A summer garden update and 2 recipes

gardenHere is a glimpse of our garden this month! We can not say we have a dry summer this year. We have had thunderstorms with torrential rains at least 2 times a week and usually more! This is now a problem for work in the fields.

Since we had nice weather for 4 days this week all the farmers are on their tractors making hay and harvesting wheat. Our neighbour cut our hay 2 days ago and we should have our round bales today. hayA little note : for making hay, you need at least 4 dry days because you have to cut it, then let it dry at least two days while raking it every day, and then put it into round or square bales and let them dry outside another day or more before bringing them inside the barn.

Meanwhile, our vegetables and fruits grew well, with all that rain and heat!
Here are our tomatoes,tomatoes


green bell peppers,green pepper

beans beansand ground cherriesground cherry
And what better to accompany all our dishes than our herbsherbs
And we have to show off Fannie’s flower corner!flowers
Our fava beans were invaded by aphids and you can see a little red ladybug having lunch !!fava beans and lady bug

All these summer vegetables make me think of two recipes I make regularly during this season: ratatouille and “courgette niçoise”

Here are my two recipes if you want to try them:

Ratatouille ( makes four servings): Ratatouille-Dish

5 tablespoons olive oil
3 cloves garlic, minced
1 large eggplant, cut into 1/2 inch cubes
3 medium zucchinis, halved lengthwise and cut into thin slices
1 large onion, thinly sliced
1 green bell pepper, cut into slivers
4 large tomatoes, chopped (or 1 large can of diced tomatoes)
salt, pepper, 2 bay leaves, about 1/2 teaspoon mixed Italian herbs (or thyme)

Heat the olive oil in a heavy bottomed saucepan over medium heat.
Sauté the garlic and onion until they are lightly browned.
Add the eggplant and cook, stirring occasionally, until it has softened, about 5 minutes.
Stir in the zucchinis, green bell pepper, tomatoes, bay leaves and herbs
Season with salt and pepper to taste.
Cover and cook, stirring occasionally about 10 minutes
Stir well to blend and serve either hot or at room temperature. (tastes wonderful served on a bed of white or brown rice.)

Courgette (zucchini) nicoise ( a family recipe)
2 tablespoons olive oil
3 cloves garlic, sliced
5 medium zucchinis, halved lengthwise and cut into thin slices
5 large tomatoes, chopped (or 1 large can of diced tomatoes)
juice of 2-3 lemons
black olives
salt, pepper, parsley (3/4 cup)

Heat olive oil in a saucepan over medium heat.
Cook zucchini, stirring constantly, about 2 minutes
Add tomatoes, garlic, salt and pepper.
Cover and cook about 10-15 minutes
Let it cool then add lemon juice, black olives and parsley
Once cool enough, put it in the fridge
Serve cold. You can keep it for several days.

What do you think? Please join the conversation ...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.