It's been a quiet yet busy few months here in Florida. We're adjusting well to the new location, making new friends and integrating into our community more smoothly than even I, the consummate traveler aka Army brat, could have imagined.
Here's a fairly recent picture of the container garden, taken from the back balcony. Over the past few weeks I've Freecycled many extra okra and tomato plants; there's just not room enough on our little patio to hold 40 okra plants and 35 beefsteak tomatoes, no matter how much I'd like to try. I've whittled the container garden down to about 15 of each, plus as many seedling eggplants, some peppers, and assorted herbs. So far, the only harvesting we've done has been from the herbs, some of which I'll use tonight. Some gardening books philanthropically suggest that one "plant a row for the hungry." Since that's not possible due to our garden's tiny size, I've been "planting a flat for the Freecyclers." Starting seeds doesn't take much space at all and it's been just lovely to share the plant bounty with other gardeners!
The blessings have been returned in kind via the Freecycling community- I recently received a bag of clothes in my size, many of which I like enough to have worked into the rotation. The best gift so far came today in the form of five pounds of assorted dry beans; we'd finally worked through our stash of lentils and chickpeas and the timing could not have been better!
Between the beans, the bounty from our local Farmer's Market and Greenmarket, and a little bit of augmenting with the grocery store, this week we should be eating well. Tonight's menu:
- herbed mashed potatoes (butter, heirloom local organic potatoes, homegrown thyme, sage, rosemary & parsley, garlic from the farmer's market)
- brussels sprouts (with dried currants, shaved heirloom local organic carrots, olive oil, thyme)
-beef salad (organic greens & homemade dressing, topped with leftover strips of marinated skirt steak)
All of the above take only minutes to make. Later in the week I hope to do:
- split pea soup with leftover ham and whole wheat bread
- white bean hummus & quinoa tabbouli with homemade whole wheat pita bread
- pink bean salad with summer squash, zucchini, onions, chilis and fresh corn, perhaps with jalepeno cornbread muffins
All of the week's meals will be served with green salad. Oh, how I love the bounty of summer! Once the garden starts producing vegetables we'll be having eggplant-tomato rolls with feta, eggplant fried with turmeric & mustard oil, a dazzling array of curried and fried okras with tomatoes & onions, sliced tomato, mozzarella & basil sandwiches and omelettes, sliced tomatoes dipped in cornmeal & fried up, eggplant parmesan with pasta, stuffed peppers, delicious pesto everything... who can resist it? I'm hungry already.
I hope that your week has gotten off to a blessed start as well!