Here's a sandwich I made the other day from things we grew this summer:
along with dehydrated zucchini, eggplant and red peppers soaked in a little olive oil and balsamic vinaigrette with a little dried basil and kosher salt.
I added some minced garlic and made a paninni with provolone and feta cheese.
topped off with some pickled banana peppers and fresh fenugreek sprouts!
Soooooo good, I felt like I was back out at the farm eating a my picnic table!
I am beginning to dream and plan for the upcoming growing season. I can't wait to get my hands dirty again and watch the little seeds sprout and grow! I plan to begin starting seeds in the next month or so. We are planning to grow as much as we can in our very small yard and work in the midtown neighborhood community garden as a family. I hope to preserve by canning and freezing even more food than we did last year now that I know how much we eat in one winter. My goal is that every year we would become just a little more self sufficient in how we eat. How rewarding to walk out in to my yard for my lunch rather than start up the van (I am going to be honest with you, I don't really walk there, although riding my bike there more is one of my goals this summer!) and go to Family Fare!
Come back! In my next post I will share how I canned over three dozen cans of applesauce and applebutter in the outdoor kitchen while living in our camper!