When the gardens begin to put forth their bountiful produce, we have a short window of time to use up the produce. Some you can preserve, can, dry or freeze. Some, you have to use right up or lose it. Despite our best efforts, we can’t use it all up. Neighbors are wonderful to share with and sometimes my chickens are the beneficiaries. Chickens and pigs are part of a sustainable partnership in gardening. Our horse is also a contributor. He loves the corn shocks, pumpkins, lettuce, zucchini and just about anything else we throw across the fence.
One of my favorite things to do with an abundance of broccoli is this:
Take 2# of washed broccoli. Take the largest skillet you have and add an inch of water to the pan. Put the broccoli in the water and cover. Cook for about 4 minutes. Drain the water, pour 2 TBSP of olive oil in the pan and continue to cook for another minute. Salt lightly and add 1 Tbsp Italian seasoning, stirring to mix and serve. You can NEVER get enough of this!
Zucchini, summer squash, new onions and frozen corn are another of my favorite stovetop recipes. In the large frying pan, add 2 TBSP olive oil, and ½ chopped onion. Slice 2 zucchini in dollar size pieces, slice summer squash and add to the pan and cover. Cook for 3 minutes. Add 2-3 cups frozen corn and cook til hot. Salt and pepper to taste. Add 2 cups fresh parmesan cheese. Take off heat and keep lid on till cheese melts. Enjoy!
Garden Spaghetti is another favorite. Cook spaghetti noodles according to package directions. In frying pan, put 2 TBSP olive oil and cook chopped medium onion. Add 1 finely chopped pepper, 2 diced zucchini and 2 grated carrots. Stir fry for 4 minutes. Add ½ cup sliced olives and stir well. Add 3 cups cream and salt and pepper to taste. Add 4 cups parmesan cheese and let melt. Spoon over top of spaghetti. YUM CITY!
You can add or subtract vegetables and seasonings according to your taste. These are “Feel Good” entrée’s and you know summer has arrived. If you’re like me, my favorite thing about a summer barbeque is the salads anyway. Bon Appetit and take advantage of the freshness coming your way.