The vegetable garden is priceless amid the coronavirus pandemic - L'orto non ha prezzo in mezzo alla pandemia di coronavirus

For us vegetable gardening has never been a hobby.  We have been gardening for three decades, but we are particularly grateful for this year's growing season.  During the pandemic with many working from home, gardening has taken off throughout the state and the nation, resulting in more urban gardeners getting their hands dirty.

 

Many of you wonder whether a vegetable garden is worth the hassle.  Let me tell you that there is nothing like the thrill of picking crunchy beans or juicy red tomatoes right out of your own garden.

Fresh beans and zucchini

Peppers, eggplant and tomatoes

Is it a big hassle?  Yes, it does require time, labor and patience but gardening can be tremendously satisfying when you sit down to eat your work.  Not only there is a sense of self-sufficiency but also the more practical reward of consuming food that is fresh and nutritious because the vegetables are picked when ripe.

Eggplant parmigiana

Eggplant, zucchini and cavatelli

I hope that once we’re back to normal — whatever that means — people don't give up gardening.

Flat beans with simple tomato sauce

BAKED ZUCCHINI AU GRATIN (Zucchine Gratinati al Forno)

 

 

Zucchini au gratin is a classic and tasty side dish to serve to everyone. This vegetarian recipe will always make a great impression! It's a simple recipe to prepare, it takes only a few minutes, and the zucchini are cooked in the oven forming an irresistible crunchy crust from the breadcrumbs and cheese.

Ingredients

2 medium or 3 small zucchini
2 potatoes
1 large onion, sliced
2 clove of garlic, chopped
1 pepper
2 large fresh tomatoes (if available) or a small can
1/2 cup olive oil
1/2 cup parsley, chopped
1/2 cup celery, chopped
1/4 cup of fresh basil (chopped)
1 cup Parmisan cheese or Gran Padana
1 teaspoon of salt and pepper

Procedure

Preheat oven at 350 degrees

Slice zucchini and potatoes.
Slice onion and pepper
Chop garlic, celery, parsley and basil
Blanch the tomatoes and chop

In a baking dish, place some of the oil.  Add all ingredients except the cheese.  Mix well.  Add remainder of the oil.  Cover the top with the cheese. Cover with foil and bake for 45 min.
Remove the foil and bake for an additional 15 min.  If you like crisp potatoes and zucchini, place under the broiler for few minutes.

 

COLOR YOU DIET

 

A colorful, balanced diet is associated with good health.

Vegetables from our garden

So what does color have to do with diet anyway?   According to the American Institute for Cancer Research, deeply colored vegetables -- whether green, yellow, orange, or red -- and dark leafy greens offer the most protective health benefits against cancer and other diseases. 








The more brightly colored the vegetable, the more protective the health benefits, thanks to a rich assortment of plant compounds called phytochemicals.

 

Fruits should also be an important part of our overall healthy eating plan.  Dr. David L. Katz, director of the Yale University Prevention Research Center, said that “to maximize the benefit, you actually want a variety” of fruits. He advises “eating the rainbow,” since different colors signal different types of antioxidants and nutrients.

I challenge myself daily to keep my dishes colorful.

Fried peppers

Spinach and brown rice

Sauteed mushrooms

Cream of squash soup

Zucchini, potatoes and eggplant casserole









 

 

 

 

 

Swordfish Rolls Stuffed with Zucchini - Involtini di Pesce Spada con Zucchine

Once in a while, I like to propose tasty, light dishes without sacrificing the flavors and aromas of good food.  In March, I posted Barley and Vegetable Soup.  Today, I am suggesting another ideal recipe in order to eat light without sacrificing the palate.

All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

Ingredients for 2 people

6 filets of swordfish (other firm fish filet may be substituted)

2 small zucchini

2 fresh tomatoes

2 cloves of garlic

Sprig of mint

2 tablespoons of wine vinegar

1/2 cup extra-virgin olive oil

Salt and pepper to taste

Remove the skin from the tomatoes and chop.

Wash and cut the zucchini into sticks. Saute'  them in a pan with ½ of the oil and one clove of chopped garlic. Add the vinegar, chopped mint and salt.

Place the cooked zucchini at the center of each fish filet and create a roll.

In a pan add, the rest of the chopped garlic and sauté the fish rolls for few minutes.  In the same pan, add the chopped tomatoes and warm up for a few minutes. Serve by placing the fish rolls around the tomatoes.

 

ZUCCHINI AND POTATOES - Zucca e Patate

With an abundance of zucchini or zucca in our garden, the first dish that comes to mind it's Zucca e Patate.  This is an old peasant dish which, in my childhood, was served as the first and only dish accompanied by crusty bread.

All photos - Copyright - ©2011

Ingredients

1 large zucchini (or 3 small ones)
3 potatoes (red or white)
1 large onion
4 fresh chopped tomatoes
1/2 cup olive oil
Fresh celery leaves
Few sprigs of basil
Salt and pepper to taste

Procedure

Wash and cut zucchini into chunks. Peel and cut potatoes into chunks.  Saute' onion in olive oil.  When golden, add tomatoes, potatoes, celery leaves, basil, salt and pepper. 

Cook over medium heat for 10 minutes, then add zucchini.  Stir occasionally so that vegetables cook evenly.  Cook until potatoes and zucchini are tender.

 

On occasion, I add sliced Italian eggplants -

 

Slice the eggplants.  Briefly saute them in a little olive oil 5 to 10 minutes.

 

sautéed eggplants

 

 Add to the zucchini and cook an additional 5 to 6 minutes.

 

Zucchini, potatoes and eggplants