Veggie abundance, and a tasty rice frittata recipe
I drove to my hometown earlier this week to tend to the garden a bit, hence my family had left for vacation. And given that the garden is in its full-production state now, I’m literally swimming in fresh produce, which is great! Well, honestly, I’m having some troubles eating cucumbers fast enough and my dear JP doesn’t seem to pick any special interest in them, so I’m more or less alone into it. I don’t complain – quite the opposite! After reading about their properties, one wouldn’t want but indulge into this healthy fruit, member of the gourd family, and apparently native to India(!).
Lavender is a bless for every garden
I've found loads of immature grape berries on the ground once again... just like last year. I'd like to understand why this happens
Once they start growing, nothing can stop them 
Oregano plant is in full blossom these days, and is therefore, same as lavender, attraction Nº1 for the bees in the garden
Pepper plants are doing fine, too (fine for our climate, that is)
They are very good for the skin... I'm going to give that facial mask a try
* * * * *
I made this rice frittata for our lunch yesterday, and it went well with the cucumber salad. I think this would make a perfect picnic food as well, it can be eaten either warm or cold, it’s nutritious and filling, yet not too heavy for these summer days.
RICE AND VEGETABLE FRITTATA
with prosciutto crudo, black olives and lots of fresh herbs
100g cooked basmati rice
1 small onion, finely chopped
1 small zucchino, cubed
1 big tomato, coarsely chopped
a bunch of fresh herbs, chopped (parsley, thyme and basil were my choice)
black olives
6 slices of prosciutto crudo
50g cheese, grated (any hard to semi-hard cheese would do)
3 eggs
a good splash of olive oil
a dash of sweet paprika
salt
freshly ground black pepper
1. Heat a generous amount of olive oil in a non-stick skillet and gently sauté the onion, zucchino, add tomato and season with sweet paprika, salt and pepper.
2. Add the rice and prosciutto, stir to combine all the ingredients.
3. Whisk the eggs, grated cheese and chopped herbs and pour the mixture over the rice and vegetables. Cover with a lid and cook on low fire until set.
4. Cut into slices and serve with some salad of your choice.
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Your garden looks fantastic! Somehow food always tastes better when you’ve grown it yourself so I’m sure the cucumber salad was particularly tasty.
We’ve got a good crop of lavender this year too. I’m just pondering putting it to some culinary use, making some lavendar sugar perhaps.
Thank you, Sophie!
Yes, there’s nothing like home grown food, and honestly – the store bought cucumbers (not even those from organic market) never taste as good as the ones I pick in the garden!
I love lavender! Have you thought of making lavender oil? Apparently it’s good not only for your salad dressing, but also as a headache reliever. I think I’m going to give it a try myself, I’m curious!
Ciao Raggazze
It’s true Lavender cures headache – I infact just eat the raw bud. Your Splendid garden yields the freshest, most alive, spiritual foods, flavours and medicines you’ll ever find 
Celebrate the Summer! Brava Maya
[...] what I wanted to tell you today has to do with our extensive crop of cucumbers – which still continue to grow like crazy, and definitely faster than we can eat them. While [...]