So I may or may not have mentioned that this summer, D and I are trying our hand at backyard gardening for the first time. When we moved into this place in May, out back was about half concrete patio and half overgrown flower garden. After Daisy helped us dig up the old garden, we planted tomatoes, cucumbers, Swiss chard, collard greens, Brussels sprouts, cabbage, peppers, and herbs—basil, tarragon, oregano, parsley, and rosemary. Have you ever had a vegetable garden? It is AMAZING. You put this stuff in the ground and suddenly there’s all this food. We have been up to our ears in greens and cucumbers for weeks, and there are approximately a billion green tomatoes out there waiting to ripen.
This was our first crop of chard and cucumbers several weeks ago. Since then, we’ve harvested about this much of both every three or four days. The cucumbers are freaking huge.
This was our first crop of collards. We were also getting about this much every few days until the dudes who installed our new central air unit out back trampled four of our collard plants. We still have three, though, and they grow like weeds.
Delicious, delicious weeds:
We generally have so many leftover greens in the fridge that Scrounging Night has become a treat. Here’s a little something I made out of leftover beans, rice, and collards. Heat ’em up, throw a fried egg on top, and wash down with a fresh basil gimlet. Oh, yes.
I also did some potatoes braised with vinegar, tarragon, and parsley that were pretty damn tasty:
Served with a salad heavy on the cucumbers:
(This was eventually dressed with a lemon-tarragon-basil dressing.)
And then last week we harvested our first cabbage and green peppers:
That cabbage ended up sauteed in lime-chili butter and dressed in a chipotle-lime mustard sauce.
And then, you know, in my belly.
Seriously, people, I do not know why anyone with a backyard (or back patch of dirt) would not grow this stuff out there. There is no going back. Expect more iPhone pics of dinner.