One of the best things about my summer was this little garden. Because we were having the driveway resurfaced, I was able to rip up one corner of the driveway for a garden. It wasn’t that much space and the dirt was like clay, but lots of vegetables grew all summer long. This summer we had mint, radishes, carrots, kohlrabi, kale, melon, tomatoes, sage, cauliflower, onions, okra, banana peppers, and hot port peppers. All where a little driveway used to be. An awesome experiment!
Lazy kitchen: Cooking that has no precise ingredients or quantities. It might not look super attractive, but usually tastes pretty amazing!
The garden has been producing lots of random vegetables, and sometimes it’s hard to know how to use them. So, veggie salad was created. Today I had a cucumber, radishes, hot port peppers, and red peppers. Here’s the recipe, and why it qualifies for lazy kitchen:
- Chop up vegetables.
- Add greek yogurt, salt, pepper, lemon juice, and/or anything else that would taste good.
Looks not too attractive, but tastes so good, and uses up whatever random veggies have grown. I did not use the kohlrabi that have grown to the size of my head overnight, but I think they are aliens – to be dealt with later.