Today, I was able to harvest a variety of vegetables while doing my regular garden weeding and watering. I picked a few kale tops that were threatening to go to seed, a young garlic that was blocking a cucumber plant, a broken rhubard stalk that I didn’t want to waste, the last of our snap peas, several heads of cauliflower, broccoli side shoots and red onions that decided to go to seed instead of bulbing up.

To start, I’m going to make a raw vegetable platter of peas, broccoli and cauliflower with garlic greek yogurt dipping sauce.  The remaining cauliflower, kale and purple onion, will be combined with some leftover chicken and a creamy cheese sauce then topped with crunchy breadcrumbs. I’ll bake the mixture into a casserole for our evening meal and put an extra one into the freezer for another day.

That broken rhubard stalk is heading to a sauce pot, with a few fresh strawberries, and then I’ll drizzled it over ice cream. I love eating from our yard, and can’t wait to see what I can harvest from the garden tomorrow!