This Summer is quite a change from the last few years. Instead of extreme drought, we’re experiencing a lot of rain and cooler weather. My garden loves the rain but we need more 80-degree days to get the warm-weather plants to take off. My peppers are giving me the finger and the eggplant and okra and tiny tiny plants - ugh.
I’ve harvested two batches of turnips (and greens), Swiss chard, kale, cilantro, spinach, dill, and parsley with more to come. The winter squash is going crazy (can you say we love the cool weather) and the first round of green beans looks good. Soon I’ll have to decide which watermelon plants stay and which go; it’s all good.
Dan and I have been doing some walking and hiking (Two Harbors, Gooseberry Falls, Minnehaha Falls, our local walking haunts), and gardening. This year, Dan built an octagon garden, and we are working on a planting plan. We’re thinking of grasses, sedges, and some flowering plants to give it some color. It’s in a place with filtered sun so partial shade plants will be the best option.
Tonight I was hungry for a batch of roasted veggies. We had turnips (from the garden), carrots, zucchini, onions, cauliflower and mushrooms. I added a couple of vegetarian Field Roast Italian Sausages to the mix and made a green salad with peaches, mango, avocado, lime, honey, and cumin dressing - it hit the spot.
The veggies are simple, chop, dress with olive oil, salt, and pepper, and roast at 400 degrees for about 40 minutes.
The salad was quick, simple, and tasty, the lime, honey, and cumin dressing added a bright flavor.
Ingredients - Salad
1 mango - diced
1 peach - diced
1 avocado -diced
1 bunch kale - sliced in ribbons
1 bunch of Swiss chard - sliced in ribbons
1/2 bunch spinach - stems removed
Dressing:
1 lime juiced
1/4 cup olive oil
1 - 2 T honey - I used Manuka honey
1 tsp cumin
Instructions:
Add all dressing ingredients to a small jar and shake until combined
Chop all salad ingredients and add to a bowl. Add dressing and toss.
Enjoy!
