Cooking from the garden

Between the vegetables we get in our CSA and the bountiful harvest that I bring in from the front yard, I'm overwhelmed with vegetables right now.  I went searching for books that focus on vegetable and particularly ones that you might be growing.  Last night I roasted some tomatoes with rosemary and garlic and then put it on top of pasta with a sprinkling of feta cheese.

If you're looking for ideas, check out the following cookbooks for some tasty recipes:

I have the following to swap:

I'm interested in swapping a few things that I have too much of.  Comment on this post or stop by if you have anything in my NEED column below and would like to trade for the following:

I HAVE:

• Eggplant (both regular and Japanese)
• Zucchini
• Cherry tomatoes

I NEED:

• Lettuce
• Cilantro
• Fruit
• Lemons
• Limes

Swapped!

This past week I've had the opportunity to swap some of my zucchini with a couple of people.  I swapped some of it with Bev Y. for a cucumber.  She and I have also swapped seeds this year.  Yesterday I swapped some of my zucchini with Lys who gave me some of her tomatoes and some carrots.

I still have quite a bit of zucchini to swap along with some Japanese eggplant that I'd be willing to swap for some organically grown bell peppers or potentially some greens of some sort.  If you're interested in swapping for my extra veggies leave a comment below or let me know.

Please post on the blog if you have something to swap.  If you're not already a contributing blogger, just leave a comment so I can add you.

What are you doing with your zucchini?

Or anything else that you're growing and have too much of?

Our zucchini plant (which was a swap with Jen and Jason S.) is huge and of course producing more zucchini than we can eat.  So far I've managed to find enough people who are taking some of it off my hands as the three of us can only eat so much in a week. 

I brought this dip to a friend's house and to the PH Women's Group a couple of weeks ago and it was quite tasty: Roasted Vegetable Dip.  I used it as a spread in my sandwich the next day.  I was also thinking of trying this recipe although I need to go by Vine Ripe Market to pick up some harissa first: Mediterranean Roasted Zucchini Dip Recipe

I've also grilled quite a bit of zucchini, sauteed in with a bit of soy sauce, and dipped it in flour and fried it up.  When I serve it fried with some mango chutney or apricot preserves for dipping, even my toddler will eat it.  So far my husband hasn't found a zucchini bread recipe that he really loves, but he's rather particular about bread :)

I also have a few books out from the library that have good zucchini recipe selections:

• Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
• Madhur Jaffrey's World-of-the-East Vegetarian Cooking 
• The Big Book of Easy Suppers: 270 Delicious Recipes for Casual Everyday Cooking

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Seed swap

I attended a seed swap this morning hosted by Meetup.com group called SD Community Farms and Gardens Meetup Group. Our conversation about coyotes, rock bands and the homeless must have distracted me enough into forgetting to mention it! Bev (in our neighborhood) is also part of the group. If anyone is interested in joining, just follow the link.

I picked up several different types of seeds that I've been wanting to try and shared some of my seeds that I have too many of. If anyone is looking for anything in particular, leave a comment to this post.

I also have suckers from several of my tomato plants that I can give to anyone interested. They root readily in water. Right now I have two different type of cherry tomatoes and an heirloom called Black Krim.