Goodness from the Garden

June 7, 2016

As the summer months unfold, what beautiful garden treasures will abound! I can fondly remember growing up helping my grandfather plant green beans and harvest snapping peas, but little did I know I would years later get to teach others at the beautiful Heartland Harvest Garden at Powell Gardens how to creatively cook the season's produce.

My helpers and I featured the following foods at the demo that the garden keepers graciously harvested for us:

 

  • scarlet kale

  • broccoli florets

  • Swiss Chard

  • strawberries

  • pansies

  • nasturtiums

  • mint 

  • chamomile blossoms

  • lavender 

  • sage 

  • chives

  • parsley

  • oregano 

  • thyme

With these in our basket, here is what we prepared... How fun it was, and here's how to enjoy them at home using these fresh farm foods from your farmer's market and my Cook 2 Flourish Cookbook:

 

1. “Her Leaf Won’t Wither” Fresh Herbed Eggs, Chard & Avocado

Featuring farm fresh eggs topped with minced parsley, oregano, thyme, and rosemary with a side of organic virgin coconut oil sauteed fresh rainbow Swiss Chard and mini white onions. View the full recipe on (p.37 of Cook 2 Flourish Cookbook)

 

2. Flourishing Florets Salad

We were privileged to prepare the last of the broccoli harvest to make this light, refreshing salad from p.104 of our cookbook...

 

3. Lavenberry Lemon Water

  • Large mason jar or pitcher (2, one to have ready, one to make there)

  • 6 cups water

  • 1 cup blueberries

  • 5 lavender sprigs

  • 1 Tablespoon lemon juice

  • 8 drops liquid stevia 

Simply add all the ingredients into the mason jar and chill for 2-3 hours or overnight. 

 

4. Massaged Kale Salad with Balsamic & Blossoms 

(simply use 8 cups of torn, fresh scarlet or other kale and massage for 2-3 minutes with the Garlic Balsamic Dressing on p.122 using your hands. Top with edible flowers such as pansy's or nasturtiums) 

 

 

5. Soothing Spaghetti Squash with Chamomile, Chives and Sage 

  • 2 Tablespoons organic virgin coconut oil

  • 2 Tablespoons minced garlic

  • 1 teaspoon sea salt

  • 8 sage leaves, sliced

  • 20 chamomile blossoms, chopped

  • 10 chives

  • 6 cups spaghetti squash, baked (about a 3 lb. squash)

Bake the organic spaghetti squash (cut into quarters) at 350 degrees for 1 hour. Scoop out of its shell with a fork into "noodles" and set aside. Sauté the garlic with the coconut oil for a minute or two until softened and fragrant. Add herbs and salt, stir. Then add the squash and serve when warmed through. 

 

6. Emerald Pesto over Zucchini Spirals 

Using our Emerald Pesto recipe on p. 248, toss spiralized organic zucchini with the pesto and serve for a low-carb, light meal to serve with organic grilled chicken or as side dish.

 

7. Mint to Enjoy Water

  • Large mason jar or pitcher (2, one to have ready, one to make there)

  • 6 cups water

  • 15 organic cucumber slices

  • 9 mint leaves, torn

Simply add all the ingredients into the mason jar and chill for 2-3 hours or overnight. Inspired by p. 55 of our cookbook. 

 

8. Chocolate Mint Thins and Dark Chocolate Strawberries 

  •  30-40 mint leaves

  • 10-20 strawberries (If some of the stem is attached, that will be easier to

  • dip them in the chocolate.)

  • Dark chocolate (2 bars 1 70%, 1 85%)

  • 3-5 drops Liquid stevia

  • 1 teaspoon coconut oil (to thin out the chocolate)

Wash and pat dry the mint leaves and strawberries. Melt over a double boiler the dark chocolate, stevia and coconut oil. Dip the mint leaves and strawberries in the dark chocolate and let chill on unbleached parchment paper in the freezer. (This recipe can be divided; see a similar recipe on p. 300 of our cookbook.)

 

Thank you to my amazing helpers, Julie and Ruthie and the phenomenal Powell Gardens staff, Haley and Bre. 

Enjoy the bounty of this beautiful summer season!

Happy cooking and nourish 2 flourish! 

~Robin

 

 

 

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