My garden has exploded!
Well not actually that would be quite a mess and a very odd geological event. But I’ve got vegetables galore. I’m juggling multiple varieties of tomatoes, squashes and cucumbers, peppers of the rainbow, okra, and peas. So many peas.
And I love it.
I love taking the time and effort to grow my own food. I reap the benefits both taste and health-wise. There are so many more tasty varieties of vegetables that never see the produce section of the grocery store. The range in flavors and colors abounds. I also get to make sure that I have the varieties my family will eat the most. And when you grow your own food you are in control of what goes in, on, and around that plant as it grows.
Here are some quick and easy ways to use the abundance of your backyard.
- Add fresh tomatoes to your spaghetti sauce or chili.
- Thinly slice cucumbers and squash to make easy refrigerator pickles.
- Dry or freeze peppers for later use.
- Okra is a great addition to curry or to throw on the grill.
Here’s a great recipe for those all those zucchini that grow bigger than your forearm before you know it.
Ingredients
- 4 Large zucchini
- 1 lb ground meat (turkey, beef, pork or venison)
- 1 medium onion finely chopped
- 2 sleeves crushed Ritz crackers
- ½ cup grated sharp cheddar cheese
- ½ cup sour cream
- ½ cup Parmesan cheese
- Salt, pepper, garlic to taste
Instructions
- Preheat oven to 350 degrees F
- Trim the stems from the zucchini and slice lengthwise. Scoop out the seeds and discard.
- Brown the meat with the onion.
- Mix meat, seasonings, cheeses, sour cream, and crackers (retain half a cup) together.
- Stuff the zucchini with the mixture, sprinkle with the left over crackers and place in a 9x13 in baking pan.
- Bake in preheated oven for 30 minutes or until zucchini is fork tender.
Jeanetta is an 
artist, blogger, and sometimes homesteader. She’s addicted to coffee, her garden, and chickens. You can see her art and read more stories at JeanettaDarley.com. Or follow her on social media @jeanettadarley
I can’t wait to try this recipe!!
You should bring me some when you do!
I love this post, Jeanetta! Your harvest is gorgeous and it sounds like your garden season has been super successful. It is 100% worth the time and sweat and labor to grow your own food. Every single bite. 🙂 Your recipe sounds delicious, too. We didn’t put any squash in the garden this year, but our neighbor has been sneaking them onto our porch every so often, as neighbors with squash plants tend to do. We’ll give it a try!
You know us sneaky gardeners 😉