Here is another yummy looking way to use the tomatoes.
 

BHG.com  /  Recipes & Cooking

Farmer's Market Grilled Cheese

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Ingredients

• 1/4
  cup mayonnaise
• 2
  cups fresh baby spinach
• 1
  teaspoon minced garlic
• 1/4
  teaspoon salt
• 1/4
  teaspoon pepper
• 8
  1/2-inch-thick slices sourdough bread
• 2
  tablespoons olive oil
• 1/2
  3 1/2 - 4 ounce package garlic-and-herb goat cheese, softened
• 1
  small zucchini, thinly sliced lengthwise
• 1
  tomato, sliced

Directions

1. In a blender or food processor combine the mayonnaise, 1 cup of the spinach, the garlic, salt, and pepper. Set aside.

2. Brush one side of each slice of bread with the olive oil; place, oiled side down, on waxed paper. Spread goat cheese on half of the slices; layer zucchini, tomato, and remaining spinach on top. Spread some of the spinach mayonnaise on remaining slices; place bread on top of vegetables, spread side down.

3. Cook sandwiches in a very large skillet over medium-high heat for 6 to 8 minutes or until bread is golden brown, turning once. Pass any remaining spinach mayonnaise.

Need some ideas on how to use all of these yummy tomatoes? This looks so good.

BHG.com  /  Recipes & Cooking

Artichoke Flatbread

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Makes: 4 servings

Prep: 15 mins Grill: 4 mins

Loved It?

Ingredients

• 4
  whole wheat flat bread (naan)
• 3
  tablespoons olive oil
• 6
  cups fresh spinach leaves
• 6
  ounces garlic and herb flavored goat cheese, crumbled
• 2
  6 ounce jar marinated artichoke hearts, drained and chopped
• 1
  medium tomato, chopped
• 1/2
  teaspoon salt
• 1/4
  teaspoon pepper
• Pizza seasoning (optional)

Directions

1. Brush both sides of flat breads lightly with some of the oil. For a charcoal grill, place the flat breads on the rack of an uncovered grill directly over medium coals for 2 minutes or until golden. (For a gas grill, preheat grill. Reduce heat to medium. Add flat breads to grill rack. Cover and grill as above.) Remove from heat.

2. Top the grilled side of each flat bread with spinach, cheese, artichoke hearts, and tomato. Sprinkle with salt and pepper. Return to grill rack and grill about 2 minutes more until bottoms are browned and toppings are heated through. Top with pizza seasoning. Makes 4 servings.

This looked so good. I found this from jamiecooksitup.net

Crispy Baked Zucchini Fries

Time: 15 minutes prep + 20-30 minutes baking

Yield: 4 servings

Recipe from Jamie Cooks It Up!

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1 zucchini, medium sized will do

1 egg

1/4 C milk

1 1/2 C panko bread crumbs

1 1/2 t Italian seasoning

1/2 t granulated garlic

2 T Parmesan cheese

1/4 t salt

1/8 teaspoon pepper

Marinara Sauce, recipe found here. 

1. Find yourself a medium zucchini. Pick it from your garden, beg it off a friend or buy one at the store. Cut the ends off.

Slice it in half

and then slice each half into 1/2 inch strips.

Separate the strips in two and lay them face down.

Slice each group into strips, like this...

How lovely! You are going to be, like some kind of strip cutting wizard.

Truly.

2. Crack and egg and toss it into a loaf pan. (The egg...not the shell). Take a fork and beat the egg until it's nice and frothy. Add 1/4 cup of milk and whisk it in.

3. Pour 1 1/2 cups of Panko bread crumbs into another loaf pan.

4. Add 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon granulated garlic, 2 tablespoon Parmesan cheese, 1/4 teaspoon salt and 1/8 teaspoon of pepper to the panko bread crumbs. Give it a nice stir to combine.

