Good and Delicious

When the garden finally starts really producing, I'm always taken by surprise. Now, I don't mean those dribs and drabs of a few early things. I don't mean lettuce or other early treasures like small and sweet peas or tiny bright carrots.

I mean the kind of production that has you looking at your basket and wondering exactly how you're going to eat all of this. When you're nowhere close to having your canning season started yet here you are, carrying a full hod of beets.

Fried Green Tomatoes

As I've shown on a couple of previous photos, I've got no shortage of tomatoes growing. The most I have on a plant right now is 30, which is too many in my opinion. I'm probably wrong but I've always thought that when I have too good of a start on the plants and they get overwhelmed with full sized fruit too early, that they wear out for the delights later in the season.

So, with so many on some, I pruned off a few of the nice ones and had myself some fried green tomatoes! They are delicious but they make such a mess of splatters on the stove. My most prolifice plant still has 27 on it with about half a dozen at full size and ready to go red any time.

Roasted Vegetable Mixture

With a big load of chiogga beets, my personal favorite, some early potatoes, peas, carrots and onions, I made a roasted vegetable mix that is as rustically delicious as it is colorful. Toss the chopped veggies in some olive oil with thyme, minced garlic, a splash of balsamic vinegar and white wine. I added some chickpeas for protein but that really isn't for everyone as it changes the texture some. If you add tiny fresh peas or snap peas like I did, toss those in during the last five minutes. Roast at 400F for 20-30 minutes depending on your veggies. It really is a very satisfying and simple dish that can easily make a meal on its own.

What are you harvesting now and what yummies are you making with it?