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Guess what guys and girls?! I ventured out into having a “real” garden this year!
Historically speaking, I tend to have much more of a “black thumb” than a green one so I didn’t want to tell you all before I was sure I could get at least one plant to survive the wrath of Jennie. More than my fair share of plants have seen their last day with me at the helm. 😉
I’m happy to report that this year in Colorado a miracle happened and we received an abundance of rain, so I’ve managed to keep most things alive – with the exception of my snap peas and green beans – those bit the dust pretty early on in the season.
Judging by the size of my zucchini plant that has decided to dominate more than half of my garden, I’d say that I’m going to have a good amount of zucchini in just a few weeks here so I’m determined to make good use of all of it! In my quest to have a more healthy lifestyle in 2014 I’ve been working on incorporating more veggies into my diet – something that I’ve never been too great about.
Perhaps some of you are in the same boat as I am with wanting to incorporate more veggies into your meals or with having the blessing of an abundance of fresh garden produce to use up. Either way, here is a great Summer Squash Saute recipe that was passed down to me from my Mom. I made it for the first time this evening and it is so delicious – and to my surprise, very filling and savory!
Summer Squash Saute
Ingredients
2- Medium sized Zucchini Squash
2- Medium sized Yellow Squash
1- 8oz container of sliced fresh Mushrooms
2 Tbsp Olive Oil
Italian seasoning to taste
Salt to taste
Pepper to taste
How to Make
Slice squash and mushrooms. Warm oil in saute pan. Add squash, mushrooms and Italian seasoning. Saute squash and mushrooms until tender but still a bit crisp.
This post is the first in a series of Using the Garden Veggies recipes that I’m going to be sharing with you over the next couple of months! Stay tuned for many more ideas on how to put those garden veggies to good use this year!
Leah Frank says
Thanks for the recipe Jennie. I did not do any veggies this year but will give this recipe a shot when there is a good sale. My flowers look great and I have a basil and mint tree but just did not the energy for my usual veggie disaster. However, the recipe I will keep for future use. Thanks.
Jennie says
You’re very welcome. 🙂 You’ll have to let me know how you like it! I’ve been thinking about doing a mint tree next year. Are they pretty easy to keep alive? 😉
Leah Frank says
Mint is very easy to grow and spreads everywhere. It comes back every year. You just buy one small plant in the herb section. It even last in very cold temperatures. I used mint in December. If you don’t have large area you want covered in mint you may to put it in a big pot. Once it does die off just cut it back and it will come back next year even in a pot. It is a very vigorous and sturdy plant. Nothing will destroy it. If places still have herbs in stock you could plant it now and have mint the rest of the summer and late into the fall. You don’t even need to fertilize it. Hope that helps. I am sure your recipe is going to be very good and I can’t wait to try.
Kristy says
My zucchini has already gone crazy! This is the earliest I have seen it from our garden. Mid July.
Jennie says
Nice Kristy! When do you find that you normally start getting “ready to pick” zucchini? My plant is huge and has tons of flowers, but I’m still waiting for some actually zuccini to sprout. 🙂
Kristy says
Normally around the 1st week of August. This year is about 3 weeks early. I started them from seeds inside before transplanting them.