Backyard Birthday Banquet

Yesterday was a milestone birthday for me. I decided on backyard dinner to start this new decade off right. We went outside to see what we could harvest and then created a menu.

 What we found: zucchini, yellow squash, onions, carrots, bell peppers, corn, kale, blackberries, beans and the season's first red and orange tomatoes. So DHITW made pasta primavera, corn and kale salad with blackberries for dessert. 

 We also picked this rose and basil bouquet. These little roses are precious to me because they are from a rose bush I received for my first Mother's Day. (5 years ago!) 

 After multiple years growing corn, we seem to have perfected when to harvest and how close to plant for good pollination.

Now is the time  in South Texas to harvest any winter veggies you may have left. Root vegetables like carrots will last a long time in the fridge but will start getting bitter if you leave them in the ground. Harvest them up and store 'em We picked a ton but still have more out there to pick. I am on the search for a gluten free carrot cake recipe that uses tons of carrots. We also have about 10 giant heads of kale we need to make use of before it turns too bitter in the heat. I love massaged kale salad and I am also considering pulling most of it up and coking it into a million kale chips.

We are at that sweet spot in the season when the winter plants are still hanging around and the summer crops are just beginning.


“Eating well is one of the greatest pleasures you can give yourself.”- Oprah