Garden Harvest

Yesterday was my last day teaching gardening at the public school nearby. We celebrated by harvesting some early spring vegetables and making a meal. We made a mixed green salad and a few other delicious snacks. Hope these recipes inspire you to grab your favorite little one and head to the garden!

{roasted carrots & turnips with herbs}

-cut one bunch of carrots into diagonal pieces

-cut up turnips into 1/2 inch pieces

-add some chopped fennel if yours is ready (ours was too little yet)

Toss ingredients with some extra virgin olive oil, salt and pepper. I fancy a little cumin powder on mine. Roast the veggies in a 400 degree oven for 20-25 minutes, or until the vegetables start to caramelize. Remove from oven and add a mixture of chopped garden herbs (we used basil & italian parsley), fresh lemon juice & feta. Stir & enjoy!

{homemade hummus for garden veggies}

We had loads of broccoli & sugar snap peas to harvest. My goal was to get every little kiddo to enjoy their broccoli so I decided to make a dip that they can dunk their veggie into... and viola, it worked!

ingredients:

4 garlic cloves, minced and then mashed

2 15-oz. cans of garbanzo beans, drained & rinsed

2/3 c of roasted tahini

1/3 c freshly squeezed lemon juice

1/2 c of water

1/4 c olive oil

salt

In a food processor, pulse all ingredients until smooth. Add salt to taste. Enjoy. Makes about 3 cups.

photo: Veer