Thanks to one of my lovely colleagues, I know exactly what to cook with what we have left--both are things I have never made before, and one is a dish I've never even eaten but is very well-known. And tomorrow she said she's bringing me cherry tomatoes from her garden.
Here's what we have left. What would you do with it? I'll let you know what happens to ours...
Hmmm... and this will turn into two dinners. Can you guess!?
- Sustainable Diet
- Here you'll find recipes, gardening advice, news, and more. This is a place to learn and explore along with us, as we try to live in a way that keeps our resources (whether that's land and plants or mind and spirit) happy and healthy. It's a small way to illustrate how soul, body, earth, and others are so tightly intertwined. Come on in and stay a while! All images and content (c) Amber Byfield Pollei, 2007-2012, unless otherwise noted.
Here's the garden plan which has helped me tremendously. No more impulse buys or super-crowded beds. Well, almost. I hope this is as...
Lemon tartlette with a graham cracker crust. I'm gonna go out on a limb here and say brunch is my favorite meal. It's an excuse ...
If you had told me I'd have tried a dozen completely different zucchini recipes before June because the summer crop would be that pr...
Zucchini salsa with zucchini quesadillas. It's still early in the summer gardening season, and already we've had such a bumper c...
Ryan and I spent a few precious hours on Sunday learning the art of pickling from my Mom. She told us to bring: Lids (not to be confused wi...