It is really amazing what a 32 square foot garden can produce. This year our garden went wild in greens. We planted several leafy lettuces, chard, collards, kale, two kinds of spinach, arugula, bib lettuce, romaine lettuce and radishes. The more traditional stuff is 3 kinds of yellow squash, zucchini, golden beets, carrots, lemon and burpless cucumbers, bush green beans, 3 bush tomatoes and sugar snap peas. I also plant several nasturtiums in a pot to attract the hummingbirds and have the spicy leaves and flowers in salad and stir fry. Then there is the 16 square feet planted in herbs and peppers….
Last evening, I walked out to the garden and picked the pea pods, spinach, basil, mint, parsley, radish, cucumbers and nasturtuims. Made the dressing and washed and fixed the salad. Easy peasy! Within 30 minutes I had a great dinner with a slice of sourdough buttered toast.
MY GARDEN PEA POD SALAD
Serves 2 as dinner and about 4 as a side
1 clove garlic, minced
1 T fresh lemon juice
1 1/2 tsp lemon zest
1 tsp white balsamic vinegar
3 T extra virgin olive oil
a mix of fresh herbs like mint, parsley & basil, chopped or torn
sea salt & freshly ground black pepper to taste
Mix together until emulsified and set aside for flavors to meld for at least 20 minutes.
sugar snap pea pods
cucumber (I used a seedless variety)
Thinly slice cucumber and radishes, tear spinach, nasturtiums and basil leaves. Tip and tail the pea pods but leave whole. Toss all together. Add dressing and toss. Serve immediately with toppings.
greek yogurt* topped with lemon zest
*I drain my goat’s milk yogurt overnight and it makes a thick and tangy greek yogurt. You could use a plain greek yogurt instead.