The food I got from the garden and what I’m doing with it.
Next Week’s Menu

1. Plant garden.

2. Weed garden.

3. Water garden.

4. Hire regulation sized transport truck to move produce from garden to inside house, must check to see that they include a conveyor belt. Get safety training.

5. Remove dining room contents to make room for cold storage and bins, ask local grocery store if they can recommend a good vegetable misting system.

6. Start cooking.

7. Keep cooking.

8. Scribble a note to my family telling them I love them all, while slowly being swallowed by the new house I built out of zucchinis.

9. Maintain rapid and continuous cooking until the end of time.

10. Revise last will and testament to ensure even distrubution of leftover vegetable produce to several small developing nations and the local Weight Watchers chapter.

This has been a summary of real life events. Mostly.

I went to my community garden the other day to pull some garlic. That’s all I was going there for. When I left I had a grocery store bin filled with 65 heads of garlic, carrots, green beans, bitter collards, 3 cauliflowers, dill, a zucchini the size of my cat, pickling cucumbers and a bunch of other stuff.

This is how it’s going to be. I immediately put all dinner plans on hold so I could revise all and any menu plans I had for the next 7 or 8 months. If the meal didn’t utilize at least 7 vegetables it wasn’t going to work.

From now until the gardening season is over my meals are going to be based on what needs to be picked. Not necessarily what I feel like eating, but what I have to eat before it gets too big, too soft, too hard or too wormy.

This is the menu I came up with for next week, which should work well for you if you also have a garden in Zone 6, or are the proud owner of a (chain of) grocery stores.



Easy Dill Sauce – Mix together equal portions of sour cream and mayonnaise (I use about a heaping tablespoon of each), chop up a bunch of fresh dill, 1 small shallot and add to mayo mixture.  Squeeze in a bit of fresh lemon juice, serve.

Salmon Cooking tip –  Pan sear salmon in butter over medium heat.  Cook on one side until opaque *almost* to the centre of fish.  Flip.  Cook until opaque *almost* to the centre of fish (it will be a few minute less than the first side).  Serve.

Zucchini tip – Slice zucchini then quickly sautee in pan with butter and olive oil.  Season with salt and pepper and top with parmesan cheese.  Grill under broiler for a few seconds.

Curried Cauliflower Soup Recipe from the True Food cookbook

My homemade bread recipe.

Jeff Crumps Earth to Table pizza dough recipe.

My Pizza Sauce recipe.

Don’t have a cob oven?  See my Tips for cooking pizza on a BBQ.

Corn on the Cob tip –  Grill corn out of the husk directly on the grill.  Top with mayo and lime juice instead of the regular butter and salt.

My hamburger recipe.  


If anyone needs me, I’ll be  in the living room.  Once I eat a tunnel there from the dining room.


  1. Sally A says:

    Those recipes are mouth-watering! Especially the curried cauliflower soup. I’d eat my husband’s sweaty work boot if it had curry on it. You should start your own restaurant! Or at the very least a produce stand. The nosey person in me also wants to see pics of the veggies.

  2. Karen says:

    Sounds wonderful, but that’s a lot of roughage…ENJOY!!!

  3. marilyn says:

    you need to pick up the slack on friday..there is a missed opportunity..

  4. Bethany Jones says:

    This is a great lesson for those people (me) who wrongly believe the yield won’t be worth the effort! Thatsa lotta veggies!!! Yum!

  5. Sharon Dore says:

    Rainy cool day at the cottage – perfect for cooking – soup tonight and pizza dough for when the weekend crowd arrives (unless they read the weather report then my son and I and Aunt Jean may be eating pizza for awhile with the bread and butter pickles) Keep those recipes coming!

    • Karen says:

      Go for the curried cauliflower soup next time it’s raining. It’s very good, but always better the next day. And double up on the spices 😉 ~ karen!

  6. Tigersmom says:

    I learned about utilization from my favorite chef when I worked in the restaurant business. Utilization, in the restaurant business, means using items for more than one dish and using the parts of something that don’t end up in one dish in another, etc. to reduce waste. It can also mean using up what is on hand or available and in season or, in a gardener’s case, whatever you are up to your eyeballs in after a harvest.

