June is departing and, very nicely, leaving us with some cooler temperatures. The Etc. garden is packed full, and I’m enjoying the bounty so much. Tonight’s menu included roasted beets with their own sautéed greens and a Zephyr squash pie that turned out so much better than I imagined. I used leftover Riverview Farms grits, mixed in a little garlic powder and pressed it into a pie crust. Baked that about 12 minutes to firm it up. Then I sautéed squash and minced onions, mixed them with some chopped flat-leaf parsley and the fantastic goat’s milk feta that I bought from The Goat Farmer at the Big Canoe farmers’ market. Dumped the filling into the cooled grits crust, topped it all with some panko and put it in the refrigerator to wait until dinner time. At dinner time, I baked it about 20 minutes total, and then L’Homme and I wolfed it down. Yum!
What is coming out of your garden, and what are you doing with it?