[cwcdesign]

Mike, FYI - one of my favorite breakfast proteins is Jimmy Dean’s turkey sausage patties.

Today, I oven-dried a couple of pounds of Roma tomatoes- now we have two jelly jars of them with olive oil in the fridge.

We had leftover eggplant Parmesan and froze two dinners’ worth for later. We also had some of my mom’s cucumber mousse that I made yesterday - a recipe that goes waaay back.

[cwcdesign]

Today I made a slow cooker eggplant parmigian with eggplant from the garden. I made a few tweaks based on my notes from the first time I tried it. It still needs a little more work, but it’s still really good and we’ll have enough to freeze for a meal or 2.

[cwcdesign]

We had BLTs with fresh sourdough, tomatoes, lettuce and kale from the garden, of course bacon and avocado. Mayo on the toast. They were perfect!

[cwcdesign]

Will went to the garden last night and brought the last of the tomatoes 😢 there may be a few more - the squash bugs have gotten into the squash, so Saturday or Sunday we will go clean out those beds. The cucumbers, beans and eggplant are still going strong as well as the flowers.

we're trying to figure out if we have enough morning sun for vegetables here. ironically, we seem to have less morning sun right now than in the spring.

[cwcdesign]

I made a recipe from WaPo for an Afghan grilled eggplant dish - eggplant and tomatoes from the garden with a garlicky yogurt sauce and fresh cilantro and mint. It was really good -fragrant and mild. We had leftover chicken from 2 nights ago.

[cwcdesign]

Happy 4th everyone!

Will tried smash burgers on the baking steel on the grill last night and they came out really well. Thin patties, but still juicy. We used his toasted sourdough for buns and topped with fresh tomatoes and arugula and lettuce (from his indoor pots). We tried using his con quest sauce, but we think that sliced cheese would work better in this. Fresh beans from the garden and sweet potato fries rounded out the meal.

[cwcdesign]

I finally had a chance read this article and I certainly agree with it. I have always struggled to make a good pie crust, so tend to stay away from it. I have made 2 good ones that I can think of and I know that they worked because I took my time, carefully followed directions so that I could handle them less and roll out lightly - I found that one problem I have is that my hands can tend to be too warm for the crust.

They do take a while to do well and I have always admired people who can "whip up a pie crust."

[cwcdesign]

Len, your vegetables look beautiful.

Will is still bringing home lots of vegetables. Sadly, most of the tomatoes have had to come home to finish ripening, but at least we have them. We are down to one plant out of 27 that Will is leaving just so some can ripen there - the bacterial blight and powdery mildew have hit most of the gardens at the community - even our neighbor whose tomatoes lasted a little longer than ours.

The cucumbers are still prolific - Bush Slicer from Rene's Garden if anyone is interested - you can grown them in a container and they are delicious. He's been making lots of refrigerator B&B pickles. I'm going to make my Mom's cucumber mousse, probably tomorrow.The eggplant is still doing well, we got some more beans and still getting some squash. Because of the rain, Will has stopped his proactive maintenance.

We gave up the one empty plot a couple of weeks ago and the new couple has already started. When our production is finished on the current one, we will give that up as well. The other members of our group are having success at home with some tomato plants which is encouraging. I'm glad we tried at the community garden, but also glad we knew when to quit. It's a real incubator for all those diseases that circulate via the wind.

[cwcdesign]

Thanks BA 😁

[cwcdesign]

Sadly, Mike, I got there without Michael - I don't know if it still counts if you're not there together - we did make it to 31 together.

That's why I usually say - it would have been our 40th or whichever - or we were married 40 years ago - I think those are more accurate.

But, thank you all for your kind thoughts.

• This reply was modified 3 years, 9 months ago by cwcdesign.

[cwcdesign]

We’re having pizza in honor of my husband - we were married 40 years ago today - lots of fresh veggies from the garden for toppings

[cwcdesign]

I made zucchini bread. I lost the recipes I used to use so I tried Brown Eyed Baker’s recipe. I’m glad I did - it’s really good. I did check its temperature and took it out at 200 degrees - fully baked but still moist.

[cwcdesign]

We may have gotten our last tomatoes as the plants keep dying. But we still have lots of cucumbers, eggplant, squash and basil. We have peppers but Will just picked his first fully ripe (red) Cajun Bell pepper - supposed to be hot but not too hot.

[cwcdesign]

🙄 does that mean men can now do it too?

[cwcdesign]

I just grilled some chicken tenders to use in chicken salad. There were quite a lot so it's possible I might not use them all and save some for another meal.

I'm with BA - some of the "birthing people" aren't necessarily the mothers that actually are supportive.

Happy Fathers Day to you Mike and all the other dads connected to the forum.

[Author]

Posts