ryork
Senior Member
Best producing garden I've probably ever had, and now is the time where pretty much everything comes in together. The first couple of pics are pretty self explanatory.
The green thing with the ribs is a pablano pepper stuffed with pulled pork, onions, garlic, cilantro all seasoned with cumin. That was my lunch while the ribs were cooking and I will be doing that again. Some of the usual sides with those ribs. I had made some bruschetta with some of those heirloom tomatoes, basically tomato, garlic, onion and basil, served on those toasts with sliced mozzarella and a splash of balsamic. I typically don't even like bruschetta, this stuff was off the chain!!
A full veggie only plate with some creole ratatouille, basically diced onion, a little banana pepper, zucchini, squash, eggplant, asparagus beans, garlic and herbs all sweated down. Served with some slaw, rattlesnake green beans, slaw, fried squash and eggplant and some sliced cucumber.
Roasted some salmon and served with some blanched green beans finished off in a pan with a ton of butter and garlic. That sauce looking stuff is a blueberry-creole mustard-horseradish compote kind of thingamajig......
The green thing with the ribs is a pablano pepper stuffed with pulled pork, onions, garlic, cilantro all seasoned with cumin. That was my lunch while the ribs were cooking and I will be doing that again. Some of the usual sides with those ribs. I had made some bruschetta with some of those heirloom tomatoes, basically tomato, garlic, onion and basil, served on those toasts with sliced mozzarella and a splash of balsamic. I typically don't even like bruschetta, this stuff was off the chain!!
A full veggie only plate with some creole ratatouille, basically diced onion, a little banana pepper, zucchini, squash, eggplant, asparagus beans, garlic and herbs all sweated down. Served with some slaw, rattlesnake green beans, slaw, fried squash and eggplant and some sliced cucumber.
Roasted some salmon and served with some blanched green beans finished off in a pan with a ton of butter and garlic. That sauce looking stuff is a blueberry-creole mustard-horseradish compote kind of thingamajig......
