I have a very tiny garden to go with my very tiny apartment. Half of it is in pots, and the other is growing over the sidewalk. But, me and the munchkin make the most of the space and were able to fit in tomatoes, carrots, beans, egg plant, lettuce, herbs, bell peppers, hot peppers, zucchini, and even some potatoes. Every morning we go out and water our garden and pull some weeds. Well, I pull weeds and water while the munchkin digs in the dirt and terrorizes some poor bug.
Our hard work is paying off. Our cherry tomatoes have started to come in, and we’ve gotten quite a few beans. Today we thinned out the carrots, as they were a little forest growing in our garden. Luckily, munchkin is more apt to eat veggies when he picks them himself, so he pulled the carrots and picked the beans. Score one for mom!
Vegetables and Rice
- 1 clove garlic
- carrots, chopped
- onions, chopped
- green beans, snapped into 1-inch pieces
- red bell pepper, chopped
- Muenster cheese
- Put rice and water in a pot in a 2:1 ratio and cook to directions on package
- saute garlic, carrots, and onion in pan. Add green beans and cover and cook on medium heat for five minutes
- Add in bell pepper and cook to desired crispness
- Spoon hot rice onto plate and cover with a slice of muenster cheese, allowing the cheese to melt and top with veggies.
I was excited to see these little buggers hiding on my tomato plant. The first (of many) tomatoes of the season!
Recipe adapted from All Recipes
- 1 egg
- 1 tablespoon canola oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded zucchini
- 1 tablespoon seeded, finely chopped mariachi pepper
- 1/4 cup finely chopped onion
- 1/3 cup corn bread mix
- 2 tablespoons shredded parmesean cheese
- In a small bowl, beat egg, oil, salt and pepper. Add the zucchini, mariachi and onion; stir to coat. Stir in corn bread mix and cheese.
- Pour into a greased 15-oz. baking dish and bake at 375 degrees F for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.
I also baked the left over corn bread mix to use that up. Yummy!
Dinner is so awesome when it comes from you and your garden.
- Green beans from my garden with onion and garlic
- Refrigerator pickles with cucumbers from the garden
- Black raspberries hand picked from my parents’ house
- Confetti potato salad left over from the 4th
- Mac and cheese with veggie dog pieces (gotta keep the kiddo happy)
- And peaches, hummus, tortilla chips
We got our first green beans today. Munchkin helped me pick them and loves to eat them raw. Who knew it only took growing veggies to make kids eat them? Do you think it will work for spinach too?
Sadly, my cucumbers are gone. The darn squash bugs found them and I had to take them down. Here’s to hoping they don’t find my zucchini…hoping REALLY hard.
This 4th of July was a much needed break. Spending time with friends and family while cooking and spending time on the Ponderosa is always a good time, but it really felt good this weekend.
When I arrived back home, mom and I did a quick trip to a tag sale. I finally found some canning jars! The whole shopping trip was 18 quart jars, two half quart jars, a full sheet new in the packaging, a vintage 50’s hat, two necklaces, and a set of six vintage ice cream bowls for $3. Score!
Sunday mom and I went out to our berry patches to pick some red raspberries and black raspberries.
Not too many red ones, but we got four pints of black ones! Well, four until I tipped mine and it landed in a big ole patch of poison ivy. I almost broke out in tears, I was so sad to see them all go to waste.
We had our get together Sunday too. I made my Confetti Potato Salad and this REALLY cool cake I found over at Glorious Treats.
Isn’t it so adorable? It was really easy to make too. My pans were 9″ instead of 8″, but I like the longer blue part anyways. Everyone was so impressed, and I thought it photographed really well. To decorate I got the pinwheel in the floral department at the grocery store and I made the two stars with red wrapping paper, star cookie cutter, glue and a bamboo skewer.
Now I just need to decide how to use all those yummy black raspberries. Jam? Syrup for pancakes? Infused vodka? Frozen yogurt? Only time will tell!
Finally getting around to posting photos of dinner I made for my mom and dad…except life happened and they weren’t able to come. Bummer! Luckily I had an additional dinner guest, so it was not all for naught.
I was excited to try eating some of my zucchini blossoms. My aunt and cousin had recently told me how they ate them in Italy, so of course I had to try it!
I found this totally awesome recipe by Giada De Laurentiis for stuffed ones.
Blossoms that are stuffed and awaiting frying.
Blossoms all fried up!
I also made some Confetti Salad, fresh strawberries, Caprese Salad, and even made some pesto with the basil in my garden. On the side were some yummy breadsticks.
The whole dinner.
I was told the zucchini blossoms were the most awesome thing I have ever made. Really, what’s not to like about fried cheese?
Munchkin and I planted a lot of our garden last night. I figured since it was to be in the 80s for the rest of the week, we’d be okay with the frost date. Well, I planted and he dug up worms and made a collection of helicopter seeds. What did we plant? Roma tomatoes, cherry tomatoes, rosemary, cilantro, beans, zucchini, basil, lettuce (planted a few weeks ago), peppers, hot peppers, carrots, eggplant. I still need to get in the flowers and the cucumber. I just love to see the progress the plants make every day, and it pains me to see it grow and have to wait for its yummy deliciousness.
I planted a ton this year because I have been slightly obsessed with the idea of canning, so I am hoping to capture some of that yummy goodness in the form of pickles, salsa, tomato sauce, jams, jellies, in addition to the usual muffins. I’m getting hungry just thinking about it!