Garden dinner/dessert ideas with peas, arugula, swiss chard, radish & blueberries (photos)


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Cobbler made with blueberries from garden


Quesadillas with Arugula from the garden



Stir fry noodles with garden peas



Fried Swiss Chard and Peas from the garden


Fried Swiss Chard & sliced radishes from the garden


-Cassie K, veganslivingofftheland.blogspot.com
Links to recipes and photos:
1. Garden harvest dinner photos of Swiss Chard greens & Radish
2. Garden harvest dinner with garden peas and swiss chard
3.

Peas, blueberries, Swiss Chard, & lettuce garden harvest + Garden Pea stir fry dinner idea
4.
Garden dinner with Arugula & COBBLER with garden BLUEBERRIES!
 
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With the lettuce and onions from the garden, I made a salad with (store bought) tomatoes and avocado and mixed the salad then put it in a tortilla wrap to make a "salad wrap".


With the potatoes from the garden, I fried these with some green beans (store bought) and ate that with some fried corn (store bought.)

potato harvest from one grow bag

-Cassie K
 
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Last night I fried zucchini and crookneck squash for dinner that I harvested from the garden. I sliced the squashes and fried with a little oil, water, salt and pepper and served that over some rice.


the top left squashes were fused together

I harvested beets from the garden as well...Now I'm going to figure out what to do with beets.

 
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What I did with the beets...



pickled beets with distilled vinegar, beet juice, pickling salt, garlic powder, sugar, & black pepper

I have already been eating lots of fried zucchini and crookneck squash from the garden served with some rice. So now I want to try different recipes with the zucchini and crookneck squash from the garden, and I'll let you you know what I whip up!


zucchini, crookneck squash & cucumber

-Cassie K
original post @ Harvested zucchini, crookneck squash, cucumber & Beets + Pickled beets
 
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Logan

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I have a lot of cucumbers from the concervatory and chillies. I do a cucumber and chilli chutney. Or if you don't like chilli, could have sweet peppers instead.
IMG_20170711_101047.jpg
 
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Preserving tomatoes in olive oil + how I am using the garden food

As you know, I have made pizza, spaghetti, salads, stir fries, and smoothies with the garden fruits and vegetables. If you looked at yesterday's post, I have a picture of the buttercup squash I ate from the garden. I broiled the squash and ate with vegan vanilla ice cream. You can look at my previous posts this summer to see some of the dinners I have had with the garden food. I have been boiling potatoes and eating with slices of tomato and cucumber, as well. I encourage you to experiment with your garden foods!

I have been pickling cucumbers, freezing berries, zucchini and crookneck slices to preserve the fruits that I can't eat immediately. I have also been dehydrating some of the vegetables. I made crookneck squash chips by dehydrating slices and then packing them in jars when they cool.

Additionally, I dehydrated cherry tomatoes for over 12 hours. After they cooled, I packed them in mason jars. When I finally bought extra virgin olive oil, I wanted to preserve the tomatoes in the olive oil. To pack the tomatoes in oil, first re-hydrate them in boiling water and let them soak. I added Italian seasonings with the tomatoes. Then drain the tomatoes and put in jars, covering them with virgin olive oil.

 

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