Vegetables from Kitchen Garden

We look forward to eating the food we grow.

It starts early spring with the garlic chives, which we chop and add to our breakfast omelet. Then when the marjoram leafs out, that goes in the omelet. Breakfast is the way our garden products make their way into our daily food intake. Then we add chives, spinach, arugula, parsley, cilantro. Our omelet is mostly green by the time the zucchini is producing.

Now, in early August of a year in which summer has been cooler than usual -- we are now eating Japanese and Indian types of eggplant, zucchini, Japanese cucumber, cabbage, bokchoy, parsley -- mostly for breakfast. The eggplant and zucchini, we saute in a cast iron pan with a little oil, and drizzle soy sauce. Cabbage is shredded and eaten with a little dressing. Bokchoy, sauteed or steamed, with sesame oil and soy sauce.