by Alec Muffett
Dinner tonight: 3x corn-on-the-cob ripped straight off the stalks, peeled and dropped into boiling water, plus a mound of baby carrots (thinnings) and a baby beetroot (likewise), also lightly boiled.
Dressed in butter, salt and pepper; with a homemade ciabatta doorstop to mop up the buttery jus.
Lovely, and surprisingly cheap. 🙂
I love eating fresh from the garden! It’s so convenient, but does run into the “hrm, green beans, again?” problem. But, really, nothing is better than fresh picked then eaten. We didn’t do carrots this year, because we found it just used too much in our dry climate to water them (and the beats) and all the water it took to clean the clay from them when the were harvested.
So this year it was chilies, bell peppers, 8 “out of control” tomato plants, green beans, cucumbers (those didn’t work out), basil, oregano, sage, marjoram & parsley. The rosemary and thyme from last year are still thriving. 🙂
Valerie
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