Greetings from my little kitchen garden! Sometimes I don’t know what I would’ve done without this little spot during the last few months. It has brought me so much joy watching things grow – a welcome escape from the outside world.
My trusty sidekick, Reagan and I go outside first thing in the morning. I check for new developments and she checks for chipmunks and bunnies. We each have our assignments, lol!
Everything has grown so much since my last garden post. I’ve since harvested the arugula and green beans. The cilantro is next to go. I’m replacing it with colorful swiss chard, okra, and purple tomatillos. You need two tomatillos for cross-pollination. Otherwise, they only produce flowers and no fruit.
The nasturtium has come in nicely. The lovely little flowers are edible and nasturtium is a great companion plant for the squash, cucumbers, and tomatoes.
I mentioned before that I’ve been making stuffed zucchini blossoms. They are so good and worth mentioning again.
They were super easy to make. After some searching online, I came up with my own version. First, remove the pistils that are inside and gently clean and dry the flowers. I sautéed finely diced a small zucchini, a tablespoon or so of diced shallot, and lemon zest in olive oil until soft. I then stirred in 2 oz. of the goat cheese until mixed. It’s tricky stuffing the blossoms because they are pretty delicate. Once stuffed, I gave them a twist and sprinkled a little parmesan on top. Bake on 375° for ten minutes.
What a nice surprise! I have zucchini blossoms and wasn’t sure what to do with them. Now they will be tonight’s dinner. Thank you,.
That’s great! I hope you love them!
Delish. You can also head them with your fav recipe and deep fry. They are really very good that way , too.
Touchy auto correction problem . Head should’ve been bread.
Your shelves in your garden inspired me to paint a metal shelve I had and use it on my porch. I recently re-
Covered my cushions and changed the color scheme.
I am a neighbor and friend of your sweet mother.