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Cooking Up Home Grown

Yum. Tried a new recipe tonight. Zucchini casserole. It called for plum tomatoes, but I used what I had from the garden. Two cloves of garlic and two tablespoons of finely chopped onion, fresh home grown basil, dried oregano, salt and pepper were mixed with grated cheddar cheese and a little parmesan. You layer it in a casserole and bake 20 minutes. Oh, my goodness. I served it with salad and corn on the cob. Dad had some leftover meat, but I figured there was enough fat and protein in the cheese that I could go vegetarian. I didn't use salad dressing since the tomatoes and zucchini made so much liquid. What a great way to use the garden surplus and get our vegetables. Now I know I can try it on company.

         I don't know why I get a special thrill from using my own herbs. They are pungent when fresh. I feel connected to my agrarian ancestors using home grown fruits and vegetables and keeping things natural. But I do like the refrigerator and the electric stove, not to mention electric lights and an air-conditioned kitchen. Ok, not so connected, after all.