From the Garden to the Platter

I am really going to miss the summer growing season. So quickly I became accustomed to cooking from the garden. Planning my dishes based on what was ripe. I definitely made some new combinations of foods because of what I had available.

Tonight we had a young couple over for dinner. As I am busier this week than I have been in months I had to make things that were quick. Since both Russ and I had to be on the same Zoom call for the hour before our guests arrived I needed to make everything in advance.

I settled on making a room temperature meal to simplify life. I did some cheese, hummus and veggies as nibbles with drinks. Then I served this platter for dinner. It was roasted vegetables of eggplant, zucchini, red peppers and marinated artichoke hearts. I garnished it with fresh basil from the garden and a good squeeze of lemon juice. Some pan seared salmon, not from the garden. Then a tabbouli of bulgar wheat full of fresh parsley, mint, tomato and cucumber all from the garden. It was fresh and easy.

I am dreading winter and having to eat store bought veggies. I have not planted fall vegetables yet as my summer ones are still taking up space. As long as they are producing I am going to keep them. My tomato yield picked up a little this week. It is going to be cruel to lose fresh tomatoes.