Garden Caprese combines several goodies from the garden. See recipe below.
I had great expectations for my garden this year. I had it tilled on my birthday, April 22, which just so happens to be Earth Day. That afternoon I planted potatoes, radishes, onions, green beans and cucumbers, and waited for my bountiful harvest.
I also eagerly anticipated my fruit crop from my raspberry and blackberry bushes, as well as my cherry, apple, pear and peach trees. To round out my backyard, I planted a couple of tomato and pepper plants along the patio, and containers full of basil, cilantro, dill and Kentucky mint.
The radishes and onions sprouted on schedule, resulting in tasty salads and even a radish dip that paired well with crackers. For some reason – I think it might have been hungry rabbits – the green beans and cucumbers never made it past the seed stage. I eventually planted a few cucumber plants in a stock tub in mid-June and they are coming along nicely.
The blackberries and raspberries that provided so many tasty smoothies last summer didn’t fare so well this time around. They were victims of Japanese beetles, which have been the nemesis of gardeners across the Midwest this season. Before I knew it, the pests made their way to my promising grape vines around the arbor on the patio.
My most productive crop so far has been the cherries, which came out in full swing in late June. I admit they weren’t used in very healthy recipes, going into pies, tarts and bars. The majority of them are soaking in vodka until Christmastime. And, yes, the primary thing I’ve used the Kentucky mint for is a Mint Julep recipe that was on the back of the plant label.
The tomatoes, peaches and potatoes have escaped the invasion of the beetles so far, and look set to produce an abundant crop. I have a few ideas of what to do with them, but will gladly take suggestions.
Here is a simple recipe that combines the best of what my garden has produced this season.
GARDEN CAPRESE SNACKS
Ingredients
2 tomatoes, sliced
4-8 basil leaves
½ cucumber
8 ounces fresh mozzarella
Balsamic glaze
Instructions
- Slice mozzarella into eight slices.
- Slice cucumber and tomato into eight slices each.
- Layer mozzarella, basil, cucumber slice and tomato slice
- Drizzle balsamic glaze or reduction over the top.
Angela Holmes, editor of Balance, is a middle-aged working mom trying to maintain a healthy work-life balance. Email her at angela@corridorbusiness.com.
