So You Grew a Garden... Now What? 8

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Buffalo Chicken Salad

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Mahi Mahi

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Milk Chocolate Ice Cream with Reese Whoppers

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So You Grew a Garden...Now What? 7

I can't believe I am already on my seventh "So You Grew a Garden... Now What?" post! If you've been following the series I hope you are finding it to be helpful (and thanks for reading!) If you are just now finding it I hope you get comfy and stay awhile :)! Now onto the actual post!

Today I am sharing another (very very very easy)summer squash recipe because let's face, those babies know how to grow! If you've never grown summer squash before you should try it! It is one of the "easier" vegetables that we've grown. In the past even when we've slacked on caring for our garden and skipped a few days of watering the squash and zucchini just keep on growing. I never seem to run out of either. I only used squash for this recipe today but really it is great for squash, zucchini, broccoli, carrots, you name it (think restaurant vegetable medley). The only reason I used only squash is because I gave several zucchinis away and now I'm waiting for the many many blooms to sprout.

Easy Summer Squash (or zucchini!)

2 1/2 cups of squash or zucchini cut into bite size chunks (This is about 2-3 medium size squash)
3/4-1 cup chicken broth (It could possibly be more depending on the amount of vegetables you use)
2 tbsp lemon garlic butter (see below)
1 tbsp fresh chopped flat-leaf parsley

In a large skillet or wok add the squash and just enough chicken broth to come half way up the squash. Bring to a simmer and cook until the broth is just about gone (this took about 15 minutes). Then add the lemon garlic butter and stir until the butter has melted. Finish with the fresh chopped parsley.

Lemon Garlic Butter

2 tbsp butter, softened
1/2 tsp garlic powder
juice squeezed from half a lemon
1/4 tsp black pepper
1/4 tsp salt

Using a fork, combine all of the ingredients until well blended.

So You Grew a Garden...Now What? 6

Anyone that has grown a garden with cucumbers will tell you that at one point in the summer they will have SO MANY cucumbers they will start leaving them on neighbors doorsteps in the middle of the night, just to get them out of the house. It's only July and I am tempted! We planted a lot of cucumber plants (I thought we planted 5 or 6 but I counted last time I was out there and it's actually 7) this year and all but 2 of them are thriving. The funny part is the Jesse doesn't even like raw cucumbers. But, he does like pickles! So I knew from the beginning that I would be making my own this year. And man oh man am I glad I did! They are so good, crisp and delicious and they will only get better with time.


The process I used was pretty similar to the process for the banana peppers. I used some pickling cucumbers and some of our other types. I made spears from the pickling cucumbers and one of the English cucumbers (by cutting into half and then cutting the halves into spears) and with the "normal" cucumbers I made chips.



Dill Pickles
(I didn't use one specific recipe, instead I read about 100 different kinds and pulled pieces from each one to come up with what I thought was best)

Supplies:
5-6 Pint size jars with lids and rings
1 medium saucepan
1 large stock pot (Like with the banana peppers I used my pasta pot)

Ingredients:
Lots of cucumbers!
5 cups water
2 1/2 cups white vinegar
1 tbsp salt
1 tsp dry ground mustard
1 tbsp whole pepper corns
10-12 cloves of garlic (I put 2 cloves in each jar which is pretty garlicky, if you are not big on garlic only use one)
Dill - I wanted to use fresh but my grocery store was out so I found this freeze dried dill (right by the garlic) it's supposed to be as close to fresh as you can get. I used about 1 tsp per jar and I am very happy with the taste.


Directions:

Start by sterilizing your jars. (You can read about that in my banana pepper post) While waiting for my jars to come out of the dishwasher I filled 3 big bowls with ice water and a tsp of salt and let the cucumbers soak for at least an hour (hence the shiny cucumbers in the picture). In my research I found that this helps to make the pickles crisp.

In a medium sauce pan bring the water, vinegar, salt, ground mustard, and whole peppercorns to a boil. (In the meantime fill your large stock pot with water and get the water boiling) After bringing it to boil remove from heat and set aside.

While the brine is cooking cut your cucumbers (I made 3 jars of "chips" and 2 jars of spears). Then cut the garlic cloves into slices.

Fill the jars by alternating garlic, dill and cucumbers. Finish with a slice of garlic and some dill. Then pour the brine into each jar leaving 1/2 inch space at the top.

Put the lids on the jars, making sure the seal is good, then put the rings on. Then carefully place each jar in the boiling water and let boil for 10 minutes. After 10 minutes carefully remove the jars from the water and let cool on a rack or towel.

Let the pickles rest for at least 24 hours and then, finally, you can enjoy them! Of course they will get better with time so if you can make yourself wait for 3 or 4 days.....

So You Grew a Garden...Now What? 5

Every year banana peppers always seem to be our fastest growing and most proliferate pepper plant. We have already picked a ton this year and I thought this would be a perfect opportunity to start canning (well technically jarring). Pickled banana peppers from the jar make a perfect sandwich or salad topping. I drool just thinking about biting into a big italian salad with pepperoni, Italian dressing and a banana pepper with some bite. Yum!

The processing of canning these peppers was so much easier than I had expected. It is really just a simple brine poured over banana peppers. Then you put the lid on the jar and boil for 10 minutes. I didn't have any fancy canning tongs to pull the hot jars out of the boiling water so I improvised. I used my large pot with the pasta strainer insert (like this). So when ten minutes was up I just pulled out the strainer and set it on a towel on the counter. When the jar was cool enough I put it in the fridge and just 2 days later I had perfect peppers :)

Pickled Banana Peppers
(I used these 2 sites for inspiration, The Yummy Banana and Clean Eating Club)
Since this was my first time canning I started small and only used enough to fill one jar.

Ingredients
10-12 banana peppers
1 hot pepper
1 cup white vinegar
1 cup water
1/2 tsp salt
1/2 tsp dry mustard seed
1 tsp pepper corns
2 cloves garlic, peeled

Directions
The first thing you need to do is sterilize your jar. A hot water dishwashing cycle should work with a hot dry cycle. After removing from the dishwasher be sure to thouroughly dry the jar, lid and ring.

In a saucepan bring the vinegar, water, salt, peppercorns and mustard seed to a boil. Then remove from heat. In a large stock pot bring plain water to a boil.

While the brine is coming to a boil, slice the peppers into rings. Cut on of the garlic cloves into fourths and layer the peppers and garlic in a jar. Put the second garlic glove on top of the peppers.

Pour the bring over the peppers, leaving 1/2 inch space at the top of the jar. Place the lid on top of the jar making sure that seal is tight, then screw on the ring. Place the jar in the large stock pot of boiling water and boil for 10 minutes. Carefully remove the hot jar from the boiling water. After cooling for a few minutes check to make sure the jar sealed (If it is not sealed the middle of the lid will pop up and down). If it didn't seal just be sure to always keep it refrigerated. If it did seal you can keep in the pantry until the seal is broken, but I put mine right in the fridge.


After letting the peppers sit for 2 days they are ready to eat! They can be served on top of sandwiches, in salads, in calzones, you name it!