5. Dredge each zucchini slice into the egg mixture

and then press it into the seasoned panko bread crumbs.

6. Place each coated zucchini fry on a cookie sheet that has been sprayed with cooking spray. 
7. Bake at 425 degrees for 20-30 minutes, or until golden brown and crispy. Sprinkle them with a bit more salt when they come out of the oven. Serve with marinara sauce, click here for a super recipe.  

Enjoy!

QUICK GARDEN VEGETABLE SIDE DISH
One of my other favorite ways to use the vegetables from my garden (or ones you buy at the store) is this quick and healthy vegetable side dish. There isn't a fancy name for this recipe, it's just something I throw together for a quick side dish and a way to get my kids to eat their vegetables. I just coarsely chop up any vegetables I have on hand in the fridge (zucchinis (there's always tons of those going around!), onions, mushrooms, bell peppers, etc.) and toss them in a drizzle of olive oil (or you can use butter for more flavor). I sprinkle the veggies with Montreal Steak Seasoning (my ALL time favorite seasoning!) and Johnny's Garlic Spread (my second favorite seasoning--both you can get at Costco in BULK!!) and put it in the oven on a cooking stone. I broil this at 450 degrees until the vegetables are slightly soft and have a few crispy edges (like they were grilled on the barbie). Put your pan down on the lowest rack to prevent burning. You can also just bake these vegetables, but I like the crispiness of the veggies verses the soggy-overcooked flavor baking gives. This is just a quick option to skewered vegetables without all of the skewering! I served these tonight with the Teriyaki Pork from this weeks menu planner and it was AWESOME!!

Have you tried the beets yet?

We cooked some of the beets in our steamer last week and let me tell you.. they were really delicious! Of course I smother them with butter after steaming them and also salt and pepper. The flavor was so good. We have some different kinds of beets growing in the garden. Most are the dark red  beets but some of them are golden beets. They have a very mild and yummy flavor. I would encourage everyone to try them. Its fun to try new things.
I found a recipe for beets that looked really good. I will post it . Please add any recipes that you have. Lets share our skills!

Beets with Onion and Cumin

By: SHECOOKS2 

"If you like beets, you'll love this recipe. For those who don't like beets, they may just change their minds."

• 2 tablespoons canola oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 1/2 teaspoons cumin seed
• 2 tablespoons all-purpose flour
• 5 medium beets, peeled and quartered
• 2 tomatoes - peeled, seeded and chopped
• 1 1/2 cups water
• 1 teaspoon salt

Directions

1. Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
2. Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

Just a few yummy recipes to try with our yummy little summer squash!

YELLOW CROOKNECK SQUASH

SQUASH CASSEROLE: 2 lb. yellow squash, chopped 2 sm. onions, chopped 1 can cream of chicken soup 1 sm. can pimientos 1 (8 oz.) pkg. dairy sour cream Salt and pepper 1 (1 lb.) pkg. herb stuffing mix 1 c. butter, melted Cook the squash and onions until about half done. Drain well. Add the soup, pimientos, sour cream, and salt and pepper to taste. Combine stuffing mix and butter. Line a large baking dish with half of stuffing mixture. Pour squash mixture on top, then cover with the other half of stuffing mixture. Bake in 350 degree oven for 40 minutes. CHEDDAR SQUASH BAKE: 6 c. yellow squash, unpared, thinly sliced 2 egg yolks, slightly beaten 1 c. dairy sour cream 2 tbsp. all purpose flour 2 egg whites, stiffly beaten 1 1/2 c. sharp natural Cheddar cheese, shredded 6 slices crisp-cooked bacon, drained and crumbled 1 tbsp. butter 1/4 c. fine dry bread crumbs Simmer squash until tender; drain; sprinkle with salt. Combine egg yolks, sour cream and flour; fold in egg whites. Place half the squash in a 12 1/2 x 7 1/2 x 2 inch baking dish. Top with half the egg mixture, half the cheese, and all the bacon. Repeat layers of squash, egg mixture and cheese. Melt butter; stir in crumbs; sprinkle over all. Bake at 350 degrees for 20 to 25 minutes. Makes 8 - 10 servings.

