08-01-2015 Journal–A Beautiful Garden Dinner!   Leave a comment

I’m asked one question more than any other, “Why do you work so hard to have a garden?”.  It’s not a simple answer but I’ll try to explain as best I can. For me gardening gets me out of the house, allows me the freedom to work hard, sweat a little, get dirty, and remember my later father in his garden. Having a healthy and happy herb garden accomplishes the same things except it was my mother’s favorite thing to do.  She taught me almost everything I know about herbs and growing them. 

Gardening is hard work with preparing the soil, planting the plants, fighting off bugs, other critters, and dealing with good old Mother Nature.  After all of the hard work she can easily ruin your garden with one severe storm.  It helps me appreciate the good things the garden provides and this week it begins. The plants are producing and the harvesting can begin albeit in a limited amount.

The cherry tomatoes are beginning to ripen and we’ll be enjoying hundreds of them over the next couple of months.


Eating healthier has been our mantra for the last few years and the garden makes that so much easier to do.  Tonight’s dinner will be supplied totally by the garden except for the chicken breasts.  I just harvested this kohlrabi which is the size of a large softball.  Many people aren’t familiar with  them but they are similar in taste and texture to a radish.



This was was peeled and diced and set aside.  It was firm and tender and I was forced to eat some immediately with a little salt. The following items along with the diced kohlrabi were used to prepare a delicious collection of flavors, wrapped in aluminum foil, and slowly warmed over the grill while the chicken breasts were cooking.


Fresh Chives & Parsley

Fresh Green & Purple Basil

Diced Kohlrabi

Cherry Tomatoes

Fresh Pea  Pods



The finished product was plated and served on the deck with a pretty decent Chardonnay.  This is the type of meal we eat for most of the Summer and Fall.  Our hard work gives us fresh food, delicious, organic,  and priced just right.


As the production increases the meals will become even more interesting.  We’ve started canning and freezing a number of items for use this Winter already, with more to come.

The saddest thing about having a garden is to see it end every Fall.  You can be sure our freezers will be filled, our herbs dried, and our pantry shelves filled with new canned goods. We’ll be eating healthy all Winter.

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