There are so many aspects I love about gardening, but I have to say cleaning out the garden at the end of the season is not my favorite activity! The amount of snails, ear wigs and spiders I saw as I was pulling out the dead plants in my garden gave me the heebie-jeebies! I do NOT like insects, especially snails, so I was covered in head to toe with gloves, shoes and a jacket. It wasn't until I stepped on a snail that I let out a blood curdling scream and decided I was done for the day. Before I left however, I had plenty of too-large zucchinis, peppers, tomatoes, carrots and broccoli.
So...what do you do with all of your end of year tomatoes and peppers?
Pork Street Tacos is my answer! I have posted this recipe
before, but I have taken a new picture and wanted to tantalize your eyes one more time with this amazing recipe. Our picture was so poor last time you probably skipped over this recipe not thinking it was anything special. However, this recipe is a MUST try! There are few recipes that I crave, more than I do these tacos. They are the perfect combination of salty, spicy and flavorful. Use up those tomatoes in your garden and enjoy a simple, crock pot dinner that your family is sure to love!
P.S. Does anyone know what to do with butternut squash?? I have 15 from my garden and I am at a loss of ideas of what to do with them--other than steam them and eat them with butter and brown sugar. I would LOVE any ideas or recipes you might have. Thanks :)
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Butternut Squash Soup
1 Butternut Squash, peeled, seeded and cubed
1 onion, chopped
1 large potato, peeled and cubed
4 cups chicken broth
1 (8 oz) cube of cream cheese
-Place squash, onion, potato and chicken broth in a crockpot.
-Cook on low heat for 5 hours, or until everything is soft.
-Place cream cheese in crockpot and blend everything together with a hand blender (or run everything through a blender with the top insert out to let out steam)
-Warm and it is ready to serve.
We call it cheese soup and my kids gobble it up!
http://www.mybakingaddiction.com/butternut-squash-bread/
Butternut Squash Bread!
Don't forget that you can store winter squash in a cool dry spot for months - mine from last summer lasted until this May. Also- try cubing and roasting it for 20-30 minutes at 400 degrees on a sheet pan after tossing it with olive oil & salt & pepper. You can also add fresh rosemary or thyme the last 10 minutes or so fo a little more flavor- delicious!
You can freeze some for the perfect winter pie.
So good!
http://www.food.com/recipe/sweet-creamy-butternut-squash-soup-from-disneys-boma-351884
To add to what Jules said, I love to cube mine and roast it with butter, s & p, and parmesan cheese. I roast mine for about an hour though because I like it a little more crisp on the edges. This is my all time favorite way to eat squash! Even squash haters like it.
Thanks for all of those recipes and ideas! They sound delicious ;)
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