Hello, Amy here on the road out of town. Last night my friend Barb made one last meal from her garden before leaving it for the summer. I had yet to pack, but eagerly accepted the invitation. I’m very glad I did!The bounty included the last of the winter leeks and parsley.Harvested this spring, garlic and dried fava beans appeared from her pantry. The small brown whole favas were cooked to tender in the solar oven.Also, corn!Beautiful pale yellow heirloom sweet corn, cooked plain, needed no adornment.Tender buttery-yellow summer squash and orange-yellow male squash flowers were a treat.Green beans are a labor intensive crop that don’t show up at farmer’s markets and csa shares as often as other crops. These were young and However, heirloom tomatoes are the main reason many people even attempt to garden in the desert summers. These were tart and juicy.
Barb tossed some of veggies with pasta and torn basil leaves.
Others, including eggplant were sauteed in olive oil and lightly seasoned.
We’re almost to the yoga festival, meeting a dozen friends.
2 thoughts on “Dinner from the Garden”
Great foods, great photos. Ur doin’ real
👍ly well for almost July, fantastic really.
I always go into a bit of mourning when I come to the end of my spring garden. This one was really productive. I have a hard time getting much of a green bean crop in the spring.