This year we have tried a lot of new things in our gardens and the weather has been so different for Summer weather here in Iowa. It has been a much cooler Summer, this and all the rain earlier in the Spring has hurt our tomato plants. We did not get as many tomatoes as last year not even close to the normal amount in years past, so our canning was less. The bright spot we were able to do the tomato canning in one day.
29 Pints of Pasta, 12 Pints of Medium Salsa, and
12 Pints of Hot Salsa.
Of course we did have fresh tomatoes for dishes and enjoyed them as well as some fried green tomatoes.
Our first year for turnips. I never did find a great recipe for them. Todd just ate them like radishes and we had a bumper crop of radishes as usual.
This is not even the beginning of our freezing for the beans.
We are eating a lot of beans too.
This was partial one harvest. They are not prepped for freezing,
just ready to store in the refrigerator.
Green beans, cherry tomatoes, cabbage, kohlrabi, carrots, sugar snap peas,
broccoli, and a small secondary shoot of cauliflower.
Over all, our gardens have done well this year and we are happy about it. Now for the recipe. The person I adapted the recipe from adapted her's from someone else and the original person did not have a name for the sauce so she called her OMG sauce. Her recipe would have been too spicy for my stomach, so I adapted it. I enjoy spicy but my stomach does not. My adaptation was amazing. I tried this new dish and Ethan's new girlfriend had dinner with us for the first time. I know a pretty gutsy move but it was a hit. I asked everyone an idea on what to name the sauce since there is no name. The decision was Wowzer.
Spaghetti Squash and Wowzer Sauce
- 1 large spaghetti squash, cut in half lengthwise
- 1 pound ground turkey
- 1 tablespoon Southwestern Mustard
- 1 tablespoon soy sauce
- salt, to taste
- 3-4 cups spinach
- 2 cups broccoli, cut into florets
- Take a knife and poke holes into the spaghetti squash and place in the microwave on a microwave safe dish for 10 minutes. If the squash is not soft to touch cook an additional 2 minutes until it is soft to the touch.
- Remove the seeds and use a fork to remove the threads and place in a large bowl.
- In a large pan add ground turkey along with 1 tablespoons of the Southwestern Mustard and 1 tablespoon soy sauce and cook over medium-high heat. Break up turkey into small pieces and cook until completely cooked through. Place ground turkey in the bowl with the spaghetti squash.
- In the same pan with some of the fat rendered from the ground turkey, add broccoli with a bit of salt.
- Cook broccoli until slightly browned, then cover with a lid to help steam. Once broccoli has steamed, add spinach and a bit more salt on top of broccoli and cover to help steam until spinach is cooked through and soft.
- Add turkey and spaghetti squash to pan, mix it all together and keep on low to keep warm.
- Whisk all ingredients for the sauce together.
- Pour sauce onto spaghetti squash mixture and mix together until completely coated.