Wednesday, August 8, 2007

More of everything and zucchini soup

I spent a good part of my morning in the garden, picking veggies, weeding, and generally checking on things. I picked green beans, sauce tomatoes, heirloom tomatoes, only one zucchini (woohoo!), an eggplant, a bunch of peppers (with burned spots), and parsley. And a ton of weeds. I have bermuda grass in the garden. That really sucks, especially because it's underneath a lot of my plants I don't want to disturb too much, and getting rid of it requires disturbing things, so I'd rather wait until I pull the plants out altogether. Which means I have to hope the grass doesn't take over the garden by then.

Bermuda grass is really evil stuff. It spreads everywhere. It's incredibly invasive, and difficult to get rid of without completely turning over the soil and digging out all the roots. I'm not looking forward to it.

I'm learning more and more about growing peppers. Since my plants aren't standing up, they are (of course) falling over. Which means sometimes a pepper or two is sitting in the water when the sprinklers have been on. Which means that sometimes they rot. Sorta the way some of the tomatoes do. So having a plan for next years' peppers is going to be crucial. Especially since buying peppers costs more than a mortgage for a house. Anywhere but Davis, that is.

So anyway, after spending a good part of the day making and canning more ketchup, for dinner tonight we had zucchini soup, based on Loris' family recipe (which, as all Degioanni family recipes, is rather loosely passed on). So here goes:

A bunch of zucchini (two large ones made a good pot of soup)
Some onion
Broth
2-3 potatoes
Parsley
Salt
Olive oil

Chop up the zucchini into smallish chunks. Chop up the potato as well.

Chop the onion pretty finely. Put some olive oil into a decent sized pot and set it over medium heat. Add the onion, and stir-fry for several minutes until the onion starts browning and getting fragrant. Add the zucchini, potatoes, and enough broth to cover the veggies. Cover and let cook until the veggies are soft. Add the parsley (to taste) and salt (to taste). Blend. If you prefer a thinner soup than what you've got, add more broth. Adjust the seasonings (parsley and salt), and serve. That's it!

1 comment:

Loris Degioanni said...

The zucchini soup was really good! I think the flavours of zucchini and parsley go very well together.