Many times we'd recommended it to others but never practiced what we preached.
This year, however, Hubby decided to try container gardening for himself. He planted a red-bell pepper plant in a clay pot and set the pot in the flower bed near the deck.
It started out looking so fragile, one never could imagine the stalk being able to support a single flower, much less a heavy pepper.
Yet, as time marched on, not one but three peppers took hold--and held on firmly as the plant bulked up to support them.
A dish called Veggie Pasta Primavera in Blue-Cheese Sauce was the recipient of our first-ever container-grown red pepper. What a fitting dish for a celebration! Hubby's comment: "You've outdone yourself again." (He says that after most every meal. My Love Language is verbal affirmation.)
I'm not the one who outdid myself, however. It was the container-grown pepper plant. Hooray for an easy gardening method that worked like a charm.
Chopped red pepper blended with some other standout veggies for this incredible dish (the recipe was contained in a Kroger grocery flyer), which served as a main course for us. Squash, zucchini, tomatoes, and green peppers (the latter also from our garden) all went into a casserole dish along with pasta, some crumbled blue cheese, and seasonings. Thirty-minutes later (at 350 degrees) this breeze of an entree emerged from the oven looking and tasting fabulous. We dined on it as a dinner entree alongside some fresh cantaloupe. A wonderful summer-evening meal!
Next year we may expand the containering, with this effort having been successful.
Veggie Pasta Primavera in Blue-Cheese Sauce
1/2 pound linguine, cooked
1 cup tomatoes, diced
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
1/4 cup red pepper, diced
1/4 cup green pepper, diced
1/4 cup red-wine vinegar
1/4 cup olive oil
1 teaspoon Italian seasoning
4-ounces crumbled blue cheese
Parmesan cheese (sprinkle on top)
Combine all ingredients. Spray casserole dish with nonfat cooking spray. Place mixture in casserole dish. Bake in 350-degree oven for about 30 minutes. Refrigerate any leftovers. Serves 4.