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On Mother's Day, we planted a family garden in my mother's backyard. One month later, we're starting to see the fruits of our labor.
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The zucchini vine has staked it's claim and is beginning to bud.
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Our vegetable garden, which includes eggplant, green beans, peppers, tomatoes, cucumbers and a variety of herbs, is beginning to produce.
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And big, beautiful bunches of collard greens reach toward the sky!
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We've already harvested one crop of collards - enough to feed two households well - with another close on its heels. I prepare them like my sister's beau, Tim, who hails from North Carolina. They are the best I've ever had!
Tim's Collards
- cover the bottom of a big pot with bacon & fry it up
- break the bacon into pieces and cook the collards right on top, in the bacon grease, for 10-15 seconds
- add about 1/4-1/2 cup apple cider vinegar (I prefer white wine vinegar for a slightly milder taste)
- add water to cover greens
- add 1-2 Tbsp extra virgin olive oil
- add approx. 1/4 cup sugar
- cook about 2 hours
- add additional vinegar & sugar to taste
As the garden grows, so do my meal plans. Chilled Cucumber Yogurt Soup. Grilled Vegetable Paninis. Zucchini Muffins with Chocolate Chips & Walnuts...
What are your favorite summertime, garden-fresh meals? I'd love to hear!
2 comments:
yummy....that's the cutest eggplant ever!
Oh how I wish for a little veggie patch of my own!
It is so lovely!
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