And this is a pic of the veggie garden from Saturday. Quite a change from 2-1/2 weeks ago here. When we returned from Minneapolis, the spinach had bolted, so I’ve pulled that out. I’ve harvested two batches worth of lettuce for salads during the past two weeks, with green onions included.
Tonight, we had our first actual dinner made with garden ingredients: green onions, cilantro and garlic chives. I added them to our Black Bean, Rice and Cheese Quesadillas, as shown above… I am a big fan of being able to grab things from the garden and use them in our meals. Actually, we’ve been so busy lately, this is the first real meal we’ve cooked since our trip. It had been mostly sandwiches and quick stuff beforehand. Note to self: basil is in full swing and it’s time for some pesto-making very soon. 🙂