GROW to Eat

The GROW project hosted by MrBrownThumb has reached its final post and a huge thank you goes out to him for all his work in coordinating this online blogging event.   Thank YOU!    Renee’s Seeds was the sponsor and graciously donated the Spitfire Nasturtium seeds to all participants.    A Thank You goes out to them as well and of course to ALL the participants!   It was a little tough staying connected for me since my summer location did not have internet connection, but I must say I did post religiously every month about the GROW project progress and the seeds.   I felt it was my duty and enjoyed it very much!   Next year there will be internet access SO I will have an easier time staying connected.  (no excuses…except if it goes down way out there in country neverland)

I made a suggestion to MrBrownThumb for next year.  It started with his comment about the Nasturtium and Beans and you can see the exchange here.  (under the Comments)    So with his endorsement I came up with the name “GROW to Eat” and the idea behind it will be to grow food (or flowers) and create a recipe or dish to eat with what we grow.   Following the same schedule as the GROW project we all make a post on our blogs and share.   I do have a website page which can be used as the anchor and a blog linky used so everyone can go from blog to blog each month.

I know folks start planning their gardens for next year soon and keeping in mind this next GROW project will help set up our gardens so we can GROW to Eat and share!

Here is the website page and I will update it with this project information.  Of course since I love tweeting, I will be sending out some tweets at @RunningGarlic!

Thank you again to MrBrownThumb and Renee’s Seeds and all the folks who joined in!

 “I’m growing Nasturtium “Spitfire” for the GROW project. Thanks, to Renee’s Garden for the seeds.”  

Tomato and Garlic – 3 easy recipes!

Gourmet Garlic Giveaway will be posted 9/7/10!  

Will be posted at this blog and at GreatGiveaways!

This time of year tomatoes are ripening up faster than we can eat them and the garlic is awaiting its chance to liven up our recipes!   Earlier in the week I made up a quick quiche, a tasty salsa and a light pasta dish using plenty of tomatoes and garlic.   I really didn’t measure up I just added as I went along and it all came out fantastic.

The quiche got a little toasty on top but that made it more unique and tasty!   I started with a pre-made crust and added a layer of zucchini which I sauted a bit to soften up.   I added the garlic for a few minutes to the zucchini in the pan before adding both to the crust.   I used the Persian Star garlic and this is the first time I tasted this variety and I love it!   I don’t have any for sale this year but I will be planting for a harvest next year.   It has the right amount of kick and large cloves for easy peeling … a keeper!   I then added egg substitute and a few handfuls of mozzarella cheese along with chopped basil and spoonfuls of ricotta cheese.   The final topping was tomatoes and more cheese.   I baked it in the oven at 350 for about a half hour.

The salsa never lasts long in this house – it’s so fresh tasting … you can’t stop eating it!   I used Cherokee Purple tomatoes so it appears rather dark and I did drain off liquid several times since these tomatoes are very juicy.   I simply chopped the tomatoes, onion, garlic, fresh cilantro and jalapeno pepper and let chill in the refrigerator.

Lastly the pasta dish which is chilling right now and will make a great lunch for me in a few hours!   I boiled up the bow tie pasta, chopped some smaller roma tomatoes and also added some dried tomatoes (they have such a nice sweet flavor), added black olives, garbanzo beans, onion, basil and of course the garlic!   A few shakes of an oil and vinegar dressing and a dash of pepper and it’s all set.

Healthy and Easy …… can’t beat that!!!