|Sad thing is, they are already bigger now|
- Cheesy Squash Casserole: Made it last year. It. Is. Extraordinary. This recipe is light, buttery, and makes plenty for leftovers.
- Veggie Rice Skillet: This is already a dinner staple for us. But we added garlic. It needs a bit more of a kick of flavor.
- Stuffed Yellow Squash: Made last week with squash from a friend. Also needs a kick, but is surprisingly easy & mess-free.
- Zucchini Tots: Something the hubster & I really look forward to trying.
- Summer Vegetable Tian: A dish I've been dreaming to make since we planted our garden this year.
- Baked Zucchini Chips: Looks like a healthy, crunchy option to regular chips
- Baked Zucchini Fries: It's astounding how many unhealthy sides zucchini can replace.
- Roasted Parmesan Zucchini: Yes, there are a lot of zucchini recipes out there.
We are also seeing another plant that's getting close to the beginning of harvest season: my beloved chamomile.
Hopefully this week, we will get a few buds and start drying. After that, I'll crumble it up and use a tea ball to make a spectacular, local cup of chamomile tea with honey. Yum...
If you enjoy cooking, there is really no greater joy than using food that you grew & harvested. In this day in age where most of us work for money, a garden allows you to take in and benefit from what you put your heart, energy, and soul into. Your hard work is a delectable seasoning for local dishes.