One of the many blessings of summer, especially if you live on the East Coast of the US or Europe, or any place where you experience four seasons, is the richness of fruits and vegetables gifted us by Mother Nature in July, August may be the beginning of September.
Growing your own vegetables and fruits guarantees they are truly organic and no pesticides had been used.
There are a few vegetables and fruits which truly are so self-sufficient, I am embarrassed to call myself a gardner on the grounds that I really worked hard on making them grow from seeds to lavish vegetables or berries!
I guess the word “tend” would be more appropriate because all they need is to be placed in ground, covered with healthy, fertile earth, not too deep and allowing space between seedlings, make sure you water them and… wait, and wait some more until a miracle happens, enormous vines with huge leaves and yellow flowers start crowling everywhere in your garden! If like me, you know nothing about gardening, you too will learn by mistake! Zuccini, cucumbers are not going to jump at you:) when they are ripe!
They hide under the leaves, so you will have to go on the expedition of lifting the leaves and picking them up when they are ripe but NOT overdone!
Okay, this weekend’s recipe contains some vegis from my garden, zuccini, courtesy of
my friend Melissa, some baby carrots, which sat lonely in my refrigerator, because I don’t like them raw… etc Too much explaining already! Here is the recipe:
1-2 medium zucchini- chopped, washed, not peeled
8-10 baby carrots
1 chopped onion
2-3 cloves of garlic, chopped
Kernels from 2 corn on the cob
Fresh basil- chopped
Chiched- cubed ( mine was already cooked, dark meat)
HOW TO PREPARE
In a large pan, heat the oil and sote the onions, garlic, add all vegis, chicken cubbes and S & P
Not the basil.
Do not cook completely but stir so they are omogenous.
Turn oven at 400 degrees F
On a greased tray place all ingredients in single layer and bake for 20 minutes Check often, because it burns quickly. Add the fresh basil at the end!
I think it would be more delicious grilled!
As in life, be flexible, think out of the box, improvize and enjoy even if what turns out is not exactly what you expected but still delicious!
Serve hot with toasted bread of your choice.
Please share your recipes and thoughts.
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Rodica Mihalis MS
Counseling and Clynical Psychology