Here is the first harvest from Garden #2, the Mayor's garden (the carrots are from my backyard).
Tri-colored green beans - green, yellow and purple. The purple are my favorite. These are a bush bean variety, so they will produce for a limited amount of time.
And then we have my favorite... patty pan squash. When I was a kid I called it flying saucer squash. Whatever you call it, it is really yummy.
I had carrots and beets from my garden and wanted to roast them, but it was too hot. So I searched on the Internet and found a couple crock pot recipes. Thought I'd give it a try:
I cut up beets, carrots (both planted last fall), butternut squash (harvested last fall and stored in the garage), onions (harvested last week), garlic (harvested a few weeks ago from my backyard) and potatoes (store bought) into 2 inch chunks. Then I put in about 3 tablespoons of olive oil, some salt and pepper and mixed it up. I added a couple tablespoons of water and topped it off with a sprig of dried rosemary (also from my garden), put the lid on and cooked on high for 2 hours and low for 8 1/2. It turned out pretty good!
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