There is nothing like garden fresh food and I’m loving my garden. We’ve had eggplant, green beans, beets, tomatoes, squash and so much more!! A lot has gone into the freezer, but there was one day that there was not quite enough of each for a meal, so I mixed them!
Here’s How to Do it:
Wash and clean all the veggies. Fresh from the garden there is usually dirt, even a bug or two. Make sure those are all washed off and the dirt gently scrubbed away. I used baby carrots (true baby – harvested when small), baby beets, two cherry peppers and some green beans.
Melt the butter and add the vegetables. Gently sauté until they are fork tender.
Move to a serving plate and garnish with edible flowers, like the blue borage I used.
Violets, pansies, and nasturtiums are great. Any garden fresh herb flower, like chives, parsley or cilantro also add a touch of flavor and color.
Serve hot!!
© Copyright 2021 The Lazy Gastronome
A delicious way to use those small quantities harvested into one easy dish.
- 2-3 cups vegetables (any combination works)
- 2 Tablespoons butter
- Salt and pepper to taste
- 1/4 cup small edible flowers
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Wash and clean all the veggies. Fresh from the garden there is usually dirt, even a bug or two. Make sure those are all washed off and the dirt gently scrubbed away. I used baby carrots (true baby - harvested when small), baby beets, two cherry peppers and some green beans.
-
Melt the butter and add the vegetables. Gently sauté until they are fork tender.
-
Move to a serving plate and garnish with edible flowers, like the blue borage I used. Violets, pansies, and nasturtiums are great. Any herb flower, like chives, parsley or cilantro also add a touch of flavor and color.
-
Serve hot!!
© Copyright 2021 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
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