The heat has finally broken, rain has come and the temps have been more like Autumn. Cooler evenings have givien way to thriving greens in the garden. I see new blossoms on the tomatoes and eggplant and the collards are beautifully lush. I've dug up the remaining potatoes and onions. I have enough to last a couple of months at least. In their places I am planting carrots, pak choy, lettuce and kale. Next week I'll plant beets and spinach.
I am still grievaning over our sweet corn. 2 big raccoons ravaged the corn field, pulled the stalks down and ate every cob we had. Then they ate all the watermelon! They even dragged the watermelon plants away. Suckers! We'll take care of them! Now we'll have to go to Johnson's farm for their sweet corn. At least we have good neighbors!
Saturday night I made Quinoa salad. Derek had never tried this fairly new grain product so we were curious if his system could handle it. Big success!
Crohn approved Quinoa Salad
1 cup Quinoa, cooked as directed.
1 small japanese eggplant, chopped to bitesize pieces
3 cloves garlic minced
1/2 cup sliced small white mushrooms
1/2 cup chooped sweet red pepper
1 tbsp minced fresh oregano
1 tbsp minced fresh thyme
1/4 cup olive oil
Heat the olive oil in a skillet, add all ingredients except cooked quinoa. Saute for 5 minutes until veggies are tender. Salt & pepper to taste. Add the cooked quinoa and toss with veggies. Serve warm.
I added chopped heirloom tomatoes on top for the non-Crohn eaters and sprinkled with feta.
Beautiful!
