I have grown food every year but it has always been minimal. Now the garden is filling in with an abundance of good food and it has been a bit of a learning curve coming up with different ways to eat the things that are available.
I tend to stick with the simple recipe free staples like roasting. A little olive oil, sea salt, and a mix of garden veggies in a roasting pan cooked at 425 degrees is always a favorite.
Boiled until slightly tender and topped with fresh herbs is another.
We have lots of Kale growing. My 2 favorite ways to prepare it is massage it with olive oil, sea salt, and a little lemon juice or I make a dressing out of this recipe I came up with.
4 teaspoons miso (white)
3 tablespoons fresh squeezed lemon juice
1/3 cup olive oil
1 tablespoon white rice vinegar
3/4 tablespoon evaporated cane juice
Mix and toss in the kale. You can add all kinds of other ingredients. I added roasted garlic and pine nuts.
This is suppose to be a cucumber dill dip. The recipe I followed was awful so I modified it and added lots of hot peppers from the garden. I love mixing high and low foods. I removed the seeds from the peppers which left my hands on fire but will hopefully cut out most of the heat. The peppers I used are Jalapeno, Holy Molly, and Cayenne. Yikes!
And the most important to our house hold is the salad. It's what I eat most days and provides something green, healthy, and delicious on the table every night.
What are you growing and how do you bring it to the table?