Summer Veggies

Most of the veggies I grow in the garden are Summer vegetables. My favorites are cucumbers, tomatoes, Summer squash, zucchini, green beans, and peas…. Oh, and I cannot forget CORN!

At this time, the Summer squash, zucchini and cucumbers are prominent. It almost seems like they just spring up overnight. One day you see a little something popping up, and before you know it, you have a super giant squash!

I usually plant multiple seeds for various types of squash, and when I say multiple, I mean the entire packet planted in a row; but, this year I was more methodical in my planting. I followed the square foot gardening method, and I only planted one seed per square foot of various seeds.

The diagram shows a mapping of what I planted, as far as squash, zucchini, and cucumbers. Although it was just one seed per square foot, it still seems like I over committed. Maybe next year, I will put one seed per foot and a half, or every other foot. There is A LOT of squash and cucumbers growing. In a way it is nice, because I get to share my veggies with friends and family. I mean, one can only eat so much squash and zucchini.

The cucumbers from the garden are turned into pickles, or just eaten right out of the garden. I LOVE PICKLES! Dill pickles are my favorite. I do not make my pickling liquid, but I do use Mrs. Wages pickle mix, because why mess with perfection? I may add fresh Dill into the jar, or maybe garlic cloves, but Mrs. Wages has pretty darn tasty pickle mix. I highly recommend it.

For Summer squash and zucchini, you can bake it, roast, fry, or grill. There are so many methods and uses. Grilling is always a quick and delicious way to enjoy squash. Just a little extra virgin olive oil, salt and pepper, and you have one tasty treat.

Another favorite way to have squash is making “zoodles” (zucchini noodles). Hmm… I use yellow squash too, so would that be “squoodles?” Anyway, I use a julienne slicer to make my zoodles, but you can use one of those machines designed to turn veggie into long spirals. Just make a homemade tomato sauce, add some meatballs and cheese, or make a primavera, and you have one elevated dish.

Homemade Zoodles Primavera

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Ingredients

• 2 TBSP extra virgin olive oil

• 1 medium to large zucchini cut into noodles

• 1 small thinly sliced onion*

• 2 cloves of garlic (minced)

• 2 cups sliced baby Portobello mushrooms

• 1 red bell pepper (thinly sliced)*

• 1 yellow bell pepper (thinly sliced)*

• 1 cup of peas*

• 1 pint of cherry tomatoes (halved)*

• Himalayan pink salt and ground pepper to taste

• 1 TBSP of dried Italian herbs

• 1/4 cup of parmesan cheese (shredded)

• 1/2 cup of mozzarella cheese (broken into small pieces)**

*These items were picked fresh from the garden.

**Sometimes I use Gruyere or Gouda cheese, but experiment and see what you like best.

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Directions

• Preheat oven to 350 degrees
• In a baking dish, spray with non-stick cooking spray and add zoodles and set aside
• In a large skillet on medium-high heat, add olive oil, onions and garlic. Cook until the onions are translucent (a couple minutes)
• Add in mushrooms (you can add a little salt at this time) and cook down the mushrooms for about 4 minutes.
• Add in red and yellow peppers, and cook for another 1-2 minutes.
• Add in peas and cherry tomatoes, and cook for another 2-3 minutes.
• Add salt and pepper to taste, and add in Italian herbs and the parmesan cheese and mix together.
• Add the vegetable mixture to the baking dish on top of the zoodles.
• Top with mozzarella cheese, or a soft cheese of your choice, and bake for 15 minutes, or until the cheese is melted. Then ENJOY!

This recipe is an adaptation of Giada De Laurentiis’ Pasta Primavera recipe.