Our first meal with ALL of the vegetables from the garden! Our tomatoes all got blight. Our bell peppers didn’t produce, but the squash, zucchini, peas, beans, and okra have all done remarkably well. We have a small garden. It is a raised 10 x 12 space, but enough for us and we are very pleased with it. It has been real hot this July, so this is probably the end of the squash, but everything else is flourishing.
For the squash and zucchini, I sliced an onion and sautéed in olive oil in a pan on the stove. I then added thinly sliced squash and zucchini. I salted and peppered to taste and put the lid on top and let cook. The last thing I do is add a sprinkle of sugar. The peas were also fresh from my garden. I rinsed them off and placed them in a pot on the stove on high. Right after I put them in the pot, I realized that I didn’t have an onion for the peas, so I improvised and used a tbsp of minced Phew! I then put two slices of Applegate Farms bacon in with the peas. Salt and pepper to taste. I let the peas come to a boil and then reduced the heat and let simmer until done. Approximately 45 minutes. See how I made the hamburger steak with onion and mushroom gravy below.
Hoping you are enjoying All the Things out of your garden this summer, as well!
Hamburger Steak w/onion and mushroom gravy
1 lb ground beef
1 onion sliced
8 oz baby Portobello mushrooms sliced
1/2 c water
1 tbsp arrowroot starch
- Mix ground beef with salt, pepper, and garlic salt to taste. Make into 4 patties. Place in pre-heated cast iron skillet on medium. Cook until nicely browned on each side. Remove patties to plate and keep warm.
2. Place sliced onion in skillet and allow to turn translucent, 1-2 minutes. Mix in sliced mushrooms with onion. Stir with spatula, scraping bottom of skillet, as you stir.
3. Put 1 tbsp of arrowroot starch in 1/2 cup of water and mix well. Pour into skillet with onions and mushrooms and stir to thicken.