bountiful feast | summer 2021

This summer I became a home farmer and it has become so rewarding and fulfilling! We have three raised beds at our house and we are growing a variety of vegetables and herbs. I love being able to walk outside and harvest just what we need for the days meal. We are growing three types of heirloom tomatoes – Red Marglobe, Mr. Stripey, and Black Cherry Tomatoes. So as the tomatoes were ripe for the picking, I decided to make a Caprese salad – fresh tomatoes, fresh basil, fresh mozzarella balls, a drizzle of EVOO (extra-virgin olive oil), a dash of Himalayan pink salt and some cracked black pepper. A simple, yet delicious meal!

Photo: Homegrown Heirloom Tomato Caprese Salad

Beyond tomatoes, our raised beds really came into their own as the summer went on. We grew crisp cucumbers, tender zucchini, spicy jalapeños, and red leaf lettuce that made even the simplest salads feel special. There’s something incredibly satisfying about watching everything mature at once and figuring out how to use it all.

Photos: Summer Garden Harvest

The jalapeños were especially prolific, so we decided to pickle and jar them to enjoy long after the growing season ended. Having jars of homegrown peppers tucked away in the pantry feels like a small victory — a reminder that a little effort in the garden goes a long way.

Photo: Pickled Jalapeños

From garden beds to the kitchen counter, this summer’s harvest was about slowing down, eating seasonally, and appreciating where our food comes from — one meal at a time.

Photo: Classic Caprese Salad