Planting a Chef's Garden

It's been a busy week here at Well on Wheels headquarters.  On Wednesday I did a presentation called "Powered by Plants:  Healthy Whole Foods for the 21st Century Athlete" at New Milford Public Library. Even though there weren't many traditional athletes in attendance, all of the feedback afterward indicated that the nutrition information I provided was very helpful for the layperson considering a plant-based diet. Two people even commented that I've inspired them to try going vegan right away!  Woo!  That's always nice to hear.

The next day I was in Orange, CT giving a presentation called "Planting the Chef's Garden."  This was a fun one since I did a mini cooking demo of my new favorite spring vegetable salad, Quinoa with Asparagus, Radish, Pistachios, and Dijon Vinaigrette.  I also accompanied this with some clover sprouts drizzled with parsley and oregano oil and garnished with pretty little pansies from my garden.  Attendees also left with their very own pea seedling which I started last week.  It's so exciting to see them sprouting!

Here's an excerpt from another happy attendee:

Just wanted to say how much we enjoyed your session last
night at the Case Library in Orange. I just made the quinoa salad
that you had and my husband tasted it and loved it too. What a treat!!! 

From the garden

I'm so happy for last night's rain and the cooler weather, which seem to have perked up the garden.  I've got my eye on a zucchini and yellow squash which should be ready to pick by the end up the day.  They'll be perfect for a batch of Pasta Primavera with fresh basil pesto and maybe even a few ripe tomatoes.  Ahhh... summer.  

Finally, some color on my tomatoes

Hello there, Mr. Zucchini

Lovely Ms. Yellow Squash

What?  Who Me?

I'm just hangin' out on your bird feeder

From the garden

This year's garden is growing strong with several clumps of collard greens, Swiss chard, kale and mustard greens already primed for picking.

The snap peas bolted into profusion about a week ago and have now slowed to about a handful a day.  These have been yummy sauteed in stirfrys, cut into thin strips for salads, and simply eaten as a fresh raw snack.

I also have an array of herbs in pots:  oregano, thyme, chives, parsley, and sage.  In one corner of my shady bed there is a clump of mint growing.  I've already made a few batches of mint sun tea to cool off on those sultry pre-summer heat waves we've had.

Yesterday, I was excited to see a little green visitor making a home on my parsley.  This is a Black Swallowtail caterpillar.  I wonder if I'll be fortunate enough to witness the transformation!  Enjoy your dinner, hungry little caterpillar dude.