Squashed Squash

Ingredients:

2 Yellow Crookneck Squash 1 clove Garlic, pressed 1 teaspoon Olive Oil Butter to taste

Steps:

1. Cut 2 yellow squash into small chunks.
2. Place in a small saucepan.
3. Add the garlic clove and the teaspoon of olive oil.
4. Add water to fill the pan about 1/4-inch deep.
5. Bring to a boil.
6. Reduce heat and simmer for 5 to 7 minutes.
7. Remove from heat and drain.
8. Add butter to taste.
9. Mash until chunky.
10. Season with salt and pepper to taste

Serves 2

Crookneck Squash Frittata

1 Video | Photo: Crookneck Squash Frittata Recipe

Ingredients

• 1 pound small yellow crookneck, trimmed and cut into 1/8-inch thick slices
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 6 large eggs, beaten
• 1/2 cup whole milk ricotta cheese
• 1/2-ounce grated Parmesan

Directions

Heat the oven to the high broil setting. Set a rack in the oven 3 to 4-inches from the broiler.

In a medium bowl toss the sliced squash with the oil, rosemary, salt, nutmeg and pepper. Lay the squash in a single layer on a cooling rack set inside a foil lined half sheet pan. Broil until the squash is golden brown on 1 side, about 8 to 10 minutes.
Whisk the eggs, ricotta, and Parmesan together in a medium mixing bowl. Put the squash in a 10-inch nonstick, oven-safe saute pan set over medium heat. Pour the egg mixture into the pan and stir with a silicone spatula to make sure egg gets under the squash. Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes. Put the pan under the broiler until lightly browned and puffy, about 3 to 4 minutes. Loosen the frittata from the pan by moving a rubber spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.

Wow! There has been so much zucchini in the garden!! If you need me to show you were it is, please stop by I will show you where to look. There are golden zucchini and the traditional green zucchini. They both taste the same to me.I hope that you are all enjoying the bounteous harvest we are being blessed with.  Here is a yummy zucchini bread recipe using white beans! So yummy! It comes from Dealstomeals.blogspot.com  Check out all of the other recipes she has to try using this yummy vegetable!

Let's start with zucchini bread. Many recipes for zucchini bread is dry, flavorless and not worth the calories. I love our recipe for Chocolate Zucchini Bread, but I think I have finally perfected the cinnamon, more traditional version of zucchini bread.  What I did was I took my mother in laws AMAZING banana bread recipe and just swapped out the banana for zucchini, added some cinnamon & a few cinnamon chocolate chips. It worked perfectly and was buttery, sweet, moist & delectable! Want a healthier version? The second time I made this I used 1/2 of the butter amount with pureed white beans and I even liked it better! It was still just as moist, but stayed even a little more light & fluffy--all with half the fat. Bonus!

Zucchini Bread
1 1/4 c. sugar
1/2 c. butter (or 1/4 c. butter & 1/4 c. pureed white beans)
1 c. shredded zucchini
4 T. sour cream
2 eggs
1 1/2 c. flour (you can use part wheat flour)
1 t. baking soda
1 t. vanilla
1/2 t. salt
1 1/2 t. cinnamon
Milk or cinnamon chocolate chips (I used cinnamon and loved it!)
Cream butter and sugar together until smooth. Beat in the eggs and add the soda and sour cream, Combine the batter together and then add the flour and the rest of the ingredients. Grease and flour two bread loaf pans (you can have one super full bread loaf or two smaller loaves..take your pick). Bake the bread at 350 for 1 hour (plus or minus a few minutes depending how thick your bread is). Once the bread is done, let it rest on the counter for 10 minutes and then knife around the loaf of bread and turn over on the counter to cool.

kale & chickpea soup $6.12 recipe / $0.77 serving

This recipe is from budgetbytes.blogspot.com

Here is a recipe to try using the kale from the garden. If you noticed we have a ton! Go eat some!

kale & chickpea soup

$6.12 recipe / $0.77 serving

I know hot soup may seem characteristically out of place, especially since I'm posting it on the unofficial first day of summer. But, at my work place it's a perpetually cold 65 degrees every single day and a warm bowl of soup is still much appreciated mid-day.

