July 28, 2014
This was yesterday’s ingathering after returning from vacation. Garden tenders were invited to harvest whatever they wished. I hope their efforts were rewarded. Tomatoes shown here ‘Cherokee Purple’, ‘Green Zebra’ and ‘Stupice.’
Bryce Canyon National Park was enchanting. Our last visit, almost twenty years ago, was brief so this trip we spent four days. We hiked each day, reveled in the dark skies and learned about astronomy, geology and bats from park ranger programs.
But this is a garden not a travel blog so here’s some of my garden produce prepared in my open air kitchen. Have I ever mentioned how I love to cook outdoors—even wash dishes outside?
Here’s a simple dinner using my zucchini and peppers: my favorite Trader Joe’s marinara and their Arugula Parmesan Ravioli prepared on our vintage but ever so trustworthy Coleman stove.
Basil from the garden and it’s ready to eat.
The smallish but reliable ‘Stupice’ tomatoes were perfect for the first BLT’s of the season.
'Santa Fe Grande' chile peppers, more tomatoes and a lime joined with black beans, scallions, avocado, lettuce and olives for nachos with the camping indulgence of Fritos.
As usual, I’ll close with a flower image: Colorado columbine on the Alpine Loop Trail at Cedar Breaks National Monument near Bryce Canyon.
To see more garden harvests from around the world follow the links at Daphne’s Dandelions.