Variety in the garden keeps it interesting in the kitchen

I love fresh, healthy, and flavorful food.  I love growing it, sharing it,  talking about it and especially eating it.  A couple of our farm families inspired me to make a homemade garlic and greens pizza this week.  Joanne mentioned that her family loves arugula on pizza, and Darlyne made a delicious pizza for book group that included spinach from our garden.  I kept is simple with olive oil rubbed on the crust, a mix of freshly harvested and chopped greens and garlic, and mozzarella topping it off.  Yummy!

We have also been enjoying a variety of salad greens.  I love the romaine with a light citrus vinaigrette that enhances the greens.  Olive oil, white balsamic vinegar, freshly squeezed lemon juice and a hint of ground pepper and sea salt.

Tomorrow I plan to braise and saute pak choi to accompany our crab cakes and make a slaw with kohlrabi, apples and spring onions.

We are growing over 100 varieties of various vegetables so there are plenty of flavors to tempt the taste buds.    Feel free to share some of your favorite ways to enjoy fresh garden vegetables.

Bon Appetit!

p.s. A few links to fun sites to find recipes if you need them:


One response to “Variety in the garden keeps it interesting in the kitchen

  1. Bok choi is good, but best cooked in a wok with other greens, sesame oil, garlic and maybe some oyster sauce at the end. My favorite greens are tat soi and gai lan (Chinese brocoli).

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