Happy Friday, everyone! Queue the countdown to the long weekend… I’m sure some of you have already started but I still have about 8 more hours of work! Leave me some love to pass the time, k?
I haven’t blogged too much (or anything at all, maybe) about our vegetable garden. I didn’t want to make a big hype of it and have it be a total bust, know what I mean? Ben grew up with a gardening momma, and I did not, but we decided to tackle it this year and really learn together. We started out building two 4×4 raised beds, carefully selecting both our soil composition and our crops. Altogether, we have two kinds of squash (one was supposed to be zucchini, but I think the plant was mislabeled – I’m preparing for a whole lot of summer squash, send the recipes my way!), two kinds of winter squash, beets, carrots (purple haze, ’cause you know I can’t resist purple veggies), Swiss chard, two kinds of peppers, two eggplant, two tomatoes, cukes, beans, and snap peas. Yes, really, all that in two little boxes.
I’m not ready to say it’s been a total success, just yet. There are definitely some things I’m afraid are just ruined… but yesterday morning I went to check things out and was delighted to harvest a giant handful of snap peas and a perfectly good summer squash. Enough to make a meal! Granted, it was really only enough for one, but that worked out perfectly since Ben had a softball game. Fresh veggies, all for me! I was practically salivating all day
Keeping it simple, I just steamed the snap peas and squash and then tossed them with a little olive oil, lemon juice, salt, pepper and mint. I grilled up a chicken sausage for some protein, and simply savored, looking forward to (hopefully) many more fresh veggies this summer.