Veggie dish done. Rita's version of ratatouille. Done in the oven instead of stove top. First picture, veggies cut and sprinkled with olive oil and Italian seasoning. Ready to go in oven. Second picture done. I tasted it and it is very good.




It is just tomatoes, summer squash and eggplant. But made a tasty combo.

Looks yummy

I tried this zucchini recipe last week and it is really good! Used it as a side dish then served the leftovers over pasta for a quick meal.


Ingredients:
1-2 Small Yellow Squash, sliced
1-2 Small Zucchini, sliced
... 1 can of Diced tomatoes (or you can use 2 large fresh tomatoes peeled and cut into wedges)
1 large onion, sliced then quartered (I like sweet Vidalias but that's up to you)
1 clove of garlic, chopped
2 Tablespoons Olive Oil
Basil, either dry or chopped fresh
Salt & Pepper to taste
Sugar (1-3 teaspoons) This is OPTIONAL

1. Cover bottom of a large skillet with the olive oil. Turn heat to high and brown the onion, garlic and squash just a little bit. While you are browning the vegetables, sprinkle them with basil. When the vegetables are slightly browned, remove from heat.

2. If you use fresh tomatoes, cook them in a non-stick frying pan on medium heat for about five minutes to let the juices from the tomato evaporate a little. After five minutes, add the tomatoes to the other vegetables and stir. If using canned diced tomatoes, they can be added directly to the other vegetables. Salt and Pepper to taste and if you desire to add sugar, you can add it to taste. Let simmer on low until the squash is tender.

Looks good Rita
Sounds good Ronnie, will definitely try that


Any of you ever have blueberry buckle?

That's my favorite thing to make with fresh blueberries

Blueberry Buckle

Ingredients
• 1/4 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 cups fresh blueberries
• TOPPING:
• 2/3 cup sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/3 cup cold butter
Directions
1. In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
2. For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Jen that looks great!

I never even heard of blueberry buckle, much less had any. And it does look really, really good.

My fall planted peas are up. Baby peas sprouts are looking good. They should start growing really quickly now.

I planted four Safron yellow summer squash seedlings in pots along the Driveway Farm. I had four seedlings come up so I planted four seedlings. Meantime I had put 4 Cavilli zucchini seeds to sprout about three days ago, today three are up. Sometimes they don't all come up but three plants would be good. I just keep on growing those replacement zucchini and squash. Too many troubles with SVB.

Picked my first Zucchini and two cucumbers this morning. Yellow squash seedlings are ready for transplant to bigger pots. Also have what I think are watermelon coming along nicely with slightly bigger than softball size fruit.

Good job Karen. I am just surprised at how late your zucchini are. I have been picking zucchini for months.

Jen you can make blueberry buckle with any fruit...blackberry buckle, cherry buckle, what ever you like.

after having Karen's buckle.. boy o boy that would be good

I made it last night, all I can say is

I wish I could ship you guys cucumbers!!! My picks go like this....61 , 37, 63
RIDICULOUS !!!

Celeste I would be in heaven with all those cucumbers. Love making and canning Cucumber Relish, Don't like pickles!!!!! My favorite thing to do with cucumbers is make a cucumber limeade. 3 cucumbers washed & chunked (skin left on if organic), 1 1/2 cups water, 1 tablespoon fresh rosemary leaves, 1 lime or lemon sqeezed, 1 tablespoon agave. Toss all into blender and best summer time drink ever.

Thanks for the recipe!

pixie62560 said:I wish I could ship you guys cucumbers!!! My picks go like this....61 , 37, 63
RIDICULOUS !!!

All right Celeste! Come on now, tell us your secret. I have been growing cucumbers for years but don't get those kinds of harvests. Not even close to those kinds of numbers!

Karen, yumm!

I do love to grow cukes and mine do well. In fact I fixed up spots so that next year I can have two more mini trellis just like the smaller of my two trellis for next year. So next year can grow more cukes than this year.

I am hoping that the fall crop of cukes works out. I have never tried a fall crop or second crop of cukes before so wish me luck. The seedlings are growing and doing great so we will see.

Hurray! I planted my turnips. Well, I planted 4 rows of Purple Tops. I have other varieties also but considering it is late and I am disorganized, I will just save those seeds for next year. My plan originally was to plant four varieties of turnips but time flew by and I never got to it. So I just did that one variety now.

And I planted 2 rows of bush beans. French fillet green bush beans. I do very much like the french fillets I have on poles so decided to plant these. Besides I had the seeds. Watered everything nicely and I hope they grow fast.

This spring I had Tenderette Bush beans but I was not overly impressed. I have to find something better for next spring.

Rita sounds like you have the garden and planting all under control.

Just came in from picking today's salad. Kale, red stem swiss chard, red beet top greens, royal globe radishes, Purple beans, yellow wax beans, loose leaf lettuce, Broccoli, Black Krim tomato, & yellow pear tomatoes. I'll serve it with cucumber slices and a stir fry of zucchini & green onions.

BlackCat08 said:Rita sounds like you have the garden and planting all under control.

This is about it for the veggie planting for this year. Too late to get anything else going. Now I just have to work on getting areas ready for next year. I am slowly expanding my veggie space. Problem is my garden is so crowded with veggies, flowers, roses and shrubs that when I want to enlarge on a veggie space I have to move something. Last spring I was moving roses to make veggies space, In August I was moving Tall Bearded Iris to make veggie space. This year I was moving iris again. And now I will be moving some daylilies to allow for some more veggie space next year.

BlackCat08 said:
Just came in from picking today's salad. Kale, red stem swiss chard, red beet top greens, royal globe radishes, Purple beans, yellow wax beans, loose leaf lettuce, Broccoli, Black Krim tomato, & yellow pear tomatoes. I'll serve it with cucumber slices and a stir fry of zucchini & green onions.

Karen, what a lovely harvest. And so healthy for dinner with some zucchini and cucumber.