This is not my veggie garden, but I would be delighted with something very similar.
Seriously, I want to do this in my front yard, picket fence and all. I can see espalier pair and cherry trees lining the fence with various herbs and strawberries growing beneath them. In the center raised beds as above, contain lush veggies and herbs to put in my minestra di verdura.
"Nothing feeds the center of being so much as creative work.
The curtain of mechanization has come down between the mind and the hand." A. M. Lindbergh
I haven't missed a lot of things with my new way of eating. Although, Pasta Fagolli has been a sorely missed, well-loved, family favorite for almost 20 years. After watching Colleen Simmons' Chinese Noodle Soup video, I was inspired to make-over our high-calorie, low-nutrient dish into a delicious, low-calorie, high-nutrient soup. We ate this for dinner last night, and I tweaked it even more.
minestra di verdura, fagolli, e pasta
2 leeks, washed and sliced thinly, white part with only a bit of the green
3 stalks celery including leaves, crescents
1 carrot, coins
2 cloves garlic, pressed
1 lb. mushrooms, sliced
1 small can tomato paste
2 c. sliced cabbage
1 c. chopped parsley
1-2 T. minced fresh rosemary
1 c. quartered and sliced zucchini
1 t. Italian dried herbs
3 c. cooked white beans (It really helps to always have a pot of beans cooked and ready to eat in the fridge or freezer. You could replace the white beans with kidney beans, lima beans, garbanzo beans, or almost any other except pinto.)
1 red pepper, large dice
4 oz. whole wheat fettuccine, broken into small pieces
freshly ground pepper
Sweat leeks, carrot, celery, garlic, and mushrooms over low heat, covered for about 20 minutes. Add tomato paste, continuing to sweat for an additional 10 min. Add 4 c. water, cabbage, parsley, rosemary, herbs, and beans. Simmer for 20 min. Add fettuccine, continuing to simmer for 5 min. Remove from heat. Add peppers and pepper. Let stand for 5 min. Serve sprinkled with Bragg's nutritional yeast. Of course don't forget to have a large green salad with romaine, arugula, cucumber, green peppers, lemon, and freshly ground black pepper.
minestra di verdura, fagolli, e pasta
2 leeks, washed and sliced thinly, white part with only a bit of the green
3 stalks celery including leaves, crescents
1 carrot, coins
2 cloves garlic, pressed
1 lb. mushrooms, sliced
1 small can tomato paste
2 c. sliced cabbage
1 c. chopped parsley
1-2 T. minced fresh rosemary
1 c. quartered and sliced zucchini
1 t. Italian dried herbs
3 c. cooked white beans (It really helps to always have a pot of beans cooked and ready to eat in the fridge or freezer. You could replace the white beans with kidney beans, lima beans, garbanzo beans, or almost any other except pinto.)
1 red pepper, large dice
4 oz. whole wheat fettuccine, broken into small pieces
freshly ground pepper
Sweat leeks, carrot, celery, garlic, and mushrooms over low heat, covered for about 20 minutes. Add tomato paste, continuing to sweat for an additional 10 min. Add 4 c. water, cabbage, parsley, rosemary, herbs, and beans. Simmer for 20 min. Add fettuccine, continuing to simmer for 5 min. Remove from heat. Add peppers and pepper. Let stand for 5 min. Serve sprinkled with Bragg's nutritional yeast. Of course don't forget to have a large green salad with romaine, arugula, cucumber, green peppers, lemon, and freshly ground black pepper.
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Reading the scriptures and keeping this journal are my delight. I do not keep an online journal to preach to anyone but myself. I like this format, because I can add pictures and correct my writing easier. If you enjoy reading it, I am happy. If you feel offended, please, realize it is not my intention to offend but to teach myself. No negative comments will not be published.