The rest period is over for gardening here in western Pennsylvania. First, we had a very long winter. Then we went to hot and humid for a week. Now for at least two weeks, the weather pattern is stuck over us with showers nearly every day. It feels as if I’m back in a Florida summer with the high temperatures and humidity and afternoon showers. The garden loves it.
Last night I grilled zucchini and onions. My husband steamed broccoli and cauliflower. Also he shelled and cooked the last of the peas – I’ve already frozen more than twenty bags. We also had a few green beans.
But the freezer still overflows with produce. Later today I plan to freeze broccoli and cauliflower. Then I’m going to make my “soup starter” mess with zucchini and onions. I bag it up in two-three cup servings. Then when I want to make a soup or sauce, I pull out the freezer bag and have an instant starter.
We pulled onions this week, too. My husband tried to pull some potatoes but discovered they are far too small to pick right now. The cucumbers are coming in slowly, but we’re enjoying eating those we have. I slice them lengthwise and sprinkle with salt and pepper – it’s heaven. Lots of work, but lots of rewards, too.
Here’s the recipe for Soup Starter in From Seed to Table.
Zucchini Mess or Soup Starter
Chop up zucchini, onions, garlic, peppers, yellow squash (whatever you have!). When tomatoes come in you can add chopped tomatoes, too. Add herbs of your choice, fresh and/or dried. I tend toward the Italian variety. For this batch I used fresh basil, dried oregano, thyme, tarragon and a good Italian dried herb mix. Salt and pepper to taste. Saute until just tender, but not overcooked. Cool and bag in two-cup portions (or whatever amount you’ll use in one recipe). During the winter months, when I want to start an easy soup in the crock pot, I pull out a bag and I have the “starter” ready to go and just add the other ingredients to make any type of soup you can imagine. I’ve also used it in chicken and seafood recipes. Bon appetit!