Something (Simple) from the Garden, Today?

[canesisters]

As it turned out, I decided on fried green tomatoes with blackeye peas & spinach and onion muffins.
(would've taken pictures, cause I'm just like that - but my camera is broken )

 

[digitS']

I re-heated the lunch leftovers for dinner. The creamed peas & potatoes were even tastier!

Can't get too much simpler than nuking leftovers .

'Cept, they were from the fridge and not the garden.

Steve

 

[canesisters]

Last night was my giant half-plate omelets and hashbrowns.
Eggs from the coop, this year's canned tomatoes, potatoes and onions from the garden (ham, cheese and black olives from the store)
Good - fast - simple.
And enough left over for 1/2 omelet for breakfast today.

How are you enjoying this Summer's produce?

 

[digitS']

Cane', we are whipping up stir fries! Yep, it is easy and seasonal.

Stir fries were a natural for me. They just evolve into my "stew-centered" winters, altho' we are taking on an unusual pattern of buying loads of fresh veggies during the off-season months in recent years.

Lately, it is becoming more of a "stir-fry-centered" existence, with the household humans circling the wok .

Steve

 

[canesisters]

I'd love to get some details of how you make a good stirfry. Years ago I got 2 woks (sp??) as a gift. I have never cooked anything in them that I didn't burn. :/

 

[digitS']

Stir-fry on TEG

Here is an important part of it but the last stir fry was with lots of Italian sweet peppers . . . kind of took the place of the bok choy:

Steve :rainbow-sun

 

[seedcrazy]

I LOVE tomato sandwiches and a local restaurant has the green tomato BLT's here too, I've just never tried one. I made this squash saute the other night and it was simple yet yummy.

Squash Saut

* 1 cup sliced zucchini
* 1 cup sliced yellow summer squash
* 2 tablespoons finely chopped onion
* 1/2 teaspoon olive oil
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried oregano
* 1/8 teaspoon salt
* Dash garlic powder
* Dash pepper

In a large skillet, saut the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.

Yield: 2 servings.