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Our company blog, Annie's Gardening Corner, takes a sneak peek at how we balance our own love for everything green + a place to find inspiration, garden ideas and landscape design tips.

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Monday, August 3, 2009

Sharing the Bounty of Your Garden

What better way to start your Monday then to kick it off with a good deed from your own backyard. If you are fortunate enough to tend and bend in your vegetable garden and have an excess supply of squash, herbs, and cucumbers, you may consider sharing your surplus produce. An elderly neighbor or community member struggling in these difficult times would certainly savor some freshly picked veggies from your harvest. Your local food banks, soup kitchens, and service organizations also would appreciate any additional bounty. One in Worcester that comes to mind is Rachel’s Table ( If you have an abundance of flowers but no extra veggies, bring a fresh floral arrangement to a nursing home or a hospice.

Although the growing season has been slow at best, plan ahead for ways to distribute your excess bounty. Everything we sow in New England is precious. Don’t let anything go to waste; share the fruits of your labor.

Inspirational Gardening Thought for the Day

"Don't judge each day by the harvest you reap, but by the seeds you plant." - Robert Lewis Stevenson

Here are a few quick recipes for summer squash:

Quick sauté – wash and cube summer squash into ½ to ¾ inch chunks. Pre-heat non-stick skillet, add tablespoon of olive oil, summer squash, a dash of garlic powder, and salt & pepper to taste. Cook for two minutes at high heat until brown on one side. Give them a quick toss in the pan, adding a tablespoon of water. Cover to steam and complete the cooking process. The squash should be al dente. Turn off heat and drizzle a tablespoon of herb-infused oil. (You can find recipes for making your own herb-infused oils on an older blog post at Toss and serve. If you like, you can add a little grated Romano cheese and thinly sliced basil leaves.

Summer Squash Bake - wash and cut three summer squash and one medium-sized onion. Place in food processor to coarsely chop. Pour in mixing bowl and add one to two eggs and a package of grated cheddar cheese (or any cheese of your choice). Add a tablespoon of olive oil and salt & pepper to taste. Mix and pour into a casserole pan. Bake at 350 degrees until casserole is golden brown on top. You can finish this dish off with a tablespoon or two of the herb-infused oils before serving.

Also try one of my favorites- a squash flower recipe on an older blog post at

Enjoy and have a great Monday.

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© 2009

© 2009 Ann St. Jean-Bilowz/Bilowz Associates Inc. (including all photographs, unless otherwise noted in Annie's Gardening Corner are the property of Bilowz Associates Inc. and shall not be reproduced in any manner nor are they to be assigned to any third party without the expressed written permission and consent of Bilowz Associates Inc.)