The spring has come and gone, and now the summer is winding down. Where has the time gone? I had great intentions for my first blog experience, but alas, time just got away from me.
Since my first and last entry, I planted and harvested Red lettuce, Romaine lettuce, Mesculan Greens, Spinach, Broccoli Rabe, Snow Peas, Sugar Snap Peas, Green Beans, Fennel, Cilantro, Chives, Dill, Crooked Neck Yellow Squash and Acorn Squash. I still have Arugala, Rainbow Chard, Beets, Cucumbers, Potatoes, Green Beans, Tomatoes, Carrots, Broccoli, Peppers, Basil, Parsley, Rosemary and Thyme.
We have been eating from the garden since March and I am constanly amazed at the beauty and the bounty of the harvest. Sometimes days will go by when I just can't get to the garden, and then when I finally do, some vegetable has gotten away from me and grown too big too fast.
Below is one of my favorite summer dishes. I change the vegetables, depending on what I am harvesting. Bon Appetite!
Mediterranean Vegetables with Fire Roasted Tomatoes,
Olives and Capers
1 organic onion, cut in half, then sliced into crescent moons
2 organic carrots, cut into matchsticks
1 small head organic broccoli
1 cup organic string beans
1 Long Chinese Eggplant, roasted in oven with a little olive oil until soft
2-3 organic portabella mushrooms, sliced
1 organic yellow summer squash
1 lb asparagus, bottoms snapped off
2 cans organic fire roasted tomatoes
¼ cup small capers
¼ t. red chili flakes, optional
1 cup organic calamata olives, sliced
2 Tbs chopped garlic,
½ cup, chopped Italian parsley, stems removed
¼ cup white wine
Salt and Pepper to taste
Cover the bottom of wok with olive oil. When oil is hot, add the onions. Add the garlic and carrots. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli and string beans. Add more oil or a little water if needed. Add the asparagus, squash, eggplant and mushrooms. Cook for a few minutes more, than add the white wine and red pepper flakes. Cook at high heat for a few more minutes, and then add the fire roasted tomatoes, olives, and capers, Season with salt and pepper. Add the chopped parsley and cook for a few more minutes to bring the flavors together.
Whole Wheat Mediterranean Cous Cous
1 ½ cup organic whole wheat cous cous
1 ¾ cup water
¼ t. salt
½ cup chopped parsley
½ cup chopped dill
1 cup crumbled feta cheese (optional)
Bring water and salt to a boil. Add cous cous. Remove from heat. Let stand 5 min. Fluff with fork. Add remaining ingredients and season to taste.