The garden produces and inspires different uses in dishes and exploration.
I always have Swiss chard as it grows yearly for me in Northern California. Took that and some early growth peas, cherry tomatoes with chives, cilantro, basil and peppermint sage sautéed put over a potato patty. Avocado not from the garden teamed with my homemade bacon and eggs.
This will now be a staple of mine for breakfast!
