I love this time of year, the mid-summer season, with the baby crickets skittering about my feet, and the bunnies, now, can enjoy the garden, too, as all the plants are large enough to sustain their little nibblings. The garden is strong and mature, sustaining itself with long roots into the ground so I don't have to water at all despite the soaring temperatures, and it pretty much takes care of itself. The plants are large enough to discourage weeds, so there's little to do except enjoy the daily bounty. There's always the daily watch for the cucumber and Japanese beetles, but that's no big deal - just another excuse to take another walk along the beautiful garden paths. Italian long beans and summer squash are coming in strongly now. Another squash casserole today. Yumm!!!
RECIPE:
PAMELA'S SUMMER SQUASH CASSEROLE
Slice potatoes approx. 1/8" thick into a deep casserole dish.
Add sliced onions, thyme, rosemary, salt, and pepper.
Add a layer of summer squash sliced approx. 1/4" thick.
Add a layer of grated cheese (a mix of colby and sharp cheddar is good).
Repeat all of the above.
Dot with butter or margarine, if desired.
Dissolve some cornstarch (approx. 1 tablespoon per cup of liquid) in milk.
Pour liquid over casserole.
Bake at 350 degrees 'til done (60 to 90 minutes).
SCRUMPTIOUS!!!
Steamy forkful of aromatic taste,
ReplyDeleteCertainly no drop goes to waste.
Textured bites and tangs of flavor
Teeth to crunch and tongue to savor!
No shame have I in licking the plate,
I'm ready for that blissful state.
Store-bought, shipped-from, and the rest?
Naahh! Garden nourishment is the best!