|Fresh from the Garden - The Rusted Garden Blog|
This is my first meal out of the garden for 2013. Woohoo! The leeks and spinach are over-wintered vegetables. The garlic was planted last September or October and I picked it immature. The asparagus is up and growing literally inches a day.
For this series I will show you the vegetables in the garden, cleaned up, cut up and finally cooked up.
The basic sautee is olive oil and salt. I sauteed the thinly sliced leeks and garlic until soft. I added the asparagus, cut in pieces, and warmed it through. The spinach was washed and left wet. The water will make steam. I added the spinach into the sautee and let it soften through. Once cooked gently down, I added the rice.
Delicious.... did I say my first 2013 garden harvest!
|Over-Wintered Spinach - The Rusted Garden Blog|
The spinach was planted late fall and I constructed a PVC greenhouse around it. I made a video about it. It worked and I have mature spinach. The leeks were planted in the summer as seedlings and left alone to mature.
|Over-Wintered Leeks - The Rusted Garden Blog|
|Immature Garlic - The Rusted Garden Blog|
Garlic can be harvested before it is ready. It does have a different taste but the garlic flavor comes through. The asparagus is doing its thing. I highly recommend an asparagus plot in your garden.
|Asparagus Spears - The Rusted Garden Blog|
Here is the basic cooking process in pictures. Nothing fancy just fresh vegetables heated through.
|Four Ingredients Just Picked - The Rusted Garden Blog|
|Freshly Prepared Garden Vegetables - The Rusted Garden Blog|
|Freshly Sauteed Garden Vegetables - The Rusted Garden Blog|
|Spinach Added - The Rusted Garden Blog|
|Fresh Vegetables from the Garden - The Rusted Garden Blog|
Join My Google+ Community Our Tomato and Vegetable Gardens (600+ Members!)
Over 100 HD Garden Videos: Join My YouTube Video Gardening Channel
Follow and Organize The Rusted Garden on Pinterest