I love this soup because it's light, and packed full of veggies with all of their varied flavor and TEXTURE. Plus, as you may already know, I'm in love with kale... and I love chickpeas only second to kale.

Anyway, I kept this soup simple. I seasoned with bay leaf, oregano, and just a touch of curry powder to add a slight "sweetness." I have a feeling this soup would be amazing with a full-out curry flavor. So, if you love curry, go ahead and up the curry powder for more of an Indian flare. Chickpeas, kale, and potatoes all go really well with curry.

Serve this soup with some hearty bread and you've got a really great, albeit light, meal!

Kale & Chickpea Soup

Total Recipe cost: $5.98
Servings Per Recipe: 8 (about 1.5 cups each)
Cost per serving: $0.77
Prep time: 10 min. Cook time: 35 min. Total: 45 min.

INGREDIENTS		COST
2 Tbsp	olive oil	$0.36
1 medium	onion	$0.59
2 cloves	garlic	$0.16
1 bunch	kale	$0.99
1 (13.5 oz) can	diced tomatoes	$1.09
1 (14.5 oz) can	chickpeas	$1.09
1 whole	bay leaf	$0.10
1 tsp	oregano	$0.05
1 tsp	curry powder	$0.05
6 cups	vegetable broth**	$0.78
1 large	potato (optional)	$0.86
TOTAL		$6.12

**I used vegetable base plus water to make 6 cups of broth.

STEP 1: Dice the onion and mince the garlic. Add both to a large pot along with 2 Tbsp of olive oil and cook over medium heat until soft and transparent (about 5 minutes).

STEP 2: While the onion and garlic are cooking, pull the kale leaves from the hard stems and tear them into bite-sized pieces. Discard the stems and rinse the torn leaves in a colander. Add the rinsed leaves to the pot and cook until wilted (about 5 minutes more).

STEP 3: Add the can of diced tomatoes (with juice) and the can of chickpeas (drained). Also add 6 cups of vegetable broth plus 2 cups of additional water. Add the bay leaf, oregano, curry powder, and stir.

STEP 4: Wash the potato well and then cut into small cubes (small enough to fit on a spoon). Add the cubed potato, bring the pot up to a simmer, and cook until the potato is tender (about 15-20 minutes). Give the soup a final taste and adjust the salt or other seasonings to your liking. Serve hot!

How to freeze fresh green beans

Freezing is accomplished in a few very simple steps.

1) Choose the freshest green beans you can find.

2) Rinse your green beans in cool water. Drain.

3) Cut the ends of the beans off. Cut the beans to whatever length you prefer.

4) Put the green beans into rapidly boiling water, cover the pot and boil them for 3 minutes. (You can re-use this water three to five times - but make sure it's brought back to a rolling boil).

5) Use a large slotted spoon to remove the green beans from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking. Keep them in the ice water for 3 minutes. Drain them well.

6) If you have a FoodSaver a great time to use it is right now. If you don't, put the green beans into ziplock freezer bags. Make sure you get as much air out of the ziplock bag as possible to help prevent freezer burn.

7) Get ready to enjoy farm fesh green beans whenever you want!

This is my moms recipe.

Dilly Beans

4 quarts small green beans washed, cut off ends.

In pint jars pack:

1 head of dill

1 large clove garlic

Beans

Boil 6 cups water,1/2 cup canning salt 6 cups white vinegar & 2 Tablespoons mixed pickling spice.

