Tip of the Week

Friday, August 10, 2012

From Garden to Table

There is a huge pressure of air over California this week, causing temperatures to rise all over the state.  With  temperatures reaching over 100 degrees this week, my tomatoes and cucumbers are ripening quickly.  I find a baby Armenian cucumber on the vine and a few days late it's huge!  So I have been trying to find recipes that use my garden vegetables and require little cooking.  Heating the house with a oven or stove just results in more electric use.  And a power outage is one thing we do not need in the neighborhood, so I try to do my part.

The recipes I have tried, besides a typical salad are Tabouli (wheat bulgur and vegetables) and a Panzanella Salad.  Both recipes can be modified depending on what vegetables you have on hand, for instance I added red onions to my Tabouli and left out the celery leaves.  For the Panzanella, I didn't want to turn the oven on so I cut the bread into slices and toasted it.  It may not turn out quite as crispy/crunchy as oven-toasted, but it tastes as good.

Oh and I added a sunflower patch to an un-used corner of my garden.  The seeds were a party-favor gift from a recent baby shower.  So far the Sunflowers have been growing rapidly in height and I can't wait for the flowers to develop and bloom.  It was a mix of sunflowers and the colors should be brilliant.

Yellow Straight-neck Summer Squash

Melon Vines

Huge Cucumber
Pickling Cucumber plant

Honeydew melon

Sunflower patch

Wheat Bulgur and Vegetables

Panzanella Salad

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