What I did this summer

The summer of 2014 is at an end. In Colorado it was a wet one. The garden did well this year.

I kept up with the produce but I invited neighbors and friends to stop and “shop” as well. Joy said this was better than the grocery store because she could come in her nightgown.

the 2014 garden

The food processor I got for Christmas got plenty of action with chopping and shredding

the food processor

I used this batch for a zucchini chocolate cake with a chocolate cheese frosting.

I forgot to get a picture, but I’ve made the cake for two potlucks.

At Mary Beth’s Labor Day party I got a standing ovation from an admiring crowd stating it was the best chocolate cake ever. Then laughed when they heard I snuck vegetables in a dessert.

shredded zucchini

Our neighborhood is full of rabbits (lack of foxes and presence of coyotes). One and maybe two bunnies made it into our garden although interestingly they haven’t eaten anything that I can see.

the garden bunny

 We grew cilantro this year, it was gorgeous so I tried my hand at some Indian Chutney.

making chutney

This Cilantro Chutney recipe is from The Splendid Table (my favorite website).

I fell in love. I put it on roasted chicken and fried eggs.

cilantro chutney

I joined the spiralizer craze, getting one for my birthday.

the spiralizer

I spiralized carrots, zucchini, potatoes and yams. I loved placing the carrots and the zucchini in a microwave safe bowl, steaming it for about a minute and tossing basil pesto in it. Yummy!

It could also be adapted into a cold salad and tossed with a vinaigrette or dressing.

spiraled carrots

I had a lot of cucumbers this year. This salad was a combo of cucumbers, mint (both from the garden) with black and white quinoa and brown rice

IMG_4961

This next recipe was from Bon Appétit  magazine Watermelon Gazpacho.

Cantaloupe was abundant and inexpensive at the grocery store, so I adapted the recipe.

melon gazpacho ingredients

Patty’s Cantaloupe Gazpacho. Oh it was so good. Sweet and cool eaten as an appetizer on the back porch.

melon gazpacho

 This recipe was also from Bon Appétit  magazine for a Grilled Salad.

I adapted this as well. The romaine lettuce was 99 cents per head. I brushed it with olive oil and my husband grilled each side for about 1-2 minutes. Oh this was wonderful! I adapted this recipe to what produce was available.

grilled salad

And finally, Ginger Marmalade. I was excited to make this recipe since sampling James Keillor and Sons Ginger Marmalade.

I surveyed many recipes on-line, it was a daunting task.

peeled ginger

shredded ginger

Time consuming little recipe!

hand blended ginger

canning the marmalade

Ginger can be a bit HOT. This marmalade was HOT. The ultimate experimenter, I looked at other recipes and found an Orange-Ginger Marmalade. So I mixed my marmalade with regular store-bought orange marmalade and tamed it down a bit.

I also used it as a glaze for roasted chicken and roasted carrots from the garden.

ginger glazed chicken & carrots

I went to Portland in August with nursing colleagues Nancy, Rita and Kathy, for a conference. A manager for a local retailer tipped us off on to Nong’s Khao Man Gai food truck for lunch.  Nong was the named Food Network Chopped Champion just 4 days before we visited.  What a sweet girl who has her own bottled sauce and make the best chicken and rice.

Nong's Food Truck

It was a summer of reflection for me. Autumn will bring some changes. Ready for new challenges.

A Fearless Woman

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15 thoughts on “What I did this summer

  1. You had a busy summer! I love the veggie spiraler. I got a cheap hand-held one because I wanted to sub some zucchini for pasta when I made spaghetti, but it doesn’t work all that well. One like what you have pictured looks much better.

    I’m a little jealous of your garden – once again, the wildlife got to ours. For sure, javelina devoured some… I just don’t know if it was javelina or rabbits that finished off the kale a couple nights ago. That’s what I get for procrastinating on the harvest. I had planned to make kale chips 🙂

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  2. I have friends where the rabbits ate the grass on their front lawn. They put up a fence and they are still fighting the bunnies.
    The spiralizer is a fun tool for veggie pasta. My husband has the green thumb. It is a lot of work to chop all that produce so it’s okay if the kale didn’t make it into chips. There is always next year

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  3. Love your photos and what you did with your summer. Your garden seems lucious.. We gave up on one because there are just too many deer but my son keeps twelve grape vines here with an electric fence that is solar powered. Now with just the two of us it doesn’t seem worth it. But when my boys were young we had wheel barrows full of everything from tomatoes to potatoes. 🙂

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