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This week I (Max) wanted to try to incorporate something from our garden into at least one meal a day.    Our garden is doing pretty well: we had a lot of peas early on (they’re done now), and now zucchini, tomatoes, cucumbers, lettuce, and potatoes are in season.  None of our sunflowers made it (the birds ate the seeds as soon as we planted them); only a few of our zinnias bloomed, and only one kale plant survived.  (I am saving that for mom.)

Monday, July 27, 2020

Today’s yield from the garden was mainly cucumbers and tomatoes, so I incorporated them into a tomato-cucumber salad to go along with souvlaki style chicken, pita bread, and rice.

Tuesday, July 28, 2020

We picked a full basket (almost everything in the garden made it in the basket), so I used the lettuce and tomato in a salad with goat cheese, the cucumbers in a separate salad and baked the potatoes (and served that all with steak sandwiches.)

After dinner, I decided to use up some of our zucchini to make zucchini bread: so delicious!

Wednesday, July 29, 2020

Today’s yield was a lot of tomatoes, basil and (of course, more zucchini and cucumbers) so I decided to make a tomato-mozzarella-basil salad.

Thursday, July 30, 2020

Today’s yield was a lot of lettuce and a few zinnias.  However, we had zucchini and basil leftover so I decided to make a zucchini-basil frittata.  This is pretty easy.  You just sautee garlic, thinly sliced zucchini, and basil in olive oil till zucchini slightly soft.  Then pour in 8 beaten eggs.  Cook till eggs are set, sprinkle grated parmesan cheese on top and broil until golden brown.  (This is a family favorite.)

Friday, July 31, 2020

Today’s yield was mainly tomatoes (and very hot peppers) so I decided to make an arugula, tomato, and corn salad.  The peppers are way too hot to put in the salad!