A red dragonfly in my garden.
And a blue damselfly on a squash leaf.
Well, I’m learning my camera and computer. I managed to rename my photo file as I uploaded it from camera to computer, managed to find the file and process the photos in iPhoto, and even managed to find the photos from WordPress, but I can’t find the processed photo files. Oh well, more to learn. We’ll just go with what we have because I’m pressed for time today.
Blue damselfly after processing
There. I managed to find my processed files. I’ll probably never be able to duplicate this feat.
It’s Kitchen Cupboard Thursday, and my husband finished off the last of a jar of lemon-ginger marmalade. There is plenty more of that on the shelf though. However, we’re down to our last jar of bread and butter pickles, and I’m wondering if the inch-long cucumbers will be ripe in time to make more pickles before the jar is empty. I planted a LOT of cucumbers this year, so I hope they bear fruit.
I have a lot of yellow squash these days, and the green onions are growing as fast as I pick them.
The squash and green onion went into a really easy side dish. Saute the squash and green onion and some garlic in olive oil until lightly browned, splash on some good vinegar like basaltic, and top with Parmesan cheese. Serve with pasta. This marinara sauce is from our home-canned stores.
These are the ingredients for squash blossom scramble. Pick male squash blossoms (no tiny green squash at the base of the blossom). Wash off the bugs, and there will be bugs! Chop the blossoms including the base, and the green onions. Saute the blossom and green onions until the blossoms are wilted and the onions turn bright green (I use bacon grease in the skillet). Add the eggs and stir quickly until eggs are nearly done. Add some diced cubes of cream cheese, about 2 T and stir in. Heavenly!
This is squash blossom scramble. Serve with toast and whatever fruit is in your garden.
I’ve begun to harvest my blue potatoes.
This is one of the squash that grew on my “mystery pumpkins” that sprouted from the compost pile. It’s just a zuke.
I made lunch with the blue potatoes, a yellow squash, the zucchini, an onion, and some garlic. Sauteed them in bacon grease until done, then added some grated Mexican cheese at the end and let it melt. Still not done, see next photo.
I sliced a ripe avocado onto each plate and squeezed lemon juice on top. It was a strange dish, but filling and delicious. The avocado and lemon were both from my garden.
I’m not going to have any photos to show on harvest Monday. Here is one day’s fruit harvest, with the last August Pride peach and some of the Babcock peaches, the first Santa Rosa plum at the bottom, one strawberry and 7 blueberries. Don’t laugh.
Most of the fruit goes onto cereal for breakfast or ice cream for dessert. The Babcock peaches are translucent with a greenish tint with an unbelievable floral scent that is out of this world.
I am out of time. Gotta run. If you want to see how others are using their harvests, visit Robin at the Gardener of Eden.