A Peck of Peppers

I don't actually know how much a peck is, but I picked peppers from my garden today and am happy with the harvest. They are pablanos, all from one plant. I strung them together in hopes of preserving the peppers by drying. Air drying seemed to be the less pungent alternative the oven or dehydrator.

Munchkin was fascinated by the whole process. He was very excited to help by handing me each pepper as I used a needle and thread to connect them. I have to admit I was a bit fascinated too. It never fails to amaze me that I can grow such an abundance of food right outside my door. It is truly fun and satisfying to pluck items from the garden and use them right away. For lunch we had BLTs with lettuce and tomato that I picked just minutes before we ate. Munchkin shares my enjoyment and thinks it's a treat to pick the vegetables. Yesterday, he was very proud to bring me a tomato he had picked all by himself. Next we'll work on only picking the red ones.

Recipe Rant: Summer Vegetable Chicken Soup

A touch of a summer time cold prompted me to whip up a homemade chicken soup. With the garden over flowing with vegetables, it wasn't hard to be inspired. Even Munchkin enjoyed all the veggies in the comforting concoction.

Summer Vegetable Chicken Soup

1 tbls olive oil
1/2 cup chopped onion
1 cup diced carrots
2 cloves garlic, minced
3 1/2 cups chicken broth (I use Pacific Organic)
1 cup water
1 tbls flour
1 large boneless, skinless chicken breast, diced
1/2 cup orzo
1/2 cup chopped green beans
1/2 cup chopped summer squash
1/4 tsp salt
1/4 tsp black pepper
chopped basil for garnish

Saute onion in oil until soft. Add carrots and continue sauteing until onions are start to become translucent. Add garlic and saute until fragrant, about 30 seconds. Add chicken broth. Stir flour into water until lumps are gone. Add mixture to broth while stirring. Simmer, covered for 5 minutes. Add chicken and orzo. Simmer until pasta is almost tender, about 10 minutes. Add green beans. Cook 3 minutes. Add squash and cook an additional 4 minutes. Stir in salt and pepper. Ladle into bowls and sprinkle with basil.

Garden Harvest

Yesterday I was feeling very behind. I was behind in my blogging, behind on the dishes, the laundry, the vacuuming, starting dinner. I was even behind on finding the cord to charge the camera battery. Motivation to complete my "behinds" was non existence. Then, I had an epiphany. I was only behind by my own standards; in my own mind. This realization freed me up to stop worrying about being behind and get creative.

I went out and raided my garden to make vegetable tempura for dinner. I was thrilled to find eggplant, summer squash, carrots and a couple of green beans ripe for the picking. Paired with a sweet onion from my parent's garden and I had more than enough selection for dinner.

We set up the deep fryer outside on the porch. There's something to be said for picking the veggies right from the garden, dipping them in batter, frying and eating them. Cooking and eating the tempura outside is a bit of a tradition for me and DD. It's a special summer time treat that we always look forward to.

Tonight I hit up the garden again. This time I chose an eggplant, summer squash, my first two cherry tomatoes and basil. I added some broccoli from the fridge and the leftover tofu from last night. After sauteing the veggies and tofu together with some seasonings, I tossed in linguine, the basil and freshly grated parmesan. It was a satisfying and healthy dinner.

I'm looking forward to the next month of fresh veggies and all the possibilities. Pastas with veggies, BLTs, eggplant parmesan, tomato and fresh mozzarella pizza, corn on the cob, fresh green beans and more. I've already eaten the spinach and kohlrabi. I missed the peas while I was in Salt Lake City. I know by the end of summer I'll have exhausted all my options with eggplant. We'll have eaten our fill of summer squash and corn. The basil will reach it's peak and the onions will be harvested. But it all seems so glorious and wonderful right now. This winter when I'm face to face with a pale, flavorless tomato at the grocery store, I'll be planning my next year's bounty.