T-minus two weeks!
The sounds of buses, mom’s snapping on their slow moving kids, and the joy of school days is just about here.
As happy as I am about summer swinging into the school year, I also see my garden beginning to slow down in production of the vegetable it produces.
This year we had a great crop of squash, tomatoes, and eggplant. All summer I had a nice compliment to most meals because of the vegetables The Mister cultivated.
My favorite recipe is sauteed squash and peppers.
Originally I would slice the squash about a quarter inch thick and boil with a little water and seasoning. The Mister asked me to try frying it and although I resisted at first, I found I really enjoyed the flavor.
|Chop squash thinly. (Note the steak and salad. Tomatoes from the garden!)|
|Add onions (green peppers if you have them), bacon, a cap full of peanut (or your choice) of oil. The bacon is because I like bacon.|
|After the oil heats, add the squash. I also plucked a hand full of herbs from the garden.
Lower the heat to medium after adding the squash. Cook until the squash is tender. Depending on the way the squash is sliced, you may have to turn frequently. Nothing is worse than burnt food. This quick and easy side compliments food from the grill, chicken, or a side salad.