If your garden is growing like ours, you are up to your neck in cucumbers and tomatoes at the moment.
I harvest about 10 gigantic cucumbers, and 15 tomatoes (including cherry ones) each week.
There’s something about growing your own food that makes wasting it seem unfathomable, and you can only give friends and family so many veggie dishes and gifts at a time.
We are constantly trying to come up with ways to use everything we grow, as well as ways to preserve certain foods so we can enjoy them over the winter.
Stuffed & broiled tomato side dish (stuffed with rice, goat cheese, olives.)
Freeze or can for winter
Add raw to any salad
Dehydrate for snack chips
Roast with soy & sesame
Roast with goat cheese
Steamed beet greens with butter and vinegar
Chocolate Beet Cake: http://www.marthastewart.com/857644/chocolate-beet-cake
Baked on BBQ
Mashed with garlic and cheese
Roasted with herbs
Potato and leek soup
Add to pasta sauce
Dry and use for seasoning
Green Onion & Chives:
Add to pasta, soup, sauces, and stir fry.
If you have any other ideas, please comment below!