As Local as Your Backyard

Eating locally sourced food is a great movement. It supports our local farmers. However, even these farmers will tell you the best local sourcing is your backyard. Matter of fact, many of them grow and sell plants for you to do just that.

Whether you have a backyard spanning an acre plus or just a balcony off of your apartment, you have the ability to grow your own vegetables. Tomatoes are amongst the easiest and most popular to grow. With the invention of the upside down pots, you can double your growing space in a small area. Add in some herbs and maybe a zucchini and you have the makings of a gourmet dinner. In the photo here all of the veges except the onions are from our small garden. The onions are from the Richardson’s Farm in Boscawen. The bread is from Rollin In the Dough in Sanbornton. Meat is from Miles Smith farm in Loudon. The empty bottle of wine is from Coffin Cellars Winery in Webster.

Here is a link to a Roasted Tomato Soup recipe we posted last year.

The stuffed Zucchini is just as easy. If you don’t have any of the below from your backyard, then they can all be picked up at a local farm or farmers market.

  • 1 Large Zucchini
  • 2 Large Tomatoes
  • 1 Small Onion chopped
  • 1 Egg beaten
  • ½ Cup of Bread Crumbs
  • Cheese for topping

Preheat oven to 350F. Spray pan big enough to fit length of zucchini. Pan should have at least 1 inch sides.
Cut the zucchini in half lengthwise. Scoop out the seeds and guts, but leave a ½ inch on sides bottom and ends (do not cut off ends as this will help keep the stuffing in it). Save half of the Zucchini guts. Put the other half in compost.

Chop up the half of zucchini guts then mix with the chopped onion, beaten egg and bread crumbs. Add salt and pepper to taste. Stuff the zucchini half with the mixture. Heap the stuffing in mounds.

Wash, core and cut up the tomatoes. Mash with a potato masher in a glass bowl and then spoon over the zucchini stuffing.

Bake it for 45 minutes. Take out and sprinkle with cheese of choice.  Enjoy!

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