A delicious way to use those small quantities harvested into one easy dish.
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!!
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