We shelled peas on Saturday night. Then I blanched them for two minutes before putting away in nine freezer bags. I love those peas on a cold winter night. We’re not halfway through the pea season. Last year, our peas didn’t produce very well. My husband believes he put mushroom manure to close to the seedlings and they were overwhelmed with fertilizer. He didn’t do it this year, and we have a fantastic crop.
Tonight we picked our very first zucchini. We have to watch those plants because when they hide, we end up with bats. I’m going to grill these small beautiful wonders.
The spinach is done for the year. I managed to freeze twenty-one bags. I’m going to steam the last of the leaves tonight and make Greek pizza. The recipe is included in From Seed to Table, but here it is just for you.
Greek Pizza
Ingredients
Phyllo dough – use half of a box
2 cups of cooked spinach
1 onion, chopped
2 cloves of garlic, crushed
1 cup fresh basil leaves
¼ pound feta cheese, crumbled
1 cup cottage cheese
1 ½ cups of mozzarella cheese, grated
2 TBSP butter, melted
Spray oil (olive or canola)
Saute the onion, garlic and basil in olive oil. Prepare the phyllo dough, following the instructions on the box. Layer half the sheets of dough on a cookie sheet, spraying each layer with oil. Layer the ingredients: saute mix, spinach, feta and cottage cheeses (mixed together), and top with mozzarella cheese. Layer the remaining sheets of dough on top, spraying each layer. Brush the top sheets with melted butter.
Bake at 350 for 20-30 minutes, depending on your oven. The dough should be a golden color.
I hope your garden is producing. If you’re not gardening, I hope you’re able to enjoy some of summer’s bounty from your region. I bought five or six quarts of local strawberries and froze three gallon-sized freezer bags full. I’ve eaten my fair share. I can’t wait for blueberries. We do have raspberries but they seem to be slow to ripen. We bought some very think Remay to cover the tops so birds can’t eat those luscious beauties before us.
I look forward to hearing what’s happening in your local food department.
Living Lightly 
Your garden is making me jealous! I am a Michigander living in Wisconsin, and reading about your fresh peas and zucchini has me dreaming of July!
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I’m a former Michigander myself! You fresh vegetables will be worth the wait. We grilled our first onions with the zucchini last night and both melted sweetly on our palate.
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Sounds delicious!
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Sounds like your garden is doing great. Our is also producing quite well right now. In fact, we are canning pickled beets today.
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Love those pickled beets. I use them as decoration in my kitchen until we’re ready to eat. They’re beautiful in the jars.
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I love fresh peas! I just heard of a new way to use zucchini, turn it into hummus. I haven’t tried it yet, but recipes appear to be identical to hummus except the garbanzo beans are replaced with zucchinis. I hope you try this and add it to your long list of how to consume “bats”.
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Thanks for the suggestion. I’ll have to try that one. I’ll add it to the book.
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