The garden is finally beginning to produce some edible delights. Over the past few days, we have begun to cook, pickle, and enjoy a few different things. In addition to eating the pickled radishes we made last week (tasty!), we made a delicious marionberry crisp and fresh salad yesterday.
The filling of a Marionberry crisp.
The final product (this is a mini crisp we made for our boss (what’s up Gabe), because we ate the big one before we remembered to take a picture…).
Salads made from garden-grown radishes, mustard greens, spinach and baby lettuce. We dressed it with a balsamic vinaigrette that was packed with freshly-harvested oregano, sage, and rosemary.
Pickled radishes, ready to be eaten!