Though our vegetable garden is small, it certainly is abundant. Two small beds share a harvest of kale and carrots, while a neighboring planter houses four, ripening tomato plants. We also have a few, thick rows of basil, some mint, and one chive plant.
Carrots and kale from the garden
While it's a bit early in the season to be reaping the benefits of all of our crops, the mint, basil, chives, and even the kale, have proven themselves as delicious and ready for our bellies. My most recent recipe adventure was a Martha Stewart patented kale slaw, which I took the liberty of altering into what is sure to be a new household favorite. My recommendations for this recipe are to omit the sunflower, pumpkin, and hemp seeds, and add julienned beets and diced avocado. If you want to sweeten the salad, try adding apples, pears, or even peaches! By the time I made my second batch of this mouth-watering slaw, I had ran out of the apple-cider vinegar needed for the dressing, and substituted a tablespoon of Trader Joe's Sesame Ginger Salad Dressing. I loved the subtle, spicy fragrance that the ginger added, and would even consider adding fresh ginger next time.
Exploring new recipes is always a treat, but the payoff is much greater when you get to watch your ingredients growing in your own backyard. I'm excited to harvest the tomatoes to be used in conjunction with the basil for caprese salads, homemade pizzas, and rustic tomato-basil bisque.
For other fresh, summer recipe ideas using seasonal fruits and veggies, visit Martha Stewart's Seasonal Produce Guide.
xo.
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