What are You Eating from the Garden?

Zeedman

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The harvest is finally beginning. We cut a row of water spinach, harvested some Tromboncino, and picked a hand full of the Elfin grape tomatoes. All of those were shared with our 2 daughters. Okra is starting, after today's rain we should pick the first batch tomorrow. Both Gretel & Matinik eggplant are reaching harvest size. The chard is ready for the first thinning, but we'll probably put that off until the weather cools down a little.
 

Phaedra Geiermann

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Just picked some early-riped raspberry (should ripe in fall)
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flowerbug

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Green beans are producing like crazy. Sweet corn is about ready as are tomatoes and Zucchini. We have been enjoying cucumbers too. The pea crop was a bust. Only 2 meals before plants died.

yes, this is bean season for me too. i just picked some to steam later. warm enough out there to steam them on the plants.
 

heirloomgal

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The harvest is finally beginning. We cut a row of water spinach, harvested some Tromboncino, and picked a hand full of the Elfin grape tomatoes. All of those were shared with our 2 daughters. Okra is starting, after today's rain we should pick the first batch tomorrow. Both Gretel & Matinik eggplant are reaching harvest size. The chard is ready for the first thinning, but we'll probably put that off until the weather cools down a little.
Water spinach?
 

Zeedman

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Water spinach?
Ipomoea aquatica, an edible member of the morning glory family. It is grown as a pot herb in many parts of tropical Asia & the Pacific islands. A.k.a. kang kong, ong choy, and many other names. It is a "cut and come again" green, the young shoots & leaves are eaten. I grow mine from seed, but this vegetable is common in Oriental groceries here, and the stems can quickly be rooted & planted. It grows rapidly in warm weather, and the production during that period is very high.
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baymule

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I made zucchini lasagna.

Noodles;
6 eggs, beaten
1 cup mozzarella
1 baseball bat zucchini

Quarter and reseed zucchini. Grate it. By handfuls, squeeze the water out. Should yield around 2 1/2 cups, packed.
Mix in beaten egg and mozzarella.

Prepare 2 cookie sheets, cover with parchment paper. Spread zucchini mixture about 1/4” thick. Bake at 350F for 25 minutes, let cool 10 minutes. Cut into strips and follow your favorite lasagna recipe.

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I diced up a yellow squash and onion and included that in the sauce. The only thing I didn’t raise was the mozzarella, seasoning and cottage cheese. I raised the beef hamburger, tomatoes for the sauce, onions, eggs, zucchini, yellow squash.
 

Carol Dee

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I made zucchini lasagna.

Noodles;
6 eggs, beaten
1 cup mozzarella
1 baseball bat zucchini

Quarter and reseed zucchini. Grate it. By handfuls, squeeze the water out. Should yield around 2 1/2 cups, packed.
Mix in beaten egg and mozzarella.

Prepare 2 cookie sheets, cover with parchment paper. Spread zucchini mixture about 1/4” thick. Bake at 350F for 25 minutes, let cool 10 minutes. Cut into strips and follow your favorite lasagna recipe.

View attachment 42525

View attachment 42526

I diced up a yellow squash and onion and included that in the sauce. The only thing I didn’t raise was the mozzarella, seasoning and cottage cheese. I raised the beef hamburger, tomatoes for the sauce, onions, eggs, zucchini, yellow squash.
That looks really good, you can fix it for me any time ;)
 

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