As fall arrives this week, our organic vegetable garden’s summer season is winding down.
We enjoyed homegrown vegetables all summer long (more about our garden here). Picking fresh vegetables from the garden is as fresh as it gets. Here are some pictures from the summer that I incidentally never got around to posting. Please enjoy.
The perennial strawberries grew back from last year; the plants were so voracious that the runners started to take root in the neighboring cucumber bed. While the fruit was juicy and a bit larger than last year, there were not an abundance of them so we may replace that bed with something else next year, perhaps some favorite herbs or more kale.
Indeed, we’ve had a positively bumper crop of kale. Absolutely sweet and earthy and incredibly nutritious, you can blend kale in smoothies, mix in salads, cook briefly in a skillet with garlic and oil or sauté following my flavorful recipe below.
Meanwhile, the green bell peppers and hot chili peppers are still going, Although this may not last too much longer, I’ve been savoring zesty hot peppers in my salads ever since I read that they help to speed up the metabolism and burn calories.
Alas, we’ve already finished harvesting our zucchini crop and turned that section of the garden over. I meant to plant some fall vegetables like Brussels sprouts, but it is too late now. The bountiful cucumber crop has finished too.
The closing scene is still bordered with strikingly colorful marigolds (whose strong scent repels unwanted pests), there are yummy peppers and lush Red Russian kale.
Garden kale recipe
Here is a quick recipe for you to try starring all-popular kale. Just a half cup of my homemade chicken broth adds a delightful flavor to this easy sauté. I hope you enjoy it.
- 10 ounces kale, coarsely chopped
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly sliced
- ½ cup homemade gluten free chicken broth
- salt to taste
- Heat olive oil in a dutch oven over a medium high heat.
- Add garlic and cook until soft but not brown.
- Add broth and kale. Toss, cover and cook for 5 minutes.
- Then remove
coverand simmer,about 5 more minutes. Season with salt as desired.
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