There is something so unique about picking food fresh from the garden and then eating it with really fun accompanying ingredients. At one point in time my husband told me, we have more condiments then room for vegetables in the fridge. I had to agree … from mustard to sauces to ferments to relishes to pickled foods, what's better in life than when these things are added to food in small quantities. They change the taste and experience considerably.
I it was so luscious to go out into the garden of some great friends to cut the vegetables and then sauté them in a perfectly seasoned cast iron pan. It's always a delight to visit her home.
She had purchased the @nomaprojects Mushroom garum, which I had not had the opportunity to taste. So unique. We love the creativity that comes from these projects.
I mixed the mushroom garum, fermented hot sauce, soy sauce, and black garlic vinegar. Once the vegetables were well cooked, I added this mixture. So delicious. And the pleasure of sharing a meal with dear friends is Green food from the garden included kale, Swiss chard, fennel, green onion, green beans, celery and broccoli. All grown in the beautiful gardens. #gardentotable#earthtotable#eatyourveggies#estyourgreens#luminousfoods#lifestyleblogger#lifestylemedicine
1件のコメント
Let’s explore garden to table eating:
Find recipes and free ebook at http://www.drsirichand.com/blog
There is something so unique about picking food fresh from the garden and then eating it with really fun accompanying ingredients.
At one point in time my husband told me, we have more condiments then room for vegetables in the fridge. I had to agree … from mustard to sauces to ferments to relishes to pickled foods, what's better in life than when these things are added to food in small quantities. They change the taste and experience considerably.
I it was so luscious to go out into the garden of some great friends to cut the vegetables and then sauté them in a perfectly seasoned cast iron pan. It's always a delight to visit her home.
She had purchased the @nomaprojects Mushroom garum, which I had not had the opportunity to taste. So unique.
We love the creativity that comes from these projects.
I mixed the mushroom garum, fermented hot sauce, soy sauce, and black garlic vinegar. Once the vegetables were well cooked, I added this mixture. So delicious. And the pleasure of sharing a meal with dear friends is
Green food from the garden included kale, Swiss chard, fennel, green onion, green beans, celery and broccoli. All grown in the beautiful gardens. #gardentotable #earthtotable #eatyourveggies #estyourgreens #luminousfoods #lifestyleblogger #lifestylemedicine