The joys of having a community garden or a home garden are proven to you when you sit down to eat what your garden has produced. That happened for me today at dinner, which had a salad made from ingredients that were grown our own back yard. It had:
Two Roma tomatoes
Three yellow cherry tomatoes
Half of a cucumber
One spring onion
Three green beans
The only thing cooked was the beans, which are actually purple beans until you cook them, through which makes they turn green. I still don’t know what does that, but I think it’s the coolest thing since string beans. (The previous link explains it, by the way.)
All of the vegetables were sliced and chopped into small pieces to make a lovely salad. To that we added sea salt and a tiny splash of balsamic vinegar, both of which we bought at a store somewhere. Other than that, it all came from our back yard.
(At this moment, lightning struck within a mile of our house. Wow! Glad my laptop was unplugged!)
Anyhow, the flavors were lush and interwoven. The great thing about garden vegetables is that you don’t have to use very much spice or condiments to illuminate the dish’s flavor. A tiny dash of salt and a fleeting drizzle of balsamic vinegar is all you need. Fantastic!