Last weekend we were away, and when we got back, I found a ton of ripe fruit on my cherry tomato plants. Thing is, from now for at least a month, I'll probably get this much every other day.
Wednesday, July 24, 2013
Jewels in the Garden - Roasted Cherry Tomatoes
We are coming into major tomato time around these parts.
Last weekend we were away, and when we got back, I found a ton of ripe fruit on my cherry tomato plants. Thing is, from now for at least a month, I'll probably get this much every other day.
Last weekend we were away, and when we got back, I found a ton of ripe fruit on my cherry tomato plants. Thing is, from now for at least a month, I'll probably get this much every other day.
Berries Are Red, Berries Are Blue...
Summer is just awesome, food-wise, here in the Midwest.
Once June hits, we know we're usually in for a stream of local fruits and veggies for the next 3 or four months. From June's strawberry festivals to October's pumpkin patch adventures, it's all delicious. And mid-July marks one of my favorites: blueberry season!
I've been going blueberry picking as long as I can remember, and started dragging my husband to the fields even before we were married. (He should have known back then what he was getting into!) Time went on, and one by one, we started taking the kids too. Last year was a rough year for fruit crops, and the farm we usually go to was hit hard and had very little harvest, but it turned out to be a blessing in disguise, because we discovered a patch with certified organic berries not too much more of a drive than then patch we usually went to.
Once June hits, we know we're usually in for a stream of local fruits and veggies for the next 3 or four months. From June's strawberry festivals to October's pumpkin patch adventures, it's all delicious. And mid-July marks one of my favorites: blueberry season!
I've been going blueberry picking as long as I can remember, and started dragging my husband to the fields even before we were married. (He should have known back then what he was getting into!) Time went on, and one by one, we started taking the kids too. Last year was a rough year for fruit crops, and the farm we usually go to was hit hard and had very little harvest, but it turned out to be a blessing in disguise, because we discovered a patch with certified organic berries not too much more of a drive than then patch we usually went to.
Wednesday, July 3, 2013
Fried Zucchini Blossoms
I think I've mentioned before that my kids have been stalking the garden for their favorites, and one of the things that they have been searching for are the beautiful yellow flowers of my zucchini plants. Some kids might see these and pick them off and present them to their beloved mother as a token of their love and affection. Not mine. Mine want to eat them. And that love and affection part? I know it's there, but let me tell you, all bets are out the window when it comes to limited treats like these...let the Hunger Games begin!
Zucchini blossoms are completely edible, and they have a flavor all their own. Not really zucchini-like at all. Light, with a crunch, and a little juicy. Also, makes you feel cool because you're making the most out of the garden by using more parts of the plant. I tend to think of fried zucchini blossoms as a very Italian dish, and some people like to stuff the blossoms before they fry them. But you know me, I like quick, simple, and delicious, so here's my straightforward version:
Zucchini blossoms are completely edible, and they have a flavor all their own. Not really zucchini-like at all. Light, with a crunch, and a little juicy. Also, makes you feel cool because you're making the most out of the garden by using more parts of the plant. I tend to think of fried zucchini blossoms as a very Italian dish, and some people like to stuff the blossoms before they fry them. But you know me, I like quick, simple, and delicious, so here's my straightforward version:
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