Still, it was a lovely way to start the day.
Monday, September 15, 2014
Thursday, September 11, 2014
Tuesday, September 2, 2014
So here's a recent harvest. Represented are dino kale, rainbow chard, basil, tarragon, Chinese longbeans, tomatoes and my surprise guest: purple cabbage -- that's it toward the bottom: silvery green leaves with purple veins.
The cabbage was a surprise because, well, sometimes my crisper is overly full to the point I lose track of things. About half a purple cabbage was in full-rot (thankfully in a plastic bag) by the time I found it. The rot was nasty, but a brand new plant had sprouted from the slime -- sort of like a cruciferous phoenix! I had a blank spot in the garden so I quickly buried the cabbage-Fawkes to see what would happen. I couldn't be more pleased -- the fresh young cabbage leaves are tender and flavorful.
I utilized my bounty with a delicious, gluten-free Quinoa-pasta salad:
Monday, September 1, 2014
In the pantry, I already had rice noodles and organic broth, which I brightened with some fresh lemon and a little tamari. From the crisper I pulled more lemons, spring and white onions and garlic (I toasted the garlic in a little coconut oil). From the garden I got my herbs (no shame in gardening in p.j.'s): purple basil, Italian Parsley and dill. I also found a nice jalapeno pepper in my garden today! Homegrown jalapano bonus: while just as flavorful and spicy as storebought, my homegrowns are slightly milder and are less painful and blinding when I inevitably put my finger in my eye sometime after prepping them. I'm always surprised at how the capzacin of the peppers lasts through several hand-washings. Still -- the homegrown is better!
We each choose our toppings/ingredients. I like a little of everything, topped with a squirt of sriracha. I always have plenty of leftovers which I store separately to retain freshness, but they don't last long.
Since my homegrown vegetables were sunk costs long ago, I'm not even going to count their cost, this late in the season. The rest of my cost today to feed 3 of us breaks down as follows, to the best of my recollection:
- Noodles: $2.50
- Organic Broth: $3.00
- Organic Lemons: $1.50 (I buy them in bulk)
- White onion: $.20 (I only used half an onion)
- Spring onions $.50
- Garlic: $.20
-- for a roughly out-of-pocket $8.00 cost vs. $30.00 at the restaurant. We all enjoyed the homegrown takeout!