Whether you're picking, buying or receiving them, this is the apex of vegetable season. And so begins the roller coaster ride of thrills and terror as they pile up in the garden, kitchen and fridge. Vegetables, vegetables, everywhere vegetables.
O.K. everyone, this is where we really have to get serious about vegetables. They just keep appearing and unless you formulate a plan and take action ... they're going to rot.
Trying to use up every vegetable I grow uses more brain cells than I ever dedicated to anything in school. That was just math, THIS is important.
I didn't spend 3 months creating a cucumber only to let it die on the counter burping out a little "help me" as it ferments and bubbles into a liquified mess.
When I pick it, I make a plan for it. And then I execute.
In another month it will be preserving season, but for now I'm doing whatever I can to eat everything I pull off a vine or out of the ground.
Here's how I'm doing it and how you can do it too with recipes to use up your corn, tomatoes, cucumbers, hot peppers, potatoes, garlic, kale and of course ... zucchini. I know that's only 8 vegetables but tomatoes and zucchini are so pushy that they need 2 recipes each.
- Crispy Roasted Potatoes with Dill
- Pesto Pasta with zucchini & goat cheese
- The 38 Calorie Jalapeno Popper
- Chocolate Zucchini Smoothie (think chocolate zucchini bread in a cup)
Just a little inspiration from my perspiration for you. Which sounds quite unappealing for a post full of recipes.
At the moment I'm harvesting beets, tomatoes, the garlic and wheat, cucumbers, beans, peppers, zucchini, radishes and last week a rutabaga that decided to grow at twice the speed of the other rutabagas.
BONUS TIP
Bonus: How to make tie-dye beets
I'm am barely keeping my head above rainwater when it comes to weeding, harvesting and eating.
My life at this moment is dedicated to eliminating the life of every vegetable that crosses my path before it's forced to endure the slow death of rot.
I am Kevorkikaren.
Later in the summer I'll show you how I preserve all of these same vegetables so I can eat them all winter to gain the energy I need to start the process all over again in March.
Vegetables, vegetables, everywhere vegetables. And a killer among them.
Kat - the other 1
Catapillers! Catapillers!! Catapillers EVERYWHERE!!! Aaaaaahhhh!!! Veggies! Veggies!! Where are you?!!! Ewww!!! Bug poo! Yuk! 😫
Leeuna
"I am Kevorkikaren." That's a good one. I love fresh fruits and vegetables. Thanks for the recipes.
Mark
How about dishes that consume lots of multiple veggies - Gazpacho comes immediately to mind. Tomatoes, cucumbers, peppers plus some fresh herbs!!
KimW
You actually don't even need tomatoes for gazpacho. I just made some with WATERMELON and CUCUMBER along with the peppers and onion. (I would have also put in canteloupe, but the one I got from my farmshare was already starting to turn.)
Randy P
"Kevorkikaren"- Now that there is funny, I don't care who ya' are. Thanks for sharing the plethora of recipes and the inspiration to try them.
Karen
That's funeral director humour. ~ karen!
Randy P
Hey, as a 4th generation undertaker I can avow that we are THE most reliable profession on Earth - we're the last ones to let you down.
Jan in Waterdown
Good lord that’s funny 😆
How often do you get to use that gem?
Just gave you a 👍😁