I’m not sure about where you live, but here in Wyoming, the seasons have begun to change. Yellow leaves bask at the tops of trees, and the cooler nights warrant more blankets on the bed. This week we are looking at days of 70 degrees and nights of 43 degrees. With such a hot, dry summer, we welcome this weather.
With the change of seasons, comes a bounty to harvest, cook, and stash away for colder days in desperate need of fresh, local, comfort food. For those of you know who know me, hold on to your saddles because I know this may come as a shocker-I have been cooking.
I have always enjoyed gardening and each year I challenge myself to not only try growing new things, but to embrace the harvest a bit more. Instead of just grilling zucchini, I have learned how to make zucchini burgers. And the incredible farmer’s market and co-op here in Laramie, I challenge me to do more.
This week (again, hold on to your horses because I kid you not) I have made:
Now, I am left with these green and yellow beans. I am gathering about half a pound a day and running out of things to do besides steaming and eating. I am thinking of blanching and freezing or green bean casserole. Any good green bean recipes out there?
What are you harvesting, canning, cooking, and baking this season? Share and link to your recipes!
This was shared on PeasandCrayons What I ate Wednesday and Frugally Sustainable Frugal Ways Sustainable Days.