Sunday, August 17, 2014

Eating Directly from the Garden

My father-in-law has a garden that should be featured in a magazine.  I can almost hear the theme song from the PBS show "Victory Gardens" when I walk through the garden beds.  Not only is it wonderful to stroll through, but just last weekend, we feasted from it.

Potato salad, fresh cucumbers in balsamic, tomatoes off the vine, artichokes (have you ever seen these growing?!), beans, peas, onions, eggplant...  the list goes on but here is one delicious recipe to try:

Baked Golden Scalloped Squash with Goat Cheese:
1. Pick a few golden scalloped squash from your garden (or pick them up from your local Farmer's Market).

2.  Slice them so they'll sit nicely in a baking dish.

3.  Sprinkle with an assortment of your favorite herbs  (in this case we enjoyed freshly-picked flat and curly parsley, basil, and thyme and then some s-n-p).

4.  Top with some smooth goat cheese and sprinkle on some bread crumbs.

5.  Bake in a pre-heated oven (375 degrees) for about 20 minutes (or until the squash is just softened.

Enjoy your garden and ultra-fresh meals.  Happy August!

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