Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Frugally colored design of white and green with subtle undertones of yellow from zucchini and cucumber flowers. A little bit of math is needed for the triangle plan, but no trellises or planters. A combination of vegetables, herbs and a non-edible flower, made a little challenging by the addition of onions, as they take longer to harvest. 5 different plant varieties total, 22 quantity.
Recipe ideas:
Sour pickles
Cut flower bouquet of Tweedia and Za’atar
Fresh onion and cucumber salad, mixed with sour cream, salt and pepper
Za’atar tea
Zucchini Parmesan:
2 tablespoons organic olive oil
1 organic shallot, sliced
6 organic garlic cloves, minced
1/4 teaspoon chili flakes
1/4 cup local white wine
1 cup organic heavy cream
1/4 cup real grated Parmesan cheese, best if you grate it yourself.
2 cups freshly grated organic mozzarella cheese, 1/4 cup reserved
3 zucchini, picked from your garden, sliced into 1/2" rounds
1 cup marinara sauce
Salt and freshly cracked black pepper, to taste.
Preheat the oven to 425°F and in a cast iron pan over medium-high heat add olive oil, shallot, garlic, and chili flakes. Cook for 1–2 minutes. Deglaze the pan with white wine, reduce heat to low. Once wine is almost gone, add in cream. When cream has started to simmer, add Parmesan and 1/4 cup mozzarella cheese. Season this cream sauce with salt and pepper then fold in sliced zucchini. Remove from heat and spread the zucchini evenly in the pan. Spoon over the marinara sauce and top with cheese. Bake for 25 minutes or until cheese is golden and bubbly.
Frugally colored design of white and green with subtle undertones of yellow from zucchini and cucumber flowers. A little bit of math is needed for the triangle plan, but no trellises or planters. A combination of vegetables, herbs and a non-edible flower, made a little challenging by the addition of onions, as they take longer to harvest. 5 different plant varieties total, 22 quantity.
Recipe ideas:
Sour pickles
Cut flower bouquet of Tweedia and Za’atar
Fresh onion and cucumber salad, mixed with sour cream, salt and pepper
Za’atar tea
Zucchini Parmesan:
2 tablespoons organic olive oil
1 organic shallot, sliced
6 organic garlic cloves, minced
1/4 teaspoon chili flakes
1/4 cup local white wine
1 cup organic heavy cream
1/4 cup real grated Parmesan cheese, best if you grate it yourself.
2 cups freshly grated organic mozzarella cheese, 1/4 cup reserved
3 zucchini, picked from your garden, sliced into 1/2" rounds
1 cup marinara sauce
Salt and freshly cracked black pepper, to taste.
Preheat the oven to 425°F and in a cast iron pan over medium-high heat add olive oil, shallot, garlic, and chili flakes. Cook for 1–2 minutes. Deglaze the pan with white wine, reduce heat to low. Once wine is almost gone, add in cream. When cream has started to simmer, add Parmesan and 1/4 cup mozzarella cheese. Season this cream sauce with salt and pepper then fold in sliced zucchini. Remove from heat and spread the zucchini evenly in the pan. Spoon over the marinara sauce and top with cheese. Bake for 25 minutes or until cheese is golden and bubbly.