It is perfectly lovely to live smack dab in the city and still be able to go outside and pick our dinner ten minutes before we eat it. That's what I call fresh, not to mention organic as well.
A few of our squash were finally ready, as well as some green bush beans. I didn't plant enough beans this year to satisfy our pallets (Lexi LOVES them raw - something I didn't anticipate back in February when planning the garden), but this growing season has been a learning curve enough as it is!
These are Thumbelina carrots. I'm sure you can guess why. They are super cute, and I ordered the seeds with Lexi's excited voice in mind ("LOOK MAMA, BABY CARROTS!!!!"). The voice IS cute, as imagined, but somehow pulling these out from the earth with their enormous leafy tops leaves you wishing for a little more bang for your buck. In other words, more carrot. On the upside, they taste delicious. All two bites of it. :-)
We are eating everything from our garden raw right now. Eric isn't ever thrilled about cooked or steamed veg anyway, so everything gets chopped up and thrown into the dinner salad. Here we have the carrots, beans, squash, and zucchini tossed with our Bright lights Swiss chard and Red Russian kale. Sprinkle on a little balsamic vinegar mixed with honey, add a side of fresh bread smeared with goat cheese and voila! Supper. Fresh, fast, and super delish.
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