What are you eating from your garden today?

For the past 3 days I've been eating veggies sauteed in olive oil for breakfast each morning. It has really given me a good start to the day. I just throw together whatever I've got. Today's mix has the following from the garden:

cherry tomatoes

swiss chard

zuchinni

grey squash

peas

broccoli

show off:D

dizzygardener wrote:Kale, mesclun, radishes and green onions.

I'll have broccoli Rabe in a few days.

That mesculin will put hair on your chest.. I have been eating it also,, it sure grows pretty and well.

We are in our second week of asparagus & have had lots of lettuce & spinach and still have several leeks from last Fall.

i am having a good southern supper.... grilled chicken, pinto beans, fried green tomatoes, mashed potatoes. none of it grew in my garden but it grew in someone's

That mesculin will put hair on your chest.. I have been eating it also,, it sure grows pretty and well.

...now there is about the LAST thing I need.....
Think I will stick to the spinach and leave the mesclin for the deer

Growing up my dad always told me to eat my crusts so that my hair would go curly. I ate my crusts and my hair doesn't even have a wave, so I think your chest is safe!

When I was growing up, my Aunt Winnifred told me NOT to go to bed with a wet head, otherwise I would end up with a voice like hers. (she smoked a couple of packs of cigarettes a day)......
and was very gruff.....

sparagus.... Yummmm!

I want asparagus!

The only thing ready this early in my area are onion tops.

From the garden: feral kale prepared in the manner of collards, and some wild miners' lettuce leaves thrown into the salad. (Feral kale comes about when you fail to harvest one plant and it produces seed which is scattered all over the garden....and grows.)

I am eating Kale and Mustad greens today.. out of the garden.

@ericam.....When I was a kid my mother told me to eat the crusts of my bread if I wanted to be able to whistle. I was at the age where whistling was important to learn. Obviously, it didn't work and I ate all those crusts for nothing. Ugh.

Nothing from my garden yet, tho last year's parsnips can be harvested. I may pull a few in a couple of days. The frosts make them taste better. I will also snip a few chives to go with them since my square is doing well.

Yea- my parents told me if I ate ice cream after eating fish I would get sick. Those were the days when parents were tight with money.

Does this count? I have been munching the basil sproutlings that I am thinning out of my cowpots!

GG

I am realizing now that I did it all wrong last year with my carrots.
I dug them up in the fall and layered them in sand and they all rotted (basically because my cold room was not set up and they got too warm)
However as I am digging down in last years carrot bed, I am finding all the little carrots that I left behind and they all look great.
So next year I am going to just leave all the carrots in the ground and when the ground freezes over, SO BE IT, I will wait until spring and eat them then...!!

Radishes. Big Deal. They are the easiest thing to grow and gives me satisfaction and pride until the other veggies are ready to harvest.

Today I peeled, cut up and steamed a quarter of the last potimarron winter squash and added it to a lovely chicken curry. I'd urge everyone to seek out and raise this most wonderful squash. Its pluses are: delicious flavor; extremely smooth texture; long-storing; sized not too big, not too small, just right; pretty; early maturing. What's not to like? Tomorrow we will have it pureed and made into a souffle, with a ripe banana for sweetness and orange zest and marmalade for added flavor. Oh, BTW, I got my seed from Seed Savers Exchange last year, and will plant it again this year!

Tomorrow we will have it pureed and made into a souffle, with a ripe banana for sweetness and orange zest and marmalade for added flavor.

Now that sounds yummy.
So how would they compare to the other winter squashes such as pumpkin, spaghetti squash, butternut squash.

I am trying to develop a taste for winter squashes, I grew a few of them last year, but they still sit in my cold room, I just cannot get around the texture, or something.....

GWN, I think we have a whole new thread here, just for winter squashes. We've grown many different varieties over the years, but I have to say the selection last from Seed Savers Exchange totally changed my idea of the best. For instance, out of the 5 varieties we grew last year, the potimarron and the Australian Butter both made the absolutely best "pumpkin" pies I have ever made or eaten. Both have flesh that purees with no, and I do mean NO, fibers...just smooth filling. Australian Butter is a larger squash, so I roasted halves of it, used one half, and froze the other, pureed, for later use. The potimarron is perfect for a 2-4 person dinner, just cut it in half, dig out the seeds, rub the cut surfaces with butter, place in roasting pan, put a dab of marmalade in the hollows and squeeze an orange all over the squashes and into the pan; cover pan with foil and roast at 350 deg. F until tender. Just before serving, smear the butter/marmalade over the cut surfaces and broil until it starts to brown a bit. Serve immediately. These are so good, I've considered serving slightly cooled quarters with a dollop of vanilla ice cream as dessert. Will let you know when I do.

GWN, here's the Seed Savers Exchange blurb on the potimarron squash, with picture: http://www.seedsavers.org/Details.aspx?itemNo=1352 Like I indicated, it's a squash that makes a fine pumpkin pie, great souffle, delicious side dish. Not something I'd put spaghetti sauce on, like spaghetti squash (which makes fibers similar to bean thread noodles).

STRAWBERRIES

Bill, I'm envious! Strawberries in our garden just starting to yawn, stretch they lit'l leaves and blink up looking for sun. It'll be a month at least before they begin making berries.

nona what is you zone there?
I am still searching for signs of life on my strawbs.... some have it, some don't.... at least yet

I am eating spinach and mesclun from my greenhouse as well as lovely cilantro. I have just recently transplanted them outside covered with plastic (hoop house )
I put on large dollop of commercial pesto in the blender with garlic and all the greens I can get, and then spread it on pizza crust..... oh and then I am sure you know the rest