The idea of the Potager is to plan your meals around what is ready to be harvested. Last night as I walked the garden I planned for tonight's dinner, then tonight I picked the vegetables and herbs and cooked. What a blessing to be able to eat food picked within minutes of eating it!
These are the purple top turnips I planted March 12.
These were trimmed and washed and diced into 1/2 inch cubes, then stir-fried with carrots.
Organic carrots are inexpensive and readily available. I used store brought. Because although I planned on using the ones that had wintered over and felt like they were big, when I pulled them, they looked like this:
Yes, a little strange. Not appetizing. They went into the compost pile.
The snow peas planted on March 12 are ready for picking. I picked about a cup and a halt of them for this meal. They were added to the stir fry.
A head of Pak Choi, planted April 10 was also added. I separated the stems from the leaves and added the stems with the snow peas. The leaves were added last.
I added a store bought onion, chopped to the carrots and turnips.
I also tossed in some frozen corn. And I took some of every herb in my herb bed except the basil and dill, chopped them up and added near the end of cooking.
Hubs grilled pork tenderloin that I had been marinating all day.
This is what it's all about. I love going into the garden and working or just looking at how beautiful all the plants are, but being able to feed my family with food raised by my own hands is such a pleasure.