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Seasonal Eating

June 30th, 2015

One of the things I love about having an edible garden is the changes in our diet throughout the season. Spring dinner plates are filled with salads of leafy greens. When the weather turns hot and dry, the lettuce starts to bolt and get bitter. There’s never a lack of green on our plates, just as the lettuce is going by, the other summer vegetables are coming into full swing.
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There are just a few spears of asparagus left to pair with garlic scapes, sugar snap peas, broccoli, summer squash and other vegetables. Stir fries become our main meals, filled with whatever is ready to harvest and paired with some kind of meat from the freezer, or local seafood. Here’s my recipe for Ginger Beef Stir Fry if you’re interested.
edible gardens 1
edible gardens 3
Having a vegetable garden, not matter how small, is a great way to get in touch with seasonal eating. You learn how good vegetables can be when harvested at the height of their maturity and eaten straight away. Vegetables at the grocery store don’t even compare to the ones you get from your own garden.
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As much as I love salad, I’m excited to move on to summer vegetables. Broccoli and sugar snap peas are probably my favorites.

What are you harvesting from your garden this week?

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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