This has been a difficult gardening year for us. We’ve only had a few significant rainfalls all summer. Once a month just doesn’t cut the mustard in a large garden.
And the record breaking heat (in an area already known for tremendous heat and humidity) has made it nearly impossible to coax sustenance from the ground. But with lots and lots of watering, we were able to enjoy a few varieties of tomatoes, eggplants, okra, zucchini, yellow crookneck squash, an abundance of peppers, watermelon, cantaloupe, and lemon cucumbers. The corn was a complete and utter bust, but we did get a few peas and beans.
Knowing that this was it from my garden, I wanted to really taste the veggies. We actually enjoyed this meal a few weeks ago, but I haven’t forgotten how utterly delicious it was… I opted to roast the veggies right on top of chicken tenderloins with just a bit of EVOO, sea salt, and freshly ground black pepper. I almost always choose the simple over the complicated. Popped in the oven for half an hour at 425 degrees amounted to absolute dinner perfection. I particularly enjoyed all the flavors together… Green Zebra, Cherokee Purple, Gold Medal, Jubilee Yellow, Homestead, and Brandywine tomatoes… eggplant… zucchini… yellow squash… Cajun bell peppers… Sigh.
There’s nothing quite like eating homegrown produce.