As I was looking through my little notebook about gardening, I came across a page of simple recipes I’d made in the past. Specifically, the food was meant to use vegetables I was growing in my New England garden.
In New Hampshire I tended to have lots of squash, zucchini and cucumbers. Late in the season I’d have wonderful tomatoes, if the blight didn’t get them.
A lot of these veggies I can’t seem to grow here in Florida, but I wanted to write out the recipes to save. You don’t really need a recipe, just the ideas to work from depending on what you are picking in the backyard. It all depends on where you live and what you are growing.
Stuffed Zucchini (Boats)
Slice zucchini lengthwise in half and scoop out the middle. Chop this and fry with onion and garlic – also ground beef / turkey – if you want. Mix in chopped tomatoes, or tomato sauce and parsley. Put mix into hollowed out zucchini, sprinkle with cheese and bake for 40-50 minutes. (350)
Cherry tomatoes or big tomatoes, chopped. Also chop parsley, chives, onions, garlic. Cucumbers and / or zucchini can be added. (Hot peppers, bell peppers, also work).
I used to eat this along with some plain, whole milk yogurt as a type of dip with chips. I could not grow peppers in the north, as they like warmth, but here in the south, they grow very well. Tomatoes like the heat also and I can easily grow cherry tomatoes.
I wrote this recipe down after going out to eat at the Bantam Grill in Peterborough, NH. I don’t have their recipe, but the basics used were chopped cucumber, with thinly sliced radishes and onion. Mix with some sort of dressing (oil & vinegar) and crumbled goat / feta cheese. It seems that many other good things would go with this, but I was always looking for a way to eat all those radishes I grew. Their version was served with salmon. If you are ever in the area, eat at the Bantam Grill… the food is wonderful and they use local ingredients whenever possible.
Here in Florida, I can’t seem to grow cucumbers.
Easy Pickles (Sweet)
If you end up with tons of cucumbers, try this easy pickle recipe that does not require canning.
7 cups of thinly sliced cucumber, 1 cup of onion and 1 cup of bell pepper – also thinly sliced. A mandolin slicer (Borner mandolin is what I have – this is an affiliate link to Amazon.) is the easiest way to get this done. Mix one cup of sugar and 1 cup of cider vinegar together and then mix in the vegetables. Add some celery seed and put into large mason jars. Store in the fridge (and maybe share with the neighbors). These pickles last for a few months, but eating them fresh is best.
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