As it turns out, that mystery squash growing out of the compost bin is producing five really great pumpkins and it looks like more are on the way. There's another plant coming out of a different bin that's producing some fine patty-pan squash, which will definitely figure into some local eating this month.
I've never grown pumpkins before, and can hardly take credit for these since they were an accident of my lazy cold composting habits. They are so cool - dinosaurs among vegetables! I used the above pic to make the eat local button on the sidebar (over there ->, see?). Liz has some cool buttons - or you can click for the official logos for the eat local challenge.
The pumpkin only started showing its colors just over a week ago. The above pic was from less than two weeks ago, so you can tell it's moving along fast!
Speaking of not dawdling, weeknight suppers around here are usually what we can fix that's yummy, doesn't take too long to make, and doesn't require heating up the kitchen on a humid 92 degree day. For day two of the eat local challenge, we had...
Tabouleh with chickpeas
- 1/2 cup bulgar (cracked wheat)
- 1 1/2 cups warm water
- a couple of tomatoes
- a small cucumber
- a carrot or two
- a small summer squash (our CSA had beautiful yellow and green Zephyrs)
- a clove or two of garlic
- olive oil
- lemon juice
- a bunch of mint
- a bunch of parsley
- can of organic chickpeas (aka garbanzo beans - if you're the type who has fresh beans or your own home-cooked beans around, by all means use them)
- Stir the water into the bulgar and let sit for about 20 minutes.
- Meanwhile, chop the veggies into into chunks (large dice), except for the garlic and herbs, which you want to chop finely.
- Add the veggies and herbs to the bulgar. Mix well.
- Drain and rinse the garbanzo beans, then add them to the mixture.
- Drizzle with a couple of tablespoons each of olive oil and fresh lemon juice.
Serve over a salad of mixed leafy greens. Add pita bread if you have it. With a little extra effort and some tahini, you could use the chickpeas to make hummus and really have a treat.
All the ingredients for tonight's supper were organically produced, but only the veggies and herbs were local.