The garden is thankful for the love we have shown it this year, and I am thankful that it is thankful, because look at this beautiful produce! This was our first harvest of squash, beginning of the tomatoes, first jalapeño, and finally decided to pull the garlic that’s been chugging along since last fall.
Along with taking a greater interest in gardening lately, my boyfriend Forrest and I decided to build 4 raised garden beds, fill them with nutrient-rich compost and soil, and surround the entire garden with a deer fence, overall providing a huge improvement in looks and prosperity.
It was a slow, cold spring, and I would stare out my window at the garden every morning, daydreaming about the day when it would be lush and thriving, out-of-control with tomato vines, when it would have too much fruit-producing energy for me to keep up with. And the day is here—it has been here for several weeks—but now we are getting deep into the heart of the summer harvest, when my basket is a rainbow like the photo above.
Forrest putting the fence posts in…
Full Cellar Farm market stand, where I’ve been working
Along with tending the garden and admiring its growth each day, I’ve been working on a small organic farm (as I mentioned in my last post) and selling at farmer’s markets, so I am surrounded by fresh, homegrown produce each and every day. The process of growing things is a major contribution to my happiness, I’ve discovered, and is an endless source of inspiration. I strongly encourage everyone to try growing something, whether it be a tomato plant, pot of lettuce or one little basil plant. Being able to nourish yourself from something you watched grow from seed is quite a fulfilling experience :)
And here’s a simple recipe using a random bunch of vegetables gathered from the garden and the farm, which happened to make a lovely combination — one of my favorite vegetable roasts to date.
Summer harvest roast
*amounts and ratios of vegetables are up to you!
- snow peas, whole or chopped in half
- small yellow potatoes, diced
- kohlrabi, peeled + diced
- beets, diced
- baby broccoli
- garlic scapes, chopped into 1/2-in or 1-in pieces
- fresh sage, roughly chopped or torn
- a good sprinkle of dried oregano + rosemary
- olive oil, sea salt + black pepper, for tossing
- optional: lemon zest + a spritz of fresh juice
Preheat oven to 425F. Toss all chopped vegetables together in a bowl with herbs, salt, pepper, and 2-3 T olive oil, until everything is coated. Put in a single layer on a foil-lined baking pan. Bake 25-40 minutes, stirring halfway through. Exact cooking time is up to you – just make sure potatoes and kohlrabi are tender when pierced with a fork, and broccoli is starting to brown. When out of the oven, sprinkle with lemon zest, spritz with lemon juice, and serve immediately.