In the first few years living at the homestead, we focused on spreading existing perennials throughout the different gardens and planting fall flowering and foliage plants to extend the garden color and splendor well into autumn. This year we also featured sunflowers in the garden bed. Enjoy the slideshow!
Still have summer squash lying around? Winter squash you're ready to eat? Leeks galore? Tomatoes close to rotting on the counter? Try your own variation of garden harvest lasagna:
Start with what you have. Pictured here are zucchini, crookneck yellow summer squash, leeks, garlic, tomato, chives, and parsley. If you use winter squash, make sure to bake first to soften and then cut into pieces. Kale, cabbage, carrots, turnips, etc. can all be used in garden harvest lasagna.
Next for the cheese! We prefer Vermont because it's what's local here, but I would suggest choosing cheese that is local in your area and if that's Vermont - celebrate your roots and be Rooted in Vermont! Pictured here are Maple Brook Farm ricotta cheese, and shredded cheddar and monterey jack from Cabot Cooperative Creamery. Mix it all together. Mozzarella is most popular for lasagna, but we like to try different variations.
After stir-frying the leeks, garlic, and squash/zucchini with some spiced sausage from our meat-CSA at Tangletown Farm, we added in the tomatoes with a little leftover marinara sauce that was in the fridge, and some salt, pepper, and dried basil. Cooked lasagna noodles are ready for layering pictured on the right.
Time to layer - a double layer will do - meat/veggie sauce, noodles, cheese mixture, repeat and top with fresh herbs and any extra shredded cheese - parmesan also works well here, but we didn't use it in this variation.
Bake uncovered, 45 minutes in 375 oven until bubbly and let stand 10 minutes before serving. We had some for dinner, leftovers for lunch and froze the rest for lunch for the following week.
Mitch and Rachel are a groovy, retro-fit couple stewarding
7-acres of woodlands halfway up Spruce Mountain in Plainfield, Vermont.
The Vermont Gardener
Vermont Farm to Plate
Vermont State Parks