We’ve been eating out of the garden lately:
This recipe for crockpot short ribs is out of this world. Next time I’ll use less sugar and more cayenne — but this one is a keeper. We have more kale and broccoli right now than we can consume (and the bunny is still too young to eat greens.) So, we are eating a lot of roasted broccoli and kale caesar salads with homemade dressing.
By the time the greens are done, the tomatoes and carrots should be in. The onions, garlic and beets are about ready for harvest. Sunflowers and pumpkins were planted earlier this week in time for the May-June heat.
My home may not be large, but I am enjoying making use of every inch possible of outdoor space before it gets sweaty around here.
{Thanks again to Finny for the inspiration!}
~K