Sunday, June 12, 2016

Things I Cook From My Garden

My Daily Bread

In case you don't know, I'm a gardener. Well, sort of. If I compare my self to my dad, I'm a wannabee. He always had a few acres to toil. I've got a lot less than that. A WHOLE lot less. But I do what I can to grow stuff. I keep my hands dirty so my mind so my mind can be clean.

I Also Cook A Lot

I guess you know that, since you're at my personal recipe site. Potato Chip Sandwich is my way of remembering good meals and times. That's it.  I don't spend a lot of time explaining how much salt to put in something. If you don't know how salty you like something, this ain't the site for you.

So I Thought I Would Combine The Two

I grow a variety of things. Broccoli, cauliflower, purple cabbage, purple tomatoes, garlic, and asparagus to name a few. I've done so many variations on green leafy stuff it would be hard to list. My current projects include pineapple, avocado and artichokes. Peppers are a walk in the park. 

What Do I Do With All That Stuff

I eat it. Or as much as I can. In the past, I've waited a bit too long before I picked. This year I'm trying to figure out how to keep the stuff cut back enough to flourish. This means a 'daily pick', so to speak. I know...many of you already do that. I just haven't tried it. I figured I would wait until there was a bunch of cucumbers, and then pickle them. Tomatoes get dehydrated or cooked into a sauce.  This always resulted in waste. And I hate that. 

So I've Decided To Pick Daily

And cook it. Sometimes right after picking it. And that's what this post is about. The picture on the left has what I picked yesterday. And again, I didn't pick ALL of what I had, just enough to make a meal for three. Starting from the top - kale, cherry tomatoes, red and green romaine, strawberries, radishes spinach, purple and white onions, squash, cucumbers and japanese mini eggplants. 

The Results Were Delicious

Starting from the top again.... I didn't raise the chicken. But I did cook it with a beer can chicken holder, at 425° for 85 minutes. I rubbed it with olive oil mixed with rosemary, basil, oregano, sea salt and ground peppercorns. (and yes, I grow the herbs.) The greens were cut into a salad with sliced tomatoes, radishes, purple onions and cucumbers. Steamed kale is to the left of that, followed by oven roasted sweet potatoes I grew. They were covered with the same combo as the chicken. Laid out flat on a cookie sheet, they were baked and turned several times at 375°. Steamed squash is next with nothing added.. Finishing it off is roasted eggplant with white onions and the same herbs as the chicken.

That's The Best I Can Do For Recipes

At least on this post. Mainly because they are all so simple. Don't get wrapped up in the measuring, get caught up in the flavors. If you want details on a particular one, then comment and I'll answer them. 

Have a great day. I'll be telling more about how I use my garden in future posts!

About Potato Chip Sandwich

According to some people, men can't tell time, can't follow directions and can't cook. That's simply not true. The owner and author of the site, me..  can cook. This site is simply a way for me to keep up with my recipes without putting it into my other 10 or so blogs. Everything is Google-ized, so it's connected to all my other stuff. This site gets it's name from road trips when I was in my 20's. By the time we would head home all we could afford was a loaf of bread and some potato chips.

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