Eating garden fresh in February

I’m always delighted when I look at my plate and realize that a large portion of the food on it came from our garden (or local sources).  A couple nights ago, we tossed together a relatively quick meal, almost all home grown.

From the top: roasted, shredded beets with butter and salt(actually from my father-in-law’s garden), a veggie saute made from frozen green beans and corn, plus roasted winter squash (sauteed in olive oil and seasoned with fresh ginger, horseradish, and soy sauce), and noodles with canned sauce from our garden tomatoes.  Yum 🙂