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Squash Blossom Frittata with Garden Vegetables

SBlossom Fritta
Serves 6
2 small zucchini diced
1 large onion diced
1 green pepper, diced
1 large tomato, diced
2-3 stalks of Swiss chard or other greens
6 eggs
¼ cup low-fat 1% milk
1 ½ teaspoons salt
1 teaspoon pepper
2 teaspoons garlic, minced
4 squash blossoms
1 cherry tomato for garnish
Cooking spray
In a deep dish 9” pie pan, layer the zucchini, onion, green pepper and tomato. In a bowl, add the eggs, milk, salt, pepper and garlic. Blend until everything is mixed well. Pour egg mixture over the vegetables. Carefully cut the squash blossoms on one side without cutting through the entire flower. Open flowers and arrange on top of dish in a circular pattern. Add cherry tomato in the center for garnish. Bake at 350˚F, for 50-60 minutes, or until center is set. Let rest for 5 minutes before cutting into it. Serve with fresh fruit and crusty whole grain bread.

Tomato and Crusty Bread Salad

tomato salad

Summer and tomatoes, what could be better!  Give this salad a try, I love making it with some multigrain bread from the day old bread rack.  The fresh sweet tomatoes and hearty crunch will make your mouth sing!

Tomato and Crusty Bread Salad                 (Serves 6)

1-1/2 cups diced ripe tomatoes 1 cup diced green sweet bell peppers                                                                                                                                                                            1/4 cup thinly sliced red onion 1/2 cup shredded mozzarella cheese 2 ounces Spanish or black olives, rinsed and drained 7 large fresh basil leaves or 1 tablespoon dried basil 1-1/2 tablespoons vinegar 1/4 teaspoon black pepper 2-1/2 cups (3 ounces) cubed day-old bread (sourdough, French, or multigrain)

1.  Wash your hands and work area.

2.  In a large serving bowl, combine tomatoes, sweet peppers, onion, cheese and      olives.

3.  Wash, dry, and cut basil leaves into strips.  Add to mixture.

4.  Sprinkle vinegar and black pepper over salad.  Mix well.

5.  Cover and refrigerate.

6.  Meanwhile, preheat oven to 300˚F.

7.  Place cubed bread on baking sheet and bake for 8-10 minutes, until slightly      crisp, stirring occasionally.  Shut off oven.

8.  Just before serving, toss bread cubes      with salad mixture.

9.  Cover and refrigerate leftovers within      2 hours.

Nutrition Facts: Serving size—1 cup Calories—100, Total fat—4g Cholesterol—5mg, Sodium—220mg Carbohydrates—13g, Fiber—2g Protein—5g Diabetic exchanges: 1/2 starch, 1 vegetable, 1/2 fat

Final Garlic & Shallot Harvest

We harvested the last of our garlic and shallots from the garden this week. On Friday we will be moving on and starting some seeds for fall vegetables, although it still seems too early.

We didn’t have very many plants of the Elephant Garlic, but at least a couple of the bulbs were huge! The others were good sized, but not nearly as big.

The ‘Purple Glazer’ garlic had really nice sized bulbs that seem very consistent. We also had good germination, so there were lots of plants to harvest.

The ‘Killarney Red’ garlic also had some nice large bulbs, although they weren’t as consistent. There were a few smallish bulbs. I think either we didn’t plant as many or the germination wasn’t quite as good on these.

One of our farmers’ market vendors grows ‘Music’ garlic and loves it. I’ll say that the plants were vigorous and most of the bulbs also look large and well formed. There are a couple of smaller bulbs, but I suspect those were along the edge of the bed away from the drip lines.

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Video Wednesday

Since we’ve been busy harvesting garlic, I thought it would be a good time to dust off this video about harvesting and storing onions. Our onions here are not as big as we might wish, but the tops look like they are coming into the final stretch of growth.

Accessible Gardens in the Demonstration Garden

I haven’t written very much yet about our Accessible Garden area because it was still in the process of getting underway. This area is being cared for by residents of Via Christi Village on Ridge and the Master Gardener Horticulture Therapy Committee.

Accessible Gardens 1This area has the tiered raised bed and several smaller planters. Here’s the map for the tiered raised bed. The tomato varieties are both super compact container type tomatoes. One of the residents really wanted to have a cantaloupe, so they are going to be growing the ‘Honey Bun’ variety that we tried a few years ago.

Here’s what that raised bed looks like right now. The shorter tiers are a good height to sit at and the taller one is perfect for standing and gardening.

This is the larger of the two barrel planters. Right now it has a couple of potatoes in it as well as the remainder of some spinach. There was spinach in the raised bed until this morning, but it was starting to bolt and was covered in aphids (and ants that were farming the aphids). The spinach in this planter is still looking okay.

Our wheelchair accessible container garden has a bell pepper and onions planted currently. The third pot will be basil once it is a little bit warmer.

The smaller barrel planter is planted to green beans. I know, it’s not a very “space wise” thing to do, like I preach all the time. But…part of this area is therapeutic, so high yields aren’t necessarily the first priority.

I suppose I should have posted this at the top. This is what the interior of the barrel planter looks like. We have a publication that has more details and a plan for building the planters: Wheelchair Accessible Gardening.

I’ll keep you updated on this garden area throughout the summer along with the rest of the garden.