|Scallop Squash - Sunburst Hybrid 2-3 inches long|
I cut some onions and ginger and put some EVOO in the skillet. I toss the onion and ginger, and some diced tomato and cover it. I set the temperature to just below medium and I headed out in the backyard to get some herbs and greens.
I was gone in the backyard for maybe 1-2 minutes. When I came in, I added the thinly sliced summer squash to the skillet and cover it again. I washed my herbs and greens.
Here is what is in my bowl of herbs and greens: beans, basella rubra, sweet potato leaves, lemon balm (Melissa offiicinalis), Orange mint, Golden Lemon Thyme, oregano, basil and that's right, marigold flowers. I just use the petals and throw out the center. I grow these marigold from seeds, so I am sure no pesticides are sprayed on them.
After washing my greens, I opened the skilled and stir the mix. The squash is cooked and I added the herbs and greens - I covered for another 1 minute.
|Herbs and Greens added in the skillet|
And my meal is ready!
|My dinner - ready in 5 minutes, from vegetables grown in my backyard. Summmer 2012.|