Thursday, August 30, 2012

Turkey Garden Soup & other recipes

late summer Rudbeckia
my favourite harvest flower
One of the tastiest things I've come up with to do with zucchini has been a snack: a round of zucchini topped with jalapeno havarti and wrapped in philo dusted in a little olive oil & butter. Baked until golden with melted cheese and crispy baked zucchini...yum. I've made a recipe-to-remember double chocolate zucchini cake, came up with another great recipe for Zucchini Pineapple Walnut Spice Cake, made a crustless quiche, muffins... 
I'm not tired of zucchini yet, especially not the pineapple spice cake.

I made more tzatiki than we can eat or give away. I think it's time for pickles.

The jet lag has really got me beat this year. I still feel groggy and off schedule nearly two weeks later. ::excuses, excuses:: Summer has gone by in a blur of gluttony and wine; and it's been wonderful. I always start the season with intentions - good intentions - of documenting the growing, photographing the product, following it all to the kitchen. I thought about that a lot while I baked and ate the zucchini (the Spiced Zucchini Walnut Pineapple Cake mostly to myself). It doesn't help that I left the garden to its own devices for more than a month, but also... I haven't been giving it as much attention on my devices since we returned. I've been too busy eating it and playing real Scrabble (not online!) with old friends. I really have to give it to those people who can stick to updating regularly. 
With its bursting tomato plants and a beanstalk wall, our edible garden is a bit of a mess - at first sight. I've taken out the remains of the peas, spinach and radishes, cleaned a few containers, made room for some fall planting. There are still some weeds, and the unsightly grassy patch which needs a mow - and lord know the dogwood needs to be pruned..but, the bees are indulging and so are we, so a few unsightly edibles doesn't bother me. There are little bits of beautiful everywhere.
a bee favourite
Butterfly Lavender
Tonight leftovers from our recent barbecue turkey dinner are being boiled together with garden herbs, carrots, kale, chard, and beet tops, onions, leeks ...and celery from the store. Turkey Garden Soup. Our little kitchen Bay Laurel supplied some lovely leaves to the pot, along with tarragon, rosemary, sage, and thyme.

Though I hope I'll get around (sooner rather than later) to updating my food blog with my recipes and results, for now this will have to do. As I enjoy the last slice of Zucchini Spice Cake with Pineapple and Walnuts, I nod out the window to the garden and say, thanks.  

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