    His menu was a masterpiece of it. He made a soup that served as the base for the most popular sauce for both appetizers and entrees, for just one small example.

    Now that I am cooking real food in our subtle (yet with dramatic results) shift to cleaner eating, I find that employing utilization has seriously reduced the amount of food we waste and saves me money, too. Win win!

    If we don’t hear from you according to your regular posting schedule, we will alert the emergency services to bring forks and knives to dig you out of your abundance of produce.

  7. Alicia says:

    Cucumbers and more cucumbers is what is taking up all the room in my refrigerator and countertops! I’m not even a fan of them but my daughter asked me to plant them to add flavor to her water. So back up the water truck ’cause I’ve got enough cucumbers to add flavor to everyone’s water in Pennsylvania!

  8. Ev Wilcox says:

    Roughage indeed! Do you have a “cold cellar” in your basement? Maybe you should consider it! When I was a kid, my dad dug out a fairly large hole in the middle of our garage. He put a wooden box down there with a lid. It was for his apples for a “true apple pie”. And he still parked the car in the garage! We also had a creepy cold cellar with a wooden door on it in the basement. Mom would send me down there to get canned goods, etc. Was always afraid the door would close on me, though there was no latch. Hey, I was a kid! But it was a bonus when I discovered that was where she hid the Christmas cookies!

  9. Rebecca says:

    Reading the menu, I was thinking “I MUST get this curried cauliflower soup recipe!” and then I saw you linked it in. You’re a goddess. Are you going to pickle any of your 65 heads of garlic? I have an abundance of yellow summer squash right now and I’ve just been adding it to my normal meals like black bean tacos with sauteed yellow squash, pizza topped with diced yellow squash, red curry with yellow summer squash….

  10. Sandy says:

    Your penmanship is impeccable!

  11. We are in tomatoland here! Thanks God for the greenhouse because zone 3 is a lot more challenging than zone 6…..except for zucchinis. Those buggers will grow anywhere!

  12. Nancy Blue Moon says:

    I really think I need to try making the Curried Cauliflower Soup..and it’s about bought some fresh kale last evening to try making kale chips..I hope they are good!!..Happy over eating Karen..

  13. Pat says:

    When I had a big garden we would start the bread, weed, compost, pick leafy vegetables, eat breakfast, care for animals, then divide jobs. Gardeners choice. Jobs for all.

  14. CaymanAli says:

    Sounds gorgeous Karen. Are you going to dry any of your garden goodies this year? I just got my kick ass food dehydrator in the mail today and I need to get on with it and dry some season fruits and herbs.

  15. dana says:

    I have discovered swiss chard, bright lights variety, this summer. I have been using it in your beet salad recipe. Yum!

  16. Pam'a says:

    My produce isn’t quite as varied, so it mostly goes:
    Oh! A red pepper!
    Tomato Tomato
    …You get the idea. I have tons of zucchini recipes (even some sweet ones), but am always on the lookout for more. (There are only so many times you can drop them on the neighbors before you get caught.) The bread-and-butter zucchini idea gives me new, wild hope…

    • Karen says:

      LOL. Yeah. The dreaded zucchini. I have a post coming up this week on it. The pickles work out well, they stay crisp (not as crisp as cucumbers but still …) and are delicious! ~ karen

  17. Caroline says:

    I have a great zucchini recipe if you feel like a veggie pasta night. Saute your sliced zucchini with onions and garlic in olive oil then add some stewed tomatoes and some fresh parmesan and cook until the zucchini are tender. Put it in a casserole dish, top with some mozzarella and more parmesan and broil until all bubbly and melty. Delicious on pasta! You can add mushroom and peppers or whatever veggies you like – you can’t mess this up 🙂

  18. Paint your salmon when almost done with a mixture of brown mustard and mayo. Pile it high and then lightly steam. It is WONDERFUL!

  19. carla says:

    What to do with the abundance of yellow crooked neck squash. Can it be frozen? ?

    • Karen says:

      LOL! I laugh, Carla because everyone has the same problem with summer squash. There are TOO many! Even from one plant. I usually give them to family and friends. I’ve had others just randomly drop zucchinis off on my porch! You absolutely can freeze summer squash, but they end up so mushy you can only used them in soups and such. ~ karen!

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