One of my favourite things about Summertime, is collecting all the wonderful vegetables from my garden at harvest! I know some of you have likely already been enjoying your garden goods, but out here in Alberta we’re a little behind in the season. Just as things are finishing up, the frost begins… each night requires a garden check up (some things may need to be covered), or those last few veggies might find themselves bitten!
Look what we dug up for our dinner the other night–
Baby carrots and baby potatoes…
One of the summer vegetables that grows crazily in Alberta is Zucchini. Some years, I even need to share the bounty with my neighbours. I love to make zucchini relish and zucchini-like pasta, but think zucchini is at its finest as a boat. These ‘boats’ take only 15 minutes in the oven, and your family will love scooping out the insides!
And you are lucky… because I am going to share my recipe with you. 😉
Goat’s Milk Feta
Pre-heat oven at 400F.
Wash zucchini and slice in half lengthwise.
(Make slits along the top to help the zucchini bake. See, photo 1)
Spread butter on each side.
Sprinkle Goat’s milk feta on each half.
Place the zucchini on parchment and place against each other so they do not tip over.
Bake in the oven for approximately 15 minutes, or until golden brown.
See what I mean?? Yummy, right? The kids will love them as much as you do! No yucky veggie ever comes from the home garden. I find the kids are much more veggie-adventurous when we grow our own delicious treats. Just being a part of the process, from seed to veggie leaves one of any age with a feeling of accomplishment. I vividly remember how much I loved escaping to the garden to sneak fresh peas as a child…
So tell me — what is your favourite Summertime vegetable??
Tina O’Connor, BSc Psych.
President & CEO, Be That Books Inc.
Author, Entrepreneur, Mom, Wife, Professional Organizer, and Cool Chick.
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