does size matter?

Well, from what I read it does but it's kinda relative. Big summer squash, not so good. Big bottle of rich Shiraz, good.

I've read that the more frequently you pick squash, when they are at an ideal size of about 5-6 inches, instead of letting them get over sized and under flavored the plant will produce more squash for a longer growing season.

The cucumber, seen in the line up, is an Armenian cucumber. This one is a new favorite of mine for the thin, non-bitter skin and when they are sliced they are beautiful. This one got too big.

The bean...well it is some kind of crazy, Chinese long bean. It's crazy that it is so long. I planted this wizardly bean too late in the season so I have only 4 beans to show for it. I was hoping to grow so many that I could braid them into some funky dreads to lay over my cat's head for a rainy day photo shoot. Come on, like I have to to spend time with the cat...just thought it was a fun bean to experiment with. I'm saving the seeds for next year and will plant to eat eat.

patty pan squash

Okay, we have all seen this before... stuffed summer squash but this is my,
"what's on hand" version. My kitchen has a wonderful scent wafting around in the breeze (it's hot and I have the fan on high).

I was excited to start these babies, heirloom benning's green tint squash. This is only my third year growing and I don't like the ordinary. These grow so quickly they are getting away from me. Dan picked these two this weekend and I plan on heading out to check for more when I'm done typing and the sun takes a break. So this dish is born of what I grew in the garden. It's pure love stuffed in a squash and baked!

• 2 squash, scooped out (dice up the scooped out part)
• Kernels from 2 ears of corn
• 1 sweet potato, chopped (neighbor's)
• 1 large red onion, chopped (okay, maybe not all from my garden...this is from Martin's...but I am growing onions)
• 1 green pepper, chopped
• 1/4 cup garlic bulbs, chopped
• 1 cup of cooked, organic sweet brown rice (try quinoa, spelt or kamut)
  
• 1 lb ground turkey
• 2 jars (approx. 3 1/2 cups tomato sauce...mine is roasted tomato sauce from last year)
• oregano, salt and pepper, to taste
  

saute ground turkey with a tablespoon of olive oil, onions, seasoning, and garlic. Just as the meat is browning turn the heat to med-low and add the sweet potato, corn, rice and tomato sauce. simmer for about 15 minutes.

okay... my oven is preheating now so wing the rest! I have the oven at 400 degrees and will cook, covered for 45 minutes but will check at 30 minutes. the squash should not be so overcook that it falls apart.

I have about 3 cups of leftovers. If you do, don't panic. Freeze it for later.

roasted zucchini and eggplant quinoa salad

Too much zucchini? I had a modest harvest that I am very pleased with. In addition to my swiss chard, garlic, tomato and zucchini, I also used some beautiful Japanese eggplants in this salad. The Japanese variety grows in a shape similar to the zucchini so that when sliced they were in perfect 1 1/2" discs instead of too much mushy, meaty eggplant. These are certainly on the keep list for next years garden. They are in the photo next to my white rat (ineffective rabbit repellent), mexican sage (attracts butterflies...unless they are frightened by white rat) and snap dragons.



This new recipe was born of necessity. We went to a family picnic on Sunday. Oh yes, you know the type. . . ribs, burgers, stuffed shells, casseroles . . . mac and cheese to die for (think I took a week off my life with the serving I ate). I tried to make something healthy to fill my plate but the mac and cheese would have none of it! This is a wonderful salad and served with garden fresh veggies that are packed full of vitamins. It has quinoa as a bonus!!!

Quinoa is a super old grain that is a complete protein, less the legs and eyes, that is also gluten free. You body will say thanks for eating this grain and so will your heart...unless you smoke or eat too much mac and cheese in which case your body will say why bother, pass the cupcakes.

Roasted zucchini, eggplant and quinoa salad

• 1 1/2c zucchini, 1" cubes
• 1 1/2c eggplant, 1" cubes
• 3 cloves garlic, chopped
• extra virgin olive oil

preheat oven to 425 degrees. spray the pan with a non-stick spray or lightly coat with olive oil. very lightly drizzle the veggies with olive oil and toss in the pan with the garlic and a pinch of salt and fresh cracked pepper. too much oil will make your veggies soggy so less is more and add it if you feel they need it. roast until they are light golden. be careful of oven steam, the zucchini has loads of moisture.

• 1/2 c quinoa, red or white, dry
• 1 c water (with some fresh herbs to season the grain as it cooks) or broth

rinse the quinoa in cool water until the water runs clear. this removes the naturally occurring saponin that coats the grain and sometimes gives it a bitter flavor and acts as the plant's natural bug repellent. in a small saucepan bring the water to a boil, add the gluten free quinoa and cover. Reduce to simmer for 10-15 minutes. leaving the lid on remove from heat and let sit for 10 minutes. fluff with fork after uncovered. set aside to cool with the roasted veggies in a mixing bowl.

• 1 cup whole wheat pasta, cooked
• 1 handful fresh tomatoes, chopped
• 2 cups swiss chard, chopped or course julienne
• 2 scallions, white and green parts, sliced
• zest of one lemon
• 3 T basil, julienned

mix with the veggies and quinoa.

dressing

• juice of 1 lemon
• splash of white wine vinegar
• olive oil to taste
• 1 tsp grainy mustard
• salt and pepper to taste

stuffed and grilled chicken breast

This is a great lazy day chicken recipe to prepare when it is too hot to cook dinner indoors and you have garden veggies you need to experiment with. We had friends over for dinner last night and this was a simple recipe to prepare after a busy morning.


Really, experiment with what you have in the garden or with what is seasonal from your local CSA. Fennel, orange and feta . . . zucchini and pineapple . . . red onion, pepper and rosemary . . . you get the idea



chicken breasts

• 8 boneless skinless chicken breast, butterflied
• 1 med-large tomato, sliced into approximately 6-8 slices then halved
• 1 small-medium zucchini, sliced into approximately 8 slices
• basil leaves, I used 8 of the largest leaves for ease
• 2 tsp minced garlic
• olive oil
• kabob skewers cut to 16 3 " pieces to close the chicken before grilling

fresh garlic and lemon marinade

• 1 large lemon, zested and juiced
• 2 T garlic glove, minced ***I put extra bulbs in the food processor, add oil and put in a glass jar to store in the freezer to use until the next season of bulbs are ready to harvest ***
• olive oil
• 1/2 tsp white pepper

Place the butterflied chicken in a pan to marinate and top with the pepper, zested lemon, juice, a drizzle of olive oil and garlic. Work the lemon and garlic on the chicken and into the sliced breast. Cover and macerate in the fridge for at least 30 minutes.

Prepare the tomato and zucchini slices. I like to coat my zucchini slices with the garlic and a light drizzle of olive oil. Place in the fridge until assembly.


Assemble the breast by stuffing with the basil leaf, tomato and zucchini. Close with the skewer. Coat the grill with non-stick cooking spray and cook until the juices run clear. We put some freshly picked corn on the grill as well! yum