by Michelle Varem
This October we are very thankful for the wonderful gardening and farm stand programs we’ve been able to enjoy with our neighbours in Springbank Hill. Our Farm Stand program with Fresh Pal Farms was regularly attended and often sold out of produce as many community members chose to use their pre-order system. Our community garden has recently wrapped up its season as well, and many of the gardeners had great harvests from their boxes in the community park. Despite water restrictions making watering a bit more labor intensive, many Springbank Hill residents were able to grow wonderful gardens this year. I’d like to share an easy side dish recipe that we often make around this time of year to use up some of the zucchini and tomatoes that our family members often share with us from their gardens (I unfortunately do not have a green thumb – perhaps one day!).
Stewed Zucchini and Tomatoes
Ingredients:
• 2 zucchinis (or one larger one from the garden)
• 2 tomatoes
• 2 to 4 cloves of garlic (based on personal taste)
• 2 tbsp. olive oil
• Salt and pepper
Directions:
• Chop zucchini into rounds (or half rounds if it is larger), dice tomatoes, and mince or grate garlic.
• Drizzle olive oil in a pot on medium-low heat on the stove and add all vegetables. Season with salt and pepper to taste.
• Cover pot and stir every so often, ensuring that no vegetables are sticking to the bottom of the pot. Cook for 15 to 20 minutes or until zucchini is tender and tomatoes have achieved a stewed consistency.
• Remove pot from stove and place veggies into a serving dish. Serves 2 to 4 people as a side dish. Goes great with roast chicken, pork or sausage, or alongside other harvested vegetables.
Note: I usually make this with pre-minced garlic. You can very easily add other spices or herbs that you enjoy, and if you’d like a larger dish scale up the veggies and use more olive oil.
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