Trug to Table: Summer Garden Flatbread

A trug is a wooden basket traditionally used for collecting harvests from the garden. Mine has been seeing a lot of action lately, and I figured I should start showing what I’ve been doing with the contents.

Lately, the creations in my kitchen have been very simple. Summer means putting easy, fresh dishes together, no recipe required. I see what’s fresh in the garden, pick a flavor profile, and a vehicle for it all (like rice, dough, pasta, etc), and go from there. A few years ago I bought The Flavor Bible and it provides endless inspiration and knowledge on combining ingredients. I highly recommend it!

summer garden flatbread

Last night I gathered an onion, tomato, basil, and zucchini/squash from the garden. A couple of weeks ago, the garlic was harvested (which I braided), so I grabbed some of that too. I also whipped up a batch of homemade pizza dough, which I do on a weekly basis. It’s so easy and versatile, and the recipe I’ve been using for years is similar to this one (I use honey instead of sugar, and don’t really measure anything). It’s been so warm recently that I’ve been letting all doughs proof outside on the deck, to great success.

I have these fun little vegetable cutters, which I used on the zucchini and squash. What can I say, it makes the eating experience a bit more enjoyable. Here they were, pre-cooking:

zucchini shapes

To put this dish together I simply sautéed the onion, garlic and squash together in some olive oil for a few minutes, reserving the tomato (and a bit of canned corn) for later. I chiffonade (chiffonade-ed?) the basil, and also saved it for the very end. I rolled out the dough, brushed on some olive oil, added the sautéed and reserved veg, seasoned it all with salt and pepper, and popped it in the oven at 450° for about 15 minutes. When it came out I dribbled on a bit more olive oil and the basil. Trug to table dinner: fresh and delicious.

summer flatbread above

I call this my “Summer Garden Flatbread,” but it’s not a set-in-stone situation – the toppings could run the gamut. I’ll probably make it again soon with a different variety of herbs and veg to keep it fresh. Yum!

summer flatbread slice

I hope you’re all enjoying some summer freshness in your kitchens!



Betsy Brockett was diagnosed with Mesothelioma at the age of 28, and continues to thrive despite the challenges that cancer has created in her life. Holding a degree in Art & Visual Technology from George Mason University, Betsy expresses herself through writing, photography, painting, pottery, and more. She is most often found cultivating, creating, practicing/teaching yoga, or simply enjoying the beauty of life.

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