Today Tony gave me an article from an AARP magazine that reported in the years between 2008 and 2012, home-based produce gardening increased 17% in the U.S. The National Gardening Association says nearly 42 million American households are growing fruits, vegetables, and herbs. I’m guessing that number is actually higher, because I’ve never heard of a National Gardening Association survey asking anyone what they’re growing. The factors that led to the homegrown trend were to get cheaper produce, increased interest in health and chemical-free food, and the “expanding American palate!”[1] Hurray for celebrating food, America!
I bought quite a few vegetables at the produce stand over the weekend and was afraid some of them would go bad if I got lazy during the week and didn’t feel like chopping, so I prepped them on Sunday. I diced beets, cut okra into ½” pieces, and sliced turnips. I didn’t really have any particular recipes in mind – was just buying what was in season. I added them to the meal plan for this week and will come up with recipes later.
We had leftover gazpacho today, so I added some avocado slices and made garlic bread. Previously I baked the bread from scratch with garlic in it, but this is the quick version where you get a nice loaf of fresh artisan bread, and put it in the oven after spreading yummy stuff in the middle.
Quick Garlic Bread
A loaf of fresh sour dough, French, whatever you find that looks good
4 T butter
3-4 crushed garlic cloves
3 T fresh chopped parsley
Preheat oven to 400. Melt the butter and stir in the garlic and parsley. Spread on the bread halves and bake for 10 minutes.
[1] “Backyard Bonanza,” Andrew Zaleski, AARP the Magazine, April/May 2014.
