Last week we gave you a glimpse into what is growing in our gardens. This week we will focus on what we are cooking.
***
In the summer time I (Sincerely, Emily) prefer not to turn on the stove or oven if I can avoid it. There are so many different salads that can be made using many fresh garden veggies and herbs that are growing. Last Sunday I shared a photo of the Armenian cucumbers we are harvesting. They go great in the bulgar tabouli that I make.
I will follow up later in the week with a complete recipe!
***
Of course, they were so delicious, that I (Alexandra) ate them before I remembered to photograph them, but I’ve had a string of meals that are all garden– roasted turnips with garlic and shallots, and today a poblano pepper, lined with a beaver dam pepper and stuffed with fried tofu, peppers, pine nuts and garlic, mixed with golden tomato sauce and rice. Topped with fresh mozarella from the farmers market. Delicious. Can’t prove it though. All I have to show is the harvest.
What have you been cooking with things from your garden?
Not Dabbling In Normal 
Alexandra – your harvest look wonderful and I am drooling as I read your description of the meal you made with your peppers! YUM!
Sweet nothing to be honest BUT there is spinach, silverbeet and some strings of kale left that the cabbage moths didn’t predate within an inch of their lives left up there despite my abject neglect of the poor remaining garden beds. Frost hasn’t seemed to hit them up there which is a great sign for winter gardening next year in the huge garden that is forming over the top of them. Steve is off this week so not much is happening and I am about to have a houseful of people descend on Serendipity Farm for my upcoming birthday. Not sure we hermits are ready for it (or that our visitors will be ready for the dogs 😉 )
Oh I miss spinach and greens. Too hot in my neck of the words for those right now. I imagine things like parsnips and turnips would do well in your winter garden in Tassie.
Pity winter is almost petered out 😉