Fresh from Our Garden

From carrots to kale, our 2019 garden continues to produce despite of the mild coastal Northern California weather we have been having.

Little Leo massaging his gums with a crunchy carrot!

Despite of our super wet, mild, coastal weather here on the northern coast of California, our garden this year continues to produce. This is only my second year gardening, so I am really happy that my plants ended up producing so much more than what I had originally envisioned.

This year, I planted carrots, kale, spinach, chard, peas, broccoli, cabbage, mint, parsley, oregano, zucchini, beans, onions, mustard greens, bokchoy ,leeks, strawberries, sunflowers, and even jalapeno and bell peppers. From these fresh garden ingredients, I have made several potfuls of hearty delicious meals like stir-fry, meaty spaghetti sauce with kale, canned salsa, fish soup with garden greens, and so much more.

I plan on keeping the garden going year-round, so last week I decided to seed my garden beds with more spinach, bokchoy, mustard greens, and peas. I chose these plants as they are not only cold-tolerant, but also are very versatile vegetables. I can use these in soups, salads, dips, or just about anything!