By Julia Westhoff
Jay does a magnificent job with our vegetable garden. Greens, tomatoes, melon, broccoli – each year is better than the last. Then it’s my job to figure out what to do with it. Nothing makes me sadder than seeing something rotting on the vine, or gone to seed because I couldn’t get to it in time. So for us, the success of the vegetable garden is two-fold: growing delicious vegetables, but also making sure they show up at the dining room table.
This year, we’ve found particular success with a variety of greens. The bok choy and swiss chard have been especially wonderful – I love how easy it is for us to throw them into whatever I happen to be making – soup, pasta, salad, casserole, and of course, our morning smoothies.
I wrote about our love of smoothies here, but since then we’ve come to depend on one staple recipe. Here it is:
One apple (core discarded)
One banana, peeled
One cup of frozen mango or pineapple
One cup of almond milk
One cup of greens (kale, chard, or spinach work great)
Throw everything in the blender. Enjoy!
What’s growing in your garden?