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Grill From the Garden

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Tonight’s dinner brought to us by the ripening cucumbers and zucchini in the garden.

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I picked three cucumbers this morning and two baby zucchini. Along with my first tomato, some dill, and a pound of kale and rainbow chard.

Cucumbers. Dill. What does that mean?

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Tzatziki. A plop of plain yogurt. One diced cucumber. Teaspoon of fresh dill. Squeeze of lemon. Salt. Pepper.

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All without hitting a grocery store. The lemons came from Jenny’s market, as did a few other things I am using for salads this week. And the potatoes.

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I put some teeny potatoes in the grill with my CSA asparagus and the zucchini from the garden. Great side dish.

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Made a couple kofta. One pound of England Acres lamb. Handful of scallions from the garden. Garam masala, garlic powder, salt and pepper. Olive oil. Perfect with tzatziki.

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Great with a pinot noir. And a homemade dessert.

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Strawberry rhubarb crumble. Compliments of Smitten Kitchen.

I think this was a win in the “eat local” column.


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

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