my wife she said i want grilled veggies tonight
i knew she didnt mean put veggies on an outside grill
cook them till they are charred
so i told her
ill go down to the garden to see what i can find to cook tonight
what i do is fill a casserole dish with aluminum foil
grease it real good with olive oil
sprinkle the bottom with seasonings
salt crushed pepper a seasoning mixture from ms dash
then i layer in my veggies
adding some crushed garlic from last years garden of course
reseasoning with the same stuff as above
mixing it all together
adding a spring or two of rosemary from our yard
cover it all with an aluminum foil lid
half way through cooking
i remove the lid and finish the cooking
total time at 425 is about 50 minutes
adjusting it up or down based on what the veggies look like
at the halfway point
my wife she likes hers slightly crunchy
i like mine softer
whoever does the cooking wins out on that one
so
knowing what she wanted for supper
i wandered down to the garden
our early peaches tree
they sure are looking good
a few more weeks and we could add them to the veggie mix
or
make a peach cobbler for dessert
asparagus that have sprouted up over the last few days
i picked them for our supper
my swiss chard is in full bloom
i like the rainbow swiss chard since its so colorful
i grabbed a big handful and cut it off
placing it in my bag with the asparagus
i had left to grow larger
so
i plucked them
we will roast them for supper
then saving half of the roasted beets for use in salads
these things are so sweet tasting
i can see why they are called sugar beets sometimes
with the last rain
i had also refertilized them with my organic fertilizer
now
we use rainwater to water our garden with
but
for some reason
when it rains the garden just seems to pop out with
growth the next day
i found a big one
to slice up for supper
i go digging around for new potatoes
you dont know what new potatoes are
then
you arent from the south
its the first potatoes you can pick
if you desire you can easily rub off the peel with your finger
we leave ours on
some i dig up being careful not to damage the roots
they are just right for popping in your mouth
eating them raw
i did and so did my wife she
then
i looked around
there was some sweet peas
i picked then
ok so i ate half of them
like i did the asparagus
right there in the garden
oh
thats the advantage of having your own garden
midday snacks fresh for the picking
most of our asparagus and sweet peas never leave the garden
intact
then
i spy some multiplying onions from this winter
and
some garlic chives
i clip the blades off
to add flavor to the veggies
then i chopped all this stuff up
adding it to the dish like above
adding some mushrooms and sweet corn
with a supper that looked like this before it was cooked
all organic
farm to fork
our farm to our fork
it doesnt taste any better than this
the organicgreen doctor
