Tuesday, June 18, 2013

Gardening Fun & A Few of Recipes

Weather means more when you have a garden.  There's nothing like listening to a shower and thinking how it is soaking in around your green beans.  ~Marcelene Cox

Summer has brought some sun to our fun and a lot of rain to our garden.  We have had to water very little this year due to all the rain.  The garden is producing quite nicely.  Brody is loving the picking part.  So far we have picked carrots, potatoes, squash, zucchini, blueberries, and cherry tomatoes.  The miracle of watching things grow is such a wonderful gift to give to a child.  And of course his stomach also reaps the benefits of his labor.

Ryan built a net to go over the blueberry bushes to keep the mockingbirds away from our delicious berries.  Mockingbirds are very smart, and they still find a way of getting into the net.  It has become an activity of keeping the birds away and freeing the birds daily. 

Want to make an easy Blueberry cobbler?

In a 9x13 lightly greased pan, put in around 5 cups of blueberries.  Toss them in 1/3-1/2 of cup of sugar depending on your like of sweetness.  Pour a box of yellow cake mix evenly on top.  Drizzle a stick of melted butter over the top.  Bake at 350 for 25-35 minutes until topping is brown.  This is so so easy and good!  Just add ice cream! 

Something I make during the summer is squash casserole.  I get asked often for the recipe so I thought I would share it with my bloggy friends.

Cristy's Squash Casserole

1 lb. yellow squash
1 chopped Vidalia onion
1 egg
Black pepper
Cayenne Pepper
Dash(es) of hot sauce
shredded sharp cheese
Small sour cream 8 oz.
Cream of celery
Stick of butter
Ritz cracker crumbs

Cook squash in boiling water 15 minutes or until tender. Drain and mash.
Sauté onion.
Add egg, sour cream, cream of celery, cheese, hot sauce, and seasonings in medium bowl. Stir in squash. Mix cracker crumbs with melted butter. In 9x13 pan, coat with cooking spray. Sprinkle half of ritz cracker mix in bottom. Pour mixture. Sprinkle more cheese on top. Top with remaining cracker crumbs. Bake at 350 degrees for 30 minutes or until bubbly.

It freezes great! I just put clear cling wrap on top of the crackers before covering with foil to make sure there is no freezer burn.  This allows our family to have a great squash dish during the winter time.

Tomato plants are growing up the netting.
My mother in law, Becky, has a great recipe for frying zucchini. 

She slices zucchini into very thin pieces. About 2 zucchini.
In a small bowl, beat 2 eggs and add 1/4 cup of milk.
In another bowl, mix 1 c. of Italian bread crumbs (Progresso), 1/2 c. Flour, salt, and pepper.
Dip the slices individually in the egg mixture then in the bread crumb mixture.
Fry in oil till lightly browned. Drain on paper towel.
Should be eaten right away!!!

Happy Summer and hopefully Happy Gardening to some of you!

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