Well… I really have no excuse for not posting for such a long time. Except that we were on a friend’s boat in French Polynesia for the month of May. And have been traveling nearly every weekend since! The closest we got to gardening on our trip was picking coconuts fresh off the tree – a lot of work for what’s inside, but I managed to make a few delicious desserts (hopefully I’ll post those soon). The most exciting surprise on our return home was discovering that our chickens had started laying. I’m pretty sure that all seven hens are laying now, as we get 5-6 eggs/day. Creative egg recipes are sure to follow in the next few months!
As is the norm for summer, the garden is also producing in abundance. Today I must have picked at least 12 summer squash – five different varieties! Plus green beans and the usual kale, broccoli, chard, carrots, potatoes, onions, etc. I know this will pass, but for now I’m pretty excited about all the squash varieties we have growing, in addition to tasting great they are beautiful to look at!
Particularly after spending an entire month on a boat, one of the things I missed the most was my garden and eating so many fresh vegetables. It is with joy that I have re-established my morning ritual of a garden stroll to harvest fresh greens for a green smoothie, as well as concocting dinners based on what is growing in the yard. I can say with confidence that this is my favorite way to cook, and inspires creativity like no other.
More evenings that not, we get home from a ride or run, starving, and need to eat something NOW. This recipe is handy for nights like that – it comes together quickly and is very filling. I have a feeling this would be a good camping recipe too (something I’m always on the lookout for). I don’t put exact proportions on vegetables, just use what you have – and if you have extra filling left over, its great for lunch the next day mixed with couscous or quinoa (or quesadillas round two).
Mix of vegetables: I used baby zucchini and scallop squash, carrots, cauliflower, and onion, cut to small pieces/slices of similar size
Grated cheddar cheese
Whole wheat tortillas
Saute vegetables in olive oil, using cooking time as guide for the order (I put in onions and carrots first, then cauliflower, then squash)
Heat up a large frying pan. My quesadilla method is as follows. Take one tortilla, put cheese and vegetables on one half, and fold to make a half-moon shape. Heat up a bit of olive oil in the pan, and coat one side then the other of the half-moon with the oil. Flip when the down side is golden. Cut into wedges and serve with sour cream or avocado!