This summer we are reaping a bountiful harvest from our organic vegetable garden (more about our garden here). The zucchinis and cucumbers are taking over their raised garden beds while the kale continues to grow, and the peppers are ripening two or three at a time.
As I look back on many incidences this summer that could have possibly sabotaged our harvest, I am all the more grateful. Our dog ate the first kale crop. It was obvious when she showed up at the back door with dirty paws and a dirty snout. Stacking some wood around the kale has kept her from trying that again.
Then there were insects to deal with, extreme heat and drought, and this past week our daughter told us that she had seen a rabbit darting out of the garden. It must have been Peter Rabbit’s cousin.
Despite all of this, our garden has survived, and I am finding new ways to be creative with serving these wholesome vegetables.
Zucchini is tasty sliced, brushed with olive oil and grilled in a grilling basket or pan directly on the barbecue. Another way is to sauté it on the stove in garlic and a little olive oil. It’s also delicious simmered in marinara sauce and sprinkled with parmesan cheese or mixed with bacon and corn as I did in my recipe here.
You can blend cucumbers in a smoothie or follow my recipe below for a
quick, fresh cucumber salad.
Summertime is a terrific time to say, “Pass the veggies, please.”
Peel your cucumbers. Scrape a fork down the length of each cucumber and all around to make a fancy design when sliced.
- 2 cucumbers
- 3 tablespoons tarragon flavored vinegar
- 3 tablespoons olive oil
- 1 teaspoon oregano
- ⅛ teaspoon pepper
- 1 gram Stevia (optional)
- ½ teaspoon dill weed
- ½ onion, cut in small slices
- Peel your cucumbers. Scrape a fork down the length of each cucumber and all around to make a fancy design when sliced.
- Combine the next 6 ingredients in a bowl and toss with the cucumber slices.
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“Yea, the Lord shall give that which is good; and our land shall yield her increase.” Psalm 85:12
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Francene Stanley says
The cucumber salad looks succulent. As for the zucchini ( which we call courgette here in England), my husband coats it in tempura batter and fries it. Delicious.
Barbara says
Hi Francene,
Yes, I have heard the name courgette! Thanks for the tempura suggestion. Gluten free folks can use gluten free all purpose flour. Sounds yummy, I’ll try this.
Have you ever tried fried courgette blossoms?
Rachel Lavern says
I will have to try the cucumber salad recipe as it sounds yummy. Zucchini does not get to pass my lips though 🙂
Rachel recently posted The 16 Habits of Highly Unsuccessful People
Barbara says
Ha Ha Well, I hope you enjoy the cucumber salad.
Wendy Baudín, Self-Love Sherpa and Wisdom Guide says
Love this recipe and your blog so much, I posted your page to my Pinterest. Thank you for such healthy ways to eat. Your garden sounds awesome.
I am from UBC, so nice to meet you. Come and visit me some time http://wendy643.wordpress.com/
Namaste with Unity “Love” Consciousness,
Wendy Baudín
Self-Love Sherpa and Wisdom Guide
http://www.wendybaudin.com/home
Barbara says
Hi Wendy,
Thanks so much for sharing this on pinterest!
NancyWoodcock says
Yes, cooking the zucchini flower was one thing I learned while living in Italy. They took,it dipped it in egg then in flour , dip in olive oil and wa la, crispy and tasty optional, grate Parmesan cheese on top!
I’ve also,done my cucumbers from my garden this year with Greek plain yogurt, dill, mint, mad cumin put a small amt of apple cider vinegar, love your recipes Barb , keep,them coming!
Barbara says
Thanks. Love your recipes, too.