Eating local is a hot topic nowadays. Buying organic, buying from Farmer’s Markets, and buying from local producers. However one of the easiest ways is to grow your own food. You know exactly how it has been grown, it couldn’t be fresher and it is conveniently located right out your door.
This is our first year growing in watering troughs and it has been a huge success. We have been able to turn an underused sidewalk into a garden. The three troughs are home to beets, carrots, cabbage, lettuce, onions, chard, and kale.
We have netted off the troughs as we have a healthy deer and squirrel population that have become quite brave.
Last night we again incorporated the food we have grown into dinner. We were able to use chard, beet greens, onions and garlic (from another bed) all grown at home.
I have been wanting to try filo wraps so last night we picked some ingredients from the garden, added in some mushrooms, and gave it a try.
The filling was sauteed mushrooms, onions, garlic, chard and beet greens seasoned with Worcestershire Sauce. My youngest was a trooper and cleaned a whole pack of mushrooms as I chopped. Our kids love helping in the kitchen.
We rolled up the filo parcels,
used an egg wash on top and sprinkled the filo rolls with sesame seeds.
Into the oven they went for about 20 minutes,
The rolls were a great success. Everyone loved them and ate them up. Another vegetarian meal to add to our list of family meals, and another great way we can use the veggies we grow.
Photography by Debra Hunter
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