Fun With Garden Foods

Pretty purple carrots make a great edible center piece.

Dana and I harvested a ton of food from our garden at Green Meads Farm in Richmond last Friday.  We spent the morning and part of the afternoon weeding before filling our bags with future dinners.  The commercial crop of leeks and romanesco we are growing on the Clark’s farm (hopefully soon to be our farm!) is looking hardy after a late, slow start.  Without all the weeds, our garden at Green Meads is looking like a real garden, as in, now we have paths and can see individual plants!  The weed uprising has been quashed, for now.  After all that I  discovered we have lots of lemon cucumbers, gherkins, collards, basil, kale and carrots.  I’m super excited to take pictures and make fun things with the lemon cukes, they live up to their name in appearance and I hope they make excellent pickles.

When we finished our work Dana and I headed home with bags full of produce, hungry for a big late lunch. By the time we got into the kitchen I was running out of steam as far as cleaning all the veggies.  So we put all the carrots (Purple Haze variety, of course) into a big glass pitcher to soak which doubled as a very colorful and edible centerpiece!

Cucumbers, carrots and collards from our garden, eggs from Hannah's grampa, peanut sauce from last nights salad.

We made a frittata with collards, sliced up a couple of cucumbers to go with the peanut dressing from the night before and made two so-called ‘Southamptons’, a drink made with 2-3 dashes of bitters, a squeeze of lime, a bit of sweetener, if you like, and soda water.  This drink is sometimes refered to as a mocktail (versus the more adult, cocktail) but I wonder if the place the drink is named after has anything to do with that reference? No, it’s probably not named after those Hamptons.  Whatever the Southampton is named after, it’s a bitter, tart drink, and it’s soothing to the stomach as well.  It was supremely nice to be able to sit outside and enjoy the food that Dana and I have worked to create.

A simple salad complements the big, late lunch we ate at 3pm.

After a big late meal and the day’s manual labor behind me, I didn’t have a huge appetite for dinner.  I made a light salad, with a mix of all the salad greens from our garden including baby spinach.  I used some Fire Cider, mayo, a mashed garlic clove, salt and pepper to make a quick dressing.  And then for dessert I snacked on the tender young carrots we thinned from the garden and that addictively good roasted almond butter with flax seeds from Trader Joes.  I feel really good about today; lots of fresh veggies in a variety of colors, with my biggest meal in the early afternoon and plenty of time spent outside, doing work that I love with some one I love.  I know that not every day can be as well-balanced and stress free but it’s nice to know I can make it happen!

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