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Making Meals Mine

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Putting my signature on them. Using items I grew or made. Tonight’s dinner reflected that. All three elements included foods from my garden or my freezer.

We wedged dinner between football games and finishing a radio contest, so it was mostly leftovers, but not without my input. The joy of having a garden and of preserving foods lets me add my signature by placing at least one ingredient in each dish from my resources.

The salad. The microgreens from today’s visit to Olney. Topped with my last pineapple tomato from the garden.

I opened up the brown bag in the laundry room today and found a ripe tomato inside. Believe it or not, that bag ripened heirloom had more taste than many store bought tomatoes could ever have. The rest of the tomatoes went back into the bag. If they get close to ripe, there will be a green tomato pasta on the menu soon. I have oodles of pesto.

Speaking of pesto, it made its way onto the top of the focaccia, to add some flavor and even more depth to it. The pesto was made with African blue basil from my garden.

Then, the soup. Potato leek made the other day. Veggie broth as a base. The broth made with CSA veggies and put away in the freezer. The fresh garden touch. Chives from my window boxes that sit on my deck railing. With the freeze warning tonight, they may bite the dust, but they did brighten up the soup.

Sometimes it is the little things that make a meal. For me, it is the satisfaction of including foods from my garden into those basic leftover meals. So worth it.


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

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