Go Local Week 7- Use Your Bounty- Bumper Crop Skillet Supper

Wow! Y'all really kicked it up a notch last week...as I was sitting at the lake with my brother and sisters you were posting away and leaving links. Nice Work!! Be sure to look at last week's comments and see what everyone was up to. We even had video on one blog.
This week you get to hear from me about using up a bumper crop of virtually any vegetable in a quick and satisfying way.
When we were little and our Dad had a huge garden out back we ended up with a lot of squash. Both yellow and green. Somehow this year I've managed to plant hundreds of plants and ended up with ZERO zucchini.
But I do have some killer yellow summer squash going on and I spent over 2 hours freezing broccoli yesterday. We have broccoli, folks. It's yummy! I also found garlic and onions at the Farmer's Market, so it was time for the Mama Skillet of my youth. I also still have several pounds of local, grass fed ground beef in my freezer, and while we have not been eating meat at home, I didn't have any meat substitute on hand, so in went a pound of that as well.
The idea of this skillet is to use up what you have.Bumper Crop Skillet Supper

1 Onion, Chopped
2 cloves of garlic, crushed
1 lb. ground beef or meat substitute
A variety of Vegetables such as summer squash, zucchini, green beans, brocooli, cauliflower, bell peppers, tomatoes, kohlrabi, spinach, etc. approx 2 lbs or more.
chili pepper sauce
tamari or soy sauce
parmesan cheese

Brown onion and garlic in 1 T. of oil.
Add meat of choice and brown. If you are using fatty meat (mine is super lean) you'll need to do this first and drain the meat fat and set aside.
Add sliced vegetables of your choosing, season with your favorites, and stir occasionally until they are crisp tender. I use garlic salt, sea salt, and black pepper.
We eat this supper in big bowls over rice or quinoa topped with a dash of tamari or soy, chili sauce and parmesan cheese.

What's your favorite childhood garden supper? What's your bumper crop this year? What have you been up to?
Leave us a comment with a link and we'll come visit!


  1. mmmmm that sounds delish Heather!

    I have been elbow deep in about 150# of apricots from Williamsons Orchards....Packing, making Jam, and fruit rollups in my new Excalibur dehydrator *LOVE*

    and general garden stuff which is all consuming right now

  2. Must try that recipe!

    We have zucchini the size of New Jersey here in Ohio. My husband refuses to plant till Memorial Day since it really can frost/freeze up till then where we live...very unpredictable. So...tomatoes are coming on well, but not ripening yet. Just lots of zucchini and a few bell peppers coming on. That's all we planted this summer. We wanted to add carrots and green beans, but found a bunny nest in that area and decided not to disturb it.

    Childhood garden supper???? When I was a child, I wouldn't eat ANYTHING that looked remotely like a vegetable! LOL!m

  3. I cannot wait to try this! Sadly, my family were city folk - no fresh garden to speak of (I know! What a terrible childhood! ha ha)

    Here's my local link:


  4. Yummm...this looks good! I'll have to give it a try! I took a canning class from Amy Pennington! She's super cute and you'd love her new book Heather!

  5. Yummy!

    My zucchini turned out to be pumpkin (for reals)! And my real zucchini, which I thought was pumpkin, is taking its sweet time to grow. Along with my zillions of green tomatoes, which will likely all ripen the same exact day.

    I need to do a garden post!!! A wee bit jealous of those with fruits (and veggies) to show for their labor, but I'll be up to my eyeballs soon, I'm sure. :)

  6. Yum, yum, yumbly, there's a rumble in my tumbly!! That looks so good. I am hoping to get in the GL swing sometime this week.

  7. That sounds like a delish dish, and I'm all about using-up what you've got on hand. Yum!
    I've got some heirloom tomatoes that are growing well on the side of my house, and a couple red bell pepper plants, but that's it. Everything is looking good, just waiting for it all to ripen-up.
    As a kid I loved stuffed green peppers...

  8. I want to try this! It look delicious. Thanks for the recipe.

  9. Oh this looks good - similar to something I make in the winter.

    Here's my Go Local link for the week:


  10. Trying to find fun ways to use kale!



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