October garden notes

Fall is here and our garden is still producing more than we can eat.  The weather last week was beautiful, warm and sunny, just what was needed to give our tomatoes, cucumbers, and squash a little boost.  I was quite sure that we had picked the last of my beloved cukes, but they have been revived and are still producing, to my delight.  This morning we were also surprised to pick nearly a quart of large beautiful strawberries.  Our biggest problem has been that the resident squirrels are madly eating - or at least tasting - the strawberries, and everything else they can get their little paws on.  They are digging in the garden, busily storing snacks for winter.  My only hope is that this year we are the recipients of tulips and daffodils in the Grand Squirrel Redistribution program, and not the usual acorns from the neighbor's tree.

The garden tour in early October reveals that we are still harvesting carrots, swiss chard, several varieties of lettuce and salad greens, cucumbers, tomatoes, basil, chives, leeks, fennel, eggplant, peppers, three kinds of summer squash, as well as strawberries, and a few raspberries.  Additionally, we have now added broccoli and cauliflower to the list. 

This week I made a very simple last-minute evening meal with garden produce and eggs from a friend's hens. We had been busy throughout the day and I had not given any thought to dinner preparation.  A search through the cupboards left me with little inspiration;  it seemed that I had tried every variation of pasta dish and fritatta known to man.  A simple omelet of steamed vegetables and fresh tomato relish, along with a green salad suited us perfectly.

Summer Vegetable Omelet

4 eggs, farm fresh
2 tbsp milk
1 tsp olive oil
1 tbsp chopped chives
summer squash - I used zucchini and patty pan, chopped into 3/4" pieces
1 cup broccoli florets
tomatoes, chopped
1/4 cup chopped onion
balsamic vinegar
2 stems fresh basil, slivered
salt and pepper to taste
2- 3 tbsp crumbled feta cheese

Steam broccoli and squash until crisply tender, about 5 minutes.  Set a side.  Make tomato relish by combining chopped tomatoes, onion, and basil with salt and a dash of balsamic vinegar. Whisk eggs, chopped chives, and milk together until light and foamy.  Heat olive oil in omelet pan until hot, then add eggs and cook, lifting up edges as they become firm and tilting pan to allow liquid eggs to run underneath. When eggs are just barely cooked, add salt and pepper to taste, top with steamed vegetables, and sprinkle with feta cheese.  To serve, slide omelet out of pan onto serving plate and top with tomato relish.

When you can't think of anything to cook, this is a great fall-back.