Thursday, 26 July 2012

Summer garden on a plate

Growing your own vegetables forces you to be more creative in preparing meals. On the other hand, it may be easier, since nature already decided for you which ingredients to use. Here follows a typical July-ish salad with fresh picked greens (and blues and reds) from our garden.

Cook some fresh string beans. Use the remaining boiled water (which contains valuable vitamins from the beans) to prepare some bulghur or couscous. Add ras-al-hanout, pressed ginger root and fresh garlic.

What is a salad without lettuce? Our favorite is corn salad; throw it in. Then, make the meal complete with some raisins, feta cheese,  lime juice, herbs and anything colorful that grows at the moment. We chose Borage (blue flowers tasting like cucumber) and Indian cress (spicy red/orange flowers). 

Mix it gently and serve. Result: indeed, our garden on a plate.

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