Let the harvesting begin! This year we tried a couple of new crops in the garden; Eggplant and Brussels Sprouts. I did not realize that eggplants are pretty finicky, they need perfect soil to sun and water ratio. I garden but I am not a gardener. I really don’t have the time or the patience to cater to plants that need coddling. I have pretty good luck with most plants, though this year no zucchini; so sad!!! But you should see my cabbages and I have already canned a dozen jars of pickles from my cucumbers. Today I am going to try, for the first time mind you, to make my own sauerkraut.
I planted the Brussels sprouts mainly because they look really cool; my guys were not thrilled because they knew if they grew, we would be eating them. I hate wasting food which is why I am making sauerkraut. We planted 6 cabbages and they were all HUGE, I gave a couple away to family but that still leaves more than we can eat in a sitting plus they all came at once. I really should learn how to stagger plantings I guess that would be the non-gardener part of me. Did I also mention that the plants are making a bunch of mini cabbages?
SO CUTE!!! – that’s my husbands work trailer peaking thru the leaves
we harvested all the broccoli, new shoots coming back!
adorable, need to figure out when to harvest these baby’s
more baby cabbages growing from when we harvested the huge one. See the butternut squash peaking out in the upper left corner, we are going to have a ton of those this fall!
To go along with my hate wasting food mantra I had some very ripe avocados that I needed to use up before they went bad. I didn’t want to make guacamole like I usually do. I had taken fish out and have always wanted to try making avocado fries. Fish and Chips with a healthier chip sounded kind of cool. They were baked not fried and had a little dipping sauce that wasn’t ketchup; we do love trying something a little different.
The wine is for me!!!
I put mine on my silpat – if you don’t have one get one!!!! You’ll thank me later…
Baked Avocado Fries
1 avocado – sliced into fry lengths sized fries
1 cup flour
1 egg beaten
1 cup dried breadcrumbs
2 tbs grated Parmigiano Reggiano cheese
Kosher salt
Fresh cracked black pepper
Preheat oven to 450’
In 3 shallow bowls, I normally use a pie plates but these take out containers were just fine here. Flour in one, egg in another and bread crumbs in the third; season all with salt and pepper! Gently press avocado into the flour shaking off excess, dip into beaten egg and press into the bread crumbs. Place on a baking sheet once all placed, sprinkle with Parmigiano cheese. Bake in a preheated oven until cheese has melted and the fries are golden brown, about 15 minutes.
Dipping sauce
3 tbs sour cream
2 tbs garlic powder
1 tbs tomatillo salsa – or use what you have on hand – I used salsa I had in the fridge
1 dash Sriracha or similar, or more to your liking
In a small bowl stir all ingredients together mixing thoroughly
