Honestly, what is more rewarding and satisfying than growing your own fresh produce? Even better, when you get to share what you've grown with others.
After recent health adventures, I haven't given the veggie garden much attention at all. I was concerned that it wouldn't be thriving, especially as hubby isn't inclined to remember to water things I've planted.
I needn't have worried. It's thriving!
The last couple of weeks of my recovery, my awesome daughter, Sarah, diligently watered the veggie garden for me. And has taken to weeding it as well.
Most of the plants are leaping out of the ground. There have been some casualties: zucchini plants that rotted and died, the mint was attacked by a bug of some sort and has only just started picking up. Capsicum plants are struggling, and because I haven't attended to them, the tomatoes and peas are falling over and straggly.
Still, more successes than losses.
I love taking my sweet Miss 3 to the gardens for some herb collecting. She loves finding weeds and ripping them out. Still teaching her what a weed is, but gotta love her enthusiasm.
The other day, I harvested a bountiful crop of yellow beans, parsley, what I thought was parsley but turned out to be celery leaves (I completely forgot what I had planted!), spinach, basil and coriander. I had enough to share.
The rest, I turned into a simple, easy and delish meal.
As I'm trying to eat healthy post gallbladder removal, having healthy food on tap is helpful. I'm sure you'll love this as much as we all did.
QUINOA TABBOULEH
recipe adapted from food.com
Ingredients:
1/2 cup rinsed quinoa
1 cup water
1/4-1/3 cup olive oil
3 medium ripe tomatoes
1/4 cup fresh mint, roughly chopped
1/2 red onion, finely diced
large bunch parsley, roughly chopped
1/2 large lemon, juiced
salt & pepper
Method:
- Place quinoa and water in a pan. Add salt. Boil, then turn heat to low. Simmer for 15 mins or until tender.
- Drain and allow to cool.
- Place quinoa in a bowl with tomatoes, onion, parsley and mint.
- Place olive oil and lemon juice in a container with salt and pepper. Mix well.
- Pour over salad. Mix through.
Tastes great on toasted Oat Bread, or served with a veggie slice, with meat, or even with eggs for a quick, healthy lunch.
Enjoy!
Miss 3 loves visiting the garden with me to prune and collect fresh herbs.
Fresh yellow beans, growing in abundance.
A healthy salad made from fresh garden produce.
A perfect side to a simple, one bowl veggie slice (recipe to follow).
There you have it, simple, healthy, chemical free, garden to table food. What could be better!
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