Succulent Home Garden Vegetables!

The fruition of our garden has yielded us many delectable vegetables. The two larger tomatoes were the first ones to turn this week. With the recent national tomatoe outbreak scares, I'm so glad we grow our own. At least we know where they come from!

We've had tons of cucumbers most of the Summer. I like to pick them alittle bigger than a pickle, but not quite as large as the ones from the store. You've not eaten a real cucumber, until you've tasted one fresh from the garden. My daughter and I eat a daily cucumber salad, and within the past couple weeks I've been able to add in my cherry tomaotes, and some thin slices of green bell pepper. I just have to keep us in stock of our different salad dressings!

I'm still picking zucchini, which I 've fried, baked into bread, made zucchini parmasan, and frozen fresh for soups, and any of the above I choose to make in the Winter months. Along with being so versatile in cooking, zucchini is very rich in Vitamin A, potassium, folate, and manganese. Being one of my favorite vegetables, zucchini is a low calorie food. I read that the flowers of zucchini plants, can be fried as a fritters or tempura. Never knew that, I'll have to try making the flowers sometime, just to see how they taste. I'll let you know. You may have to wait until next Summer, because the plants are about done for the season!

Also not pictured are garlic, and onions which are hanging to dry out! We still have tons of green tomatoes, cabbage, and pumpkins yet to ripen. The only thing we don't grow is corn, which doesn't seem to get very big in our garden. I love to watch both my vegetable and flower gardens grow. There is something about planting seeds, and small flower plants with your bare hands, to create a mature beautiful plant. I never grow tired of living this natural country life!