Summertime Eats

 Summer has become all about food prep lately. Between harvesting, prepping and finding uses for all those vegetables there hasn't been time for much else! Much of the surplus harvest is going into the freezer. My goal is not to have to buy vegetables but to use only what I have grown. This is not a rigid plan, but I sure like knowing that I'm eating organic home-grown produce. I'm especially excited that this year I actually grew enough broccoli to have quite a few packets in the freezer.

 Hmm, I have to do something about the lighting in the kitchen. Nice golden glow on the pix, but it's hard to see clearly what's on the plate! Supper the other night really reflected the season. It included Red Norland potatoes, roasted Lutz Saladleaf beets, steamed green beans and scrambled eggs with zucchini and ham. The scrambled eggs are a legacy from my late father in law. He was a transplanted Kansas native who missed the west and he always had a small garden. I recall many a summer when he cooked up scrambled eggs with "z'cchini" for me when I stopped in. It's a nice quick and tasty meal that brings me nice memories of a dear man.

 Time to make the sweet pickle relish! This is the popular recipe from Ball's Blue Book and we love it. So much better than any store-bought relish! My younger son especially looks forward to getting a few jars to use on his hot dogs.

 In a good eggplant year, I naturally have to make eggplant parmesan. We had it last night for supper. Since my eggplants are small, long and narrow, once breaded and sauteed they look like little meatballs! This was served with a quick foccacio bread. It's a great recipe I found on the internet that is wonderful for days when I realize late in the game that I have no bread for a supper that could use it. It can be whipped up and ready in an hour and it tastes great.

I've really had my eyes opened for new cooking ideas and recipes for vegetables and I have found lots from all those bloggers out there who share so generously.