Pour hot mixture over beans in jars and seal with hot lids. Water bath for 10 minutes.

Makes 7-8 pints

Jackie Wood  has a really good recipe too. She adds a slice of jalepeno for a little spicy kick.

Sometimes it is hard to find fresh dill. There is a guy in Orem willing to sell some that he has grown.

His name is Greg and his number is 801-360-5423. 

If anyone is interested in canning dilly beans I am willing to help and you can use my water bath canner. Just give me a call and we can arrange a time to make dilly beans or to pressure can green beans! 801-735-7646 (Kim)

Lets Keep Picking!

The secret to increase your green bean production is to keep picking them. The more you pick, the more will grow.

We're farming and we grow it!

Thought you might all enjoy this cute youtube video I saw this morning...

http://www.ksl.com/?sid=21134677&nid=1017&title=have-you-seen-this-im-farming-and-i-grow-it&s_cid=queue-1

"We're farming and we grow it!"

In the Beginning...

Working in the garden the other day, someone had a WONDERFUL idea.  Why don't we put together a community garden blog where we can keep track of everything that has happened in the garden, with pictures and written word as well as recipes on how to use the produce that we are harvesting!

What a GREAT IDEA!  Thanks to whoever had that idea.  So, today is my attempt to start the blog.  You are all welcome to add to the blog with your pictures and commentary or you can send to me via my email (susan_wheatley@comcast.net) and I would be happy to post for you.

However, one of the best reasons to have this blog is to keep you up-to-date on "notices" that I have been sending using email.  This will make these notices a little more appealing to the eye, so to speak.  This will replace the emails that I have been sending.  In other words, a notification will be sent to your email telling you that a new post has been added to the blog, with a link so that you can see what the message/post is... it will contain notices about weeding, harvesting, and the like, but ALSO pictures of our garden as it grows.  We would love to have you take pictures of your kids or other family members (but make sure they take some of you as well) while you are working in the garden.  This blog will be the garden's history.

Also, if you have recipes that you would like to share, WE WOULD LOVE TO SEE THEM!  So, to start with, if you have recipes for kale or potatoes or onions (or peas, if any of you still have some left), this is the place to do it!

I would also like to thank Kim and Cody Heward, who delayed their vacation by a day so that they could make sure that the garden was in good shape before they left for their much-earned vacay to Idaho for the 4th of July weekend.  I hope they get some good rest and that they come back to a well-weeded and bounteous garden.

So, to start this post, I wanted to show how your community garden began... the pictures taken below were the plants that you now see in the garden, but as they were first growing... in the basement of the Wheatley's home.  We planted over 200 tomato plants, about 200 pepper plants (both sweet and hot), broccoli, cabbage, kale, artichoke (and can you believe that we are actually getting artichokes -- thank you to the hot weather this year), and marigolds.  In the end, we had over 20 flats of veggies and flowers growing at various stages.



A littled overloaded!

The plants overtook all the downstair countertops!

About halfway through the growing of the seedlings process, the tomatoes started having some problems due to my overwatering (oops -- when will I ever learn).  One little known blessing that came our way was that I (Susan) went to Vineyard Gardens to ask what I could do to save these plants.  I was very nervous, as you can imagine, because I knew that we wouldn't have the money to purchase tomato and pepper plants, but wonderful "Farmer Grant" (owner of Vineyard Gardens -- a little old and sweet man) told me to bring them in for him to look at them.  We did that (ALL OF THEM) and bless his heart, he kept them in his greenhouses for 2 weeks and by the time we got them back, they were in danged good shape.  THANK YOU FARMER GRANT!  He did that out of the kindness of his heart and, as far as I am concerned, he has my business from now on.  He didn't want ANYTHING in return.  He just said, "Oh, I love community gardens!"  So, I am hoping to bring him a little momento of our community garden to thank him later this year.



"Under the lights"