Busy time of year. Been working around the house getting ready to have a few pool parties coming up. But still have time for the garden. We are considering moving the garden next year to take advantage of our rain water collection. Moving it down the hill below the house, instead of up the hill above the house. Up the hill is closer to the house, easier to get to, making it easier to weed and care for. BUT having the garden down the hill we can gravity feed our garden when the rain barrels are full and free up space above the house for my medicine wheel. Can't wait to get that started.
Anyway back to our local meal. Most of our meals during the summer come from our garden, with a few added ingredients we can't get locally. This week we had stuffed zucchini, steamed beets, and bread. All from our garden/farm with the exception of the cheese in the stuffed zucchini, and the honey in the bread (which are both local) and the rice (I could have used bread crumbs in the stuffing to make it all local, but really wanted the texture of rice...which is not local).
2 zucchini halved and the seeds scooped out
1 cup goat cheese
8 cherry tomatoes chopped
1/2 cup snapped green beans
1 cup cooked rice :not local :-(
S&P to taste
Mix the last 6 ingredients and stuff into the zucchini shells
bake 350 degrees for about 45 minutes (you may need to
blanch the green beans a bit if you don't like them crunchy)