It’s a remarkable experience eating something you grow yourself. I don’t think I’ll ever tire of it.

I grow vegetables on a small-scale, and suffer the same garden failures we all do: pests, frost, heatwaves, drought. It’s a wonder anything gets on the table.

It’s human nature to persevere, however, and when success follows…wow!

We ate fresh broccoli from the garden today. Six beautifully formed plants, six perfect heads of broccoli. Those remarkable greens moved from garden to kitchen to table in under an hour.  Broccoli never tasted so sweet.

Cream of the Broccoli Crop

Broccoli Fresh from the Plant

Basket of Freshly Picked Broccoli

Broccoli sautéed in Garlic and Olive Oil

My Husband’s Recipe

• Two heads of broccoli
• 2 Tablespoons olive oil
• 2 cloves of garlic, chopped
• salt and pepper to taste
• dash of lemon juice
• handful of slivered almonds

Heat oil on medium.  Add garlic and broccoli; salt and pepper to taste

Cover for 2 to 5 minutes or until broccoli is tender

Add a dash of lemon juice and a handful of slivered almonds

Cover and cook for one more minute.

Serve immediately