Eating from the Garden

May 15th

Life on the farm. And by farm, I mean tiny home in a city of 3. 5 million with dreams of a rural life.

Life on the farm. And by farm, I mean tiny home in a city of 3. 5 million with dreams of a rural life.

Life on the farm. And by farm, I mean tiny home in a city of 3. 5 million with dreams of a rural life.

Life on the farm. And by farm, I mean tiny home in a city of 3. 5 million with dreams of a rural life.

Life on the farm. And by farm, I mean tiny home in a city of 3. 5 million with dreams of a rural life.

Life on the farm. And by farm, I mean tiny home in a city of 3. 5 million with dreams of a rural life.

Life on the farm. And by farm, I mean tiny home in a city of 3. 5 million with dreams of a rural life.

Life on the farm. And by farm, I mean tiny home in a city of 3. 5 million with dreams of a rural life.

Those pickles are going to be delightful. Refrigerator pickles. Who knew this was such a simple thing?

As for the garlic, rosemary, tomatoes and spring onions — I roasted them with olive oil, salt and pepper. After 30 minutes, I threw them in the food processor and made a rustic sauce. I roasted the kale, placed two fried eggs on top, and then added the sauce. It was such a delicious way to eat what was ready in the garden, and a great way to avoid going to the market for another day.

Next round to be planted soon: cucumbers, pumpkins and watermelon.

~K

Posted in
Domestic Art, Flora and Fauna
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3 Responses

  1. Impressive!

  2. Nice job, farmer Donk! Sounds delicious, even with the effing eggs on top.

  3. I can’t wait until I have some food from the garden! I need to plant some rosemary too.

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