Monday, August 8, 2011

Zucchini is my favourite time of year!

Zucchinis are so good! And they just keep coming, in all of their fancy outfits. We have dark green, light green, yellow, striped; and then there are pattypans. Our CSA members have been getting a good share and enjoying them as much as I have. Check out this member's blog for some great baking ideas, beautiful photos and a salute to Luxy Farm!

The tomatoes are slowly starting to change from green to red, yellow, orange and purple. The squashes are getting big and the onions are finally showing some progress. The eggplants are beautiful inside the greenhouse and out. I'm feeling better about this season but still disappointed that we didn't get more. That cold, wet spring followed by a hot, dry summer made farming very hard for us this year. The CSA is getting a good variety of veg but we haven't had much for the farmers' market and nothing for the co-op or restaurants, as we had hoped for. I keep wondering if I'll be able to go on doing this for much longer. The stress of not knowing whether we'll have enough veg or rain from one week to the next is too much!

At least I've found refuge in the kitchen. When the stress makes me crazy, I grab an armfull of veg from the garden and spend the next few hours clearing my mind with a recipe and a martini (ok, martini night only happened once). Today was a different story in my kitchen. I needed to clean out the fridge.
We had been eating grilling zucchini and eggplants for the last 9 meals and I had to do something creative to use up the last of it. 

 I had a ball of dough saved from last week's spinach quiche and flattened it out to make a new pie shell. Next, I chopped up those grilled zucchinis and eggplants. I then sauteed some green beans, onions, shallots and garlic in olive oil, seasoning them with salt and pepper. I scraped the kernels off of a cob of corn someone had brought this weekend. I put all of the veg in the pie shell and grated on some St. Albert cheddar. Next, I whisked up 3 eggs with some more salt, pepper, and a tablespoon of curry powder. I poured the eggs on the veg and squished it down so that it was evenly covering the filling.

I baked it at 400 degrees for 10 minutes and then 325 degrees for another 20 minutes. We ate half of it for dinner. I look forward to eating the rest for breakfast. It was good.

I call my creation "Grilled Vegetable and Curry Fridge Clean-out Tart".
The delicious food I have the pleasure to cook and eat keeps me going.  I am forever grateful for my fortune.
Happy eating!


  1. that tart looks yum! i can't imagine all the hard work you guys are putting in in the fields, and the stress over stuff you can't control, but we are sure enjoying your veggies! keep up the good work!

  2. It was yummy! I'm so glad you like the veggies. It makes the hard work worth it. A customer checked out your blog and loved the photos! You must have a really amazing camera (in addition to an excellent eye)!