This was lunch today:
8-10 strips bacon
1 head cauliflower
1 bunch broccoli
1 c. mayonnaise
1/2 c. sugar
1/4 c. milk
1/4 c. diced onion
Break cauliflower and broccoli into small pieces. Crumble bacon; stir in. Combine mayo, sugar, milk and onion. Stir into broccoli and cauliflower; mix well. Refrigerate until chilled.
2 medium zucchini
1 large onion
2 medium tomatoes
5-6 slices butter
1/2 – 1 c. shredded mozzarella cheese
Dice vegetables. Mix well in a baking dish and season to taste with salt and pepper. Place butter on top of casserole; bake at 375 for 1 hour. Add mozzarella cheese during last 20 minutes of baking.
Someone asked me this summer what I think is the hardest thing about living here at Bethel Camp. I came up with an answer, but later I realized that it wasn’t quite true. One of the hardest things for Roger and me is missing out on fresh garden produce all summer long. We love to cook in the summer. We love to eat in the summer. And it’s the simple things we love the most. Fresh corn on the cob, tomato sandwiches, zucchini casserole, salads with lettuce from our garden, sauteed kale, fried yellow squash, fried green tomatoes. (I haven’t had a fried green tomato yet this year!) If we weren’t completely consumed by summer camp, we’d have a big garden and spend evenings and mornings working in it together. We’d snap green beans and freeze them, and can tomato juice.
But it’s a small sacrifice really. I wouldn’t trade all the garden produce in the world for the fact that my husband has a job that he can pour his whole heart and soul into. My children eat canned vegetables all during the best weeks of the summer gardening season, but they’re surrounded daily by the godly influence of the incredible people on our summer staff.
And… we still have a little bit of summer left. Tomorrow maybe I’ll go check our neglected garden and see if I can find some tomatoes. We have friends who share their garden produce with us. And there’s always the produce stand in Jackson…