One problem those of us with a potager have is an abundance of vegetables.
The other problem is that everyone else has the same abundance.
When one has guests for lunch it's only logical to offer freshly picked produce from the potager.
But, some how, some way, one has to come up with something a little different to do with it.
One can only try.
This was the zucchini we had for lunch on Sunday.
Baby Zucchini (Courgette) Stuffed with Spicy Peppers
Preparation and cooking time: 45 minutes
Ingredients: to serve 4
- 4 -6 small zucchini (courgette)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 orange or red pepper, chopped
- 1 1/2 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tbs Worcestershire sauce
- 1 tbs dry sherry
- 1 tbs olive oil
- Cut the zucchini in half.
- With a small spoon, hollow out each half.
- Fry the onion, garlic, pepper and spices in olive oil until well browned.
- Stir in Worcestershire sauce and sherry
- Divide and fill the zucchini halves.
- Cover, bake at 400F (200C) for 25 minutes.
Back to the potager….
Have you ever wondered where the little ears of corn come from?
You know, the ones found in Chinese buffets and Thai curries…..
I planted 3 different types of corn this year. I picked the first two ears of this bi-color variety and both had baby ears attached.
In all my years of eating, cooking, planting sweet corn, I have never seen this before.
Now you know….
These two deer had a leisurely stroll across the harvested wheat field…. One even laid down for a bit.
They best enjoy the summer…. Hunting season starts soon.