After I shared my harvest with you last week, it was time to start indulging in it. Yes, I mean EATING it! One of the things I love about gardening is the harvest and the taste of freshly picked veggies. When you grow your own you can grow your favorites so everything you pick is your favorite! With 52 pounds of tomatoes, 20+ pounds of summer squash, green beans and more, we have been feasting.
The first thing I had to do was do something with all those lovely tomatoes. We were heading over to my mom’s in Ohio and I had promised dinner. It seemed a “no brainer” to do tomato something with pasta. I made a slow cooker sauce based on this recipe from Food Renegade.
I took liberty and made a few tweaks of my own. I added a tsp. of fennel, deleted the tarragon and used a bunch of thyme tied up with string (that I discarded). The sauce was so lovely that I did not blend it with my immersion blender and instead left it in its final state. We tossed over pasta added fresh, ribbon cut basil from the garden and it was heaven! It was so great that when I came home and made some more. I froze 4 pints in ziploc bags for future feasting in cooler days.
Next came the squash. I have lots of squash and I am thrilled about that. I love it and will keep on loving it. This recipe is for yellow summer squash but you really could make it with whatever is your favorite.
For the crust, I asked hubby to make me a crust since he is the baker. He added fresh thyme to the crust since thyme is used in the filling. You could also use a store bought crust (that is a crime in our house according to my hubby so I won’t) or make your own favorite crust to use. We pre-baked the crust about 15 minutes and let it cool.
The recipe is easy!
- Melt 1 Tbl of butter and 1 Tbl of olive oil in a pan to medium heat
- Add 1.5 lbs of squash cut into 1/4 in. rounds. Add fresh thyme (I added a lot; you can add to taste) and let everything saute until squash softens.
- In the meantime, whisk 6 eggs, 1 C of 1/2 and 1/2 (or cream), 3/4 tsp. salt, 1/4 tsp. pepper and 1/4 tsp hot pepper sauce (of your choosing).
- By now the squash should be done. Remove from heat and cool a bit. You don’t want it to cook the eggs on contact.
- Arrange squash over the bottom of crust. Add sliced fresh mozzarella (about 6 oz) or grated mozzarella if you prefer. I prefer sliced fresh, but that is a personal choice. Pour the egg mixture over (you may have a bit left). Put the quiche dish on a cookie sheeet (in case of run over) and bake until golden- about 35 minutes at 350. Let it cool for 15 minutes.
OK this is so good, that I am making it again this week.
Another over the top meal was our Heirloom Tomato Pie from Food Network and a side of Green Beans. We used slicers and freshly picked green beans (these were the first of the season and there are tons more to follow).
When hubby made the crust for the quiche, it made two, so I did not follow the crust on this recipe, but used his instead. I also substituted the manchego cheese for asiago (only because that is what I had). I also added fresh basil– one because we have ALOT of it and two because I love it.
It was fun to prepare and the bottom layer filling makes it stand out over any other tomato tart I have made.
We simply steamed the green beans and oh it was great!
Now you probably have guessed that this did not use all of our first harvest, but it was a start and nightly we are cooking it. We stuffed the greens into a swordfish steak along with some tomatoes and feta and that was supreme. (I forgot to take a picture in my excitement).
Next up was a day of canning and drying. That is another blog for another day.
Happy unleashing your harvest!