Moving on thru Summer . . .

The gardens are overflowing! The lavenders have mostly gone by. The calendula and oregano are filled with blossoms and bees! The scarlet runners are blooming which attract the hummingbirds. Lots of butterflies, dragonflies and birds!

Peaches and grapes are coming along. Still combating the fungus but much less damage this year than last. Corn is getting tall. The cucumbers are coming in among the stalks. Should get some beans plants there too for the 3 Sisters - corn, squash & beans - which worked well last year.

The green beans, Fortex from Johnny's, have done very well again this year. We have two more plantings in to keep the supply coming.

There is nothing like cabbage directly from the garden. Altho' our heads are on the small side they have been wonderful.

Of the different varieties of broccoli we have tried, I like De Cicco best for its side shoots after harvesting the main head.

Yesterday it was very hot here - 103 in the sun. Fortunately for the gardeners, we have a bit of cloud cover with a few drops of rain this morning.  Time to get caught up on the items in the must-do list!

This week it's scallops . . .

The broccoli was ready to use and I had some ginger left from another dish . . .

Sauteed Scallops with Ginger

What to do with scallops? Head for the garden and greenhouse. Pull a few large wild onions - about 1/2" across and a garlic bulb - still small but smelled wonderful! In the greenhouse pick the broccoli that was ready to eat.

First
Cook 1/2 c brown rice in 1-1/4 C water. Keep warm.

Second
After the rice is ready, steam broccoli cut into bit sized pieces.

Prep the other ingredients
1 T olive oil
1 T unsalted butter
1 lb sea scallop
2 T minced peeled fresh ginger root
1 T wild onion, minced
1 T garlic, minced
3 T lemon juice & a bit of the zest

Third
Heat oil and butter over moderately high heat until the foam subsides. Pat the scallops dry. Drop into pan in a single layer. Sauté the scallops for 30 seconds on each side or until they are heated through.
Put the rice onto dinner plates.
Place cooked scallops on rice.
Add the ginger, onion & garlic to pan.
Add lemon juice & zest.
Cook for 2-3 minutes, medium/high.
Pour over scallops.
Serve immediately.

The recipe is flexible. I love being able to combine what I have on hand. Use pasta or potato instead of rice. Or spinach in lieu of the broccoli. Haddock instead of scallops. Suit your taste buds!

Brassicas . . .

love cool weather. We have broccoli and mustard greens still producing from a planting last fall. These sprouts are ready to plant in the greenhouse: kale, broccoli & cauliflower.

The joys of a garden . . .

Perfect for a summer night's supper!

Cabbage, broccoli, tomato, parsley, oregano and a touch of garlic all from the garden today - topped with feta, salt, pepper, olive oil and balsamic vinegar.