With all the busy chaos that is packing and preparing to move while caring for three small children alone all day, I had quite forgotten about the garden. This afternoon, with Robin napping and Raina gone for a walk with Grammy, Lynden and I ventured out to the back to take a look.
Our lettuce bed is full of beautiful, large heads of lettuce. A few of the plants have some bug bites on the leaves, but otherwise are gloriously perfect and mouthwatering to behold. The spinach has bolted, but the leaves still taste amazing, and now we have seeds for next year!
Our tomato plants are growing like mad! Several of them have small, green tomatoes growing. Soon there will be yummy goodness to eat! This is the first year that we have planted heirloom varieties, and I’m incredibly excited to see what we’ll get.
The chickpea bed is flourishing. I’ve never planted chick peas before, and love the delicate little leaves on the plants. We eat a lot of chick peas in this house.
Lynden’s pumpkin plants have spilled out of the pumpkin bed and are taking over the back of the yard, creeping through the grass and into other parts of the garden. I can’t recall if our pumpkin plants ever got so huge in years past. Lynden’s pretty thrilled by the size, and loves the way the vines are traveling to and fro.
After admiring everything in the garden, my mouth was positively watering. I could not go back into the house without salad fixings – I had to, HAD to, eat a salad from that garden for dinner. I picked out a lovely medium-sized lettuce head, several handfuls of spinach, kale, and chives. Lynden was so excited at the prospect of eating garden food that he continually stole spinach from my bowl as I washed the leaves and removed the stems, shoving it into his mouth and saying, “Mmmm, crunchy!” If that’s not satisfying, I don’t know what is!
In addition to the plants from the garden, I sliced up a yellow bell pepper that was waiting to be eaten an also added sunflower seeds and pumpkin seeds to the mix. The rabbits enjoyed all the scraps – stems, bug-bitten leaves, roots. They’ll make short work of composting it for us!
I made a yummy salad dressing using fresh basil from a plant potted in the house. Here’s the recipe:
1/3 cup extra virgin olive oil
2 Tbsp apple cider vinegar
Juice and zest of one lemon
2 garlic cloves, minced
2 Tbsp fresh basil (2 tsp if using dried)
1 Tbsp fresh oregano (1 tsp if using dried)
1/4 tsp sea salt
1 shake black pepper
Whisk ingredients together and drizzle on salad.