July 12 & 13, 2002: Our Vegetable Garden

American Flatbread – Flatbread Kitchen

Friday and Saturday July 12 and 13, 2002

Tonight’s menu and baking are dedicated to


Our Vegetable Garden


The abundance of fresh vegetables and fruits makes July a special time for every gardener in Vermont. This week, we harvested our first zucchini and tomorrow our first tomato; haricot vert (fancy French green beans) will be ready by Sunday.


The year has been good, a cool spring with adequate rain fall resulted in our strongest crop of pod peas, snow peas, and sugar snaps. English Windsor (fava) beans as to the peas as an accoutrement for many meals.


Carrots, cauliflower, cabbage, swiss chard, beets, asparagus, onions, garlic, and radishes are all in season. Swiss chard is preferred to spinach, and is great with pasta and pine nuts. Beets go well on a Cabot cheddar cheese sandwich.


Dessert is not forgotten, raspberries have swelled up and rhubarb has grown vigorously, this year will see a bumper blackberry crop.


Lets not forget the salad garden: mesclun, lettuce, mustard greens, arugula, tomatoes and the odd basil leaf.


Coming from England, our diet has to include potatoes; earlier in the year, we sat down with our friend Declan and chose new varieties unknown to us. Last week we tried the whites and the blues for the first time, we have yet to sample the varieties of fingerlings, and of course, the dependable reds. We wish we could have shared this enjoyment with Declan.


We have waited many weeks for this sufficiency of vegetables and fruits, and are truly grateful that we have a garden that produces so much, and live in a state where the outdoors is so available.


So what next? Luckily, the garden produces through the fall; cabbages, cauliflowers, Brussels sprouts, winter greens, swiss chard, parsnips, runner beans, plus much more. To enjoy these vegetables through the winter, we store them in a root cellar or freezer, remembering the abundance of our summer with every meal until next year.


Thanks for being here tonight. Enjoy your food.


                        Robin and Jenny


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