Here 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. A 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.
beans and ground cherries
And what better to accompany all our dishes than our herbs
And we have to show off Fannie’s flower corner!
Our fava beans were invaded by aphids and you can see a little red ladybug having lunch !!
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:
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
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.