Garden Update... Summer Lovin'

This spring was perfect for gardening; warm start, good amount of rain, happy plants.

My proudest accomplishment so far is my tomato "jungle." The 8 tomato plants (4 varieties) that I started from seed are doing amazing!!

So far I have harvested and eaten all the peas; tore them down last weekend, they were shading and encroaching on the tomatoes. We also had a great early harvest of radishes, with which I made quick pickled radishes.

We've had one Baby Gonzalez cabbage, with quite a few more to come soon.

Even had one beautiful Chioggia beet!

Onions are starting to look almost big enough to pick! And I had so many that some I planted really close and have been using like scallions, cutting the green parts as needed! 

Onions forming nice bulbs!

This bed has (left-right) Onions, Carrots (f), Beets (b) Golden and Chioggia, Cabbages, Cauliflower, Swiss Chard & Basil (not visible), some interplanted lettuce

Tomatoes :)

Green Beans
(Bush on left, Pole on right) 

Tomato Jungle, Peppers, Eggplants,
Cucumbers, Round Zucchini, Yellow Squash, Sugar Pumpkins

Yes, the tomato plants are taller than me!

 Looking forward to some delicious harvests coming soon! All ready picking beans everyday!

Quinoa Sweet Potato Burgers with

Carrot Slaw

Recipe modified from ://www.insockmonkeyslippers.com/quinoa-sweet-potato-burgers-with-snow-pea-slaw  - photo credit to above)

Serves 2 to 4

Carrot Slaw

3 carrots- shredded

1 small bunch scallions, diced

2 Tbs orange juice

1 Tbs apple cider vinegar

1 Tbs sesame oil

1 tsp honey or mirin

1 tsp fresh grated or ½ tsp powdered ginger

pinch salt and pepper

Burgers

1 cup water or veg. broth

1/2 cup quinoa (any color or mix, rinsed)

1 sweet potato- shredded and squeezed dry

2 eggs- beaten

1/2 cup bread crumbs (plus more if needed)

1/4 tsp kosher salt

1/8 tsp pepper

1/4 tsp powdered ginger

1/8 tsp ground cumin

1/8 tsp dried coriander

pinch cinnamon

1 tsp extra virgin olive oil or cooking spray

Plain, non-fat yogurt

Bring water or broth to a boil. Add rinsed quinoa and cook 10-12 minutes until water is absorbed and quinoa is done. Drain any excess liquid and allow to cool.

Mix all slaw ingredients (except carrots and scallions) together. Toss dressing with shredded carrots and scallions. Set aside and allow to marinate slightly.

Once quinoa has cooled slightly, mix together with beaten eggs, bread crumbs, shredded sweet potato and spices/s&p. Form into 4 patties.

Cook patties in cast iron skillet or on griddle with a bit of oil or spray for about 5 minutes per side over medium-high heat until hot through and browned on both sides.

To serve: Place 2 Tbs yogurt on bottom of plates. Place patty over yogurt and top with a few spoonfulls of carrot slaw.