My May Vegetales

While I was busy blogging away at the A to Z April Challenge, the vegetables in my garden were busy blooming and growing.  April is gone and it is time for the May harvest.




I loved going out to the garden and eating the Oregon Sweet Peas in their pods but they matured faster than I could eat.  Consequently, I had to pick them, shell them, blanch them, cool them under running tap water, bag and label them, and put them into the freezer for use at a later time.



The green beans, the snap beans, the Haricot Verts or any other name for the most common, most liked, and most easy to grow vegetable matured shortly after the peas were harvested and the vines were pulled.  I picked the beans but they are still blooming and producing enough to pick for dinner.  I have better keep a watchful eye on the beans or they'll grow too large if I should blink.

The versatile, nutritious, and simple to prepare for cooking is the zucchini. I have two plants with tall and green growth and with large yellow flowers tucked into the foliage.  I was admiring the plants that were free from disease and rot when I caught sight of one giant zucchini which I carefully removed and brought into the kitchen.



I grated two heaping cups of zucchini for baking bread later but it will have to wait in the freezer for the baking time.

I proceeded to cut up the zucchini into bite size chunks to saute with minced onions and a few cloves of minced garlic.  I left the skin on and the seeds in.  I used both margarine and oil for sauteing the zucchini.  Simple and tasty.

It did not take long for these surprisingly sweet chunks to become slightly translucent for a side dish at lunch today and tomorrow.

It is a lot of work to participate in your own food production but it is most satisfactory to bring your own vegetables to your table.

Thank you for visiting my blog.