The Modern Victory Garden

I am a proficient cook -  but not a great chef.   I must say though, that I really do love cooking in the summer time.   The choice of fresh ingredients is almost overwhelming and the colors and flavors are so intense.   The simple "no fuss" meals that I tend to favor, are made easier and more varied with the abundance of the summer garden.   Yesterday evening  I harvested some cucumbers, a large head of red cabbage, several tomatoes, an onion, and some zucchini (lots of it actually!).

One zucchini was hiding and is definitely oversized! 

The tomatoes, cucumber, and half of the onion were immediately cut up and sliced and then tossed together with some garlic infused vinaigrette dressing.   The resulting tomato/cucumber salad was gobbled up for lunches and snacks.   Tonight I harvested five fresh ears of corn, which was simply boiled and then served with butter and salt.   The corn went with some grilled New York steaks and a cabbage slaw salad made from half of the head of red cabbage and the other half of the onion.   The slaw was dressed with my favorite slaw dressing recipe; ¾ cup of mayo, 1/8 cup of lemon juice, 1/8 cup of real maple syrup, and a dash of ground nutmeg.   No picture to share of any this evening's meal, because there is no way that my family will wait around for me to take photos when they know the food is ready!  

So if you were keeping track of all that, you will know that I still have half a head of cabbage from the Tuesday night harvest left, plus the zucchini that is still unused.   I will likely use the remaining cabbage to make another cole slaw salad since there is almost nothing left of tonight's dish.   As for the zucchini, some will be used in tomorrow night's stir fry dinner (along with what ever else looks good and is ready in the garden) and the remaining over sized zuke will be grated and frozen for later use in zucchini cake etc.  

Life's good and the eating is even better - when the garden is in it's high summer season.