Let the eating begin!

Our garden is just starting to let us in on its bounty. Our pepper plants are struggling a little, but everything else is flourishing. Note for next year... less is more. I don't think we realized how much a single plan can produce when planted in good soil!

So far the harvest has been: 2 yellow squash, 6 zucchini, 4 pickling cucumbers, 1 salad cucumber, 2 grape tomatoes and 2 yellow cherry tomatoes. No, the grape and cherry tomatoes did not make it inside the house! They were happily consumed in the garden while searching for zucchini in the other bed.

I found two quick refrigerator pickle recipes to use up my cukes, and I must say they turned out delish!

The first recipe I made comes from Aarti Sequeira, last season's Food Netword Star winner. This was my favorite of the two pickle recipes... slightly sweeter, and the cilantro with the salad cuke is so perfect and summery! The only modification to Aarti's recipe that I made was that I substituted white wine vinegar for rice vinegar. Turned out great even with a substitution.

The other recipe I used was actually a Rachael Ray dill pickle recipe. While I am definitely not a Rachael Ray fan, this recipe was easy and really good. It has a good mix of spices and herbs with the white vinegar, and the addition of garlic added really good flavor. The longer these sit in the fridge, the better they taste, too!