Eating From The Garden

 The rains poured down and the weather cooled and everything green shot up or swelled or grew or became. We've got greens on greens on greens. And beets. My go to snack is usually a handful of raisins and nuts or an apple. That comes from the store and apples are not even in season and they taste bland and sandy. Those are winter foods. I brushed past the dill plant and the smell woke up the summer dill recipes tucked away.

Today was the day to eat straight from the garden. First, I went and picked beets, cucumbers, dill, basil, cilantro, lettuce, kale, and greens. First I made Tzatziki. Greek yogurt, dill, garlic, cucumbers, delicious. The process for this recipe is a bit tedious, so I modify it slightly. 

Elisha's Tzatziki

Mix together the following. Let it sit for a bit for the flavors to mingle. Serve with pita chips or roll up in lettuce or eat plain.

1 1/2 cups plain yogurt

4 cucumbers from the garden finely chopped

1 tsp salt

2 tbls mayonnaise (I didn't have sour cream)

2 tablespoons fresh lemon juice

2 tablespoons minced fresh dill

1 garlic clove, minced

I looked up some recipes for greens and eggs and decided that simply eating a fried egg on my salad for dinner seemed most delicious. It is a perfect warm sunny day easy dish. 

Elisha's Fried Egg on Greens

Fry an egg.

Cut up the greens you have on hand. Kale, lettuce, spinach, arugala, beet greens, or collards.

(You can saute the collards or kale if you prefer)

Place the egg on the greens.

Drizzle with oil and vinegar or a dressing you like.

Serve with a sliced tomato if you have one.