We’ve plowed, we’ve planted, we’ve watered and nourished for weeks and weeks. This is what we’ve been waiting for. HARVEST!
The vegetables are ripening at an alarming and exciting rate. Yesterday we drafted out 13 year old grandson for tomatillo gathering and then brought him inside to the stove where he learned to make a delicious salsa verde with garlic, cumin, turmeric and bay and then packed in Ziploc bags for freezing to be enjoyed this winter as chili verde. Then we loaded up a bag of heirloom tomatoes, peppers, eggplant and zucchini as a gift for our favorite neighbors who never got their garden going this year.
Tonight we clipped a few Black Krims and India Rose heirloom tomatoes, sliced and drizzled with a little balsamic reduction, sprinkled with a touch of sea salt and voila!…heaven on a plate! Are you enjoying your harvest as much as we are? There is nothing like veggies right out of the garden. Even if you are a Farmer’s Market regular and buy local organic at the market you will never get the exciting flavors that you get from fresh cut out of the garden treats.
If you haven’t had this experience from your own garden you MUST have a harvest next year whether it’s a plot in your back yard or a pot on your patio….DO IT! It’s not too early to start making plans for your
fresh vegetables next year.
About the Author
For 40 years, Beverly has worked in the fine-dining restaurant industry. From Chicago to Salt Lake City to Portland, she has contributed to the success of each city’s most highly acclaimed restaurants. As a result, her knowledge of wine and food is vast, both of which she is passionate about. She currently co-manages one of Portland, Oregon’s most historic and prestigious restaurants. Her position allows her to mingle with some of today’s most exciting winemakers and chefs.
When she isn’t chatting with a wine rep or putting together a food and wine pairing menu, you’ll find Beverly working hard in her beautiful vegetable garden, baking fresh goods and spending time with her three grandsons.