Backyard Vegetable Garden

Planted May 5 2013

parsley, dill, and basil transplanted from indoors

6 eggplant
6 zucchini/summer squash
2 cucumber

dill
basil
parsley
chives,oregano,rosemary
lemon thyme
spearmint
sweet peas
lettuce: oak leaf and baby spinach not pictured

    

 8 early girl tomatoes, 8 better boy tomatoes, 6 sweet corn
2 serrano peppers, 1 jalapeno, 2 orange bell peppers 2 red bell pp, 2 green bell pp, canteloupe, watermelon

 

 tomatoes and peppers

 top: corn, better boys // bot: watermelon, canteloupe, 2 green bell peppers

 zucchini/squash and cucumbers

 sweet peas

view from porch

    

May 12

~

 pea pods

 daily pickings: zucch flower, peas, chives, mint, oregano, parsley, basil

 zucchini flower

 Oak leaf lettuce  - cut June 24

 June 24

 early girls are 5.5ft

plenty of tomatoes on the vine..a few weeks ago I counted 25

The 5 minute (Philly Cheesesteak) Quesadilla

philly steak raw/frozen
onions
bell peppers
shredded mozz
12in flour tortilla (like for making wraps

taco seasoning
cumin
s/p
lime zest
salsa

In a pan i started cooking the steak down with a touch of oil and the onions and bell peppers...Then I threw in the seasoning and lime zest.  Right when it is almost ready toss in a little salsa.

On a flat grilling surface (bring to heat and melt a lil butter), put the tortilla on and spread cheese around (about a handful).  On one side spread the meat filling evenly (of course the meat is optional, a cheese quesadilla can be done in about a minute) and let the cheese melt for a minute.  Fold it over when it browns and has crispifiedd../Squish it down some and you are ready to eat.

You can cut it nice if you like....course this quesadilla would go very well with some sour cream, salsa, and some avocado.  Alone it still packs a punch for a quick little something-

Enjoy!

I LOVE MY BABY BACK BABY BACK RIBSSSS

THE MARINATING HAS BEGUN
4 days in advance

trim and clean the ribs

next I seasoned with

salt
black pepper
cayenne
paprika
cumin(I put more than usual)
olive oil infused with sage and mushrooms(only olive oil I had laying around)
bell peppers
onions
mushrooms (well....i mean if the olive is infused with mushrooms I felt like I had to throw some in..typically I would not)

So then I wrapped them up in plastic wrap with very little air.

and so the BBQ process begins...

2.5-3hrs at 225-250F in oven wrapped in tin foil

30hr basting w barbeque sauce on BBQ