Wednesday, July 9, 2014

What I've Collected

A basket spills over
Embarrassed by my riches
     Everyone gets fed














Cold Creamy Zucchini Soup –yields 4½ quarts
1-large onion – roughly chopped
3-garlic cloves – chopped
4-pounds zucchini – chopped
2-teaspoons salt
1-cup whole almonds
3-pounds tomatoes – chopped
Freshly ground black pepper to taste
½-cup lemon basil leaves
1-packed tablespoon fresh mint leaves

In a 6-quart pot place the onions, garlic, zucchini, salt and almonds, and pour in ½-cup of water. Over a medium flame cook for about 25 to 30, covered.
Remove from the heat, and stir in the tomatoes, and allow the mixture to cool on the stove top. Once cooled add the pepper, basil and mint, and then process in a blender or food processor until smooth, correct the seasoning with salt. Serve cold.







Tuesday, July 1, 2014

what to do with all this bounty

From nascent seedlings sprouting two, three, four leaves before they found the earth. Initially sitting there, being kept moist, almost lost in the expanse of unoccupied land around them. I am always of dubious belief that I what have planted will fill the space I gave it – even with enough experience to know better.



Now, almost three months into this year’s growing season and I am once again revealed of any apprehensions. My tomatoes have completely over grown their cages requiring additional support in order to prevent their weight from toppling over. The pinto and black eyed-peas are climbing the ropes I strung so I can easily harvest their pods. And, I am still a few weeks away, boy I am going to be melon for I counted nine ripening ones and numerous little, fussy orbs just starting to develop. I am so glad to see that plenty of bees have found the garden, and are getting drunk on a cocktail of different nectars. Without their thirst I would be eating just greens. Cucumbers always start one or two as a tease then bam – six, seven, eight per day. So, hard to keep up with eating them all, and you can have any so many jars of pickles. Any gardener who has put in a cucumber, or two, freely offers them to any and everyone. Still, you plant them for the garden would not be complete without that creeping vine.   










Cucumber-Lemon Basil Smoothie – yeilds 8 cups
2½ pounds cucumbers – peeled
⅓-cup fresh lemon jice
⅓-cup lemon basil lemons
¼-cup mint leaves
⅛-teaspoon salt

Place all ingredients in the blender, and process until smooth. Refrigerate to chill thorough.

Saturday, June 14, 2014

Smooth me

‘tis the season of scent
sweet, spicy, floral – a mingled assault

captured to refresh