My garden this year—kept it pretty small and contained after I completely failed to keep up with last years garden. It is a new spot (since we are in a new house). We put it in late and added nothing to the soil (no manure, fertilizer, anything). It has grown slowly, but really provided just the right amount for our family. Plus—the weeds grow much less quickly!!! Oh and it is also a bit of a patchwork since Joseph went plant shopping with me and helped pick out some items, plus snuck a few in the cart. We have soybeans, two kinds of melons, and sweet potatoes which I have never grown before. My carrots and cucumbers are much more successful then they ever were in my other garden bed—not sure why. Peppers and pumpkins were very unproductive. I love the challenge of growing and then using what is in the garden.
Here are some of our current favorite recipes:
Tear washed and dried kale into little pieces, toss with olive oil and a little salt and pepper. Bake until crispy
Beans with milk
Boil yellow and green beans until tender. Drain and add a little milk and butter immediately. Serve in a bowl.
Boil beans in water, drain, mix with garlicky bread crumbs and sour cream, salt and pepper. Bake.
Same as Bean Casserole but with any mixture of summer squashes
Sautéed garden veggies
Process kale, basil, pine nuts (or other kinds of nuts), olive oil, and parmesan
Tart with garden veggies
Spread out a thawed frozen puff pastry and stick any of your favorite veggies on it, maybe some cheese. Pre-cook veggies if necessary. You can make very pretty arrangements as well.