Our Veggie Harvests

Spinach season is over.

Cucumber

It is time for zucchini, cucumber, tomatoes, carrots, and peas. Oh, we still have some rucola left, too.

Zucchini

Our herbs and spices are still thriving: dill, parsley, olive, peppergrass (pepperweed), basil, bear's garlic, lemon thyme, rosemary, mint. It is fun to combine most of these herbs and spices when creating barbecue sauce; with fried and baked dishes; as salad relishes.

It's time to be creative (again) with those harvested veggies. Even the kids are joining us in our 'experiments' in the kitchen. I have been bombarding my blog with posts on yellow plum recipes, which I am modifying by using the other fruits we have (apples, plums, pears, peaches etc.) I would post a snack creation inspired by our fruit harvests by our seven-year-old IC soon.

With veggies, we combine most of the harvests in a grill, in a sauce, in fried rice dishes, for salad, and in baked meals, too. Our first pea harvest we have decided to freeze, as most of the tomatoes that would come next.


Freshly- picked Peas

The few rucola leaves, we add  to some of them to our lettuce salad, it adds zest.

Unlike our overwhelming fruit gifts, our vegetable and herbs and spices garden are simply enough for our daily needs.

How cool it is to just sneak in the garden for additional ingredients when one is cooking? Real cool, I tell you.

I am really thinking about serious farming in the next future. After all, we should give back the gifts we receive, right?