Even as the gardening season moves toward a killing frost there can be a bounty of vegetables to harvest. Today I went into the garden to ask “What’s for dinner?” and here is just part of what I found.
This meal is another reminder of the amount of broccoli that you can harvest after you cut the main head early in the summer. I pick a cup or more of broccoli every other day in the fall. Here’s my post about this earlier in the season.
I decided to use these for an orzo salad, since I had some orzo pasta leftover from last night.
I sautéed the carrots and squash cubes in a little olive oil until they were soft but still firm and just a tad crunchy. I did the same with the broccoli shoots. I added these to the chopped kale and herbs before adding the orzo and some crumbled goat cheese. Finally, I made a simple lemon vinaigrette with olive oil, some golden balsamic vinegar and lemon juice.
Season with salt and pepper and garnish with the nasturtium buds.
The same group of veggies could have been used in a pasta sauce, a stir fry with tofu, a frittata, or soup. The more you pick these veggies the more you’ll have to harvest…don’t stop going into the vegetable garden just because it’s fall.