These summer recipes show us summer gardens yield more than sustenance
With the end of summer fast approaching our dear gardens are producing an avalanche of fresh veggies, some of the most common being tomatoes, squash and zucchini. After you’ve made stir-fry entrees and countless loaves of zucchini bread, you may find yourself stretching for ideas for how to use up the continuing harvest.
What do we do with bumper crops of produce that arrive all at once? One solution is to drop off bags of vegetables on your neighbor’s doorstep- or maybe you are the lucky recipient of such bounty? Another is to preserve the vegetables for the cold days and months ahead.
If you’re not into canning and are still looking for a few more creative ways to take advantage of abundant summer produce, Inside Appalachian Country magazine is here to help. Here are four easy summer recipes with a new twist on three of our garden favorites.