One of the benefits to being stuck at home so much is that I'm paying a bit more attention to the garden.
About 8 weeks ago, the tomato vines started having ripe fruit. (Alas, the plant doesn't look ANYTHING like this now).
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| One of the harvests from the end of June |
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| July 22, 2020 harvest |
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| Flowers from the sweet potato vine last fall |
I also have a sweet potato (or yam, I never know which is which) pot going, and I THOUGHT it wasn't doing much...but when I dug around yesterday, surprise! There actually was a tuber down there.
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| Swiss chard from last year's seeds |
and then there's the green onions (the spiky plant behind the Swiss chard and next to the strawberry plant...yes, I tend to stick all kinds of things together).
So, it gives me great satisfaction to prepare a dinner that includes several of these items (with mushrooms, capers, and salmon from the store). I think I've mentioned before that I'm not a complex cook...so I cut up the chard and put it in a covered pot to simmer with about 4 oz. of water while I prepared everything else, soaped up and scrubbed the sweet potato then stuck it with a fork several times and popped it into the microwave (3 minutes per side), heated olive oil in a large skillet, put the salmon in (3 minutes on one side, 2-3 minutes on the other--I cut the thinner section off and put it on a plate to warm in the oven while the rest cooked that extra minute), while the thicker section of salmon was cooking, I put in the green onions, then the mushrooms, and finally the cut-up tomato pieces, tossed a couple of teaspoons of capers in, and sauteed for a minute. The hubby buttered the sweet potatoes, and we plated.
Didn't it turn out nicely?
