I’m thrilled that just before the fireworks my garden is yielding a harvest. It’s been a cold, rainy season forcing my veggies and herbs to be ever-resilient. But just when I was feeling down and out about the season, I took a second look and found produce! I have plenty of ingredients for a fresh salad and quick herb marinade.
Fresh Garden Salad
I love these carrots. They may be small, but they’re sweet, colorful and healthy. I’ll pluck the remainder this week before rust fly sets in. Carrot rust fly is a common problem that occurs most often through June and July. Small green-black flies, approximately 1/4 inch, can lay their eggs in the soil. (Gross.) Once the larvae hatch, they make their way down the carrot, feeding on the root, damaging the produce. I lucked out, even though it’s late in the season…no flies! I may sow another crop of carrots around mid-August for a fall harvest.
My Bull’s Blood beets are wild and leafy. As the season warms those gorgeous leaves will deepen to a reddish purple. However, they are super tasty right now in a salad. Since I needed to thin them, I harvested a few plants. Once washed, dried, and torn they’ll make a delicious salad when tossed with those colorful carrots. (Can you see my dinner plan forming here?)
Right next to my beets I planted a small patch of yellow and red shallots. Harvested early, those green tops will add a mild onion pizzazz to my fresh salad. I’m leaving the marigolds alone to continue their rabbit-fending duties. They are doing a pretty good job. I’m also pretty sure those aren’t the best kind of marigolds to be eating, anyway! (More on marigolds in a later post…so many varieties, not all are edible. How does one know??? We’ll get to that.)
Since my cucumbers aren’t ready yet, I’ll add a few salad burnet leaves for cucumber flavor. A couple of cherry tomatoes purchased from my local coop will finish off my salad….is it dinner time yet? I’m hungry!
Quick Herb Marinade ~ Savory
Thankfully, it’s not dinner time yet and I can still harvest a few herbs for a quick, delicious marinade.
My herb pick for tonight’s dinner is savory. If you haven’t grown savory yet, do try it. This fun, bushy plant makes a statement in the herb garden. It’s delicious and when planted on the edge of the raised bed does double duty as a rabbit-fending plant. I love it, but the bunnies don’t. A winner in my garden!
Savory is a spicy herb. It tastes a bit like marjoram and oregano, but since it’s not as readily available in grocery stores I’m happy to grow it in my garden. I started mine from seed, but you can also get starter plants from many garden centers. Mixed with a bit of zaartar and thyme, savory is great with chicken.
Here’s my simple marinade recipe.
- ½ C. extra-virgin olive oil
- 2 T. minced garlic
- ¼ C. coarsely chopped fresh savory, zaatar & thyme (Use 2 parts savory with 1 part zaatar and 1 part thyme. You can also use a variety of other green leafy herbs....mix to taste as you prefer)
- ½ t. salt
- Fresh pepper of your choice
- Whisk all ingredients together in a small bowl
If you don’t have savory in your garden, feel free to swap out the savory for your herb of choice and create your own marinade. Experiment with what you’re growing and see what you come up with!
More Than Oregano
Spicing Up Your Garden Life
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