May 31st

May is always a prolific month 

in our little garden!

It's also a time to make sure

we have the benefits of our

crops later on in the year as well.

I begin to dehydrate, can or cook

the veggies to preserve them.

It's also fun to come up with ways to incorporate

them in our daily meals.

All this since the very end of April!

We have several kinds of Cherry Tomatoes,

an heirloom Cherokee Purple Tomato,

Banana Peppers, Cubanelle Sweet Peppers,

Cucumbers, Onions and Eggplants.

This is a huge pot of Cherry Tomatoes

with some sweet peppers, onions and garlic.

I cook them in water, olive oil,

 and my herbal blend from 

last year. When they burst, I use

an immersion blender to emulsify

the pulp together with the liquid.

This pot equaled 2 quarts of tomato

sauce base that I froze for later use.

I also have the dehydrator running

daily with an assortment of veggies.

I dehydrate cucumbers to make chips.

We sprinkle them with some

seasoning before dehydrating

to make very tasty chips to snack on 

or add to a salad.

This photo is kind of deceiving.

Those bowls and the zip lock bag 

are 2 gallon containers!

The zip lock bag has all kinds of dehydrated

veggies awaiting the blender.

The process of making my yearly

herbal blend is to dehydrate,

then blend to a powdery consistency.

It's fun to combine herbs and vegetables 

for different tastes.

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Potatoes.

Artichoke.

Cubanelle Sweet Peppers.

The new experiment,

Blackberries.

Mirliton.

Blueberries.

Lettuce.

Herb Garden.

I harvest the herbs about every 2 weeks.

Then I wash them and hang them to dry

before putting them into the dehydrator.

I guess cats love Zinnias.

Silly Minew.

This cute little plant is called Torenia.

The blooms are used in salads.

Mary's garden is still in the works.

It's been either too hot

or too rainy to complete.

Mint in pots.

Each pot has a different flavor of mint.

Dew clinging to a mint leaf.

Well, this month has been extremely hot

and wet. That's good for the plants.

It's given us some beautiful sunrises and sunsets,

and some drenching rain.

Now we pray that this hurricane season

goes easy on us down here.

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Here's a very easy and tasty Eggplant recipe:

2 medium eggplants, peeled and cubed

1 cup of shredded Parmesano/Reggiano cheese

1 cup Italian flavored breadcrumbs

1 tablespoon garlic powder

2 beaten eggs

Place the cubed eggplant in the microwave

for 3 minutes to partially cook it.

Remove and toss.

Nuke the eggplant again for another 2 minutes

then remove and mash to drain any liquid.

In a bowl, add the eggplant, cheese, 

breadcrumbs and garlic powder.

Combine well.

Shape into patties and place on a greased

cookie sheet.

Bake at 400 degrees for about 15-20 minutes,

or until golden brown.

(can be air fried too - 400 degrees for 

5 minutes, then flip for 5 more minutes)

I used a ranch dressing,

but this would be great with

tzatziki sauce!

I'll have to make some.

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💚💗💙