The vegetable gardens this season have become a mixed bag of problems and prodigious produce. Colorado potato beetles have turned up and devoured one of our tomato plants. The words ewww and ick came out of me several times. However, other plants are a goldmine of green for the kitchen.
Writing about food can give you some unique opportunities. Sent to cover a local restaurant that would be featured on a major news show in the near future, I went in with low expectations. Thinking the news team would consider me in the way, the experience was completely to the contrary.
Some of the most beautiful things in the world start out covered in mud and soil. You have to get your hands dirty to get to the best bits, but it is worth it. If you aren’t growing beets in your garden this year, no worries, that’s what the farmers markets are there for.
Look past the dustiness and the huge green leaves. Don’t throw the leaves out though, they are full of vitamins and delicious to saute in oil with garlic.
Do you see what I see? Doing a bit of a happy dance because I beat the deer to the first crop of green beans. Everything tastes better when it is fresh from the garden. Crisp, delicious and so versatile, green beans are one of my favorite vegetables.
“Patience is a virtue, Possess it if you can, Seldom found in woman, Never found in man.” This quote from an unknown source about sums up many of our dining experiences.
