Not all of my gardening this year has been riddled with blunders and mystery. In fact, I’m rather proud of how much food I’ve cultivated in the garden as a novice gardener.
Below is some of the bountiful harvest I have been enjoying all summer, often in a quick and healthy stirfry.*
Yellow bush beans, green pole beans and snow peas
Tomatoes, green and yellow wax beans and broccoli
Carrots, rhubarb, mint and parsley
A tiny fraction of the beet greens I've harvested this year
Three of my largest heads of garlic, approx. 3" diameter
Carrots still in the ground, yet to be savoured
A full head of broccoli is a beautiful sight to behold
The rhubarb patch after the first harvest -- can you see a difference?!
*Note: All it takes to make a delicious stirfry is a little (or more) organic butter or cold pressed olive oil (both are optimal sources of the good fat you need in your diet), a bit of this and that — whatever you have on hand from the garden. Add a dash of salt and a squeeze of citrus and you have a quick, healthy dinner.
Verdict in two words: Yum. Yum.