Here’s my garden! So beautiful, yes!? Lots of things growing this year… Japanese eggplant, fava beans, green and purple beans, basil, epazote, cilantro, oregano, basil, radishes, tomatoes, bitter melon, okra, zucchini, yellow squash, red and yellow Cylindra beets, rapini, kabocha squash volunteers, and even red potatoes! I love love love my veggies!Each morning when I see sunlight peeking through the French doors in my bedroom, I draw back the curtains to greet the day. Just across the yard are my raised beds, now verdant, vibrant, and abundant! Just seeing my babies out there fills my heart up! Then I go outside and putter around a bit, pull a few weeds, pinch off suckers from the tomato vines, and see what veggies might be just right for dinner. Sometimes I recite my Jap Ji Sahib while I am out there, and its vibration magnifies the magical energy already filling the air.
The last of my apricots have now gone to the birds, and luscious lemons are dwindling…. but pluots and jujubes are on the way!
Today’s harvest included green and purple beans, red and yellow Cylindra beets and greens, zucchini, yellow squash, and a bunch or two worth of basil. Perfect for a simple supper! On the menu? Steamed veggies, cappellini pasta with fresh pesto, a chopped salad, and my “Go to Tofu“.A snap to make, Fresh. Perfect!
It was all done in just over 30 minutes…. Tofu in the oven, A pot of water on to boil. Wash and trim the veggies. Whip up a salad. What could be easier?
Cylindra beets are a heirloom variety I tried for the first time this year. While the beets themselves are much smaller than what we typically find in markets, their radiant greens are plentiful! These 8 or 9 little beets yielded a big colander full of greens, which are about the yummiest beet greens ever. When lightly steamed, I swear they taste like butter is already on them. I leave the little stem ends on the beets, and cut them in half or quarters lengthwise (leaving the littlest ones whole) before steaming.
I’ll steam the beets for a minute or two before I add the other veggies, and lightly cook all until just right. Meanwhile the pasta is in the boiling water with a little salt and olive oil, and I’ve got my basil leaves in the food processor, with a big handful of pine nuts, garlic, extra virgin olive oil, grated Parmigiano-Reggiano, and dash of salt. Salad fixings are already in the fridge. In no time at all, dinner’s ready!
And, don’t forget the tofu!