Last Saturday I worked in my garden preparing it for fall planting. I pulled a lot of weeds and hand-tilled, but one section was so overgrown that my husband shredded it with the tractor. Then I raked up the cuttings. I found a couple of snakes while raking – one small and alive, the other huge and thankfully dead. I killed the small one and counted my blessings that I didn’t run into them while on my knees pulling weeds by hand. Then David tilled that section with the tractor.
There’s something beautiful about freshly tilled earth. I planted green beans, then mulched and watered. This week, I’ll till more areas and plant kale, beets, squash, chard and salad greens. Digging in the dirt, planting seeds and tending the garden rejuvenates me. My husband doesn’t understand it, but puts up with it because it makes me happy.
I am still picking okra, melons, squash and cucumbers from the spring garden. My tomatoes never produced much this year, but they are alive. I cut them back and gave each a Tbsp. of Epsom salts. I hope that will perk them up and they’ll produce again before the weather turns cold.
I decided to fry the okra and squash after reminiscing that I had ordered fried squash on my first date with David. I was so nervous that I hardly ate two bites. Now, 32 years later, fried zucchini dipped in ranch dressing is still one of my favorites and nerves won’t keep me from enjoying it.
Homemade Ranch Dressing
1 c. mayonnaise
1/2 c. sour cream
1 c. buttermilk
1 clove garlic
1/2 tsp. Kosher salt
1/4 c. parsley, minced
1 Tbsp. basil, minced
2 Tbsp. dill, minced
1 Tbsp. chives, minced
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1 tsp. sage vinegar (or one of your choice)
Combine mayonnaise, sour cream and buttermilk in a bowl. Chop the garlic and sprinkle Kosher salt over it. Then using the flat side of the knife, scrap the garlic and salt until it forms a paste. Scoop that into the bowl. Make a mound of the fresh herbs and chop them until finely minced. Scoop those into the bowl. Add Worcestershire sauce, pepper and vinegar. Stir to combine and refrigerate for at least one hour before serving. It will last at least 4 days in the fridge.
Freshly made dressings taste far superior to the ones found on the condiments aisle in the grocery store. I can detect the preservatives in those and do not care for the taste.
I prepared the okra and zucchini by slicing them on the bias about 1/2-inch thick. Then I soaked them in buttermilk for about 20 minutes – that helps season and reduces the okra slime.
Meanwhile, I brought about 2 inches of oil (canola or peanut will work) up to heat in a small pot on the stove – about 365 degrees. Using a slotted spoon, I drained the buttermilk from about a cup of zucchini and coated it in a mixture of cornmeal, garlic salt and pepper.
Test the oil by dropping one battered zucchini slice in the pot. If it immediately fries and starts to turn golden brown, gently drop in the rest. Watch the heat level. I turned down the heat to medium and found that it held the temperature for frying without burning.
Working in small batches, continue to drain, batter and fry about a cup of vegetables at a time. Remove each batch when golden brown with a slotted spoon and let them drain on a paper towel-lined plate. When cool, taste the fried vegetables and sprinkle with a little salt if needed.
The next evening I made a simple meatloaf, smashed potatoes and salad. I used leftover fried okra as a garnish on the salad and potatoes. They were like croutons, but better.
Simple Meatloaf
1-1/2 lb. ground beef
1/2 c. onion, finely chopped
1/2 c. bell pepper, finely chopped
2 eggs
1-1/2 c. crushed tomatoes
3/4 c. Italian bread crumbs
1-1/2 tsp. salt
1/2 tsp. pepper
Mix all ingredients together, place in a baking dish and form into a loaf.
Topping:
1/2 c. ketchup
2 Tbsp. brown sugar
1 Tbsp. spicy mustard
Mix topping ingredients together and spread over the loaf. Bake in a 375-degree oven for 1 hour. Remove from oven and let cool for 20 minutes before slicing and serving.