The Cellar and the Pantry Blog

One of the benefits of growing your own onions and peppers is that they go with absolutely everything.  For this edition of Grow Your Own, the cooperative blogging project, I combined them with spaghetti squash, also from the garden, for a quick and tasty dinner that's almost entirely homegrown.  Go preheat your over to 350 and give it a shot!

From the garden I used:

• One small white onion
• One large pepper, as hot as you like; mine was a Joe's Long Cayenne (from Seed Savers Exchange)
• One spaghetti squash, var. Vegetable Spaghetti or similar

From the pantry, I added salt, pepper, butter, olive oil and grated cheese.

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The roundup for Grow Your Own #32 is up at Playing House.   Everything looks delicious, as usual!

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The first cucumbers of the season finally arrived the other day.  The unusually rainy weather we've had here means most of my cukes are off to a slow start, and a couple of plants had disease problems and had to be pulled out.  In once case, the cucumber seeds were literally washed out of the bed and started sprouting in a gravel path.

With what I have left, it may be tough to fill up my pickling crock this year.  But since my dill is flourishing, I was still able to mix those three early cukes into a fresh preview of what I will hopefully be preserving this fall, which is also my contribution to the current edition of Grow Your Own, the cooperative web project for homegrown cooking.  Read on for a picture and the recipe.

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