The great thing about having a vegetable garden is that as soon as you pick the veggies, they can go directly into a delicious home-cooked meal. Tonight I made a delicious chicken stir fry with today's veggies (which I slightly altered to use the vegetables I had on hand, and egg noodles instead of rice). The peas were flavorful and tender. Being summer squash, I left the rind on the squash when I cooked it, thinking it would be soft. It was not. I'm hoping the rest of the crop will be softer, otherwise it will be a difficult squash variety to cook with and I probably won't plant it again if it takes a lot of prep work in the kitchen.
Harvest Totals (since April)
- 5 lbs Cherry Bell Radishes
- 3 lbs Giant Fordhook Swiss Chard
- 5.7 oz Pic-N-Pic Summer Squash
- 2.3 oz Mammoth Melting Sugar Peas