Today, I want to take you on a journey through my garden and kitchen to show you how I turn small garden harvest into delicious meals. You see, a common misconception is that you need a massive harvest to create a meal, but trust me, you can do wonders with even the tiniest harvests.
Exploring Small Garden Harvests in My Garden
Let’s start by debunking the myth of needing a big harvest. Ever seen those social media posts flaunting enormous yields, only to find it’s just a handful of cherry tomatoes or a few sugar snap peas? Been there, done that! In my first year of gardening, my harvests were tiny, but I refused to be discouraged. Instead, I embraced the challenge of making the most out of these small victories.
One of my favorite activities throughout the week is doing a small garden harvest in my garden. I’ve found that doing frequent, smaller harvests not only keeps my plants in check but also prevents pests and wildlife from getting to them first. Plus, it’s a great way to stay connected with my garden on a regular basis.
Harvesting Mulberries and Peas
Let’s start with mulberries, a delightful addition to any garden. Harvesting these little gems is a breeze—just a quick shake of the tree, and they fall right into your hands. I’m continually amazed by how productive my mulberry trees have been, even at less than a year old. Their sweet, raspberry-like flavor makes them a hit in my household.
Next up, peas! Now, peas are typically a cool-weather crop, but with some strategic planning, I’ve managed to extend their growing season. Despite some initial setbacks, I stumbled upon a variety called “Tall Telephone” that has been an absolute game-changer. These tall plants produce copious amounts of large, sweet peas, making them a new staple in my garden.
Other Surprises in the Garden
But wait, there’s more! From unexpected container potato and tomato harvest, my garden is full of surprises. I harvested the last of my broccoli and a single savoy cabbage. Next up are some of the perennial green onions, a few leaves of the Prism kale thats not showing any signs of bolting. But the star of the whole show is harvesting my homegrown garlic. I didn’t have a lot of hope with this planting because I was using my own garlic from last year’s harvest and because I didn’t properly seperate the cloves at planting time. Surprise, surprise they produced beautiful heads. Many of them did split but they will make perfect garlic powder once i dehydrate and powder it.
Cooking Up a Storm: Vegetable Quiche
Now, let’s head to the kitchen and put those harvests to good use. Today, I’m whipping up a vegetable quiche using some of the goodies from my garden. With a pre-made pie crust and a handful of fresh veggies, this recipe comes together super fast.
After pre-baking the crust at 375 for 15 minutes, I fill it with a mixture of blanched peas, chopped broccoli, tomatoes, kale, and green onions. Then, I pour over a creamy egg and cheese mixture, pop it in the oven, and voila! It’s a perfect dish to use up lots of different vegetables from the garden and it’s great for breakfast or dinner. You can even add some bacon or ham to pump up the protein.
So there you have it—a glimpse into my life as a gardener and home cook. Despite the challenges of small harvests, I’ve learned to embrace them and turn them into delicious meals for my family. Whether it’s shaking mulberry trees or harvesting peas, there’s always something exciting happening in my garden.
I hope this journey has inspired you to make the most of your own garden harvests, no matter how small they may seem. Remember, it’s not about the size of the harvest, but the love and care you put into it that truly matters. Happy gardening and happy cooking, friends!
