This is what we’ve worked so hard for. It’s so nice to reap the yummy rewards from our garden. So far, we’ve harvested beans, zucchini, raspberries and eggplants. We’ve had family gather for a special 4th of July gathering. It’s so nice to be able to have the space to have kids, dogs, and grownups all playing and laughing outdoors.
Last night we made a copycat version of PF Changs Spicy Green Beans and a spicy eggplant dish. I love PF Changs Spicy Green Beans and am determined to make a version similar to theirs. I also love an eggplant claypot recipe at our local Vietnamese restaurant. Both recipes I attempted need to be tweaked a little bit. Too much rice vinegar, I think, for our taste. But we enjoyed it and it feels really good to pick our own produce and make a meal with it.
I remember growing up here and each summer my mom would implore anyone who stopped by in early summer to pick raspberries to take home. Well, life comes full circle sometimes and now I’m the one asking guests if they’d like to pick raspberries to take home. I had hoped to make raspberry jam with some of the harvest but so far have only managed to freeze several gallons bags. It’s a big job keeping up with all the raspberries. I hate letting them go to waste. So, until I find the time into the freezer they will go!
These zinnias make me happy. They are just so cheerful. We grew them from seed. These guys are keepers and I will plant them again.
Isn’t this baby butternut squash cute? Tygh and I discovered the creamy goodness of butternut squash soup last fall. I have probably made it 10 times since then, including this summer. I use an easy yet delicious recipe that only has about 8 ingredients. Squash, granny smith apple, sage, onions and cream. We decided to try our hand at growing them ourselves. The plant is happy and is putting out lots of babies. We even used our own sage in the last batch I made. I sense a lot more soup to come this fall.
We had family over for a 4th of July BBQ. Here Eggy and Jill are having fun with sparklers. Ryan, Will, Britt and Autumn in back.
The string beans are one of the plants that I am most proud of so far. The dish you made last night was amazing. The deep color and good flavor make them something we should grow every year.