This is how I do my spring and summer dinners grabbing vegetables/herbs from the garden to the oven then the plate.
Today I have a mixture of different types of Swiss chard, mustard greens, collards, sweet basil, Thai basil, rosemary, mint,sweet purple onions and I’ll add salt, pepper and a dash of cayenne as my peppers aren’t ready yet.
Will throw the mix in a wok once I’m close to having my wood fired whole chicken ready.
I’ll be able to have leftovers off of this meal for a few days this week.
Swiss chard, mustard greens, collards, basil, onion, rosemary, mint getting prepped.
Swiss chard, mustard greens, collards, basil, onion, rosemary, mint chopped up.
Swiss Chard and Mints growing in garden.
Bush Beans in garden.
Cucumbers ready o be picked.
Big Boy Tomatoes, mints, sweet basil, Thai basil.
Bell Peppers, tomatoes and a need to weed.
More Swiss Chard, mustard greens, more mints, plus tops of purple onions to the left.
Collard greens. young basil plant in foreground, and young asparagus plan to the upper right.
Roma tomatoes with some immature chives.
Dozens of green cherry omatoes about to get ripe, more of my mint nemesis and another chives bunch.
Swiss chard, mustard greens, collards, basil, onion, rosemary, mint washed.
Whole Chicken ready to go on my Traeger Grill.
