The garden that feeds

The garden is in full swing, and it's a weird garden year,

let me tell ya. 

Tomatoes are still mostly green,

just a few wimpy reds so far,

and my new italian ice cherries. 

Cucumbers are ridiculously proliferous..

Green squash awesome, yellow squash iffy.

Plenty of beans, we've enjoyed those immensely.

yesterdays harvest

In an effort to eat healthier, the husband insisted I stop

displaying CRAP on the kitchen island.  Usually there is a pastry stand

with oreos or donuts or cupcakes or whatever...and a nut dish full of pistachios

or sometimes  *ahem*  M&M's or candy corn.. or something.

My island now looks like this...

(chai tea yogurt raisins in the jar)

Just so I'm keeping it real here... I haven't totally given up my wild ways...

Blue frosted chocolate cupcakes reside beside the veggies as we speak. 

It is what it is. 

The flowers in the vase are picked out in my hay field..

can you identify the species? There are three...

This is what REAL tomatoes look like...

it's worth the effort to grow them, and all you really need is a pot on a patio. 

Last night's dinner..

apple chicken sausage (YUM!)

yellow squash casserole (double yum!!)

and a slab of tomato doused in olive oil, red wine vinegar, S & P, oregano. 

It's a beautiful thing.

Two nights ago we had this zucchini recipe below.. it is awesomeness!

I used gluten free baking mix instead of the bisquick in the recipe. 

Zucchini Pie Recipe

3 cups zucchini, diced
1 onion, chopped
½ cup grated Parmesan cheese
½ cup cheddar cheese, shredded
½ cup vegetable oil
4 eggs
1 cup Bisquick
3-4 tsp. chopped parsley
1 tsp. salt
½ tsp. pepper

Preheat oven to 350° F. Oil the Small Covered Baker. Beat eggs in large bowl. Add all ingredients and mix well. Turn into prepared Baker. Bake (uncovered) 35-40 minutes until golden brown.

Enjoy!