It seems somewhat hard to find recipes for fresh stuff out of the garden that don't sort of ruin the healthiness (like velveeta, sugar, crackers, etc). Hoping everyone can pitch in and create a recipe list for the spring garden vegetables.

Here is mine:

Cucumber Salad
2 cucumbers, sliced
1/2 Med onion, sliced
3 Tbs Tarragon Vinegar
3 Tbs Extra Virgin Olive Oil
Tony Chacheres to taste (about 1-1.5 tsp)

Roast green beans and cherry tomatoes with some salt, pepper, and quality olive oil until slightly charred.

Remove from pan and put in a bowl with feta, dried basil, and chopped walnuts. Stir until coated. Serve by itself as a snack or with grilled chicken/pork.

Squash fritters

1-2 squash or zucchini - grated
1 egg - beaten
Enough self rising cornmeal and milk to make a fritter

You can add green onion, or use other vegetables as long as they don't have too much water.

Cook on medium heat in a little bacon grease.

Saute sliced zucchini, yellow squash, bell pepper, onion, Anaheim or Serrano peppers, onions. Season with Cajun Seasoning. from Louisiana Fish Fry Products.

Not a recipe, but we grow a lot of herbs. Basil, oregano, cilantro, parsley, rosemary, dill. Last year my wife began diligently drying and grinding them to use throughout the year. So I'll use our fresh or dried herbs in practically everything I cook.

Simple recipe:

sliced tomato
balsamic vinegar
basil
mozarella

You folks are overly complicated

Slice zucchini
Toss with olive oil
Throw in HOT cast iron and lightly season (I like Zattarain's)
Turn when seared and place a pinch of Parmesan cheese on the now hot side
$profit$

Or

Slice lengthwise
Toss with olive oil
Season and grill

Not a big zucchini fan

Tanya 93 said:

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Not a big zucchini fan

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I'm not really a fan of zucchini either; however, it Can be made to taste, reasonably good. You can get one of those machines that turn the zucchini into spiral spaghetti; using it as the noodles makes a quite tasty spaghetti. And I don't even like spaghetti.

We use chicken and sugar-free pasta sauce. Also copious amounts of Parmesan cheese.

Sauted some garden squash and zucchini yesterday (yay for winning the fight vs the squash borers).
Kept it simple: garlic powder, salt, and dried basil, oregano, and sage all from the garden!

How are those sauce tomatoes coming along?

This year kinda sucks not because of taste but because they will not turn quickly. I am pulling maybe 2 gallons a day but last year was pulling 3 5 gallons every two days

I probably have 2000 tomotoes maybe more on my plants

Anyways text me friday and I will let you know

I assume you want 30-50 pounds and I cant do that right now I got 25 poinds going to hullabaloo diner and then have to have enough to set up for saturday 9-11

But whenever you come I have onions and Jalepenoes
that I may can give you if your buying alot

Also if you want to try the san mazano and let me know I will start saving for you For free I want to know if good or not for paste because I do not want to sell if the tomotoe variety is no good for texas

I won't be able to do anything with them until after July 1 (going on vacation in a week, and work is hell this week). I can check and see if you have anything when I get back. If you have room to freeze them that will work. I won't want more than 30-40 pounds.

Bonfire97 said:

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It seems somewhat hard to find recipes for fresh stuff out of the garden that don't sort of ruin the healthiness (like velveeta, sugar, crackers, etc). Hoping everyone can pitch in and create a recipe list for the spring garden vegetables.

Here is mine:

Cucumber Salad
2 cucumbers, sliced
1/2 Med onion, sliced
3 Tbs Tarragon Vinegar
3 Tbs Extra Virgin Olive Oil
Tony Chacheres to taste (about 1-1.5 tsp)

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Bonfire:

Wife and I tried your recipe yesterday evening. Simple and delicious...thank you.

Tanya 93 said:

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Not a big zucchini fan

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so don't make it

Panzanella

Tomatoes, cut to bite size
Cucumbers, quartered and diced
fresh basil leaves, diced
red onion, diced
olive oil
red wine vinegar
old loaf of leftover bread, like Italian bread
salt and pepper to taste

Break up the bread into cubes, drizzle with some olive oil, and toss in a pan into the oven at 350 for 15 minutes or so. You don't want to make croutons, but you want it lightly toasted.

Combine diced tomatoes, cucumbers, red onion, shredded basil in a bowl
Drizzle olive oil and red wine vinegar, add salt and pepper to taste
Toss vegetables to combine with the dressing
Add the bread, toss again to make sure everything is coated with the dressing

Put in fridge for half an hour to two hours to let it chill

Take out and serve.
Easy to make and a delicious meal.

Hopefully I don't miss this window.

Anyone have a good recipe for calabacitas con puerco or pollo?

Six Seasons cookbook is a winner, everything I've made from it is excellent