March 3, 2014
So today we’ll work with a breakfast, lunch and dinner theme to show what’s coming from the garden into my kitchen. Let’s begin with breakfast.
This is orange season and the smallest ones are used for juice. With wind and rain last week, the tree shed more of the fruit, getting ready to begin the cycle again. It’s blossom season and the fragrance is heavenly. Today is devoted to orange marmalade.
This is kefir with strawberry guava puree stirred in and topped with grated nutmeg. It’s my quick and satisfying breakfast with whole grain toast and peanut butter on the side.
Here’s a recent lunch. When I harvest beets there are more greens than we can usually eat, especially when there’s lettuce, kale, chard and other greens for competition. Still, I couldn’t dispatch them to the compost bin so I had them for lunch. Minced garlic in olive oil got things started; then I added the chopped greens and red pepper flakes.
The mound of beet greens reduced to a manageable amount and sunflower seeds added crunch and salt.
Lately, dinners are determined by what’s ready in the garden. Beets, asparagus, kale and all the greens made their way to the kitchen last week.
But French sorrel, a perennial vegetable is always at the ready.
Here, the last of the French sorrel is added before the immersion blender does its work. You have to check 101 Cookbook’s Green Curry Porridge to see the next steps. It’s beautiful and a lovely blend of flavors.
And I’ll finish with yesterday’s bouquet for the church vestibule. Spring has begun in my garden. It will come in yours too.
See more garden harvests at Daphne’s Dandelions.