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Creamy Garden Pasta & Garden Updates
>> Wednesday, July 20, 2011
Garden season is in full swing. I know you are going to get sick of me saying I love my square foot gardens, but I REALLY do! I am shocked that things are actually growing. In fact, our new problem is over crowding. When I planted our seeds I had a hard time believing anything would grow and so I planted a few extra plants here and there, and planted two seeds for every one I was supposed to. I was used to everything dieing on me so I thought I needed a 'back up' seed. Was I wrong! We have cauliflower plants growing on top of cucumbers, tomato plants taking over the garden, and potatoes all over our watermelon. Lesson learned! When you have good soil, only plant what the book tells you to plant ;)
(Our 4 1/2 ft. tomato plants that are taking over our garden!)
So..what is growing? I was excited today to pick a few zucchinis, white onions, green onions, snap peas, beets, and cauliflower. For those experienced gardeners, what did I do wrong with my cauliflower? It is yellow and ugly! It started out so white and pretty and now it is yellow. I picked it (maybe that was bad and it just wasn't ripe), or maybe I did something wrong. I would love any suggestions.
Tonight for dinner I decided to make a Garden Pasta of sorts. I was excited to use all of the veggies from the garden and see what I could come up with. I used one of my favorite quick methods for making alfredo sauce that I am excited to share. Instead of dealing with a roux of butter and flour, all you need to use is cream cheese, chicken broth and some Parmesan cheese. The three together make the most perfect, fail proof, alfredo sauce you will ever have. This dish comes together very quickly (less than 30 minutes) and you cook the entire sauce in one large pan--I love less dishes!I also used Augason Farms' chicken bouillon that I LOVE and couldn't live without. Remember, that is our food storage focus of the month so stock up your food storage so you can inexpensively season your food (a can of broth is .03 compared to $1--fabulous!!) I hope you enjoy this recipe!
Creamy Garden Pasta
3 T. butter or olive oil
2-3 cloves garlic, minced
1 onion, diced
Montreal steak seasoning
1/2 c. sliced mushrooms
2 stalks green onions, diced
3 tomatoes, diced
1 zucchini, diced
1 yellow squash, diced
1/2-1 c. basil, chopped (if you don't have fresh, just use 1-2 t. dried)
You could also use any of your favorite garden veggies: bell peppers, broccoli, cauliflower, etc.
2-3 boneless skinless chicken breasts (if you are not using pre-cooked chicken, just saute with the onions in the beginning of the recipe)
Cut up all of your garden vegetables. In a large skillet heat the oil/butter. Add the onions and saute until golden brown. Add the zucchini, yellow squash and mushrooms to the onions. Saute until the zucchini is soft, but not mushy. Season the vegetables with Montreal Steak Seasoning or salt and pepper. Once the vegetables are cooked, add the chicken stock and cream cheese. Simmer on medium heat and stir until cream cheese is smooth. Add the garlic cloves. Once the sauce is smooth and thick, add the Parmesan cheese. Stir together and serve over your favorite cooked pasta.
2 c. water
3 t. chicken bouillon
2 (8 oz.) cream cheese
1 c. grated Parmesan cheese
Salt and pepper
3 cloves garlic
1 1/2 lbs. pasta, cooked
10 comments:
There's a couple of varieties of yellow cauliflower-sounds like that's what you got hold of.
Or, it could be it's a variety that needs to be 'blanched'. That's where you tie leaves over the head so it remains white. There are some that are 'self-blanching' where the plant kinda grows that way.
I did hear something about tying the leaves. I wish I had done that! I will have to try that on my plants that have little baby cauliflower heads. I bet that will make the difference..thanks for the tip!
Our biggest problem with the square foot method has also been overcrowding. I think we hear "square foot" and think that means we have to plant something in every square foot. What it really means is that the garden is divided into feet but you still have to give every plant the recommended amount of space. We tried to space our plants a bit more this year, and while we did a much better job, we still have some overcrowding, especially with our melons & tomatoes. We could have planted 2 instead of 3 tomato plants in the same amount of space.
I am totally guilty of over planting my garden also - I just never believe that things are really going to grow!! So my cukes and zuchinni are just squished and my tomatoes are over taking the place. I need more squares I think. This way of gardening is totally addicting.
Wow, so much creative talent. I love it! It’s all so inspiring!
Thanks for the recipes can't wait to try it.
I too have three square foot garden containers. Love them. I've never had a traditional garden but I hear people complain about weeding and I have to say I hardly have any weeds. I tried to put my squash and melons in tire planters my sons made for me! They took old tires and flipped them inside out. I didn't expect them to look as cool as they turned out. But they look neat. I wish I would have trellised them because they do take up a lot of room. But I didn't get it done early enough. My tomatoes have overtaken my garden to. Some are 6 ft high!
As for cauliflower I did hear you are supper to tie the leaves up around the fruit but I personally have never grown it. So I can't tell you if that's true or why its yellow.
Thanks for your blog. I enjoy visiting it.
We made this dish on Saturday--my whole family loved it!! Was able to use my first picked zucchini out of my garden also!! My husband hates going out to eat because we can make everything just as good or usually better than the restaurant!! Thanks for all the time and effort-since I have been following your blog, my food storage has definately increased!!
Thank YOU
Kristin Thompson
I am glad you liked the recipe! It is a simple sauce to make and has quickly become my go-to cream sauce recipe. Thanks for the feedback, comment and kind words ;)
Yummy! We had it tonight over spinach fettuccine and loved it!
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