Food from the Garden
Here’s a riddle:
Q: Why should you never park your car with the windows open in August?
A: You may come back to find it full of zucchini.
It’s high season in the garden now. We’ve been picking greens and herbs for weeks, and now all the vegetables that taste so bland from the supermarket and so complex and delicious from the garden – tomatoes, squash, beans – are ripening up, too.
The zucchini is in full swing. Rick planted a round variety called 8-ball this year. Very tasty.
It’s great steamed and marinated for salads, lovely in a stir-fry, mouth-watering in tomato sauce. But we still can’t eat all the zukes we get from our single plant.
My very favorite meal in the whole world is potatoes and zucchini from the garden fried together, with sliced garden tomatoes on the side. I’ve died and gone to heaven.
Those of you who don’t have a garden may think that growing vegetables takes a tremendous amount of time and space, but we grow all our vegetables, herbs and flowers (and weeds) in a space 20 feet long by 10 feet wide (about 3 by 6 meters), and we only spend 1 or 2 hours a week taking care of it.
So if you have any little sunny spot – or, like us, you can get the city or someone else to let you use one – all this could be yours.