In Arizona, we are currently enjoying the rewards of the "spring garden." Planted mid-February to mid-March, we are now enjoying tomatoes, cucumbers, green beans, peppers, carrots, new onions, and summer squash.
For pico de gallo, I still have to buy the cilantro (it fades quickly in the heat),
but I'm always very happy when I can prepare a dish with only produce picked from the backyard moments ago.
I may feel rewarded, but my taste buds are extra happy. Fresh picked is always better!
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