It's harvest time, folks! Back in the day when I was living a hippie-inspired life in Albuquerque, I had a wonderful garden. The irrigation was already in place, so I dug trenches for the water to flow, and my husband helped me cover the entire garden with indoor-outdoor carpeting. That's right. Indoor-outdoor carpeting. I cut slits in the carpet where I planted the vegetables. The carpet kept moisture in and weeds out.
My, did my garden grow in the hot Albuquerque summer. I had tomatoes galore, onions, carrots, peppers, cabbage, corn, and especially zucchini.
I found this recipe in a hippie magazine one day. Now that I finally have a substantial garden again, it's back on the menu as a main dish at our house. The amounts in this recipe are only suggestions. Adjust to what produce you have on hand. So good and so good for you!
Servings: 6 Serving size: 1 cup Preparation time: 45 minutes Cooking time: 20 minutes
I hope you enjoy this dish. Let me know if you've tried it and how it turned out.
Good cooking to you,
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Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: