Life, Death and Ratatouille

It's been quite a week in the garden.  Exciting news: last week, I enjoyed my first tomato sandwich with ripe tomatoes straight from the garden:

on my homemade squash bread:

And a dab of light mayo, salt and pepper:

A few days later, I got a slightly larger harvest of tomatoes, along with a green pepper, parsley, oregano, basil ...

 A couple of zucchini and a mystery squash.

I decided it was just enough for a side dish of ratatouille, to go along with the chicken Parmesan that the MOTH was making for dinner that night.  I sauteed some onion, garlic, along with the green pepper:

Then I added the zucchini and squash and sauteed that for a while:

I pureed the tomatoes, and added them to the saute along with the parsley, oregano and basil:

And let it simmer for a while until all the flavors had melded:

It was really delicious.

As you know, I wasn't entirely happy with the squash bread (made from the mystery squash), so this morning I harvested a few more squash and made some banana-squash bread and muffins:

Sadly, while harvesting the squash, it became clear to me that the garden had experienced some serious casualties.  As I previously reported, the zucchini plant had been attacked by some kind of insect (squash borer maybe), which basically chewed through the vines.  I tried to save it, but evidently, the infestation was too great and the zucchini had become completely separated from its roots.  Also, the infestation had spread to the mystery squash plant.  Today, I spent several hours removing the zucchini and cutting out the affected areas of the squash.  Here is a photo of the utterly revolting culprits and some of the devastation they have wrought:

Piece of Zucchini vine with disgusting murderous attacker

Close-up of the culprit

I found dozens of these nasty monsters throughout the both the Zucchini and the Squash plants.  I dug them out of the vines and shmooshed every single one of them I could find - they made a horrible popping sound (or maybe I just imagined the sound, but it was definitely a popping sensation), which was actually more disgusting than satisfying.  Each time I came across another one as I went through my poor plants, I literally shuddered and said things like "oh my god, ahhhh!" out loud.  It was the most disgusting day in the garden by far!

In the end, I salvaged one last zucchini and a few remaining squash and squash blossoms:

The Zucchini plant is completely dead and has been removed.  I also removed most of the squash plant, but left two vines that might stand a chance of surviving.  We will see.

In addition to the last of the zucchini harvest and what may well be the last of the squash harvest, I also harvested a bunch of basil (which I will puree and freeze for future use):

In addition, I spent several hours pruning and tying up the tomato plants, which are growing like crazy in this heat and have started to tip over again.  I ended up pruning off several branches of tiny green tomatoes, so I'm going to see if I can find some recipe to use those in:

As well as a bunch of ripe tomatoes - a combination of Sweet 100 cherry tomatoes and Early Treat Hybrid tomatoes:

Still pondering what to make with today's harvest.

Pesto Chicken and Sauteed Zucchini-Pepper

Today, I harvested three Zucchini and a hot pepper.  But, most importantly, I harvested my first ripe tomato!

Okay, he's tiny.  But he's cute!

I decided to make some sauteed zucchini, orange peppers and tomatoes as a side dish along with the organic chicken breast I had marinated overnight in homemade pesto sauce.

I chopped up the zucchini, peppers, tomatoes and some basil to season the vegetables.

 

I started out by sauteeing onions and garlic in one pan (to go with the vegetables):

Meanwhile, I sauteed the shallots in a second pan (to go with the chicken):

Then, I added the some fresh chopped basil and hot pepper to the veggie pan:

And started browning one side of the marinated chicken breast in the other pan with the shallots:

Then, I added the orange peppers to the onions, garlic, pepper, and basil:

I continued to brown the other side of the chicken:

I added the sliced zucchini and the rest of the fresh basil to the veggie pan:

I added some more basil sauce to the chicken along with homemade stock:

Then, I added chopped tomatoes to the veggie pan, along with 3 teaspoons of Worcestershire sauce, a half teaspoon of sugar, and a dash of salt and pepper:

We had some leftover new potatoes from the other night, which I heated up and served with the chicken and veggies:

For dessert, we had the rest of the berry crumble I made a couple of days ago from a Martha Stewart recipe.  Her recipe was for blackberry crumble, but I made it with a mixture of blueberries and strawberries:

Although, I'm not generally a huge fan of berry desserts (I'm a chocolate person), this berry crumble was incredibly delicious.  I will definitely be making it again.

Roasted Rosemary Garlic New Potatoes

On impulse, I grabbed a back of new potatoes at the market yesterday.  I seasoned them with fresh rosemary from the garden:

And garlic, olive oil, a little salt and pepper:

Roasted them in the oven on 350 for about 45 minutes:

I served them with some baked salmon and sauteed asparagus.

The potatoes tasted sweet and garlicky - so simple to make but so delicious.

Zucchini-Mushroom Frittata

UPDATE:

Leftovers for breakfast this morning:

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I harvested three more zucchini yesterday evening after I got home from work:

I wanted to make something a little different for breakfast this morning, so I decided on a frittata.  I sauteed onion and garlic in butter first, with a few herbs:

Parsley and Lemon Thyme

And about a third of the small green pepper, I harvested a couple of days ago:

I added sliced zucchini and  mushrooms, threw in a few tablespoons of the cilantro dressing I made last week:

And sauteed the veggies into they were just a little soft.

I whipped up some eggs with a couple of leaves of chopped basil, salt and pepper, Romano cheese, skim milk and a dollop of sour cream.  Then I combined it with the veggie mixture, and poured it into a buttered casserole dish.  I baked that for 25 minutes of 350 and then broiled it for 5 minutes right at the end:

Zucchini-Mushoom Frittata

Served with some homemade salsa on the side:

I Hate Zucchini!

Or at least that's what the MOTH has been telling me for the past eight years.  So, when I decided to include a Zucchini plant in my garden, he was none too happy.

Poor innocent Zucchini plant - so maligned

Then, it started to grow and take over the yard:

And started producing blossoms:

Then, yesterday, I harvested these two babies:

I wanted to make sure my first zucchini dish was something really tasty - mainly so I could say "I told you so."  But I also didn't want to make anything too complicated - something to bring out the natural flavor.

I decided to cut them up into pieces ... 

And roast them in the oven with some tomatoes, onions, herbs, salt and pepper, hot peppers, garlic and a little white wine.

Right at the end, I mixed in a little Parmesan cheese and basil to finish off the dish.  I was hoping I would be able save some to take with me for lunch tomorrow:

Yeah - not happening.  By the end of the evening, the whole dish was gone ...  Apparently, we don't hate zucchini anymore.

Your Best Ever!

Last night, I made a chicken stir fry - this is not unusual.  I make it pretty regularly and the basic ingredients are usually the same - either white or dark meat chicken, tomatoes, and lots of fresh veggies.  But, the key is always the seasoning.  Each time I vary it with different herbs and spices, depending on my mood (and the cupboard).  Sometimes it's spicy, sometimes mild, sometimes lemony or tangy or garlicky.  Sometimes it's creamy - sometimes it's saucy or brothy.  Tonight, after the MOTH had finished making "yummy noises," I asked him what he thought.  He said "It's your best ever."  That's when I told him - it was seasoned entirely with fresh herbs from my garden.

A mixture of herbs picked fresh from the garden

Once he was done making fake "MEDIC!!!" jokes (haha), he was suitably and appropriately impressed.  I just feel happy and proud.  I did it!  I made my first meal with stuff from my garden and it didn't totally suck!  I can't wait until I can start replacing store bought ingredients with fresh tomatoes, peppers, and other veggies from the garden.