Good Eatin'

It's the height of harvest season, ant the garden is spitting out veggies! Here's the haul from Wednesday: carrots, green beans, berries, chives, peas, celery, cauliflower, golden cherry tomatoes, mint, and sage. Yum!

A smaller haul from Thursday: red onions, more peas, cherry tomatoes, chard, beans, lettuce, and carrots.

And the farm box arrived: lettuce, spinach, potatoes, carrots, mushrooms, turnips, onion, tomatoes, avocado, jalapeno pepper, lemon cucumber, Thai basil, peaches, nectarines, bananas, oranges, limes, plums, and apricots. Now what to do with all these veggies?

Cook! Here's cilantro marinated fish with spicy Thai syrup.

Served up with Pad Thai noodles

and a citrus mango salad.

And the following day: skillet chili rellenos (see recipes for this one)

with an heirloom tomato and avocado salad

and a plate full of peaches and nectarines.

Today it was farmer's market day. We found golden watermelons, apples, red onions, squash blossoms, cilantro, lettuce, heirloom tomatoes, peaches, mini (seckel?) pears, onions, and more.

So what was for dinner tonight? A veggie feast: stuffed squash blossoms, served with curry baked zucchini, eggplant, and squash, cumin potatoes, tandori naan, and watermelon. Delish!