We took a two week vacation...the garden did not

We just returned from an amazing two week jersey shore vacation.  My plan was to keep blogging (my advisers recommended I do so), but the sun and the beach had other ideas.  My plan is to spend the next few blogs catching up - working backwards and I will try not to whine too much.

Let me set the stage.....we were gone a little over two weeks.  Had a blast (separate blog) and enjoyed beautiful weather, amazing family, and great friends.  We drove home early Sunday morning.  The first sign the day was not going to be as planned was the humidity and the pouring rain.  Pulled into the driveway around 10am and bee-lined for the garden (tiptoed thru the knee-high grass (weeds really)) (also separate blog) and stumbled upon the mutants - cucumbers so big they turned yellow, green beans so big they were like branches, and describing the size of the zucchini would just be cliche.  We picked and weeded in the pouring rain.  The good news was nothing died and all plants were thriving.  It wasn't a very pretty garden but it was doing what it was supposed to do. 

Getting the big inedible fruit off the plants in order for them to flower and continue producing was job #1.  It goes against everything I believe in to throw food away, but we had no other choice.  We did employ pickers while we were away and I am thankful for their help, but next year we will have to have a more organized effort.  This is prime harvest time for the cucumbers, green beans, zucchini and eggplant.  Picking every other day or so is required.  The winter squash garden looked amazing.  No red tomatoes but any day now.  Brussel Sprouts, cabbage and cauliflower don't look great - further investigation is required.  Salad garden pretty much done; we will work this weekend of getting the fall crop in.  Lawn - disgusting.  Flowers - long story.  Pepper plants are CHOCK full.  Jalapeno poppers anyone?

We wheeled what we could back to the house and started researching recipes and cooking (in between unpacking the car and going grocery shopping).  It is important to repeat our #1 goal - to never ever have any vegetables rot on the vine or in the refrigerator.  Vacation puts a crimp in that goal but I'm learning to let go a little and not be so obsessive.

I'm not ready to share the recipes of everything we cooked as I'm still not sure they are worth sharing.  However, here's a list of what we cooked:

Froze 2 lbs of green beans (but threw away about 5 lbs - boo hoo)

Baked and froze 2 zucchini breads

Cooked and ate for lunch zucchini fritters with fresh tzatziki

Made a ginormous pot of Caponata (used about 5 giant japanese eggplant)

Made a delicious pot of Pasta Norma for dinner (used a giant globe eggplant and left out the Ricotta Salata)

Shredded and froze 4 1lb bags of zucchini

The rest of the stuff is in the downstairs fridge.  Oddly the only thing I'm going to post is the tzatziki recipe.  It's beyond delicious and so, so easy.  Tomorrow night will share Caponata.  Fritters need tweeking.  The rest of the recipes will be posted before end of week.

Couple of things.....I am always looking for ideas and comments.  FB me, send me email or comment right to the blog.  My thought is to start a conversation.

Thank you to my wonderful friend Patti for the beautiful flowers and  the wonderful welcome home Zucchini Pie.

Tzatziki
One 6oz container of Greek yogurt
One seeded cucumber - grated
Couple sprigs of mint
Juice of half lemon
Course salt and pepper
One garlic clove - minced

Combine and adjust seasoning to taste.  Eat alone or put on everything you can find.  Delish!