This is our 4th year growing a small garden. We still don’t know what we’re doing, but we seem to have green thumbs. This year we decided to have organic soil delivered, and we can already see the difference. Organics in Motion is located in Franklin, Tennessee and can be found at the Franklin Farmer’s Market.
Roasted zucchini tossed with a little spaghetti turns a side dish into dinner.
When planting a garden, it’s important to get good help because when the dirt is delivered, it took a few hours to get it into the garden boxes.
April 8 – We received the organic dirt, mixed with compost and fertilizer, all ready to go. We bought plants the following weekend. At the dirt point, it’s hard to envision how much everything is going to grow.
May 6 – The zucchini leaves grew to about 6-8 inches in a few weeks.
May 28 – The garden is crowded. The squash plants are huge. You are seeing zucchini with female blossoms. I pulled a few male squash blossoms to make this dish here.
June 3 – The garden is already crowded. We are assessing the mistakes we have made, but it’s flourishing and we are going to have fun keeping up with it.
May 31 – I picked our first zucchini for this dish. Now, a week later, I have to be careful to get out there fast. They are growing overnight and we don’t want them too large. These were small, tender and required nothing but a drop of olive oil and a little salt for roasting.
Stay tuned for recipes for tomatoes, yellow squash, peppers, eggplant, fennel, green beans and cucumbers. Rosemary and thyme thrive year round, and we’ve added tarragon, sage, pineapple sage, chives, parsley and of course, basil.
Tell me, are your growing a garden and do you have any tips?
- zucchini
- olive oil
- sea salt
- basil
- pasta (optional)
- Slice zucchini lengthwise into strips
- Toss with a little bit of olive (a little goes a long way in roasting).
- Season with salt and pepper.
- Roast at 400 for about 10 minutes.
- Toss with fresh basil once removed from oven.
- Serve as a side dish, or toss with pasta add parmesan cheese.
Lora says
June 14, 2012 at 3:15 pmThere is nothing like a simple beautiful veggie dish like this when it comes out of one’s own garden. Your garden looks great! I have huge heirloom tomato plants and several herbs growing on our NYC terrace. I also planted the same in the country house but I expect our local groundhog (and his girlfriend) will eventually make a 6 course meal out of everything. So far. So. Good.
Jenn @LeftoverQueen says
June 14, 2012 at 11:29 amNothing like fresh garden veggies! Delicious!
Peter G | Souvlaki For The Soul says
June 10, 2012 at 5:38 pmCan I just say that I am completely jealous of your garden and it’s produce! The zucchini look so good…and I like that you kept it simple and uncomplicated.
Magic of Spice says
June 8, 2012 at 1:27 pmThere is nothing like freshly picked summer squash, this needs to be my lunch!
Sylvie @ Gourmande in the Kitchen says
June 6, 2012 at 7:32 pmI jealous of your garden! I wish we had more space to grow beautiful zucchini for the summer.
Marc @ NoRecipes says
June 6, 2012 at 7:31 amNothin says summer like a garden full of squash! These look like you picked them at just the right time:-)
Teresa, foodonfifth.com says
June 5, 2012 at 6:13 pmYour garden looks great, not to mention your gardeners! Zucchini is one of my favorite summer foods and I really like it simple as you have done. Simply roasted. Yum.
Tim says
June 5, 2012 at 2:40 pmMmmm… I love roasted zucchini! The garden looks great and it is fun to see the kids helping out!
Grishma @ZaikaZabardast says
June 5, 2012 at 1:35 pmIt’s absolutely worth to grow your own food. I am a happy gardener myself. Your recipe sounds delicious. Will make it soon. Thanks 🙂
Rosa says
June 5, 2012 at 8:06 amDelicious and so refined tasting! I wish I had a garden. Growing one’s own vegetables and fruits is so great.
Cheers,
Rosa