Thursday, August 8, 2013
eating from the garden
Despite my lack of blogging, I've actually made progress on my summer manifesto. A couple weeks ago, I was able to check off making a meal from the garden. Literally enjoying the fruits of your labor is the best thing ever.
The pico de gallo wasn't part of the actual dinner, but it was just as delicious. I whipped up a batch for lunch from the garden using our tomatoes, onions, jalapeno, and cilantro. If only I had a lime tree, I'd be set. I may have been working a little too quickly, hence the seeds that accidentally made it into the pico. Whoops!
No, these carrots weren't supermarket pretty but they were a tasty part of the meal I prepared.
For dinner, I made rosemary lemon roast chicken with roasted root vegetables á la Pioneer Woman. I smothered chickens, from a friend's farm, with a butter, lemon zest, and rosemary (from the herb garden) mixture. I chopped carrots, red onion, and celery all from the garden and tossed them with a little olive oil, salt, and rosemary. The potatoes would have been another garden addition, but there was already a bag of russets waiting to be used. Waste not, want not. So I left the garden potatoes in the ground.
And voila! Not the prettiest photo, but my family was too hungry to wait for decent photos. It was moist and delicious and will definitely be making another appearance in the kitchen.