On my mind: Edible landscaping and using up zucchini!

Okay, I'll give this edible landscaping a shot...in a little bed at the front entry no less! To an existing bit of blue rug juniper, a couple of small bushes, some chives, white phlox and a mum, I've added red cabbage, fennel, thyme, Greek oregano and Texas tarragon. Added a couple of non-edibles: two coleus whose variegated leaves will add a blend of green plus the deep red color as found in the cabbages. I figured I'd let this bed grow a tad and then fill in with some types of flowers once I decide what more color is needed to keep it from just looking like a vegetable patch. Wish me luck!

Toted my plants bought on clearance home in the marine cooler that pretty much lives in my car. Absolutely LOVE having a cooler ready on hand whenever I need one!

Hey, I'm keeping up with the zucchini so far!! Used up the harvest today with a zucchini gratin and a crustless zucchini quiche. I love pie crusts, but trying not to eat anything but "slow carbs," except on cheat days.

Little grandgirl hands were a big help when adding herbs and layers of zucchini, onions, panko crumbs & dairy to the gratin.

I thought I had heavy cream in the fridge, but Hubby had used it all for his coffee! Had to fall back and punt: used a mixture of sour cream and mayo instead.

   Isn't it fun to be in the thick of summer nowadays? For those of you down under, I guess the reverse is true: likely you're happy to get a bit of a cool down! Wherever you are, hope today shone brightly upon you, whatever the temperature or weather!!

   Thanks, Rhonda at down-to-earth, for sharing this On My Mind concept. What's on your mind today? Share your link here or on down-to-earth.