is probably a safe bet that you can recommend to try?
Desi says
I’m a newbie to heirloom tomatoes too. I am growing a bunch this year and so far I’m loving them. Definitely go with the Purple Cherokee. It is so sweet and delicious. I saw on youtube that the black or darker tomatoes are sweeter.
Heather says
Desi…thank you! I will try that Purple Cherokee as soon as I can find one 🙂 I did pick up a purple bell pepper over the weekend as we are trying a few veggie every week. I wasn;t raised to taste these “newer” veggies so this is BIG for me!
Mavis says
Heather you MUST plant Purple Cherokee tomatoes!!!
Christie says
Drop off the zucchini and hubbard squash at a mom’s group. They will fight over it to take home to puree and freeze in ice cube trays for free, nutritious baby food.
Jenn Bane says
This is a great idea! We also went wine tasting this weekend and one of the wineries had “free lemons” on the counter. Yes please 🙂
Mavis says
Free lemons? At a winery? Nice.
Mavis says
You are one smart cookie!
Elena says
Squash soup and tomato cucumber salad.
brush squash with oil, salt and pepper
Roast until tender
Puree with stock
add seasoning (I like curry and a little honey)
Warm through (add cream if you feal decadent)
suzanne says
Wow that soup sounds delicious!
Jamie says
Zucchini boats filled with a stir fry of meat, onion and kale with a simple tomato and cucumber salad on the side…..that’s what I would do! I love your blog, you are so inspiring to me. I am already planning out how to make my garden bigger next year!
Mavis says
Thumbs up for growing more food! 🙂
Cheryl says
I make a cucumber/tomato salad with diced cucumbers, diced tomatoes and diced sweet onions–with ranch dressing. My husband and I eat it all year long. So fresh and wonderful–and I can make a huge bowl full and it lasts and lasts in the frig. It must be the onion in it that makes it stay so fresh. The pink German Johnson tomatoes are wonderfully sweet. It is an heirloom that my dad used to grow under the name of Tomboy. Huge deep rose colored tomatoes. The yellow tomatoes have less acid–so taste sweeter than a red one. I froze a lot of winter squash that I picked up at Farmer’s market at bargain prices last year–we are enjoying it all year long. I don’t have anywhere to store vegetables that stays cool.