My garden is always giving me more than what is expected of it. I’ve put in the time to raise it’s seeds to seedlings, to little tiny plants, and giving them more room, bigger pots and more dirt. In return of just making sure there’s no weeds, no parasites and plenty of water they have given me this year more than imagined. I think this year out of all of them, has been most generous considering the rocky start it got. Though the tomatoes are not yet ripe I’ve lost count of them waiting to turn red. Chives, never ending, carrots are up and perfect as can be. Cucumbers galore, and monster zucchini’s, as well as squash. We pick strawberries every day, there’s peas, and salad greens to use whenever we need, there’s so much more and the best thing is my kids are just as excited to see things grow as I am. Wish I could give my garden back what it’s given me, so this is as close as I can get to that!
The best way to give back what was given, is to share.
Recipe for Thyme Grilled Vegetables.
These were so good, I’m telling you so simple, so tasteful! I served this with Rosemary Chicken that I cooked in the slow cooker, you can find that here (just follow the chicken part) Perfect ending to a long day.
16 small red potatoes (about 2 pounds), halved
1/2 cup chicken broth
1/4 cup olive oil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1/2 teaspoon salt
1 each large green, sweet red and yellow pepper, julienned
1 jar (15 ounces) pearl onions, drained (I used a small onion sliced and diced instead .It’s so easy to use all fresh here)
1lb Asparagus, either whole or cut into 1-inch pieces, depending on how you like them. If you don’t like asparagus, try something else green, broccoli or beans.
In an ungreased 13-in. x 9-in. disposable foil pan, combine the potatoes, broth, oil, thyme and salt. Grill, covered, over medium heat for 25 minutes.
Stir in peppers and onions. Grill 25-30 minutes longer or until vegetables are tender. Yield: 9 servings.
All that came from all these little guys. Pretty amazing isn’t it?