We pulled out all of the dead and terrible-looking plants from the garden last weekend. All that’s left are two zucchini plants (who have yet to produce anything), 2 kale plants, and 1 swiss chard that just keeps on going. I did plant a few seeds (kale, lettuce and radishes) that are coming up fast and strong with all this warm weather.
Some of our fruit trees did really well this year despite such hot weather. We got some delicious figs and a lot of lemon guavas, and there are a few pomegranates turning ruby red. The strawberries also did pretty well, even with a toddler picking the white unripe berries a few times.
I actually made these tacos last weekend after a run, so it was more like lunch. But “egg tacos” doesn’t have quite the same ring to it. As is most everything I make these days, they cook fast and are easily deconstruct-able for a toddler – scrambled eggs with veggies and tortilla on the side.
I’ve made versions of this for dinner while camping this summer too, usually adding a can of refried beans. The veggies are variable as well depending on what you have.
Breakfast Tacos (serves 2-3)
2 zucchini, sliced thinly
Handful of mushrooms, sliced thinly
1/2 onion, sliced thinly
1 roasted sweet potato, cut into chunks (optional – I had leftovers so I added it)
1-2 corn tortillas/person
Saute veggies, add a shake of cumin, salt and pepper at the end. Transfer to a plate. Scramble eggs in your preferred manner. Heat corn tortillas, either briefly in the skillet or over open flame on a gas stove. Spread tortilla with avocado, then load with veggies, eggs, and salsa.
Fresh tomato salsa
Two big handfuls of cherry tomatoes, chopped
Small handful of cilantro, chopped
1/2 jalapeno, chopped (optional)
1/2 lime, juiced
Combine in a small bowl.