What's In?

Now we're talkin'. What a bounty! This is what I LOVE about gardening. I never stop getting a thrill walking into my garden to see what is ready to pick. As you can see in the picture, broccoli, yellow, green, and Italian flat string beans, cucumbers, carrots, and summer squash are all coming in- woohoo! And yes, I have gotten my first tomatoes-the earliest tomatoes ever for me. They are the Fourth of July variety- a smaller variety much like a compari tomato. This time of year, I stir-fry a lot. What ever is in gets cut up and thrown in a pan with a little olive oil. I add a little onion, minced garlic, just a tad of salt and herbs from the garden. Saute until just tender. And voila!
You can eat this dish as is or can be modified. Add some protein like chicken or shrimp. Make a substitution of salt with low sodium soy sauce and add some grated ginger. If you like it spicy, add a chili pepper. Be careful -start with a little the add more to you taste.You can also add some chicken bouillon and thicken with cornstarch. (Cornstarch cooking clue: Mix a tablespoon or more of cornstarch to a cup of cold water. When completely mixed add to warm mixture) Serve over cooked rice, couscous, or cooked quinoa.