It’s the end of July, and my garden is bursting with life! This time of year is always special for gardeners like me – it’s when all that early spring work really pays off. The sun has been generous, and my plants are showing their gratitude with a vibrant display of produce.
This year, my tomatoes are particularly prolific. The Romas are heavy on the vine, and the cherry tomatoes are like little jewels, perfect for snacking straight from the plant. And the zucchini? Well, let’s just say I’m always looking for new ways to use it!
With such a wonderful harvest, I love creating simple dishes that let the fresh flavors shine. Here are a couple of ideas using what’s abundant right now:
Zucchini Fritters with Fresh Herbs
This is a fantastic way to use up a lot of zucchini quickly. They’re crispy on the outside and tender on the inside, making them a hit with everyone.
- Ingredients:
- 2 cups grated zucchini, squeezed dry
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Vegetable oil, for frying
- Instructions:
- In a medium bowl, combine the grated zucchini, flour, egg, parsley, chives, salt, and pepper. Mix until just combined. Don’t overmix.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately.
- Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon. Don’t overcrowd the pan.
- Fry for 2-3 minutes per side, until golden brown and cooked through.
- Remove with a slotted spoon and drain on paper towels. Serve warm!
Simple Tomato Salad with Basil and Mozzarella
Sometimes, the best dishes are the simplest. This salad celebrates the sweet, juicy flavor of garden tomatoes.
- Ingredients:
- 2 cups ripe tomatoes, sliced or chopped (a mix of varieties is great!)
- 1 ball fresh mozzarella, torn or sliced
- A generous handful of fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze (optional)
- Salt and freshly ground black pepper to taste
- Instructions:
- Arrange the sliced or chopped tomatoes on a platter or in a shallow bowl.
- Tuck the pieces of fresh mozzarella among the tomatoes.
- Tear the fresh basil leaves and scatter them over the top.
- Drizzle generously with extra virgin olive oil.
- If using, add a drizzle of balsamic glaze.
- Season with salt and freshly ground black pepper just before serving.
These recipes are just a starting point. The beauty of cooking with garden produce is the flexibility. Feel free to add other herbs, a pinch of chili flakes, or your favorite seasoning.
What’s growing well in your garden right now? I always love hearing what everyone is harvesting and cooking up!