Spring has sprung, which means we are looking ahead to summer and planting some of our favorite crops of the year. I tend to let my edible garden go during the winter months as the rabbits and chickens seem to always mow down my leafy greens anyway. When spring comes around I am excited to get back into it. Today I’m going to share what we have planted this week and my dear friend Danielle of Delightful Mom, is sharing a delicious recipe I can’t wait to make with my homegrown zucchini. As we are still without a kitchen, I asked Danielle to share a recipe and she kindly agreed. Our cabinets are being installed today so I’ll share a kitchen update soon! Eeeek!
In one 4-foot square planter box we planted a couple of zucchini plants and a cucumber plant. They are tiny babies now, but they grow. And grow. And grow. If you’re a novice gardener, zucchini is a great choice – it practically grows itself and is an amazing producer. Be sure to leave plenty of space for these little guys to grow.
Last year we planted a pineapple guava tree. My kiddos (and I!) love these sweet guavas. The flowers are just now blooming (thanks bee friends!) and hopefully will have fruit ready at the end of the year.
Our tomato plants went in this week too! They take a couple of months to mature, so they should be producing juicy fruit by June. This year we planted Sweet 100s, Costoluto Genovese, San Marzano, and new this year – Tigerella! The Tigerella tomatoes, pictured above, are an heirloom variety with gorgeous stripes.
Our summer garden last August. It’s hard to imagine those tiny little zucchini and cucumber plants will grow like this.
1 prepared pizza dough (or this recipe) 4 oz. goat cheese 3 oz. Gouda cheese, shredded (optional) 1 Tbsp. juice of a lemon 1 zucchini, sliced finely 1/2 tsp. salt 1/4 tsp. pepper 4 Tbsp. olive oil, separated 1 tsp. fresh thyme, separated
1. Preheat oven 400 degrees F. or as prepared pizza dough says. 2. Make dough and spray pizza stone with baking spray. Roll dough out. Set aside. 3. In a small bowl mix goat cheese, 1 tbsp. juice of a lemon, 1/2 tsp. fresh thyme. 4. In another bowl, add 2 tbsp. olive oil, 1/2 tsp. salt, 1/4 tsp. pepper, the other 1/2 tsp. fresh thyme. Mix well and add zucchini and combine until zucchini is coated. 5. Layer your goat cheese spread onto your dough. Top with Gouda if you would like to add that cheese as well. 6. Layer your cheese with Zucchini in a circular pattern. Using a basting brush, baste the top of the pizza, including crust with the left over zucchini marinade. 7. Bake 400 degrees for 20 minutes (or as dough instructions say). Check it halfway and if your zucchini starts to dry out, baste with more olive oil.
You’ve also got to check out Danielle’s Cucumber Salad! Divine! I am seriously excited for summer veggies now! Be sure to Pin these amazing recipes for later.
Big thanks to Danielle for sharing these beautiful recipes with us! Please go over to her lovely site and say hi.
I'm so glad you're here! I'm a busy mama to two sweet girls and a bunch of funny animals. I'm passionate about sharing the beauty of real food through plant based recipes. I hope you find many easy, nourishing, delicious recipes your family will love.