Eating from the Garden

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