Whether you’re a gardener who likes to cook or a cook who likes to garden, now’s the thyme to get busy in the kitchen.
August is when the fresh herbs, fruits and vegetables we planted in late spring start to come on strong.
Tomatoes and peppers and zucchini – oh my!
A vegetable garden is a lot of work, and we should celebrate the harvest as long as it lasts. I treat every home-grown tomato like a precious gem. Every eggplant gets the star treatment. Perfect peppers are sliced, diced, fried or dried.
One of my favorite simple salads is to cut thick slices of tomato, sprinkle them with ribbons of fresh basil and then drizzle with olive oil. I could also eat tomato, cucumber and cheese sandwiches (almost) every day. Squash that’s stuffed and baked is also a keeper.
But, like other foodie gardeners, I’m always on the lookout for creative recipe ideas. I know I’m not the only who wants fresh recipes that are quick, tasty and help make sure no garden-grown goodies go to waste.
How do you put your garden-fresh produce to use? Please share your favorite ways to serve up your homegrown treasures for appetizers, snacks, soups, salads, pasta , pickles, and anything else you like to eat. Ways to preserve the harvest count, too.
Use the “comments” section to add your own recipes and ideas or add a link to recipes you’d recommend to other vegetable growers.
By Jodi Torpey
A Denver Master Gardener