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 🙂

1 Comment

  1. YUM!! Looks so good!!

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s