Although I haven't posted anything about the garden this year, it's there. It's definitely there - albeit fairly forgotten. Nate's generally the sower and tender and I'm more of the harvester. With the deck and travel this summer, the garden has been an afterthought. So, the bounty hasn't been as prolific as in years past, but we've still be enjoying fresh veggies.
Tomatoes continue to mystify us. We haven't had a surplus of tomatoes, well, ever. This year, only two of the four tomato plants survived. We've grown them in various raised beds and tried to grow a variety of different kinds of plants. We do have a delicious cherry tomato plant and enough tomatoes on another plant for salads.
The greens are completely the opposite of the tomatoes. Green leaf lettuce, red leaf lettuce, arugula, kale. Although most of the lettuce is finished by now (too hot), the kale keeps us flush with green stuff. I've been obsessed with a certain kale salad all summer, but the kale has also been great steamed on top of pulled pork sandwiches.
Kale and Farro Salad
Ingredients
4 cups kale, ripped into bite-sized pieces
1 cup farro
1/2 cup raisins
1/2 cup Parmesan cheese
1 tbsp. honey
1/4 cup olive oil
1 small onion, chopped
1 tsp. chili peppers
1 tbsp. lemon juice
Cook farro, per instructions on package. Chill the farro and combine with kale, raisins and Parmesan cheese. Mix the dressing ingredients (honey, olive oil, onion, chili peppers, lemon juice) and let sit for at least an hour. Combine all of the ingredients and serve. Delicious!
The most impressive veggie out of the garden so far: Beets. Beautiful red juicy beats. We haven't had much of an opportunity to roast them, but we have been juicing them like crazy. Combined with apples, carrots, lemon juice and ginger, the juice is downright delightful.
While summer is quickly winding down, we're still enjoying the bounty of the garden. And we probably only have about five to six weeks until the first frost, so we better get on it!
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