The desire for a medium sized backyard vegetable garden turned out to be too daunting of a project for this summer.
To placate myself for the lack of one garden plot, I cleared a patch of ground outside of our back door. I planted herbs, spread wild flower seeds, and planted one Tomato plant, and one Cucumber plant, in a large galvanized container. In a front yard garden plot, I planted Zinnia seeds, spread wild flower seeds, transplanted Daisies, Black Eyed Susans, and tended to the Roses.
I am still hoping for that medium sized vegetable garden next summer, and intend to begin digging it before the frost starts.
There was something so satisfying about watching the tiny plants and seeds that were planted by my hands, mature into productive plants and flowers of vivid colors. Also satisfying is being able to utilize the bounty from my small garden for summer cooking.
Here is a recipe that is simple, and the ingredients can be adjusted as desired. The amount of each ingredient should be changed according to portions being prepared.
Garden Herbed Potato SaladIngredients:
Potatoes of any variety // amount according to portion size
Celery // amount according to portion size
Onion // sweet, red, or yellow variety
Fresh herbs // suggested: Sage, Parsley, Tarragon, Thyme, Chives, Dill, Cilantro
1/2 tsp. Salt
1/8 tsp. Fresh ground pepper
3/4 cup olive oil
1/4 cup Vinegar ( I used Apple Cider Vinegar )
1/4 to 1/2 tsp. Prepared Mustard ( I used Yellow organic Mustard )
Peel and cut the potatoes into 1" chunks, and place in a pot with enough water to cover the potatoes. Boil until tender. Rinse and let cool. Chop celery, and onion. Mince herbs. In a lidded jar, add salad dressing ingredients and shake well to mix. Mix up potatoes, herbs, celery, and onion in a bowl. Pour dressing over the potatoes, just enough to wet the mixture. Correct the seasoning with salt and pepper. Serve.
Jenny - Reclaimed Designs
