Garden Harvest and Courtyard Barbeque

It’s almost the Fourth of July, and our vegetable garden has overgrown this year. Much of the produce for the menu came from the yard: field greens, broccoli, green beans, beets, onions, rosemary, lemons, and limes. With all the vegetables, we made:

  • Roasted beet salad with goat cheese and field greens in balsamic vinaigrette
  • Grilled vegetable platter of garlic encrusted beans, zucchini, eggplant, and broccoli
  • Potato salad with dill and cracked black pepper
  • Corn on the cob with lemon garlic butter
  • Assorted smoothies and desserts

We celebrated with a group of friends. Ramiz, Sona, and Hannah brought me an apron that read, “King of the Grill.”

After dinner, we took a tour of the vegetable garden and citrus grove.

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