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We had tacos with home made guacamole, assorted toppings, and Summer squash given to us by a church friend.
I sliced the squash thinly and sauteed it in a teeny bit of olive oil and diced tricolor sweet peppers - along with one not so sweet pepper also from my friends bountiful garden. Seasoned with a dash of cumin fresh parsley, minced garlic and cilantro.
We are having veggie enchiladas, guacamole salad and refried beans. We try to do a veggie day once a week but I have to admit I have been slipping lately.
Well I made a whole lot of noise on the deck this morning oohhing and aahhing over my lettuces, radishes, tomatoes, and green onions. Everything was just about ready...but I did pick the radishes a bit prematurely but I AM going to put all of my crop into my lunch and my dinner. What a wonderful harvest!
Bon appétit ladies and gents!
Best regards, sincerely
HomeIsWhere...
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