The summer heat may be blazing, but my garden is thriving! The sunflowers are blooming and I’m making some yummy salad with my freshly picked zucchini (yup, I’ve included a recipe!).
Gold petals unfurl
Beautiful blast of yellow
Sunlight on a stem
A sunflower finally blooms!
The zucchini harvest continues to yield some great picks off the vine. My little bunny thinks he’s going to steal one, but he doesn’t realize those suckers weigh over a pound each.
There better not be any bunny nibbles on that zucchini!
I made a great zucchini salad by modifying a recipe from Incredibly Easy Salads. Here’s how I made it:
Ingredients:
- 1 pound zucchini, unpeeled
- 1 medium sweet onion, sliced thinly
- 1 medium orange bell pepper, sliced
- 1/2 cup cider vinegar
- 1/3 cup water
- 1 tablespoon vegetable oil
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried marjoram
Directions:
1) Halve and cut zucchini into 1/8-inch slices. Combine with onion and bell pepper; set aside.
2) Combine vinegar, water, oil, sugar, salt, black pepper, and marjoram in a bowl and whisk until combined. Pour over vegetables. Chill overnight.
Makes 6 servings.
To serve:
I’ve found the marrinated zucchini/veggie mix to be quite tasty on its own, but you can also serve it over some salad greens. Use a slatted spoon as the dressing is quite strong! A little bit goes a long way.
Enjoy this cool, refreshing salad as a light supper or as an appetizer!
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What’s growing in your garden?
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c.b.w. 2012
C.B. Wentworth 