Here’s a short list of yums made from garden bounty.
- Saag: Indian Saag can be made with almost any leaf green. It freezes well also.
- Tiki Masala – the Masala part. Use any tomato, diced, in place of tomato sauce. Garden onions and garlic, too.
- Soups and stews:
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- Green lentils with any greens, zucchini, onions, garlic, and potatoes.
- Red lentil dahl with any of the above.
- Garden stone soup. Everything goes in including dried beans from last season.
- Vegetable broth made with all the ends of veggies or unused ones. Freeze it for winter soups. Plus, onion broth is already made from the stalks of walking onions, then frozen.
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- Peas thrown in anything.
- Bok Choy in its varieties plus peas in stir fry
- Chard stalks replace celery in anything.
- Tomato sauce, stewed tomatoes, pickled tomatoes, and your homemade Marinara sauce.
- Then there is sautéed garlic, zucchini, tomato, and basil topped (or not) with Parmesan or Gruyere cheese.
- My favorite way to eat string beans is whole, lightly sautéed with a sprinkle of garlic powder, flaked dried onion, a little salt and pepper.
- Pesto.
- Zucchini soup, potato bisque, zucchini bread, corn fritters (with corn and potato, latkas, broccoli soup, veggie tacos, and salad with salad greens
- And … salsa: roasted tomato garlic, onion salsa; fresh avocado and tomato salsa; salsa verde – roasted tomatillo garlic onion and chile; roasted corn and tomato salsa.
- Then there is putting up for winter! Canning, freezing, and storage of dried beans; but that’s in October.
Happy, healthy eating everyone!
