Holiday Monday Morning

My Garden  

My garden is growing so well this year; I was out there this morning pulling some weeds and could not bealive my eyes when I saw little itty bitty cauliflowers.

 

First Harvest

Used them in a potato, radish, cucumber salad.

Home Made Wood Blocks

We had about 3 feet of 1" quarter round left over after some repair that we had to do to our back walk out.  Basically one of the structural beams gave out - thanks to my dad we now have 2 new structural beams.

I did not want to throw out bran new wood that is perfectly fine - but it was really to short for anyone to use.  I decided to cut them down in various lengths and sand the ends - voila blocks.

And that was my morning; making blocks, gardening - now I am listening to Digital Gunfire while getting lunch ready and blogging.  C Monster is outside enjoying the fresh air with Papa.

Looking Forward To

Seeing my friend Kim and her little ones at the park this afternoon.

Whats for supper

Summery Bean and Zucchini Salad

½ pound fresh green beans

1 zucchini

¾ cup extra-virgin olive oil

½ cup fresh mint leaves*

¼ cup white wine vinegar

½ tsp salt

1 clove garlic

¼ tsp ground black pepper

1 cup toasted walnuts*

1 cup chopped red onion

1 cup feta cheese* (crumbled)

Wash beans and trim ends then cut into thirds. Parboil by dropping into salted boiling water for 2 - 5 minutes. Drain and plunge into ice water for 5 minutes, then drain well and chill. Meanwhile, cut zucchini into ¼” semi-circles, fry or grill until crisp tender. Allow to cool. In food processor, combine oil, mint leaves, vinegar, salt, garlic and pepper and process 20 seconds then set aside.

Place beans and zucchini in a serving bowl and top with toasted walnuts, red onion and feta. Pour dressing over salad and toss. Best if made 2 hours ahead of time or the day before to develop flavors.

*Don’t have mint, walnuts or feta? Any herb, nut and cheese combination would work – Try: pine nuts, basil and parmesan; or almonds, parsley and a shaved hard cheese.

Recipe from Front Door Organics