Tuesday, July 21, 2009


Nothing beats fresh green beans! We harvested about three times this. We were eating them right off the vine. These are the only three that made it into the kitchen.

Yummy scallions. This is the last of that patch. I will trim these and throw them in omelets or something. If I don't eat them first. I've got one more harvest from the loose leaf lettuce and I'll dig that bed up and plant beets and collard greens.

Our fist zucchini! There are two more green ones that will be ready in a day or two. There are also three yellow ones that will be ready in two or three days. The acorn and spaghetti squash vines have started flowering and I expect to see fruit growing on those vines soon.

Look how well two of the tomato plants are doing. One vine has at least 4 tomatoes and the other has 5 that I could see with plenty more flowers on both. Amazing how well they do when planted next to the compost pile.

My only real disappointment is my romaine lettuce. It is supposed to form heads. It didn't. They decided to bolt. I think they got too much sun, because it hasn't been that hot yet here in Baltimore. Next year I will plant the romaine in a shadier spot in the garden. Truth is it's not too late to try that now. I will have to think about that. Meanwhile I am going to dig them up, salvage the leaves that aren't too bitter and harvest the rest of the loose leaf lettuce next to them.
This week's recipe is Mushroom Barley Soup.

1lb white mushrooms, sliced
1lb baby bella mushrooms, sliced
1 large onion, diced
2 medium carrots, diced
5 cloves garlic, minced
1/2 C barley
8 C vegetable broth, I like Trader Joe's
2Tbs olive oil
2Tbs butter
Salt and pepper to taste

In large soup kettle or stock pot saute onions and garlic in olive oil and butter until clear. Add mushrooms and cook for about 10 minutes or until mushrooms are cooked through. Pour in broth, add carrots and barley. Cover and simmer for 45 minutes. Stir occasionally and season to taste. I like to add a pinch of fresh chopped dill right before serving.

Soup in the summer you say? Try it, it's refreshingly light. This recipe is good for the crock pot too. I would suggest sauteing the onions and mushrooms first though.

Heading to the basement now. If you don't hear from me tomorrow, send a search team.


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